Pumpkin kibbeh with yogurt — we all know meat kibbeh with yogurt, but pumpkin kibbeh is wonderful and worth trying.

Ingredients:

Dough:

1 kg pumpkin or squash

1 kg fine brown bulgur

5 tablespoons flour (or more as needed for binding)

Salt

Kibbeh spice mix (kammuna) or kibbeh seasoning

Cumin

1 cup small sweet red peppers, finely chopped

Cold water

Filling:

1 cup finely chopped red onion

1 cup chopped leek

1 cup carrots (chopped)

1 cup corn

1 cup small sweet red peppers

Olive oil

Salt

Sumac

Dried pomegranate (known as Iranian zerkech) — seedless, tart

Yogurt sauce:

1 kg plain yogurt

4 tablespoons cornstarch

A little water

Salt

Garlic — optional

Olive oil

A bunch of fresh cilantro

Pine nuts for garnish

Method:

Start by boiling the peeled and large‑cubed pumpkin in a little water until tender.
Once the pumpkin is cooked, drain it well and reserve the cooking water for later use.
Rinse the fine bulgur with cold water, drain, and set aside to allow the grains to swell.
After the bulgur has swollen, rub it by hand (or pulse in a food processor) and mix it with the drained pumpkin, kibbeh spice mix, salt, ground cumin, and the finely chopped sweet red pepper. Mix by hand or with the machine until the mixture is uniform and smooth.
Work the mixture well and add enough flour to bind the dough. You’ll know the dough is ready when you can form a disc and it no longer sticks to your palm.
Keep a glass of cold water on hand and shape the dough into medium, equal‑sized discs. Dip your palm in cold water whenever the dough feels dry or starts to stick.
Make a cavity in each disc, fill with some of the prepared filling, then close the pumpkin kibbeh discs just like you would form meat kibbeh.
Arrange the formed discs on a wide tray and place them in the freezer until firm, or fry them immediately.
Fry the discs in plenty of hot oil just before serving.
Prepare the yogurt sauce: put the yogurt in a pot over low heat.
Dissolve the cornstarch in a little cold water, strain it into the yogurt, and whisk well. Do not add salt at this stage to avoid curdling the yogurt.
Place the yogurt on the stove and stir continuously over low heat until it thickens.
Once the yogurt has thickened, add crushed garlic (if using) and salt, stir, and remove from the heat.
Immediately pour the yogurt into the serving dish over the fried pumpkin kibbeh discs.
Garnish the pumpkin kibbeh with finely chopped fresh cilantro and toasted pine nuts sautéed in a little oil.

Filling preparation:

Dice the red onion, red sweet pepper, carrots and leek into small cubes and sauté them in a little olive oil until the vegetables soften.
Add the corn and salt, then stir in the dried pomegranate and sumac. Remove from the heat and set aside to cool before using.

This pumpkin kibbeh with yogurt recipe is from a friend and chef on Sho Tabkhin Today:

Amal Khudr

Click Amal’s name to visit her profile page on Sho Tabkhin Today

Here is Amal’s recipe for meat kebab as well

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Pumpkin Kibbeh with Yogurt

Prep checklist

Cooking notes