Rice and grains
ChefHana Musa Naama
Fried Pumpkin Kibbeh
A pumpkin kibbeh recipe that’s superb in form and flavor. Try it Shaw Tabkhin Today’s way and share your thoughts in the comments.
Ingredients
Start here, then move straight into the method.
- :Dough
- 1 cup fine semolina
- 1/2 cup kammouna*
- 1/2 kilo pumpkin, peeled, boiled and drained
- Salt
- 3 tablespoons flour (or as needed)
- :Filling
- Onion wedges
- Spinach
- Vegetable oil
- Sumac
- Black pepper
- Walnuts
- Grated pumpkin
- Kammouna
- Fine bulgur
- Fresh mint
- Green onion
- Marjoram
- Dibs hurr (thick molasses)
- Whole cumin seeds
- Small cinnamon stick
Method
Follow the cooking sequence without leaving the page.
- Peel and cut the pumpkin into small pieces and boil for about ten minutes.
- Drain the boiled pumpkin in a sieve and leave it until the next day to dry completely.
- Soak bulgur in pumpkin water for an hour with the kamouna
- Grind the bulgur until smooth, then add the pumpkin and grind... add flour and salt as needed...
- Shape the kibbeh and leave the head open...
- Heat oil until hot and fry the pumpkin kibbeh...
- Drain the fried kibbeh on kitchen paper, then stuff with the onion filling
Recipe tags
Rice and grainsLevantVegetarianVeganDairy freeEgg free
