Pumpkin Kibbeh In A Tray (Kibbet Lakteen)

Pumpkin Kibbeh in a Tray (Kibbet Lakteen)

 

Are you familiar with "Pumpkin Kibbeh"? I am a massive kibbeh fan, and kibbeh recipes are pretty diverse in Lebanon and the Middle East! I know most of you are familiar with the fried torpedo-shaped kibbeh stuffed with minced meat! But still there is a compilation of kibbeh recipes -  I have shared in my book - that truly deserve a spot! !  Kibbeh nayye (Lebanese steak tartar), frakeh, Kibbeh bil soneya (Baked kibbeh in a tray), kibbeh bi laban, kibbet lakteen(Pumpkin Kibbeh), kibbeh arnabieh, etc… 

Have you ever had a vegan kibbeh? guess you must have encountered those dishes on our blog if you are a regular reader over here… Kamounit Banadoura (Tomato Kibbeh) and Kibbet Batata (Potato Kibbeh); here is another recipe to be added to the vegan Kibbeh family, "Pumpkin Kibbeh" or "Kibbet Lakteen" as we call it in Arabic; a family recipe that has been passed down through my grandmother to my mother and eventually to me!! A total winner of a recipe!!

Though making "Pumpkin Kibbeh" is time-consuming and requires an involved preparation, the final result is so delicious and definitely worth preparing!!The payoff here is split between a pumpkin-bulgur dough and a tangy chickpea-onion filling that is loaded with green leafy, sumac, pomegranate molasses and cumin powder!! The end result is a dish singing with flavors!!

Apart from being delicious, "Pumpkin Kibbeh" is super healthy! Pumpkins are incredibly rich in vital antioxidants and vitamins, chickpeas and bulgur are both vegetarian friendly source of protein and rich in fibers. Be adventerous and try our pumpkin kibbeh - you will be tasting pumpkin in a different way!!

Though soaking bulgur is inevitable in every kibbeh recipe, the case is different in the pumpkin kibbeh – at least our family recipe does not call for soaking the bulgur here! Pumpkins are heavy with water and bulgur would absorb the water easily in the pumpkin puree - this is my granny’s tip!!

You may want to use canned pumpkin puree instead of making your own puree from scratch; that would still be fine!!

 

 

 

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Peel the pumpkin and cut into medium-sized pieces; transfer to a pot, cover it with water and cook on high heat.  Upon boiling, reduce temperature, cover up and cook for about 40 minutes or until fully cooked. Place the pumpkin in a colander and squeeze to drain as much water as possible (leave it aside for a minimum of 4 hours to fully drain). Place the dried pumpkin kibbeh flesh in a large bowl or measuring cup and blend with an immersion blender.

 

 

In a large bowl, mix the bulgur (dry) and the blended pumpkin.  Add the finely chopped onion, cayenne pepper, salt, spices and mix.  Add the flour and knead one more time to create a malleable dough.

 

 

 

 

 

In a skillet, add the onions and olive oil.

 

 

Saute the onions over high heat until they become translucent.

 

 

 Pomegranate molasses and sumac will provide the filling with a tangy subtle flavor

 

 

Add the chickpeas and shredded Swiss chard to the onions and cook for additional 2 minutes. Add the sumac, pomegranate molasses, cayenne pepper, and cumin powder. 

The cumin and cayenne pepper will jazz up the humble filling!

 

 

 Let it cool down completely.

 

 

Divide the pumpkin kibbeh dough to 2 equal portions. Grease a shallow baking tray.  Firmly spread the first half of the kibbeh over the baking tray. 

 

 

Evenly spread the stuffing over it.

 

 

Top it with the other half of the pumpkin kibbeh dough.  Wet your palm, spread and flatten the surface of the kibbeh, ensuring that it covers the whole surface.

 

 

 

 With a pairing knife, score in diamond patterns.

 

 

Pour the oil evenly on top.

 

 

Bake in a preheated oven to 200°C/400°F, for about 30 minutes or until well cooked.  Broil for 5 minutes to a golden color.  Serve warm or at room temperature! Happy eating

 

 

 

 

 

Happy eating!!

