• Prepare the dough. Mix the bulgur, pumpkin purée, onion, flour, salt, and spices together, and knead until a cohesive, smooth dough forms.*** Let the dough rest while you prepare the filling.
  2 cups fine bulgur wheat, 2 15 oz. cans pumpkin purée, 1 onion, 2 tablespoon flour, 2 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon allspice, 1 teaspoon cinnamon, 1 teaspoon cumin, ½ teaspoon nutmeg, ½ teaspoon coriander
• Preheat your oven to 350F.
• Toast walnuts. Place walnuts in a large skillet over medium heat, and dry toast for 2-3 mins, until fragrant. Set aside.
  ¾ cup walnuts
• Prepare filling. Heat olive oil in the skillet over medium heat and sauté onions for 5-8 mins, until translucent. Stir in cumin and then add spinach. Add spinach in batches if needed. Cook until wilted, 2-5 mins. Then, add chickpeas, toasted walnuts, salt, sumac, and pepper, and stir to combine. Continue cooking until most of the moisture has evaporated, and the mixture almost looks dry, about 8-10 mins. Stir in pomegranate molasses, let the liquid reduce again, and set the filling aside.
  3 tablespoon olive oil, 2 onions, 1 teaspoon cumin, 1 lb fresh spinach, 1 15 oz. can chickpeas, 1.5 teaspoon salt, 1 tablespoon sumac, ¼ teaspoon black pepper, 3 tablespoon pomegranate molasses
• Test the dough. Grab a golf-ball sized piece of dough, and squeeze and flatten it in your hand. If it holds together and you can lift it without it slumping apart, it’s good. If it crumbles or cracks at all, add cold water 1 tablespoon at a time, until it holds together. If it’s too mushy, add 1 tablespoon of fine bulgur or flour at a time, until it holds together well.
• Grease the bottom and sides of a round 12 inch or rectangular 9x13 inch baking pan with olive oil.
  ¼ cup olive oil
• Divide the pumpkin dough into 2 equal parts. Press the first half of the dough evenly into the base of the pan.***
• Add the filling. Spread the spinach and chickpea filling evenly over the first layer.
• Cover the filling with the second layer of dough. Grab a small ball of dough at a time, press it flat with your hands, and place it over the filling. Repeat until you use all of the dough. Wet your hands with cold water, and smooth out the top so it’s even.
• Score the top. Using a large, sharp knife, score the dough into square or diamond shapes (this makes cutting after baking easier), and garnish with slivered almonds or pine nuts. To do this, follow the instructions below for scoring the kibbeh.
  Pine nuts or slivered almonds
• Brush the top generously with the remaining olive oil.
  ¼ cup olive oil
• Bake the kibbeh at 350F until the top is nicely browned and the pumpkin dough is cooked through and slightly crisped, about 35-45 minutes, depending on thickness.
• Rest and serve. For cleaner cuts, let the baked kibbeh rest for about 20 minutes before slicing along the scored lines. Serve hot, with yogurt or fresh salad.

Scoring the kibbeh

• First, cut a cross through the center of the kibbeh, making 4 equal quadrants.
• Wipe your knife clean between each cut.
• Cut each quadrant in half again through the middle, so you have 8 equal wedges.
• Working with one wedge at a time, make two parallel cuts inside the wedge, so the wedge is divided into 3 strips of equal width.
• Turn the pan slightly and cut across those strips at an angle, using the original quadrant lines as guides. This creates diamond shapes.
• Repeat across the pan. If you like, press a pine nut or almond sliver into the center of some or all of the diamonds.