Vegetarian Kibbeh : Baked Pumpkin Kibbeh

Vegetarian style Baked Kibbeh

Baked Pumpkin Kibbeh

My friends Aline & Maria are vegetarians,  I wanted to have them over for dinner, so I decided on making them vegetarian kibbeh.  They liked so much that they requested I post it on the blog for them.  I am sharing the recipe with them and with you.   I hope you like it as much as they did.

Pumpkin kibbeh is made from fresh pumpkin, stuffed with spinach & walnuts.  Well, I have made it different for Aline & Maria, I stuffed it with mushrooms which you can also do by sauting  the onions and mushrooms  instead of spinach, but I want to share with you the original way of making vegetarian kibbeh,  I am using an organic can of pumpkin since pumpkin is not in available at times.  But,  of course, if you can get fresh pumpkin and roast it in the oven for an hour the taste will be worth it for sure.

Here are the ingredients:

Can of pumpkin

Can of pumpkin

1 lb bulgur wheat

2 medium onions, diced

1 can organic pumpkin

1-2 cups of water for soaking the bulgur

1 bag of frozen chopped spinach, defrosted

1 tbs of kibbeh spice

1 tsp dry mint

1 tbs sumac

1/4 of lemon juice

1/4 cup of olive oil

1/2 cup of chopped walnuts

salt to taste

For the kibbeh, soak the bulgur in hot water and set aside.

Soaked bulgur

Soaked bulgur wheat

When the water is gone from the bulgur, with the palm of your hand, mix well until Bulgur comes together, wet you hands with  water as needed until it is moist and sticks together.  Add in the pumpkin and the kibbeh spice, dry mint, salt and mix again.

When kibbeh holds together,  it’s ready to spread it.  Divide the kibbeh mixture in half.

Raw Pumpkin Kibbeh ready to prepare into pan

Pumpkin Kibbeh ready to prepare into pan

Meanwhile, add some salt to the diced onion to release all the water from it.

Spinach & onion walnut filling for baked kibbeh

Spinach & onion walnut filling for baked kibbeh

Squeeze all the water from the spinach and from the onion.  Combine the spinach,the walnuts, the onions, the sumac, the lemon juice, salt and the olive oil.

In an oiled baking pan, spread half the mixture, making sure it’s nice and smooth, then add to the filling mixture.  With the rest of the kibbeh, take a little by hand, then pat it with your hand to flatten out, spreading and covering all the spinach mixture.

When done, with a knife slice the kibbeh into squares or diamond shape,  top the kibbeh with olive oil and bake in a 375 oven for an hour, then place under the broiler for 5 to 10 minutes.

Pumpkin stuffed Kibbeh

Vegetarian stuffed Kibbeh with spinach & walnuts

Cool before serving.

I hope you make it for your family and friends.


This entry was posted in Dinner, Main Dish, spices, Vegetarian and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Vegetarian Kibbeh : Baked Pumpkin Kibbeh

  1. Aline says:

    It was very delicious! Thanks for posting Merriam!

  2. Maria says:

    This dish was amazing! Thank you so much for posting it! I can’t wait to try to make it. I hope it comes out as good as yours!

  3. Mindy says:

    Hey, walnuts are listed among the ingredients but the recipe never says what to do with them…

Leave a Reply

Your email address will not be published. Required fields are marked *