Pumpkin Kibbeh

There’s a common misconception that kibbeh is all about the meat but the truth is far from it! There are more vegan options of Kibbeh than meat, though the meat is the most popular. Some of the vegan options are lentil kibbeh, potato kibbeh and a favorite that happens to be this recipe, pumpkin kibbeh! FullSizeRender *Serves 6 Kibbeh Crust:

  • 1.5 Kilo pumpkin, pureed
  • 3 cups wholewheat fine bulgur, cooked
  • 1 tbsp cumin
  • 1 tsp olive oil
  • Salt and pepper to taste

Kibbeh Stuffing:

  • 3 cups fresh spinach
  • 1 cup chickpeas
  • 1/4 cup toasted walnuts, roughly chopped
  • 1 lemon , juice of
  • 2 large onion, finely chopped
  • 2 tbsp of sumac
  • 1 tsp olive oil

FullSizeRenderFullSize Preparation:

  1. Start by boiling the pumpkin until soft. Drain out the water, then puree in a food processor or with a fork
  2. While the pumpkin is still hot and soft with its own water, add the fine bulgur wheat and mash together with your hand.Cover the mixture with the plate to let the bulgur cook with the pumpkin moisture.
  3. Pre-heat your oven to 180 C
  4. Stuffing:  In a pan sauté the onions on medium heat with the olive oil  for 5 minutes. Add in the spinach and stir through along with the sumac, lemon juice and salt and pepper to taste. Finally add the cooked chickpeas and allow to simmer on low heat.When done add in the toasted walnuts
  5. Grease a medium casserole dish with olive oil spray and start to layer the bottom of the dish with half of the pumpkin crust. Next add stuffing on top as evenly as possible and cover with the other half of kibbeh crust.
  6. Bake for 25-30 minutes or until  golden on top.


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