Cut the pumpkin into equally sized pieces, boil enough water to cover the pumpkin and add to the boiling water. Removed the pumpkin after around 15 minutes; you want the pumpkin to be cooked but still firm. Set aside to cool and use an old yet clean pillow case, and squeeze the pumpkins to drain as much water as possible. You should be left with around 750 grams of dry pumpkin.
Blend the burghul with the spices (cinnamon, cumin, black pepper and sweet pepper), onion and the herbs (fresh mint and fresh basil) and the green chili optional, blended very well all together.
Mix the dry pumpkin to the burghul mix very well and put into the chiller for 1 hour.
Prepare the stuffing, sautée the fresh spinach with the olive oil for 3 minutes then add the boiled chickpea, walnuts and in the end add the pomegranate dressing. Mix all ingredients together.
Take an egg size amount of shell mixture and form into a ball. With your finger, poke a hole in the ball making a space for filling. Add filling and pinch the top to seal the ball and deep fry.
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