Pumpkin kibbeh baked in a tray, also known as Kibbet Lakteen. The payoff comes from the contrast between a pumpkin-and-bulgur dough and a tangy chickpea-and-onion filling loaded with leafy greens, sumac, pomegranate molasses, and cumin.

Though this vegan kibbeh is time-consuming and requires some involved preparation, the final result is absolutely delicious and well worth the effort—a dish that sings with flavor.

Obviously, the world is now familiar with kibbeh, but I’m guessing most folks know it in its fried, torpedo-shaped form, stuffed with minced meat! Yet there are so many other kibbeh recipes that truly deserve a spot in the spotlight: kibbeh nayye (Lebanese steak tartare), frakeh, kibbeh bil soneya (baked kibbeh in a tray), kibbeh bi laban, kibbeh arnabieh, and even pumpkin kibbeh, or Kibbet Lakteen.

Yes, Lebanese people love their kibbeh—and why wouldn’t they?

A Family Recipe

For me, the simple smell of pumpkin kibbeh baking in the oven instantly transports me back to my mom’s kitchen. Our Pumpkin Kibbeh, or Kibbet Lakteen as we call it in Arabic, is a cherished family recipe that has been passed down from my grandmother to my mother, and eventually to me. It’s a true family favorite—and a total winner!

Is Pumpkin Kibbeh Healthy?

Not only is Pumpkin Kibbeh delicious, but it’s also packed with wholesome ingredients. Pumpkin is rich in antioxidants, while chickpeas and bulgur provide vegetarian-friendly sources of protein and are both high in fiber.

Be adventurous and give our Pumpkin Kibbeh a try—you’ll discover pumpkin in a whole new way!

Do You Soak Bulgur for Pumpkin Kibbeh?

Though soaking bulgur is a common step in almost every kibbeh recipe, the method is different for pumpkin kibbeh. At least in our family recipe, we don’t soak the bulgur! Pumpkins are naturally high in moisture, and the bulgur easily absorbs the liquid from the pumpkin purée. This is one of my granny’s tips!

Can I Use Canned Pumpkin Purée for Pumpkin Kibbeh?

You can absolutely use canned pumpkin purée instead of making your own from scratch—it works just fine!

If you’re making your own pumpkin purée, cook the pumpkin until fork-tender, then drain it well to remove as much moisture as possible. Leave it in a colander for at least 5 hours, or longer if needed, to ensure the pumpkin is as dry as possible.

More Vegan Kibbeh Recipes

• Kamounit Banadoura (Tomato Kibbeh)
• Kibbet Batata (Potato Kibbeh)

How to Make Pumpkin Kibbeh

1. Preparation

Peel the chickpeas: Gently press the soaked chickpeas under a dinner plate to remove the skins. Then, boil the split chickpeas for 5 minutes. Skip this step if using canned chickpeas.

Cook the pumpkin: Peel and chop the pumpkin, then boil it until tender, about 40 minutes. Drain in a colander and let it sit for at least 4 hours to remove excess water.

Make the dough: Blend the drained pumpkin with an immersion blender. Then, knead in the flour, bulgur, and spices to form the kibbeh dough.

2. The Filling

Sauté: Cook the onions in olive oil until translucent.

Combine: Add the chickpeas and shredded Swiss chard, and cook for 2 minutes.

Season: Add the sumac, pomegranate molasses, cayenne, and cumin. Cook for 1 more minute, then let the mixture cool completely.

3. Assembly

Divide: Divide the dough into two equal portions.

Base: Press the first portion evenly into a greased 13-inch round baking tray.

Middle and top: Spread the filling evenly over the base, then layer the remaining dough on top.

4. Bake

Bake in a preheated oven at 200°C/400°F for about 30 minutes, or until fully cooked.

