Wednesday, March 31, 2010
Pumpkin Kibbeh - كبة يقطين
Pumpkin Kibbeh is one of my favorite recipes. It's very popular during lent. I personally like it all year long or even for Thanksgiving. This recipe can be made into Kibbeh balls and fried too. This time I decided to bake it in the oven. This vegetarian recipe is healthy and full of nutrients.
Makes about 5 servings (in a 9x9 inch baking pan):
For the kibbeh:
2 cups of cooked pumpkin ( I used the ready spiced canned pumpkin)
2 cups of fine bulgur wheat
1 cups of wheat flour
Salt & pepper to taste
1 teaspoon of allspice
For the filling:
2 cups of cooked spinach
2 cups of cooked chickpeas
1 chopped onion
1/2 cup of pine nuts or chopped almonds
Some olive oil (about 2-3 tablespoons)
1 tablespoon of vegetable oil to rub the bottom of the pan (even if it's non-stick)
- Mix all the ingredients of the kibbeh and refrigerate for half an hour. Meanwhile, prepare the filling. In a skillet, add olive oil and onions and nuts let all cook for a couple of minutes or until the nuts start to brown a bit, then add the cooked spinach, then chickpeas, spices, salt & pepper. Cook until the ingredients combine together for like another couple of minutes.
- Get the kibbeh mix and divide in 2 parts and spread the first part in the baking pan, add the filling then add the second layer, making sure that the same thickness is applied, same as any kind of pie made.
Bake in a 400F oven until it's fully cooked and golden browned on top, which is from 30-40 minutes depending on the oven.
Serve with any green salad of your choice.