A Lenten staple, kebbet laa'tin is the definitive mountain vegetarian kibbeh. It is easy to prepare with the garden's bounty of pumpkin (which keeps all year and from harvest to harvest) and wild herbs, the best of which is obviously homeyda, the spring wild sorrel leaves, which add a special lemony taste to the stuffing. If they are unavailable, you could use other leafy greens, such as Swiss chard (the best option after the sorrel) or a mix of available wild leafy greens (kale does a great job in kale countries!). You could try spinach, but sometimes it can be