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July 23

Saint of the day:

Prophet Ezekiel 

Prophet Ezekiel's Story

Ezekiel (/ɪˈziːkiəl/; Hebrew: יְחֶזְקֵאל‎ Yəḥezqēʾl [jəħ.ɛzˈqeːl]; in the Septuagint written in Koinē Greek: Ἰεζεκιήλ Iezekiḗl [i.ɛ.zɛ.kiˈel]) is the central protagonist of the Book of Ezekiel in the Hebrew Bible. In Judaism, Christianity, and Islam, Ezekiel is acknowledged as a Hebrew prophet. In Judaism and Christianity, he is also viewed as the 6th-century BCE author of the Book of Ezekiel, which reveals prophecies regarding the destruction of Jerusalem, and the restoration to the land of Israel.





Ezekiel 1






Al Kifl, Iraq







Kebbet Laa'tin (Pumpkin Kibbeh Balls)


For Kibbeh Mixture

  • 1 small size pumpkin (1.5lb)- peeled and cut into 2 inch cubes
    (about 2 1/2 cups cooked and mashed)

  • 2 cups fine brown bulgur #1

  • 1 teaspoon ground all spice

  • 1 teaspoon ground black pepper

  • 1 large onion- cut into 4 pieces

  • 1/2 cup fresh basil

  • 3 tablespoon corn starch

  • 2 tablespoon all purpose flour

For Vegan Kibbeh Filling

  • 3 tablespoons olive oil

  • 1 cup uncooked chickpeas- soaked overnight

  • 1 large onion

  • 1 teaspoon sumac spice

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 cup pomegranate seeds


  • Other Ingredients

  • Vegetable oil for frying

  • 1 table spoon corn starch- Mixed with water to shape the kibbeh balls


Make the Pumpkin Puree:

  1. Begin by peeling the pumpkin, scoop out seeds and membrane. Chop pumpkin and Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium sized pot, add the pumpkin cubes, cover with water, and a pinch of salt. Bring to a boil, then simmer over medium- low heat for about 25-30 minutes, or until easily pierced by a fork.

  2. Drain the cooked pumpkins in a colander for a few minutes. Mash with a fork while they’re still hot. Add the bulgur and mix well, until coated and set aside.

  3. In your food processor, add the onion, basil, salt and spices and process until pureed. 

  4. Transfer the pureed onion to the pumpkin and bulgur mixture, add flour and corn starch. Work with your hands to mix it well until everything is blended together.

  5. Place in fridge and let it chill for at least half an hour before assembling kibbeh balls.

Prepare the Kibbeh Filling:

  1. In your food processor, add the presoaked chickpea and pulse until coarse.

  2. In a large skillet, heat olive oil, add onions and cook just until wilted for about 8 minutes. Then add the coarse chickpeas, salt, sumac and ground black pepper. Cook for an additional 5 minutes.

  3. Remove from heat and fold in pomegranate seeds.

Assemble the Pumpkin Kibbeh Balls:

  1. Fill a small bowl with water and 1 tablespoon of corn starch and set near your working area to use for damping your hands. You need dampen hands to shape every kibbeh ball.

  2. Dampen your hands, take a handful of the pumpkin kibbeh mixture (about 3 tablespoons) and form into  an oval-shaped ball in the palm of one hand. Using your index finger of your other hand, poke a hole in the ball, hollow the ball to make a pocket for the filling. 

  3. Using a spoon, add about 1 tablespoon of the filling. Seal the ball on top and, using both hands, carefully shape it into a football shape, pinch the ends to form points.

  4. Place the stuffed kibbeh on a large tray lined with parchment paper. Repeat the hollowing and stuffing process until all the pumpkin mixture is done. 

  5. Chill the tray for at least 30 minutes before frying. This help the kibbeh balls hold shape. (optional)

Fry the Pumpkin Kibbeh

  1. In a deep frying pan, heat the oil on medium heat for 5 minutes or until it reaches 350 F, if you are measuring.

  2. Lay the pumpkin kibbeh in a single layer in the frying pan.

  3. Fry batches until golden brown and crunchy, or about 8-10 minutes. Be mindful of not overcrowding the pan so the balls cook evenly.

  4. Enjoy!




Red Lentil Soup


  • 1 tbsp Olive oil

  • 1 large Brown onion diced

  • 2 medium Carrots diced

  • 2 small Celery stalks diced

  • 2 cloves Garlic crushed

  • 1 1/2 Cups Red lentils dry

  • ½ cup Short grain rice

  • 8 Cups Vegetable stock or 10 cups
    (you can adjust the thickness of this lentil soup)

  • 1 medium Lemon juiced

  • 1 teaspoon Ground Turmeric

  • 1 1/2 teaspoon Ground cumin

  • 1 handful Flat-leaf parsley chopped


  1. In a large pot heat olive oil on med-high heat. Add onion, garlic and spices, sweat until the onions have softened.

    1 tbsp Olive oil,1 large Brown onion,2 cloves Garlic,1 teaspoon Ground Turmeric,1 1/2 teaspoon Ground cumin

  2. Add lentils, stir until coated in olive oil.

    1 1/2 Cups Red lentils

  3. Add vegetable stock and rice. Cover and cook on medium heat for 15 minutes.

    ½ cup Short grain rice,8 Cups Vegetable stock

  4. Add celery and carrot and simmer for another 10 minutes with the lid on.

    2 medium Carrots,2 small Celery stalks

  5. Turn heat off and stir through half of the chopped parsley and the lemon juice. Blend with n immersion (handheld) blender until soup is part smooth, part chunky.

    1 medium Lemon,1 handful Flat-leaf parsley

  6. Garnish with additional parsley and serve with a wedge of lemon. 

    1 handful Flat-leaf parsley

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