Lebanese Pumpkin Kibbeh Kebab
1. To prepare the kibbi, place the onion in food processor fitted with a metal blade and process to pulp.
2. Combine the onion pulp in a bowl with other ingredients for kibbi except the oil for frying. Mix well and pat down.
3. Cover the bowl with plastic wrap and refrigerate overnight allowing the bulgur to expand. This is make it easy to work with then ground.
4. To prepare filling, Preheat the oil in a pan on medium high. Fry the onion, walnuts, salt, pepper and lemon juice.
5. Reduce heat and sauté until onions are soft and tender.
6. Take pan off the heat and add the dibs ruman and the pomegranate seeds if using. Mix well and set aside to cool, uncovered.
7. To make the kibbi the following day, remove the kibbi from the refrigerator and pass it though a meat grinder, fitted with a fine cutting plate.
8. Measure the ground mixture into 1/4 cup portions.
9. On a flat surface, use your hands to roll and shape each portion into 3-inch cylinders. This is important as it helps to shape the kebabs.
10. Cut each cylinder in half, widthwise. Each half will be one portion. Drape plastic wrap on them to prevent drying.
11. Set a bowl of cold water within reach.
12. Place on portion of the kibbi in the palm of one hand. With your other hand, dip the index finger in the water and rub some on the palm of the hand that is holding the kibbi.
13. Insert your index finger into the circular top of the portion, not the side, making an opening towards the center while not poking a hole through the bottom or sides.
14. Expand the opening to form a cavity by gently pressing against the sides of the portion with your finger and shaping it in the palm of the hand.
15. Dip your finger and dampen palm once again while you shape, so that the kibbi does not stick.
16. The opened kibbi ball should have the shape of a football, 3-inches long and 11/2 inch wide, with walls about ¼ inch thick.
17. Repeat with remaining portions.
18. Use a coffee spoon to fill the kibbi balls. They should be full but not stuffed, avoid getting the filling on and around the lip.
19. To close the kibbi ball, hold in one hand and dip the index finger of the other hand in water , dampen the ridge between the thumb and index finger, apply pressure to the top and press the edges together until sealed.
20. Repeat this with the remaining kibbi balls.
21. To fry the kibbi balls, heat 1 ½ inches of oil in a medium wok or deep fat fryer to 375 degree F using a thermometer to measure for accuracy.
22. Drop about 6 kibbi balls into the hot oil at a time, and fry them until they are golden brown.
23. Remove to a paper towel and drain.
24. Ensure that oil remains at 375 degrees F so that they fry evenly.
25. Repeat and fry remaining kibbi balls.
26. Rest for 10 minutes before serving.
27. Serve them warm or at room temperature with hummus or mint yogurt sauce.