Pumpkin kibbeh recipe

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  • Cuisine: Lebanese

Pumpkin kibbeh and comes from the Middle East (mainly Lebanon) but you never see it on a Lebanese restaurant menu, which is sad because it is wonderful and easy to make. The consistency is that of a moist and aromatic cake. It truly is lovely because the onions will have caramelised underneath it, too.

Ingredients

1 cup of medium-grind burghul
1 cup of hot (not boiling) water
2-3 large brown onions, finely sliced
Extra virgin olive oil
4 cups of mashed pumpkin
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp all spice
1 tsp cinnamon
Self-raising flour
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Preparation

Place the burghul in a jug and pour over the water. When the water is absorbed, fluff it up using a fork, and set aside. Arrange the onion on the bottom of a baking dish and pour the olive oil over the onion.

In a large bowl, place the pumpkin, burghul, coriander, cumin, all spice and cinnamon. Season with salt and pepper, and mix well. Then, one tablespoon at a time, mix the flour in gradually to create a very soft dough. Spoon the pumpkin mixture over the onions in the baking pan, pressing down gently and evenly. Use a spatula to make a diamond pattern on top. Then pour over olive oil until the mixture can't absorb any more. Place in preheated oven at 180°C and cook until a skewer inserted in the centre comes out clean.

Turn off the oven and let the kibbeh cool to a temperature where you can lift the dish out with your hands. Serve with a meat dish and vegetables.

If you enjoyed this Pumpkin kibbeh recipe then browse more Lebanese recipes, vegetarian recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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