Lebanese Pumpkin Kibbeh Recipe (Kibbet Lakteen)
Description
This traditional Lebanese pumpkin kibbeh features a tender pumpkin-and-bulgur crust layered with a savory filling of chickpeas, onions, Swiss chard, sumac, and pomegranate molasses. Baked until beautifully set, this vegan Kibbet Lakteen makes a delicious and satisfying main dish.
Ingredients
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
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