Pumpkin kibbeh with some delicious salad dressing

Delicious salad dressing

170g plain yogurt

juice of one lemon

a pinch of salt and freshly ground black pepper

chopped mint to taste

2 tbsp olive oil

sesame seeds

Combine all ingredients and let it cool before serving.

Pumpkin kibbeh

250 g cracked wheat, soaked in cold water for half an hour then drained

1 medium kabocha squash, cooked like a puree

Salt and black pepper to taste

1 tsp zaatar 

1 large onion

3 tbsp olive oil

mint to taste

200g grated provolone cheese

Finely chopp onion and mint or you can also use a food processor. In a large bowl, combine all ingredientes: chopped onion and mint, salt, pepper, zaatar, cracked wheat and pumpkin puree. Mix very well. Divide the kibbeh paste into halves and spread one of the portions over the base of a large tray. Cover it with grated provolone cheese (or any other cheese of your preference) and then cover the filling with the remaining portion. Drizzle some olive oil on top and take it to the oven for 40 minutes or until lightly golden brown.