 

 

 

 

 

Ingredients:

  • 1 pumpkin (weighing an average of 2.5 kg/5 lb. 8 oz.), it makes about  2 1/2 Cups of pumpkin puree
  • 3 cups fine bulgur
  • 1 large onion, finely chopped
  • 1 teaspoon cayenne pepper, optional
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon allspice
  • 11/2 teaspoon salt
  • ½ cup flour

 

For the filling:

  • 1 cup dried chickpeas, soaked overnight, or 2 cups canned chickpeas, drained and peeled
  • 1 kg/2lb 4 oz. red or yellow onions, juliennes
  • 2 tablespoons sumac
  • 4 tablespoons pomegranate molasses
  • 1 tablespoon salt
  • 1 teaspoon cayenne pepper, optional
  • 1/3 cup olive oil
  • ½ teaspoon cumin powder
  • 2 cups of clean and shredded Swiss chard, or any other leafy vegetable like spinach

 

Topping:

  • ½ cup olive oil, or a mix of olive and canola oil

 

 

Directions:

  1. Place the soaked chickpeas on a counter top, position a dinner plate over it and press gently. Once you remove the plate, you will notice that the chickpeas are already peeled, repeat the procedure as necessary!  Place the split chickpeas in a pan, cover with water and boil for 5 minutes.  If you are using canned chickpeas, skip this step!!
  2. Peel the pumpkin and cut into medium-sized pieces; transfer to a pot, cover it with water and cook on high heat.  Upon boiling, reduce temperature, cover up and cook for about 40 minutes or until fully cooked.
  3. Place the pumpkin in a colander and squeeze to drain as much water as possible (leave it aside for a minimum of 4 hours to fully drain).
  4. Place the dried pumpkin kibbeh flesh in a large bowl or measuring cup and blend with an immersion blender.
  5. In a large bowl, mix the bulgur (dry) and the blended pumpkin.  Add the finely chopped onion, cayenne pepper, salt, spices and mix.  Set aside for 20 minutes.
  6. Add the flour to the mix and knead the kibbeh dough.

Filling directions:

  1. In a skillet, add the olive oil and onions. Saute the onions over high heat until they become translucent.
  2. Add the chickpeas and shredded Swiss chard to the onions and cook for additional 2 minutes.
  3. Add the sumac, pomegranate molasses, cayenne pepper, and cumin powder.  Cook for one additional minute, place the mixture in a bowl and let it cool down completely.

Putting it together:

  1. Divide the pumpkin kibbeh dough to 2 equal portions.
  2. Grease a 33 cm/13 inches round shallow baking tray.  Firmly spread the first half of the kibbeh over the baking tray.
  3. Evenly spread the stuffing over it.
  4. Top it with the other half of the pumpkin kibbeh dough.  Wet your palm, spread and flatten the surface of the kibbeh, ensuring that it covers the whole surface.
  5.  With a pairing knife, score in diamond patterns.
  6. Pour the oil evenly on top.
  7. Bake in a preheated oven to 200°C/400°F, for about 30 minutes or until well cooked.
  8. Broil for 5 minutes to a golden color.  Serve warm or at room temperature! Happy eating!!

 

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Comments

Belgian Foodie's picture

This recipe looks amazing! I love having a vegan version of kibbet, especially one with pumpkin. Pumpkin is probably my favorite vegetable.

admin's picture

Thank you Brad! The pumpkin kibbeh is really so good!I hope you give it a try one day and enjoy it as much as we do!

katie 's picture

This looks amazing! I can't wait to make it. I have been wanting to cook with the pomegranate molasses I see at middle eastern stores! Do you have any suggestions for what to serve with this? Maybe a little salad?

admin's picture

Indeed it is so delicious Katie! I would recommend a green salad on the side or even Fattoush   Let me know how it turns out with you! Happy eating!

Anonymous's picture

Oh boy; this sure does look so good! Will have to go out to a Middle Eastern grocery store and pick up bulgur wheat, pomegranate molasses and sumac. On my to do list!

debbie's picture

Hi I'd like to know of this could be made a few days in advance.
Thank You

admin's picture

Debbie, yes it can be prepared a day or two ahead and kept in the fridge until you are ready to pop it in the oven. But definitely bake it the same day! Let me know how it turns out with you! Have a lovely day!!

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Marhaba, and welcome to my blog! Discover the secrets behind the symphonies of flavor that make up Lebanese cuisine. Join my blog and take a sneak peak at my cookbook, Hadia... Lebanese Style Recipes .