Pumpkin Kibbeh

Pumpkin kibbeh balls feature a crispy outside made of bulgur wheat and pumpkin puree, shaped around a tender filling of spinach, caramelized onions, pine nuts, and Middle Eastern spices.

Oh, how I love kibbeh!

It's a Lebanese specialty that comes in both hot and cold versions, with many variations found across the Middle East. Kibbeh is generally made with buglur either flat in a tray, stuffed croquettes or even in a soup.

My new favorite is pumpkin kibbeh balls (aka in Arabic as "kibbet lakteen"); they are vegan (some may refer to them as vegetarian) and packed with flavor, offering a delightful mix of savory and mildly sweet notes. This combination reminds me of the baked vegetarian kibbeh I make in a tray version.

Cold kibbeh versions include potato kibbeh and tomato kibbeh. Or you should check out kibbeh dumpling Monk's soup.

Key Ingredients

A combination of pumpkin, fine bulgur (I like using both dark and light colored bulgur), and plain flour is used to create the crispy casing for this dish. I recommend selecting pumpkins that are great for savory cooking; I like to alternate between Jap pumpkins and Kent pumpkins, work with whatever is available locally to you.

For the tender filling, I use fresh spinach, onions, and toasted pine nuts. Occasionally, I prepare this kibbeh filling with walnuts, which I chop before toasting.

To give the pumpkin kibbeh its unique flavor, I like to include fresh herbs such as thyme and basil, along with chili flakes, and a special kibbeh spice blend. But a special mention for pomegranate molasses and sumac is needed as these add a unique sweet-tart complexity, both of these are a common ingredient in Lebanese cooking. There are links for where to buy these in the below recipe card.

Just a side note - I have a sensitivity to gluten, and while fine bulgur does contain gluten, I find that I can tolerate it in small amounts. As a result, I often make a batch of kibbeh balls with gluten-free flour (for the shell) to accommodate my needs, the difference is negligible.

The Steps

I’ll show you how to make Lebanese pumpkin kibbeh balls, which involve a few key steps.

Prepare the Pumpkin

Peel, deseed, and cut the pumpkin into small pieces. Transfer the pieces to a steamer basket and steam for at least 20 minutes.

Depending on the size of the pumpkin chunks, you may need a longer steaming time. Once the pumpkin is tender and can be easily pierced with a fork, transfer it to a plate and let it cool.

Prepare the Dough

In a food processor, combine the onion chunks, thyme leaves, chili flakes, kibbeh spice, salt, and the steamed pumpkin. Puree the mixture for at least 2 minutes.

Then, add the fine bulgur and puree for another minute.

Finally, mix in the flour and process for another minute. Ensure there are no large chunks in the dough; if needed, process it again.

Transfer the dough to a bowl, cover it, and place it in the fridge for 30 to 60 minutes. This will allow the bulgur to fully hydrate and the dough to achieve the proper texture (it will be too wet immediately after making).

If the pumpkin is still warm when making the dough, it will likely need the full 60 minutes to cool. The dough should be firm to work with when shaping.

Prepare the Filling

While the dough is chilling, dry-toast the pine nuts in a fry-pan over medium heat until golden brown, then set them aside.

In the same fry-pan, add olive oil and finely diced onions, and cook until they turn golden. Next, add the spinach and stir until it wilts.

Stir in the pomegranate molasses, lemon juice, and all the herbs and spices until well combined.

Finally, add the toasted pine nuts to the mixture. Transfer the filling to a colander to drain any excess liquid, as a drier filling works best.

Shape the Kibbeh Balls

Keep a small bowl of water nearby to dampen your hands while shaping the dough, as this makes the process easier.

Moisten your hands slightly, then measure out 15 balls of dough, each weighing about 50 grams (1.76 oz), with one ball being slightly larger than the others.

Make an indent in the middle of each ball, then hollow out the inside using your finger to create a cup shape. For a visual guide, I recommend watching a video demonstration.

Fill each cavity with about two teaspoons of the filling (use a standard tea spoon, not a measuring spoon). Gently wet your index finger and push in the filling to make it easier to seal the shell with your fingers to form a teardrop or football shape.

After shaping, set the kibbeh balls aside on a large plate, ensuring they don’t touch each other.

Fry the Kibbeh

Heat oil in a pot. To test if the oil is ready, drop in a small amount of dough. If it bubbles immediately, the oil is at the right temperature.

Fry the kibbeh balls in small batches for 2.5 to 3 minutes until golden brown. Gently move the balls around with a slotted spoon in the oil halfway through to prevent burning on one side, as they tend to sink to the bottom and touch the bottom of the pot.

Remove the fried kibbeh balls and place them on a paper towel lined plate to drain excess oil. Serve warm.

Storage

Fried pumpkin kibbeh balls can be stored in the refrigerator for 4-5 days in an airtight container. Ensure that they have completely cooled to room temperature before storing.

Freezing kibbeh balls is a great option, as they can be fried directly from frozen. To freeze, place each uncooked kibbeh ball individually onto a flat tray or plate and put it in the freezer until the balls are frozen solid. Once frozen, transfer them to a freezer-safe bag and seal it tightly. These can be kept in the freezer for 3-6 months when laid flat.