The Lebanese Vegetarian Pumpkin Kibbeh
A Recipe of Zero Cholesterol
The Lebanese Pumpkin Kibbeh is one of my favorites. We call it Kibbeh La’teen or Laqteen, and is cooked in two forms: stuffed fried balls, and stuffed and baked. It’s vegetarian, hence healthier and lighter. No meat whatsoever in the dough nor in the stuffing. A great dish for our Lent season. We make the dough with fresh Pumpkin and fine Burghul, and season it with Cinnamon, Cumin, and Salt.
Now, the stuffing, in my personal experience, makes all the difference, elevating this dish to another level of succulence. If you haven’t tasted it yet, let me give you an idea about the outcome that awaits you.
Chard Leafs are stirred with fried onions, and seasoned with Salt and Pepper. We then boost it to a Zesty flavor with Pomegranate Molasses, and mix in chopped Walnuts. This vegan stuffing goes between two layers of the pumpkin dough, which we then bake for 40-45 minutes.
You might (or not?) have seen or tried the Pumpkin Kibbeh balls. Lebanese Supermarkets in Montreal have been selling them in small plastic boxes; small fried stuffed balls that are delicious but not cheap.
My recipe today spreads the dough instead in a baking pan, tops it with an even layer of stuffing, and covers it with another layer of dough. Some add chickpeas to the mixture. This recipe does not.
To Your Good Health, Enjoy!
Roasted Pumpkin Kibbeh ~ Zero Cholesterol
- 3 tbsps Vegetable Oil
- 2 tbsps Water
For the Kibbeh Dough (Group 1)
- 5 Kg Fresh Pumpkin Cut in large pieces and poached for 20 minutes.
- 1 Onion (medium) peeled
- 3 cups Fine Burghul wheat soaked for 30 minutes
- 4 tbsps Flour
- 1 tbsp Ground Cinnamon
- 1 tsp Ground Cumin
- 2 tsps Salt
For the Stuffing (Group 2)
- 2 Onion (medium) chopped finely
- 15 leafs Chard (medium) chopped finely
- 1 cup Walnut chopped roughly
- 4 tbsps Pomegranate Molasses
- 1 tsp Salt
- 1 tbsp Vegetable oil
- 1 tsp Pepper
- Food Processor
- Non-Stick Baking Pan 30 x 40cm
- Aluminium foil
The Kibbeh Dough
Drained the poached Pumpkin pieces from the water, and set aside.
Drained well the Burghul Wheat and set aside.
In a food processor, mix the onions and the spices (group 1).
Press the Burghul in your palms to remove any excess of water, and mix it with the onions in the food processor.
Do the same with the Pumpkin pieces, and follow with the flour. Run the mixer until you get a homogeneous dough. If needed, you may add more flour.
Preheat a frying pan, and saute the onions until they wither. Mix in the chopped chard and the seasonings (Group 2), and keep mixing for few minutes until the chard withers.
Stir in the walnuts and the pomegranate molasses. Mix well.
Sweep the bottom and sides of the baking pan with one tbsp of oil.
Divide the Dough in two equal parts. Knead well the first part and spread it evenly in the baking pan.
Add the Stuffing in an even layer.
Divide the 2nd part of the Dough in various parts, flatten them in the palm of your hand, and start covering the layer of stuffing.
Dump your fingers with little water, and bring the sides of the dough parts together to cover all gaps, and flatten the surface evenly.
Preheat the oven at 200 C.
With a sharp knife, incise two parallel horizontal lines in the Kibbeh, then several vertical ones to have small squares.
Mix well the water with the remaining oil, and pour it on the Kibbeh. Shake the pan a little to ensure the liquid is well spread.
Cover the pan with aluminium foil, and place the Kibbeh in the oven for 40 minutes.
Discard the aluminium foil, turn the upper heat, and leave the Kibbeh to golden for 5 minutes.
Serve Hot and enjoy it!