TanyaAuthorTanyaCategoryDifficultyIntermediate

There are many variations for kibbeh throughout the Middle East and the most familiar are the oval-shaped kibbeh stuffed with minced meat and fried. But there are other delicious ways to eat it. Some eat itraw, use fish, or potatoes.

This healthier, vegetarian recipe uses a chickpea and spinach filling and a delicious pumpkin and bulgur dough.

You can make them into balls or as a pie and then bake it rather than fry it. Apart from being delicious, “Pumpkin Kibbeh” is super healthy! Pumpkins are incredibly rich in vital antioxidants and vitamins, chickpeas, and bulgur are both vegetarian friendly source of protein and rich in fibers.

INFORMATION

Yields5 Servings
Prep Time40 minsCook Time35 minsTotal Time1 hr 15 mins

INGREDIENTS

For kibbeh dough
 1 small fresh pumpkin peeled and diced or 1 can or of Pumpkin Puree
 ½ onion purred in food processor
 1 cup of fine Bulgur
 3 tbsp whole wheat flour
 1 tsp salt
 1 tbsp all spice
 1 tsp chili pasts (optional)
 ½ tsp cumin
 Black pepper to taste
For filling
 250 g Fresh baby spinach (remove stems)
 1 onion thinly chopped
 150 g cooked chickpeas
 ½ cup chopped walnuts
 10 g coriander
 ½ tsp ground cumin
 ½ tsp all-spice
 1 tbsp sumac
 2 tbsp pomegranate molasses
 Pinch of chili flakes (optional)
 ½ tsp black pepper
 Salt to taste
 1 tbsp Olive Oil
Topping
 Drizzle of Olive oil
 Have all the vegetable wash and prepared

INSTRUCTIONS

Kibbeh Dough
1

Peel and cut the pumpkin into cubes (about 500g worth) and boil in water for 15 minutes or until soft and drain.

2

In a large bowl soak the bulgur in cold water for 20-30 minutes and drain all the excess water.

3

Puree the onion in food processor and combine together with the drained bulgur with your hands, adding salt, all-spice, chili paste, cumin and flour. Depending how watery the bulgur is, you can add more flour.

Filling
4

In a frying pan add olive oil, onions and salt and sauté for few minutes.

5

Add spinach, coriander, chickpeas, walnuts, cumin, all-spice, sumac, pomegranate molasses,
Chili flakes salt and pepper to taste and allow to cook on low temperature for about 5 minutes.

Final Preparations
6

Preheat oven to 350F.

7

Lightly grease a non stick baking tray or Pyrex. Divide the dough into 2 parts, knead the first part and spread evenly on the baking tray.

8

Add filling on top, then lay evenly the 2nd part of the dough over the filling, flattening it with your hands, until it is completely covered.

9

Use a knife to decorate the kibbe’s surface with square shaped cuts

10

Top with a drizzle of olive oil and bake for 35-40 minutes, or until golden.

 

Ingredients

For kibbeh dough
 1 small fresh pumpkin peeled and diced or 1 can or of Pumpkin Puree
 ½ onion purred in food processor
 1 cup of fine Bulgur
 3 tbsp whole wheat flour
 1 tsp salt
 1 tbsp all spice
 1 tsp chili pasts (optional)
 ½ tsp cumin
 Black pepper to taste
For filling
 250 g Fresh baby spinach (remove stems)
 1 onion thinly chopped
 150 g cooked chickpeas
 ½ cup chopped walnuts
 10 g coriander
 ½ tsp ground cumin
 ½ tsp all-spice
 1 tbsp sumac
 2 tbsp pomegranate molasses
 Pinch of chili flakes (optional)
 ½ tsp black pepper
 Salt to taste
 1 tbsp Olive Oil
Topping
 Drizzle of Olive oil
 Have all the vegetable wash and prepared

Directions

Kibbeh Dough
1

Peel and cut the pumpkin into cubes (about 500g worth) and boil in water for 15 minutes or until soft and drain.

2

In a large bowl soak the bulgur in cold water for 20-30 minutes and drain all the excess water.

3

Puree the onion in food processor and combine together with the drained bulgur with your hands, adding salt, all-spice, chili paste, cumin and flour. Depending how watery the bulgur is, you can add more flour.

Filling
4

In a frying pan add olive oil, onions and salt and sauté for few minutes.

5

Add spinach, coriander, chickpeas, walnuts, cumin, all-spice, sumac, pomegranate molasses,
Chili flakes salt and pepper to taste and allow to cook on low temperature for about 5 minutes.

Final Preparations
6

Preheat oven to 350F.

7

Lightly grease a non stick baking tray or Pyrex. Divide the dough into 2 parts, knead the first part and spread evenly on the baking tray.

8

Add filling on top, then lay evenly the 2nd part of the dough over the filling, flattening it with your hands, until it is completely covered.

9

Use a knife to decorate the kibbe’s surface with square shaped cuts

10

Top with a drizzle of olive oil and bake for 35-40 minutes, or until golden.

Pumpkin Kibbeh Recipe
Tanya
Tanya

Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.

She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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