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Yields5 ServingsPrep Time40 minsCook Time35 minsTotal Time1 hr 15 mins

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
 Drizzle of Olive oil
 Have all the vegetable wash and prepared
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.


1. In a frying pan add olive oil, onions and salt and sauté for few minutes.
2. Add spinach, coriander, chickpeas, walnuts, cumin, all-spice, sumac, pomegranate molasses,
3. Chili flakes salt and pepper to taste and allow to cook on low temperature for about 5 minutes

Final Preparations

1. Preheat oven to 350F
2. Lightly grease a non stick baking tray or Pyrex
3. Divide the dough into 2 parts, knead the first part and spread evenly on the baking tray. Add
4. 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.
5. Use a knife to decorate the kibbe’s surface with square shaped cuts
6. Top with a drizzle of olive oil and bake for 35-40 minutes, or until golden.

Nutrition Facts

Servings 5