Pumpkin kibbeh

Method

1. Cover the bulgur with warm water (about 500 ml) and soak for 30 minutes. Drain in a sieve and squeeze out all the water with your hands.
2. Meanwhile, peel the pumpkin, cut it into 2 cm cubes and boil in salted water for 12 to 15 minutes until very soft. Drain very well, let the steam escape for 5 minutes and mash with a fork.
3. Preheat the oven to 200 °C. Finely chop the onion, parsley, chives and 10 g of the mint.
4. Mix the bulgur with the pumpkin purée, onion, parsley, two thirds of the chives, chopped mint, nutmeg, 1½ teaspoons of salt and the pepper, kneading with your hands until it holds together.
5. Filling: mash the ricotta with the rest of the chives and a pinch of salt.
6. Oil a tray of about 20 × 25 cm with 1 tablespoon of the olive oil. Press half the mixture over the bottom, smoothing with wet hands, spread with the ricotta and cover with the rest of the mixture, pressing firmly.
7. Score into diamonds with a knife all the way to the bottom, drizzle with the remaining olive oil and bake for 35 to 40 minutes until the top is golden and crisp.
8. Chop the remaining mint and stir it into the yogurt with a pinch of salt. Serve the kibbeh warm, with the yogurt alongside.