This is a vegan take on the classic Lebanese and Syrian kibbeh nayeh - a popular raw-meat paste - made here with pumpkin and burghul. serves Place the pumpkin into a saucepan and cover with cold water ...

To make the filling, saute the onions in the olive oil until just soft, about 5 minutes. Add the chickpeas, walnuts, spinach, salt, pepper and lemon juice. Remove from the heat and set aside. To make ...

Add Yahoo as a preferred source to see more of our stories on Google. Fall is quickly approaching, and we can't be the only ones anticipating the cozy pumpkin flavors that come with the season.