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Kibbeh ya'teen

Pumkin kibbeh

Serves 8-10


Preparation time: 2 hours



Layers of bulgur and pumpkin filled with a tangy spinach, onion and pomegranate mix.

(vegan, contains gluten)


 

Ingredients


Kibbeh

  • 400g/2 cups fine white bulgur

  • 325g/1.25 cups pumpkin puree

  • 1/4 cup rice flour

  • 1 onion, grated

  • 2 tsp salt

  • 1/2 tsp black pepper

  • 1tsp Aleppo pepper or cayenne pepper

  • 1/2tsp ground cumin

  • 1/2 tsp ground coriander

  • pomegranate seeds


Filling

  • 50g olive oil

  • 200g onion, diced

  • 300g spinach

  • 50g cooked chickpeas

  • 10g sumac

  • 15g lemon juice

  • 50g walnuts, chopped (optional)

  • salt and pepper to taste



 

Method


Soak the fine bulgur in 120ml of water for 30 minutes or until the bulgur has absorbed all the water. 


Add the pumpkin puree, rice flour, grated onion and kibbeh spices to the bulgur. Mix well and process in a food mixer or pass through a meat grinder. The mixture should be smooth and dough-like. Allow it to rest for 10 minutes.


To make the filling, cook the diced onion in one tablespoon of olive oil until it softens, around eight minutes. Add the spinach and chickpeas and cook for another eight minutes. Turn off the heat and add the lemon juice, sumac and salt and pepper to taste. Add the walnuts if you like.


Oil a 30-33cm round baking tin that is at least 5cm hight. Divide the kibbeh dough into half. Spread one half evenly on the base of the baking tin to create a bottom layer. Spread the spinach filling on top. To create the top layer, take a handful from the remaining half of the kibbeh dough and spread it between your hands. Place on top of the spinach filling. Continue with the rest of the kibbeh dough until you have covered all the spinach filling. Gently smooth the top kibbeh layer so that it forms one continuous layer and press down to level it and join the layer with the filling.


Preheat the oven to 200C/400F.


Run the tip of a knife around the edges of the kibbeh to slightly separate it from the sides of the pan. With the knife, score the kibbeh into diamonds or squares, only allowing the knife to reach the middle layer.


Pour the remaining olive oil over the surface of the kibbeh and bake for 30 minutes. The kibbeh should feel firm when cook and turn a golden brown colour. 


Decorate with pomegranate seeds.

Cut into slices and serve warm.






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