Pumpkin Kibbeh In A Tray (Kibbet Lakteen)
Pumpkin Kibbeh in a Tray (Kibbet Lakteen)
Are you familiar with “Pumpkin Kibbeh”? I am a massive kibbeh fan, and kibbeh recipes are pretty diverse in Lebanon and the Middle East! I am guessing most of you are familiar with the fried torpedo-shaped kibbeh stuffed with minced meat! But still there are a lotof kibbeh recipes – I have shared in my book– that truly deserve a spot! ! Kibbeh nayye (Lebanese steak tartar), frakeh, Kibbeh bil soneya (Baked kibbeh in a tray), kibbeh bi laban, kibbet lakteen(Pumpkin Kibbeh), kibbeh arnabieh, etc…
Have you ever had a vegan kibbeh? I guess you must have encountered those dishes on our blog if you are a regular reader over here… Kamounit Banadoura (Tomato Kibbeh) and Kibbet Batata (Potato Kibbeh); here is another recipe to be added to the vegan Kibbeh family, “Pumpkin Kibbeh” or “Kibbet Lakteen” as we call it in Arabic; a family recipe that has been passed down through my grandmother to my mother and eventually to me!! A total winner of a recipe!!
Though making “Pumpkin Kibbeh” is time-consuming and requires an involved preparation, the final result is so delicious and definitely worth preparing!! The payoff here is split between a pumpkin-bulgur dough and a tangy chickpea-onion filling that is loaded with leafy greens, sumac, pomegranate molasses and cumin powder!! The end result is a dish singing with flavors!!
Apart from being delicious, “Pumpkin Kibbeh”is super healthy! Pumpkins are incredibly rich in vital antioxidants and vitamins, chickpeas and bulgur are both vegetarian friendly source of protein and rich in fibers. Be adventurous and try our pumpkin kibbeh – you will be tasting pumpkin in a different way!!
Though soaking bulgur is inevitable in every kibbeh recipe, the case is different in the pumpkin kibbeh – at least our family recipe does not call for soaking the bulgur here! Pumpkins are heavy with water and bulgur would absorb the water easily in the pumpkin puree – this is my granny’s tip!!
You may want to use canned pumpkin puree instead of making your own puree from scratch; that would still be fine!!
Peel the pumpkin and cut into medium-sized pieces; transfer to a pot, cover it with water and cook on high heat. Upon boiling, reduce temperature, cover up and cook for about 40 minutes or until fully cooked. Place the pumpkin in a colander and squeeze to drain as much water as possible (leave it aside for a minimum of 4 hours to fully drain). Place the dried pumpkin kibbeh flesh in a large bowl or measuring cup and blend with an immersion blender.
In a large bowl, mix the bulgur (dry) and the blended pumpkin. Add the finely chopped onion, cayenne pepper, salt, spices and mix. Add the flour and knead one more time to create a malleable dough
In a skillet, add the onions and olive oil.
Saute the onions over high heat until they become translucent.
Pomegranate molasses and sumac will provide the filling with a tangy subtle flavor
Add the chickpeas and shredded Swiss chard to the onions and cook for additional 2 minutes. Add the sumac, pomegranate molasses, cayenne pepper, and cumin powder.
The cumin and cayenne pepper will jazz up the humble filling!
Let it cool down completely.
Divide the pumpkin kibbeh dough to 2 equal portions. Grease a shallow baking tray. Firmly spread the first half of the kibbeh over the baking tray.
Evenly spread the stuffing over it.
Top it with the other half of the pumpkin kibbeh dough. Wet your palm, spread and flatten the surface of the kibbeh, ensuring that it covers the whole surface.
With a pairing knife, score in diamond patterns.
Pour the oil evenly on top.
Bake in a preheated oven to 200°C/400°F, for about 30 minutes or until well cooked. Broil for 5 minutes to a golden color. Serve warm or at room temperature! Happy eating
Happy eating!!
