Kibbeh pumpkin

Method

1. 1 Bake whole pumpkin pieces at 200 degrees for 35 minutes, then mash them. Baking, not steaming, prevents the pumpkin from absorbing too much water.
2. 2 Soak the broken wheat for 30 minutes, then squeeze out the excess water and knead it with mashed pumpkin and flour to form a dough for the crust.
3. 3 The dough should be dry enough to hold its shape when molded; if it's too wet, add flour spoonful by spoonful.
4. 4 Sauté rainbow chard with onions, crushed walnuts, chili powder, and pomegranate syrup for 10 minutes to make the filling.
5. 5 Place half of the dough in the tray, cover with filling, then place the other half and score in a diamond shape.
6. 6 Drizzle with olive oil, bake at 200 degrees for 30 minutes, and sprinkle with mint leaves when serving.

With an appliance

• Air fryer 1 hr 36 min

  Replace step 6: spray oil on the kibbeh tray surface, use a 215-degree hot air oven for 20 minutes and rotate the tray at 10 minutes; the grooves will char faster, wider trays must be divided into two batches.