Lebanese Pumpkin Kibbeh
This delicious blend of pureed pumpkin, bulgur, onion and spices with a lemony spinach and onion filling is one of the many versions in the great Lebanese kibbeh tradition. Use canned pumpkin puree or make your own. Use chopped frozen spinach or fresh.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups fine bulgur, rinsed
- 1 15 oz. can pumpkin puree
- 2 teaspoons kosher salt
- 2 teaspoons 7 Spice or baharat, or a combination of cinnamon, ground clove, black pepper, cumin, nutmeg, cardamom
- 20 fresh mint leaves, finely chopped
- 1 medium sweet onion, pureed
- 1/4 cup melted clarified butter or extra virgin olive oil, for finishing
- 3 tablespoons extra virgin olive oil
- 1 medium sweet onion, diced
- 2 teaspoons kosher salt
- 20 oz. spinach, fresh or thawed from frozen
- 1 15 oz. can chickpeas, drained and rinsed
- Juice of 2 lemons
Instructions
- 1
Heat the oven to 350°F.
- 2
In a large bowl (or in a food processor), combine the fine bulgur, pumpkin puree, salt, 7 Spice, chopped mint, and pureed onion. Allow the mixture to rest while you make the filling.
- 3
In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the diced onion and 1 teaspoon of the salt. Cook until the onion is soft and translucent but not browned. If using fresh spinach, add in batches and as the spinach wilts add more. If using chopped thawed from frozen spinach, add it all at once.
- 4
Season the spinach with another teaspoon of salt and saute until wilted and warmed through. Stir in the chickpeas. Add the lemon juice and stir until combined.
- 5
Brush the bottom of a metal 13x9x2-inch baking pan with some of the 1/4 cup clarified butter or olive oil.
- 6
Remix the pumpkin bulgur mixture with your hands or a spoon. Squeeze some of the mixture in your hand; It should hold together. If it feels dry and falling apart, add cool water 1/2 cup at a time until you have a soft, cohesive mixture.
- 7
Use half of the pumpkin mixture as the bottom layer of the kibbeh, pushing it into the base of the pan to about 1/2-inch thickness. Spoon the spinach-chickpea filling over the bottom layer of pumpkin kibbeh.
- 8
Use the other half of the pumpkin mixture to form the top layer of the kibbeh, one handful at a time, flattening it over the spinach layer. Use some water on your hand to smooth over the top.
- 9
With the tip of a sharp knife, score the top of the kibbeh into squares or diamonds. These will be your guide to cutting out the pieces after the kibbeh is baked. Brush or dab the top of the kibbeh with the remainder of the clarified butter or olive oil.
- 10
Bake the kibbeh until the top is crisp and golden, about 30 minutes. Cut pieces and serve immediately.