Ingredients:
- 1 pumpkin (weighing an average of 3kg /6 lb. 2 oz.), it makes about 4 cups pumpkin puree
- 2 cups fine bulgur
- 1 large onion, finely chopped
- 1 teaspoon cayenne pepper, optional
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- 11/2 teaspoon salt
- ½ cup flour
For the filling:
- 1 cup dried chickpeas, soaked overnight, or 2 cups canned chickpeas, drained and peeled
- 1 kg/2lb 4 oz. red or yellow onions, julienne
- 2 tablespoons sumac
- 4 tablespoons pomegranate molasses
- 1 tablespoon salt
- 1 teaspoon cayenne pepper, optional
- 1/3 cup olive oil
- ½ teaspoon cumin powder
- 2 cups of clean and shredded Swiss chard, or any other leafy vegetable like spinach or sorrel
Topping:
- ½ cup olive oil, or a mix of olive and canola oil
Directions:
- Place the soaked chickpeas on a counter top, position a dinner plate over it and press gently. Once you remove the plate, you will notice that the chickpeas are already peeled, repeat the procedure as necessary! Place the split chickpeas in a pan, cover with water and boil for 5 minutes.If you are using canned chickpeas, skip this step!!
- Peel the pumpkin and cut into medium-sized pieces; transfer to a pot, cover it with water and cook on high heat. Upon boiling, reduce temperature, cover up and cook for about 40 minutes or until fully cooked.
- Place the pumpkin in a colander and squeeze to drain as much water as possible (leave it aside for a minimum of 4 hours to fully drain).
- Place the dried pumpkin kibbeh flesh in a large bowl or measuring cup and blend with an immersion blender.
- In a large bowl, mix the bulgur (dry) and the blended pumpkin. Add the finely chopped onion, cayenne pepper, salt, spices and mix. Set aside for 20 minutes.
- Add the flour to the mix and knead the kibbeh dough.
Filling directions:
- In a skillet, add the olive oil and onions. Sauté the onions over high heat until they become translucent.
- Add the chickpeas and shredded Swiss chard to the onions and cook for additional 2 minutes.
- Add the sumac, pomegranate molasses, cayenne pepper, and cumin powder. Cook for one additional minute, place the mixture in a bowl and let it cool down completely.
Putting it together:
- Divide the pumpkin kibbeh dough to 2 equal portions.
- Grease a 33 cm/13 inches round shallow baking tray. Firmly spread the first half of the kibbeh over the baking tray.
- Evenly spread the stuffing over it.
- Top it with the other half of the pumpkin kibbeh dough. Wet your palm, spread and flatten the surface of the kibbeh, ensuring that it covers the whole surface.
- With a paring knife, score in diamond patterns.
- Pour the oil evenly on top.
- Bake in a preheated oven to 200°C/400°F, for about 30 minutes or until well cooked.
- Broil for 5 minutes to a golden color. Serve warm or at room temperature! Happy eating!!
Hungry for more enticing Kibbeh recipes, check our Kibbeh Mishwieh/ Grilled Kibbeh
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Instructions
No Steps Found !
- Course : MAIN DISHES
- Recipe Type : LEBANESE RECIPES, MAIN DISHES, MAIN DISHES
25 Responses to Pumpkin Kibbeh In A Tray (Kibbet Lakteen)
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December 15, 2018
[…] dish is so nutritious. While not classically Palestinian, this recipe is a must-try, adapted from Hadia’s Lebanese Kitchen , and uses canned pumpkin and half the […]
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October 24, 2021
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About Chef
Hadia Zebib
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...
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This recipe looks amazing! I love having a vegan version of kibbet, especially one with pumpkin. Pumpkin is probably my favorite vegetable.
Thank you Brad! The pumpkin kibbeh is really so good!I hope you give it a try one day and enjoy it as much as we do!
This looks amazing! I can`t wait to make it. I have been wanting to cook with the pomegranate molasses I see at middle eastern stores! Do you have any suggestions for what to serve with this? Maybe a little salad?
Indeed it is so delicious Katie! I would recommend a green salad on the side or even Fattoush Let me know how it turns out with you! Happy eating!
Oh boy; this sure does look so good! Will have to go out to a Middle Eastern grocery store and pick up bulgur wheat, pomegranate molasses and sumac. On my to do list!
Hi I`d like to know of this could be made a few days in advance.
Thank You
Debbie, yes it can be prepared a day or two ahead and kept in the fridge until you are ready to pop it in the oven. Let me know how it turns out for you! Have a lovely day!!
I hope you enjoy it as much as we do. Let me know how it turns out with you! Have a lovely day!!
