Pumpkin kibbeh is one of the tastiest kibbeh recipes and is no less delicious than meat kibbeh! It’s nice to try something different, and pumpkin kibbeh is a great idea, especially for fans of vegetarian food.

Ingredients:

1 kilo fine bulgur Half a kilo pumpkin, peeled, cut, and boiled 1 onion + basil, ground A pinch of seven-spice A pinch of black pepper A pinch of cumin A pinch of salt 1 tablespoon sweet pepper paste 1 cup flour or more, as needed for the dough Filling: 1 and a half kilos onion, thinly sliced 3 cups boiled chickpeas Walnuts and raisins, or any kind of nuts as desired — optional A pinch of seven-spice A pinch of black pepper A pinch of salt 2 tablespoons pomegranate molasses 2 tablespoons sumac 1 tablespoon sweet pepper paste

Preparation method:

Soak the bulgur in a little of the pumpkin cooking water and leave it until the bulgur grains open up.
Drain the pumpkin well from the water, add it to the bulgur, and knead them together with the ground basil and onion, the spices, salt, and pepper paste.
Start adding the flour gradually and knead until a kibbeh dough forms.
Prepare the filling in advance so it is cold when the dough is ready, then begin shaping immediately. Fry the nuts in a little oil and set aside.
In the same pan and the same oil, cook the onions until just wilted, without browning, then add the boiled chickpeas, spices, and pepper molasses, and stir over high heat.
Finally, add the pomegranate molasses and stir until the liquids in the filling evaporate, then turn off the heat.
When the filling cools, add the sumac, the pre-fried nuts, and the raisins, then stir.
Shape the pumpkin kibbeh just like meat kibbeh.
Fry it in plenty of hot oil over medium heat until golden.

This delicious pumpkin kibbeh recipe is from a friend of the “What Are We Cooking Today?” website.

رويدا الحاج الرفاعي

For another one of the tastiest kibbeh recipes, click on Grilled Saj Kibbeh

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Pumpkin Kibbeh

Prep checklist

Cooking notes