Your guests will love this Lebanese pumpkin kibbeh recipe
Lebanese pumpkin kibbeh, a vegetarian and eggless dish, hails from Lebanon's rich culinary traditions. It transforms pumpkin into a savory masterpiece by blending it with bulgur wheat and spices, creating a flavorful experience. This dish is not only cherished for its delightful taste but also for its cultural significance during festive seasons and gatherings. It embodies the diversity of Lebanese cuisine. Let's get cooking.
Gather the following ingredients
For Lebanese pumpkin kibbeh, you need one large pumpkin, two cups fine bulgur, one large chopped onion, two tablespoons olive oil, one teaspoon cumin and coriander powder each, half a teaspoon cinnamon and allspice each, salt to taste, and olive oil for frying. For the filling, arrange for one cup cooked chickpeas, one cup chopped spinach, one cup finely chopped walnuts, and pomegranate molasses for drizzling.
Preparing the pumpkin mixture
Start by peeling and deseeding the pumpkin. Cut it into small chunks and boil in water until soft. Drain well and mash until smooth. In a large bowl, mix the mashed pumpkin with fine bulgur wheat. Let it sit for about 30 minutes so that the bulgur absorbs moisture from the pumpkin. This mixture will form the base and top layers of your kibbeh.
Cooking filling & spices
While your base mixture is resting, heat two tablespoons of olive oil in a pan over medium heat. Add chopped onions and saute until they turn translucent. Stir in cumin powder, coriander powder, cinnamon powder, allspice powder, cooked chickpeas, chopped spinach, and walnuts; cook for about five minutes or until everything is well combined. Season with salt according to taste.
Assembling kibbeh layers
Divide the pumpkin-bulgur mixture evenly into two parts. Press one part into a greased baking tray to form a base. Evenly spread the spiced filling over this base, then cover with the remaining mixture, pressing lightly to seal the edges. This ensures the kibbeh has uniform layers, integrating well for baking to achieve a cohesive and perfect structure.
Baking your kibbeh
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake your assembled kibbeh for about 40-45 minutes or until you notice a golden brown crust forming on top. Once baked thoroughly allow it cool slightly before cutting into squares or diamond shapes as traditionally served. Enjoy this hearty Lebanese pumpkin kibbeh warm drizzled with pomegranate molasses alongside a fresh salad or yogurt dip!
