To make the kibbeh dough: 

1. In a large bowl, combine bulgur wheat and boiling water. Cover it with a plate and let it sit for 20 minutes. Squeeze any excess water, if there's any. 
2. Place the soaked bulgur in a large bowl and add flour, salt, baharat, cinnamon, and pumpkin. Mix well with your hands until you form a dough.  The dough will be moist but should be able to form into balls and flattened.  If you can't add a little bit more flour. 

To make the Kibbeh filling: 

1. Start by cooking the lentils in a small pot with 4 cups of water and 1/2 tsp salt. Bring to boil, lower the heat, and bring it to a low boil for about 30 minutes or until the lentils are cooked, but have a slight bite to them. Drain the lentils. (Please note that the cooking time for the lentils will depend on the type of lentils used. We recommend checking after 20 minutes).
2. In a large skillet heat olive oil add tomato paste and cook over medium heat for 3-5 minutes, until it becomes dark red, stirring often (keep an eye on it so it doesn’t burn).
3. Add onions and mushrooms to the skillet and mix until well-coated. Add salt, baharat, and cinnamon.
4. Cook over medium heat for about 20 minutes or until mushrooms are fairly dry.
5. Combine lentils and mushroom mixture in a bowl. Mix well and set aside to cool

To assemble the kibbeh:

1. Preheat the oven to 375 ºF.
2. Evenly brush 1 Tbsp of the vegetable oil at the bottom of a large baking dish fingers. (We used a 12"x 9"oval, you may use a round or rectangular baking sheet) 
3. Press a little less than half the kibbeh dough on the bottom of the baking dish as if you were making a pie. Prick the kibbeh dough with a fork. and spread the mushroom lentil filling evenly on top. Look at the images above for guidance.
4. Divide the remaining dough into 10-12 balls. Flatten each one with your hands and gently place them on top of the filling, until it’s completely covered. Look at the images above for guidance.
5. Using a sharp knife, score the Kibbeh making a diamond pattern, and placing a pine nut in the middle of each diamond. Drizzle the remaining 2 tablespoons of vegetable oil on top and bake at 375 ºF for 45 minutes.
6. Serve with Tahini Sauce