Golden Pumpkin Kibbeh with Meat Filling
This recipe transforms the classic Levantine favorite, Kibbeh, into a hearty, vibrant vegetarian shell perfect for fall. Pumpkin Kibbeh (Kibbet La'teen) offers a subtly sweet, earthy contrast to a deeply savory, aromatic filling, making it an ideal centerpiece for holiday gatherings or a satisfying weeknight meal.The outer casing is made from a buttery smooth blend of pumpkin puree and fine bulgur wheat, forming a beautiful golden crust when baked.Usually it is filled with a vegetarian or vegan filling such as swiss chards or spinach with chick peas, onion and spices. But this time we will take it to another level filling it with a savory meat and labneh mix.
Ingredients
Equipment
Instructions
Prepare the pumpkin dough:
- Prepare the pumpkin: Cut the pumpkin in half, empty the seeds. Then peel and cut into medium size cubes.800 G Pumpkin cubes
- Boil the pumpkin: Place the pumpkin cubes in a pot, cover with water with a pinch of salt and boil for 20 to 30 minutes or until the fork can easily insert the pumpkin.Water to boil the pumpkin
- Mash the pumpkin: Transfer the boiled pumpkin to a bowl and mash them using a fork or a potato masher.
- Soak the bulgur: In a large mixing bowl place the bulgur and pour the pumpkin pure over.1 Cup Bulgur
- Prepare the onion: In your food processor place a medium onion with a pinch of salt, seven spices, ground cinnamon and white pepper and blend.1 Medium Onion, ¼ Tsp Salt, ½ Tsp spices, ½ Tsp Ground Cinnamon, ¼ Tsp White Pepper
- Add the onion mixture to the bulgur and pumpkin mixture.
- Add 1 to 2 tablespoons of all purpose flour to the mixture and using a spoon mix well all the ingredients.2 Tbsp All Purpose Flour
- Cover and set aside for 30 minutes or until the dough becomes at room temperature.
Prepare the filling:
- Sauté Aromatics: In a large pan or skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until it becomes translucent and softened.4 Tbsp Olive Oil, 1 Medium Onion
- Brown Meat: Add the ground meat to the pan. Break it up with a spoon and cook, stirring occasionally, until it's completely browned and any liquid has evaporated (about 8-10 minutes).200 G Ground Meat
- Once the meat is cooked, stir in the salt, seven spices, ground cinnamon, and white pepper. Mix well.½ Tsp Salt, ½ Tsp Seven spices, ½ Tsp Ground Cinnamon, ¼ Tsp White Pepper
- Add Pine Nuts & Pomegranate Molasses: If using, add the pine nuts and stir for 2-3 minutes until lightly toasted. If using, stir in the pomegranate molasses for another 2 minutes, allowing the flavors to meld.2 Tbsp Pine seeds, 2 Tbsp Pomegranate Molasses
- Remove the filling from the heat, transfer to a plate and set aside to cool completely.
- Once completely cool add labneh to it, mix well and keep aside.2 Tbsp Labneh
Assemble and Decorate the Kibbeh:
- Prepare Pan: Drizzle the bottom of a baking tray with oil (round or any rectangular pan works well, I used a round 28 cm baking pan).Olive oil
- Form Bottom Layer: Take the first half of the pumpkin dough. With wet hands (dip your hands in cold water to prevent sticking and to achieve a smooth layer), press and spread the dough evenly across the bottom of the pan. Gently push the dough up the sides slightly, forming a small lip or higher edge to contain the filling. Ensure it's a smooth, even layer.
- Add the meat filling on top of the bottom dough layer. Use the back of a spoon or your hands to gently pat it down and spread it evenly across the entire surface.
- Create Top Layer: With wet hands again, grab fistfuls from the remaining dough. Pat them down between your palms to form small, thin patties. Carefully place these patties on top of the filling, arranging them as close as possible to cover the entire surface.
