To make the casing, half the pumpkin, remove the seeds and cut it into wedges. Peel the wedges, then cut them into chunks, place in a large saucepan, cover generously with water, bring to a boil and simmer for 40 minutes or until knife tender. Drain and leave to steam off for 30 minutes. Meanwhile, use a small food processor to very finely chop the onion.

For the 7 Spice, toast the first six spices and transfer to a grinder. Grate in the nutmeg, then grind into a fine powder. This makes more than needed, but you can store it in a jar for several months.

For the kibbeh spice blend, toast the cumin seeds and grind them with the remaining ingredients.

To make the filling, prepare the onions and chard. Heat the olive oil in a casserole and sauté the onions and chard stems with the salt until translucent (10-15 minutes). Now stir in the chard leaves until wilted, before draining and adding the chickpeas along with the spice blend, cayenne pepper and sumac. Cook for 5 minutes while you roughly chop the walnuts, then stir them in along with the molasses. Turn off the heat.

Mash the pumpkin into a smooth purée, then mix in the onion, bulgur, spice blend, turmeric, the zest of the orange, salt and 50ml water. Set aside for 20 minutes, then knead in the flour.

Time to assemble. Preheat the oven to 180°C (fan) and grease two 20cm round baking tins (or one 30x20cm tray) with some olive oil. Add a quarter of the kibbeh dough to each tin and flatten it into a smooth layer. Cover it equally with the onion filling, then add the remaining dough by shaping it into flat disks between your hands and pressing them on top. Coat the surface with a little olive oil, before scoring a diamond pattern. Bake for 40 minutes, rotating it halfway through. Then serve, ideally alongside freshly made Tabbouleh.