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Pumpkin Kibbeh in a Tray (Kibbet Lakteen)

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Prep: 4 hours hours

Cook: 29 minutes minutes

Servings 6

Course

MAIN DISHES

Cuisine

#Middle Eastern

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Lebanese

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Description

Though making “Pumpkin Kibbeh” is time-consuming and requires some involved preparation, the final result is absolutely delicious and well worth the effort! The payoff is a tender pumpkin-bulgur dough wrapped around a tangy chickpea-and-onion filling, generously seasoned with leafy greens, sumac, pomegranate molasses, and cumin. The result is a dish that sings with flavor.

Ingredients

 

1x2x3x

For the Pumpkin Dough

• ▢ 1 pumpkin weighing approximately 3 kg / 6 lb. 10 oz. yielding about 4 cups of pumpkin purée
• ▢ 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
• ▢ 1½ teaspoons salt
• ▢ ½ cup flour

For the Filling

• ▢ 1 cup dried chickpeas soaked overnight, or 2 cups canned chickpeas, drained and peeled
• ▢ 1 kg / 2 lb. 4 oz. red or yellow onions julienned
• ▢ 2 tablespoons sumac
• ▢ 4 tablespoons pomegranate molasses
• ▢ 1 tablespoon salt
• ▢ 1 teaspoon cayenne pepper optional
• ▢ ⅓ cup olive oil
• ▢ ½ teaspoon ground cumin
• ▢ 2 cups cleaned and shredded Swiss chard or another leafy green such as spinach or sorrel

For the Topping

• ▢ ½ cup olive oil or a mixture of olive oil and canola oil

Instructions

 

• Place the soaked chickpeas on a countertop, place a dinner plate over them, and press down gently. When you remove the plate, you will notice that the chickpeas have already been peeled. Repeat the process as necessary!

  Place the split chickpeas in a pan, cover them with water, and boil for 5 minutes. If you are using canned chickpeas, skip this step!
• Peel the pumpkin and cut it into medium-sized pieces. Transfer the pieces to a pot, cover them with water, and bring to a boil over high heat. Once the water boils, reduce the heat, cover the pot, and cook for about 40 minutes, or until the pumpkin is tender and fully cooked.
• Place the pumpkin in a colander and squeeze out as much water as possible. Set it aside to drain completely for at least 4 hours.
• Place the dried pumpkin kibbeh flesh in a large bowl or measuring cup, and blend it with an immersion blender.
  
• Place the dried pumpkin kibbeh flesh in a large bowl or measuring cup, then blend it with an immersion blender.
  
• Add the flour to the mixture and knead the kibbeh dough until smooth.
  

Filling directions:

• In a skillet, heat the olive oil and add the onions.
  
• Sauté the onions over high heat until they become translucent.
  
• Add the chickpeas and shredded Swiss chard to the onions and cook for an additional 2 minutes. Add the sumac, pomegranate molasses, cayenne pepper, and cumin powder. Cook for 1 more minute, then transfer the mixture to a bowl and let it cool completely.
  

Put Together:

• Divide the pumpkin kibbeh dough into two equal portions.
• Grease a 33 cm (13-inch) round, shallow baking tray. Firmly press the first half of the kibbeh evenly into the tray.
  
• Spread the stuffing evenly over it.
  
• Top it with the remaining half of the pumpkin kibbeh dough. Wet your palm, then gently spread and flatten the dough evenly over the surface, making sure it completely covers the kibbeh.
  
• Using a paring knife, score a diamond pattern.
  
• Pour the oil evenly over the top.
  
• Bake in a preheated oven at 200°C/400°F for about 30 minutes, or until fully cooked.
• Broil for 5 minutes, until golden brown. Serve warm or at room temperature.
  

Video

Notes

Hungry for more enticing Kibbeh recipes: 

Kibbeh Mishwieh/ Grilled Kibbeh

Fried Kibbeh Balls

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine

Keyword baked pumpkin kibbeh, Lebanese pumpkin kibbeh, pumpkin kibbeh, vegan kibbeh recipe

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