2 large onions, chopped finely
2 to 3 cups cooked garbanzo beans/chickpeas (or 1-2 cans)
3 tbsp sumac
1/3 cup toasted pine nuts or walnuts (or both)
1 pound greens (turnip, arugula, spinach, kale, swiss chard, etc. that can be either fresh or frozen. This time, I used swiss chard, kale, and spinach.)
1 tablespoon pomegranate molasses (optional)
2 pounds cooked pumpkin (2 small pie pumpkins or 1 large can , 32oz-ish, pumpkin puree. NOT canned pumpkin pie mix which is sweet)
3 tbsp bread crumbs or whole wheat flour
2 eggs (optional)
2 cups fine burghul wheat (soaked in hot water for just a few minutes, then rinsed and drained)
3 tbsp roasted red pepper paste (optional)
1 tsp each of paprika, cumin, coriander, cinnamon, allspice, sea salt, white pepper
2-3 tbsp clarified butter or olive oil