- Smooth Top Layer: Once all the dough patties are in place, re-wet your fingers and gently smooth the dough patties together, pressing them down lightly to seal them completely and create one seamless, even top layer.Cold water
- Seal Edges: Using a knife, gently run it along the inner edges of the pan where the kibbeh meets the pan. This helps prevent sticking and ensures a clean release after baking.
- Decorate: Decorate the top of the Kibbeh as desired using the tip of a knife or even a spoon. Traditional patterns include diamond shapes, but simple square shapes or parallel lines also work beautifully.
- Create Vent Hole: With your finger, make a small hole in the very center of the kibbeh and on the sides. This acts as a vent, helping the kibbeh bake evenly and preventing it from puffing up excessively.
Bake the Kibbeh:
- Heat your oven to 350°F (180°C).
- Drizzle the top of your kibbeh generously with oil.Olive oil
- Bake the pumpkin kibbeh for approximately 35 - 40 minutes, or until the top is beautifully golden brown and the edges are crispy.
- Remove from the oven and let it rest for 5-10 minutes before slicing into your desired portions (following your decorated lines!).
Nutrition
Video
Notes
Note & Tips:
A second option to prepare Pumpkin Kibbeh is Kibbeh Balls and they can be fried or baked.- Shape the Kibbeh: Keep a small bowl of water nearby to moisten your hands as you work. Take an egg-sized portion of the dough and roll it into a ball.
- Hollow and Fill: Use your index finger to poke a hole in the center of the ball.
- Gently rotate the ball and use your finger to widen and thin the casing, creating a hollow, shell shape.
- Spoon about a teaspoon of the filling into the cavity.
- Seal: Pinch and seal the opening, molding the kibbeh into a traditional football or torpedo shape.
- Cook:
- To Fry: Heat vegetable oil in a deep pot. Fry the kibbeh in batches until they are golden brown and crispy.
- To Bake: Place the shaped kibbeh balls on a lined baking sheet. Brush with oil and bake at about 400°F (200°C) for about 20 – 30 minutes, turning halfway through.
- Make-Ahead & Freezing: Pumpkin Kibbeh bil Sanieh is a fantastic dish to prepare in advance and freeze for later!
Freezing Uncooked Kibbeh Balls (Best Method)
Freezing the individual, uncooked kibbeh balls is the most popular method for long-term storage, as they can be cooked straight from frozen.- Assembly: Shape and stuff the kibbeh balls according to the instructions.
- Flash Freeze: Place the raw, shaped kibbeh balls in a single layer on a parchment-lined baking sheet.
- Freeze Solid: Place the tray in the freezer for about 1 to 2 hours until the balls are completely frozen and firm. This prevents them from sticking together.
- Store: Transfer the frozen kibbeh balls to a large, airtight freezer bag or container. Squeeze out as much air as possible before sealing.
- Cook from Frozen: When you want to cook them, you do not need to thaw them first. Fry them in oil or bake them, adding about 5 - 10 minutes to the original cooking time.
2. Freezing Uncooked Tray Kibbeh (Kibbeh bi-sanieh)
- Assembly: Assemble the kibbeh layers in a foil or disposable aluminum baking pan. Do not cut the diamond pattern or add the oil topping yet.
- Wrap and Freeze: Cover the pan tightly with a layer of plastic wrap, followed by a layer of aluminum foil, or simply in a well tied plastic bag.
- Cook from Frozen: When you're ready to bake, remove the plastic wrap and the foil. Drizzle the top with your oil topping, cut the diamond or chosen pattern, and bake as directed. You will need to add at least 30-45 minutes to the total baking time to ensure it cooks all the way through the center. A quick thaw of 1-2 hours on the counter can reduce the overall baking time.
3. Freezing Cooked Kibbeh
If you have leftovers, you can also freeze the cooked kibbeh (tray or balls).- Cool Completely: Ensure the kibbeh is fully cooled to room temperature.
- Wrap: Wrap individual pieces or the entire tray tightly in foil and then place it in a freezer bag or container.
- Reheat: Reheat the cooked kibbeh in the oven 350°F (180°C) to help restore a crispy exterior. Avoid microwaving, as it can make the dough soggy.
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