Pumpkin kibbeh without flour .. a distinctive pumpkin kibbeh tray you'll be licking your fingers for

Ingredients:

2 cups fine white bulgur 1 kg pumpkin 2 cups chopped spinach 200 grams walnuts 4 large onions, sliced 1 tablespoon ground sumac 1 teaspoon ground cumin a pinch of black pepper a pinch of ground hot pepper sour pomegranate seeds (optional) salt vegetable oil

Preparation:

Peel and cut the pumpkin, then cook it sautéed or steam it.
Soak the bulgur together with the hot, cooked pumpkin for 1 hour.
After that time, sprinkle salt and the spices over them and knead with your hands until you get a dough — do not add water.
Meanwhile, in a pan fry the sliced onions in oil until soft, then add the walnuts and stir.
Add the spinach with a pinch of black pepper and sauté.
When the spinach has lost its water, turn off the heat and add the sumac and sour pomegranate seeds, then mix.
Prepare a baking tray: coat the entire tray with vegetable oil.
Divide the pumpkin dough into two parts and spread the first layer thinly.
Spread the filling evenly, then spread the second layer. Moisten your palms slightly with water if needed to help spread the dough without cracking.
Cut to the desired shapes, brush vegetable oil over the top, then bake in the oven at 200°C until cooked through.
Brown the top of the pumpkin kibbeh and serve hot.

This wonderful vegan recipe is from a friend of the Shou Tabkhin El Yom website:

Hana Moussa Nehme

Click Hana's name to visit her profile on our site and follow all her delicious recipes

For more vegan recipes, try Potato Pie

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Pumpkin Kibbeh (No Flour)

Prep checklist

Cooking notes