Thank you so much for the recipe. Some people are a good judge of character, however I’m pretty good at a good judge of recipes. That’s supposed to be funny. It looks great and like others have said it looks like it tastes good. Planning a marriage and looks like it would make a good addition to the reception for those with out meat. Such a beautiful display and pictures to show how to cook it. That’s so good for my daughters who need some help with examples. I haven’t tried it yet, but it looks great. I tried footballs once and they dicentigrated. Fell apart in oil. I want you to know this is nothing to say against you, but I definitely like to talk with family and see differences in their way also, and different ways of doing it. I didn’t get to spend much time with my mother in law and I like to try to get it close to how she might have done it. Thank you so much, Susan Awar My husband said something about his mother adding potato also. Do you know anything about that.?
You are welcome Susan, and thank you so much for the sweet words!! Yes potato kibbeh in a tray is another lovely kibbeh option, follow the same steps and substitute 7 medium-sized boiled and mashed potatoes instead of pumpkin, but please use a ricer and never use a food processor or a blender. Another important issue to consider is that you need to soak the bulgur for 30 minutes then drain well, before adding it to the mashed potatoes you may need to add a bit more water to have a malleable dough, – unlike the pumpkin kibbeh(since pumpkins are heavy with water)!! Other than that follow the same steps as the recipe above!! Happy eating Susan! Xo xo!!
I used canned pumpkin. The recipe said 2 1/2 cups puree to 3 cups of burghul. Unfortunately it turned into a dry, crumbly mess. I’m not sure why. I will try using fresh pumpkin next time. I’m assuming it was way too much burghul for the canned pumpkin as it probably didn’t have as much moisture as freshly steamed pumpkin would.
I just made it yesterday, I used fresh pumpkin and “dough” was so soft I had to add lots of flour to get some texture, I didn’t get it to kneading stage. However I spread it and it came out really nicely-YUM. A bit spicy from the cayene pepper pepper. I have enough mixture prepared to make another small tray and want to know if I can prepare it and freeze it uncooked???
Happy to know you liked Tracey. I would suggest you strain the cooked pumpkin in a colander for 4-5 hours totally ridding of excess liquid. Pumpkins are heavy with water. Anyway the adjustment you made is quite clever. As for preparing and freezing an uncooked pumpkin tray, I would say, absolutely yes. You need to remove it 2 hours prior baking, and add the olive oil just before popping in the oven. Welcome Tracey!
Jan, definitely my personal preference would be fresh pumpkin. Thank you for leaving your comment, this could be helpful for future readers.
Hi Hadia,
Thanks for sharing. I really enjoyed your recipe and working with pumpkin 🎃
I drank the pumpkin water and it was so yummy and healthy. I used your recipe but I changed only two things. I put coconut flower instead of regular flour. I didn’t have sumac, so I put a little red wine 🍷 instead 🙂
It came out pretty delicious. Let me know if you want me to send you pictures!!
Hi Ziad, I am thrilled to know you enjoyed our pumpkin kibbeh recipe. This goes back to my late grandmother who was known for her kibbeh recipes. And you take no waste up a notch in drinking the pumpkin water, brilliant! . So happy to know that you liked, and thanks for leaving a comment and sharing your tweaks with us, definitely I would love to see your creation. Xo xo Facebook: #Hadia’s Lebanese Cuisine
Hello. The recipe looks delicious. I am ready to embark on it. Do you have any suggestions or adjustments to recipe if I were to use canned pumpkin puree? This is not my preference, but out of necessity. Thank-you
Hi Adam, it is doable with canned pumpkins, but I would say you may need to add about 1/4 cup of water or maybe a bit more. The pumpkin and bulgur dough should have a malleable texture. If you feel it is still stiff, add just a bit of more water. I hope you enjoy it.
Hi, thanks for the recipe! I made it today and while the flavor was really good, it came out too dry. I did use canned pumpkin but used a bit more than what the recipe calls for thinking it would help make it more moist. But it wasn’t. Any suggestions on what I could do differently next time to make it less dry?
Hi Cindy, and sorry for the late answer, the only thing I would say, since you are using canned pumkin is to add a bit of water, start with 1/4 cup, and add more if needed, you should end up with a malleable bulgur dough that is easy to work with. I hope that helps, xoxo.
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