Pumpkin Kibbeh In A Tray (Kibbet Lakteen)
Description
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.
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
- For the topping
- ½ cup olive oil or a mix of olive and canola oil
Instructions
- 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.
Video
Notes
Hungry for more enticing Kibbeh recipes:
Kibbeh Mishwieh/ Grilled Kibbeh
Fried Kibbeh Balls
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