Pumpkin Kibbeh

5 from 1 vote

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.

Prep Time50

Cook Time15

Resting1

Total Time2 5

Course: Appetizer, Main Course

Cuisine: Lebanese, Middle Eastern

Diet: Vegan, Vegetarian

Servings: pieces

Calories: 85kcal

Author: Janelle Hama

Ingredients

Dough

500 g Pumpkin weight after peeled and deseeded
85 g Onion quartered
¼ cup Plain flour
1 cup Fine bulgur
¾ teaspoon Salt
½ tsp Chili flakes
1 tablespoon Fresh thyme leaves no stems
½ teaspoon Kibbeh spice

Filling

¼ cup Pine nuts
85 g Onion finely diced
1 tablespoon Olive oil
250 g Spinach finely chopped
¼ cup Fresh basil leaves
1 tablespoon Pomegranate molasses
1 tablespoon Lemon juice fresh
½ tablespoon Sumac
½ teaspoon Kibbeh spice
¼ teaspoon Black pepper cracked
1 teaspoon Salt

For Frying

Vegetable oil for deep frying

Metric - US Customary

Instructions

Peel, deseed, and cut the pumpkin into small chunks. Steam for about 20-30 minutes or until tender. Let it cool down while you continue on with this recipe.
500 g Pumpkin
In a food processor, puree the quartered onion, thyme, chili flakes, kibbeh spice, salt, and steamed pumpkin for 2 minutes.
Add fine bulgur and puree for 1 minute.
Add the flour and process for another minute.
Ensure the dough is smooth; reprocess if needed. Chill the dough in the fridge for 30-60 minutes until firm and cool. See "prepare the dough" notes in the above article.
85 g Onion, ¼ cup Plain flour, 1 cup Fine bulgur, ¾ teaspoon Salt, ½ teaspoon Chili flakes, 1 tablespoon Fresh thyme leaves, ½ teaspoon Kibbeh spice
Dry-toast pine nuts in a fry-pan until golden and then set them aside.
In the same pan, cook finely diced onions in olive oil until golden, then add spinach and stir until wilted.
Mix in pomegranate molasses, lemon juice, herbs, and spices.
Add the toasted pine nut. Transfer the filling to a colander to remove excess liquid.
¼ cup Pine nuts, 85 g Onion, 1 tablespoon Olive oil, 250 g Spinach, ¼ cup Fresh basil leaves, 1 tablespoon Pomegranate molasses, 1 tablespoon Lemon juice, ½ tablespoon Sumac, ½ teaspoon Kibbeh spice, ¼ teaspoon Black pepper, 1 teaspoon Salt
Keep a bowl of water handy to moisten your hands.
Divide the dough into 15 equal balls (50g (1.76oz) each).
Hollow out each ball into a cup shape (see above step-by-step photos or video)
Fill with 2 tea spoons of filling and seal into a teardrop or football shape.
Set shaped kibbeh on a plate without touching. Repeat until all done.
Heat oil in a pot. Test with a small piece of dough, if it bubbles instantly, the oil is ready.
Fry kibbeh in small batches for 2½-3 minutes until golden, midway turning gently to avoid uneven cooking.
Use a slotted spoon to remove each ball from the oil and place on a paper towel lined plate. Enjoy warm.
Vegetable oil

Video

Nutrition