Lebanese Pumpkin Kibbeh, also known as Kibbet Lakteen, is a traditional baked kibbeh made with a tender pumpkin-and-bulgur dough and a tangy chickpea-and-onion filling loaded with leafy greens, sumac, pomegranate molasses, and cumin.

Though this vegan pumpkin 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.

A World of Lebanese Kibbeh: From Kibbeh Nayyeh to Pumpkin Kibbeh

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, kibbeh mishwieh (grilled kibbeh) and even pumpkin kibbeh, or Kibbet Lakteen.

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

A Family Recipe for Lebanese Pumpkin Kibbeh

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!

Key Ingredients You’ll Need

Before getting started, let’s look at the main ingredients that make this traditional Lebanese pumpkin kibbeh so special.

• Pumpkin: The star ingredient of this kibbeh, pumpkin forms the base of the dough. Once cooked, it needs to be thoroughly drained to remove excess moisture before being blended.
• Fine bulgur: Combined with the pumpkin purée to create the tender kibbeh crust. There is no need to soak it beforehand!
• Flour and spices: A little flour helps bind the dough, while cinnamon, allspice, black pepper, and cayenne add warmth and depth.
• Chickpeas: The hearty base of the savory filling. You can use dried chickpeas or canned chickpeas.
• Onions and Swiss chard: Generous amounts of onions and leafy greens give the filling its wonderful texture and flavor.
• Sumac and pomegranate molasses: These two ingredients bring the characteristic tangy flavor that makes this Lebanese filling so delicious.
• Olive oil: Used both in the filling and as a topping before baking.
• Salt: Used in both the pumpkin dough and the filling to bring out the flavors of the ingredients.

How to Make Kibbet Lakteen (Lebanese 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.

Frequently Asked Questions

Is Pumpkin Kibbeh Healthy?

Yes! Pumpkin kibbeh is made with wholesome, plant-based ingredients. Pumpkin provides antioxidants, while chickpeas and bulgur contribute fiber and plant-based protein. It is also naturally vegan when prepared with olive oil.

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?

Yes, you can use canned pumpkin purée to make Lebanese pumpkin kibbeh, but keep in mind that its consistency may differ from freshly cooked pumpkin. Canned pumpkin purée is often thicker and drier, while freshly boiled pumpkin contains more moisture.

If using fresh pumpkin, peel it, cut it into chunks, and boil until fork-tender. Drain it thoroughly in a colander for at least 4 hours to remove excess moisture before blending it into a smooth purée. This step is essential to prevent the kibbeh dough from becoming too wet.

If using canned pumpkin purée, check its consistency before adding it to the bulgur. You may need to gradually add a little water to achieve the right dough texture. The mixture should be moist enough to hold together but firm enough to shape and spread in the baking tray.

Can I Make Pumpkin Kibbeh Ahead of Time?

Absolutely! You can assemble the pumpkin kibbeh in its baking tray a day ahead, cover it tightly, and refrigerate it until ready to bake. When you’re ready, simply pop it into the preheated oven and bake as directed.

Can I Freeze It Before Baking?

Yes! You can freeze pumpkin kibbeh before baking. Assemble it in a freezer-safe, oven-safe baking tray, cover it tightly, and freeze. When ready to bake, transfer it directly from the freezer to the oven without thawing. Keep in mind that it will need extra baking time beyond the time specified in the recipe. Bake until fully cooked and beautifully golden on top.

What Can I Serve with Lebanese Pumpkin Kibbeh?

Pumpkin kibbeh is delicious on its own, but it also pairs beautifully with fresh Lebanese salads such as fattoush or tabbouleh. A bowl of plain yogurt or cucumber yogurt salad makes another lovely accompaniment, balancing the tangy flavors of the filling.

Can I Use Spinach Instead of Swiss Chard?

Yes! Spinach makes a lovely substitute for Swiss chard in the filling. You can also use sorrel, which adds a pleasant tangy flavor. Whichever leafy green you choose, make sure to remove excess moisture before adding it to the filling.

How Do I Know When Pumpkin Kibbeh Is Fully Baked?

The pumpkin kibbeh should be firm and set, with a beautifully golden-brown surface. The edges should be lightly browned, and the top should hold its shape when sliced. Allow it to rest briefly before cutting and serving.

How Do I Reheat Leftovers?

Reheat leftover pumpkin kibbeh in a preheated oven at 180°C/350°F until warmed through. Cover it loosely with foil if the surface is browning too quickly. Individual portions can also be reheated in the microwave, although the oven helps preserve the texture.

More Lebanese Kibbeh Recipes to Try

• Lebanese Fried Kibbeh Balls
• Potato Kibbeh (Lebanese Kibbet Batata)
• Lebanese Grilled Kibbeh
• Fried Potato Kibbeh 
• Avocado Kibbeh
• Grilled Kibbeh (Kibbeh Mishwieh)
• Tomato Kibbeh (Kamounit Banadoura)

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Lebanese Pumpkin Kibbeh Recipe (Kibbet Lakteen)

5 from 1 vote

Prep: 45 minutes minutes

Cook: 1 hour hour 10 minutes minutes

Draining Time 4 hours hours

Servings 6 servings

Course

MAIN DISHES

Cuisine

Lebanese

---

Middle East

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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

 

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

 

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

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