Pumpkin Kutabs

Sift the flour, add half of the salt and pour in warm water. Knead a soft, elastic dough, cover it and let it rest for 20 minutes.

Peel the pumpkin, cut it into small cubes, add 2–3 tablespoons of water, cover and simmer over low heat for 15–20 minutes until tender. Mash the pumpkin into a purée and let excess moisture evaporate.

Finely chop the onion, melt half of the butter and sauté the onion until golden. Add the pumpkin purée, the remaining salt and simmer for 5 minutes until the filling thickens.

Remove the filling from the heat, add the pomegranate seeds and cinnamon, stir and let cool completely.

Divide the dough into 8 balls. Roll out each one into a very thin round about 1 mm thick, spoon the filling onto one half, fold the other half over and pinch the edges tightly to seal.

Heat a dry skillet or saj. Cook the kutabs for 2–3 minutes on each side until golden-brown spots appear; do not add any oil while cooking.

Brush the hot kutabs with the remaining butter and serve immediately.