Kibble of pumpkin with bertalha

                                                                                                                                              Ingredients

For mass:

400g of hokkaido pumpkin

1 ½ cup of wheat tea for kibbe

1 chopped onion

3 cloves garlic, minced

1 cup minced fresh mint tea

1 teaspoon of black pepper

1 teaspoon cumin powder

2 cups warm water

salt

Shoyu

Toasted sesame oil

For the filling:

1 bundle of bertalha

½ chopped onion

1 tablespoon ghee or olive oil                                                                                                                                                                                                 Method of preparation

For mass:

Drizzle the pumpkin with a wire of olive oil and place to bake in the oven at 180 ° C for 30 minutes.

Moisturize the wheat in warm water for about 20 minutes.

Remove the pumpkin from the oven and remove the pulp.

In a bowl, knead the pumpkin with the fork and season with salt, pepper, cumin, shoyu, onion and garlic.

Drain the hydrated wheat.

Add the wheat and mint to the pumpkin puree and mix well. Adjust with more seasoning if needed.

Open the dough in your hand and fill it with the shredded berth.

Model in quibes format.

Bake for 40 minutes at 180 °.

For the filling:

In a frying pan, heat the ghee or olive oil.

Add the chopped onion and the bertalha.

Saute until the leaves look wilted.

Put salt in and use the bertalha to fill the kibbles.