Pumpkin Kibbeh
Vegan Pumpkin kibbeh with a chickpea walnut filling
- Prep time
- 1 hr
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 onions (sliced into strips)
- 1/4 cup regular olive oil
- 250 g cooked chickpeas (drained)
- 1 tsp dried coriander
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp kamouneh spice blend
- 1 tsp 7 spice
- 1/2 tsp ground cinnamon
- 2 tbsp sumac
- 3 tbsp pomegranate molasses
- 100 g walnuts (coarsely crushed)
- 1/2 cup of kamouneh mix (see full recipe on blog)
- 1/2 tbsp salt (approx)
- 1.5 kg of pumpkin (peeled into chunks)
- 2.5 cups of fine bulgur wheat
- 1/2 cup chopped cilantro (fresh coriander)
- 2 tbsp plain all purpose flour
- 1 cup kamouneh mix
- 1 tbsp salt approx
- Small bowl of vegetable oil
Instructions
- 1
Cut the onion in half, then slice into thin strips. In a wide deep pan, add 1/4 cup of regular olive oil and sauté until golden for at least 20 minutes, stirring every so often to avoid sticking to the bottom of the pan
- 2
Add the drained cooked chickpeas, dried coriander, turmeric, black pepper, 7 spice, and 1/2 tbsp of salt and sauté for another 10 minutes or so on low heat
- 3
Add the walnuts, sumac, pomegranate molasses and 1/2 cup of kamouneh mix. Sauté for another few minutes then taste and adjust the seasoning if necessary before turning off the heat. Cover and set aside
- 4
Peel the pumpkin and chop roughly into 2 inch chunks. Transfer to a large pot and cover with water. Bring to the boil, then reduce the heat to medium and boil for around 45 minutes
- 5
Drain the pumpkin in a colander and transfer to a large bowl with the bulgur wheat, along with a cup of the kamouneh mix, chopped cilantro (fresh coriander) and just under a tablespoon of salt
- 6
Mash all the ingredients together using a potato masher until there are no large pumpkin lumps. Taste a bit and adjust the seasoning if necessary
- 7
Add some vegetable oil to a small bowl (for dipping your hands into to avoid sticking) and position on the table. Preheat the oven to 200C (390F)
- 8
Brush the bottom of a wide baking dish with some vegetable oil, then take a good handful of pumpkin casing and using your hands flatten into approximately 1/2 cm layer and add to the bottom of the dish
- 9
When you finish the first layer of pumpkin casing, use your hands to compress it down firmly but gently and smooth it out
- 10
Then add a layer of filling and smooth out using a spoon as much as possible
- 11
Repeat the layer of pumpkin casing, dipping your hand occasionally into the oil to avoid sticking and smooth out the top layer
- 12
Using a sharp knife cut into squares. Then drizzle a thin film of vegetable oil on top and tilt to make sure all is coated
- 13
Bake for around 40 minutes until golden, turning if you have to 3/4 of the way to get an even bake.
- 14
Serve with a green salad or yoghurt and cucumber .