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"This version of kibbeh (Arabic) or kofte (Turkish) is simple to make. The kibbeh is baked and steamed, which gives it the consistency of a dumpling: soft and pliable with a creamy center. I mold the kibbeh in a jumbo espresso cup, stuff it with spiced cheese, and then bake it in the oven just before serving. Then I invert the espresso cups to remove the kibbeh before serving. I love the spices in the feta combined with the brown butter and squash flavors.\n\nThe kibbeh is a wonderful accompaniment to rich red meat-such as beef sausage or rib eye or a gamy entree like pheasant or venison. You can make the squash puree, kibbeh, and filling ahead of time (up to 3 days) and assemble and bake them right before serving.\n\nI prefer red kuri squash for this recipe because it\u2019s dense and contains very little water. The goal here is to choose a squash that makes a very creamy puree. Butternut squash is a good substitute for red kuri, although the flavor is more delicate and the kibbeh will be softer.\n\nI like the tall, thin shape that an espresso cup gives the kibbeh. But since Italian espresso cups usually only hold \u00BC cup, I use jumbo espresso cups. Any \u00BD-cup ramekin should work."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/squash-kibbeh-with-brown-butter-and-spiced-feta>