BULGUR AND SQUASH KEFTEH

Steps:

• Place the bulgur in a bowl, mix with 1/4 teaspoon salt and cover with hot water. Let sit for 20 to 30 minutes until the bulgur is tender and has absorbed all the liquid.
• Meanwhile, steam the squash above 1 to 2 inches of boiling water for 15 to 20 minutes until thoroughly tender. Remove from the heat, allow to drain for five to 10 minutes and then mash with a fork or a pestle.
• Heat 2 tablespoons of the olive oil over medium-low heat, and add the onion. Cook gently for 10 to 15 minutes until golden and very tender. Stir often. Add the ground cumin and a pinch of salt, and stir together for about 30 seconds. Stir into the bulgur. Add the pureed squash and stir together, then transfer to a bowl.
• Knead the mixture in the bowl with the back of a spoon or with a pestle for a few minutes. Stir in the remaining tablespoon of olive oil, the parsley and the mint. Taste and adjust salt, and add freshly ground pepper. Spoon into a lightly oiled baking dish. Serve at room temperature, or heat through in a 325-degree oven until warm.