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
1 egg
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.

11 comments:

Cherine said...

This one is my favorite! I always bake it too! :)

Arlette said...

Great Posting Maggie
and the baked version...
I have something for you on my blog.

MAG said...

Chichoooooo!!! Thank you :) Glad we share a lot!

Arlette,
Thanks a lot :) You are very thoughtful, you rock!!!!!

cmiranda said...

I've never heard of Pumpkin Kibbeh but like the fact that this recipe is vegetarian and baked.Thanks for sharing.

pierre said...

wouha that sounds and looks scrumptious to me !! Merci pour le partage !! Pierre

tasteofbeirut said...

Mag
I love that kibbeh too! I like to make it in balls although I would love to eat your version any day! lent or not!

Mediterranean Turkish Cook said...

I love kibbeh, but never heard of pumpkin kibbeh! Sounds great!

Mom said...

great recipe...i have had it once fried but glad to find your recipe here...thanks, i will try it one day soon.

Anonymous said...

Would you please let me know if you use the canned pumpkin pie filling or plain canned pumpkin? I see you say "spiced" but I am unsure as to whether type to buy. Should the pumpkin be sweetened? Also, should I soak the bulghar? Thank you very much. I am very excited to try this recipe.

MAG said...

Anonymous,
You can use both actually, except that the spiced one can be a bit sweeter and the plain one you have to add the spices yourself. It doesn't have to be sweetened but if you add spices and salt it'll adjust the taste. Hope that was helpful enough :)

Chevis Ryder said...

So, I had a variation on this for the first time at a Lebanese restaurant in DC (Kababji) and it was fantastic so I went about making it myself.

The first time, the bulgar was still crunchy and it was quite hard (supposed to be this way? Wasn't at Kababji). The second time, I covered it with foil and the bulgar cooked through but this time it seemed to be a little heavy (from the flour).

Next time, I think I'll do 1 cup flour and 1 cup flour and 1 cup yogurt. What do you think?

BTW, love your blog - make an app: I'll buy it :)