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Jun 6, 2008 04:01 AM

Recipe for Pumpkin Kibbehs [Split from GCT]

does anyone have a recipe for individual pumpkin kibbehs?

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  1. Never heard of kibbeh with pumpkin. Please elaborate

    2 Replies
    1. re: scubadoo97

      the outer shell must have pumpkin puree blended in. the filling was pine nuts with spices. sold at a little market in mclean, virginia, The Gourmet Basket in McLean. dee-lish! owner said he makes with fresh pumpkin. savory, not sweet at all.

      maybe (?) something like this:

      or this (similar to last one, if not same):

      my memory is hazy, 'cause they're seasonal, and it has been a couple of years...

      1. re: alkapal

        They both look pretty similar. Usually we soak the bulgur in water but the pumpkin puree would add a lot of moisture. Sounds good. I made 4 doz. kibbehs a few weeks ago. We use a bulgur and flour shell and it's a bear to work with. Good luck with this one and let us know how it turned out.

    2. Alkapal, here's how I make pumpkin kibbeh, compiled from several different recipes and what I could figure out from the local Lebanese restaurant where I first had it. The recipe is for one large dish, but I'm sure you could just make it in ramekins and adjust the cooking time. I'm sure it's not completely traditional, but it's tasty. (In looking on-line at recipes, it actually looks a lot like Emeril's, so that's probably where I got most of the recipe.)


      1 cup fine cracked bulgur wheat
      1 1/2 cups tightly packed pumpkin, not too watery
      3 tablespoons flour
      1/4 small onion, finely chopped or grated
      1 small clove garlic, minced or pressed
      1/4 teaspoon cumin
      1/4 teaspoon coriander
      pinch allspice
      1/2 teaspoon salt
      pepper to taste
      1/4 teaspoon ground sumac
      1/2 teaspoon pomegranate molasses

      Soak bulgur in very hot water for 30 minutes. Drain thoroughly. Place onion and garlic in food processor and blend, then mix in the rest of the ingredients.


      2 tablespoon olive oil
      Remainder of the small onion, chopped
      1 small clove garlic, crushed
      about 10 ounces fresh spinach, washed and coarsely chopped
      1/4 teaspoon cumin
      1/4 teasspoon coriander
      pinch allspice
      1/2 teaspoon salt
      pepper to taste
      1/4 teaspoon ground sumac
      1/4 teaspoon pomegranate molasses
      1/4 cup chopped walnuts
      1/4 cup pine nuts, toasted
      1/2 cup cooked chick peas, coarsely chopped

      About 3 tablespoons melted butter or olive oil for assembling.

      Cook onions in olive oil until softened. Add garlic and cook for a minute or two. Add spices and molasses and cook for a minute more. Add spinach, cover pan and let spinach wilt. Add remaining ingredients and heat through.

      To assemble:

      Spread a little less than half the kibbeh in the bottom of an oiled casserole at least 8"x8". Add the filling, and then dollop the remaining kibbeh over the filling and do your best to spread it to form a uniform cover. Drizzle olive oil or melted butter or the top, and then if you want cut a diamond pattern on the top. Bake at 325 degrees for about 30-40 minutes, until lightly browned.

      You can certainly use canned pumpkin for this, but if you decide to use a fresh sugar pumpkin, it is pretty easy to prepare if you cut it open, remove the seeds, cut it into pieces and then microwave in a covered dish with a little water. At five minute intervals, move the pieces around so they will cook evenly. When it's soft, let it cool a little and you can peel the skin off quite easily.

      3 Replies
      1. re: bear

        thanks, bear. do you think the mixture would hold up to deep frying the kibbeh balls?

        1. re: alkapal

          I just looked over Emeril's recipe again, and his is for deep-fried individual balls. His shell uses less pumpkin and more flour, so that would probably be the way to go. I'm thinking that my shell would be a little too soft with the amount of pumpkin I use. Good luck, and enjoy. It is quite tasty. Post when you try it!

        2. re: bear

          Ah that's a good technique aka KIBBEH B'SANAYEH or baked kibbeh. Much easier than stuffing shells and frying. Usually you get all the flavor without the work with this technique.