AuthorbaidooneThis Pumpkin Kibbeh is a vegan version of the traditional Lebanese bulgur and meat Kibbeh. The spicy filling of this Kibbeh is cooked in a baking dish between two layers of flavorful bulgur wheat dough.
To peel the chickpeas, place it on a counter top, and using a plate, press gently on it. Once the plate is removed you will see that the chickpeas are peeled.
Place the chickpeas in a saucepan, cover with water and boil for 5 minutes.
Peel the pumpkin and cut into medium sized pieces. Transfer to a saucepan, cover with water and cook over high heat. When the water boils, reduce the heat, put the lid on the pot, and cook for about 35-40 minutes until very tender.
Place the pumpkin in a strainer and squeeze to get red of water. Put set aside for about 4-5 hours to be drained.
Place Pumpkin in a large bowl and mash. Add bulgur, chopped onion, cayenne, salt and spices. Mix well and set aside for 25 minutes.
Add flour to the mixture and knead the dough well. Set a side.
In a frying pan, put olive oil and onions, and saute over medium-high heat until tender, 3 to 5 minutes.
Add the chickpeas and Swiss chard to the onion, cook, stirring, until wilted, 2 to 3 minutes.
Remove from heat and stir in sumac, pomegranate molasses, cayenne pepper and cumin. Transfer to a bowl.
Divide the kibbeh dough into two equal parts.
Grease a Pyrex baking tray with oil. Spread the first part of the dough evenly on the baking tray.
Once the first part of the kibbeh dough is covering the baking tray, add the filling on top.
Then lay evenly the second part of the kibbeh dough over the filling, flattening it with your hands, ensuring that the entire surface is covered.
Use a pairing knife to decorate the kibbeh surface with diamond-shaped cuts.
Spread the olive oil evenly on the service.
Bake in the middle rack of a preheated oven for 35-40 min at 355 F (180 C). Broil for about 5 minutes until golden.
Remove from the oven and serve hot or at room temperature.
Ingredients
Directions
To peel the chickpeas, place it on a counter top, and using a plate, press gently on it. Once the plate is removed you will see that the chickpeas are peeled.
Place the chickpeas in a saucepan, cover with water and boil for 5 minutes.
Peel the pumpkin and cut into medium sized pieces. Transfer to a saucepan, cover with water and cook over high heat. When the water boils, reduce the heat, put the lid on the pot, and cook for about 35-40 minutes until very tender.
Place the pumpkin in a strainer and squeeze to get red of water. Put set aside for about 4-5 hours to be drained.
Place Pumpkin in a large bowl and mash. Add bulgur, chopped onion, cayenne, salt and spices. Mix well and set aside for 25 minutes.
Add flour to the mixture and knead the dough well. Set a side.
In a frying pan, put olive oil and onions, and saute over medium-high heat until tender, 3 to 5 minutes.
Add the chickpeas and Swiss chard to the onion, cook, stirring, until wilted, 2 to 3 minutes.
Remove from heat and stir in sumac, pomegranate molasses, cayenne pepper and cumin. Transfer to a bowl.
Divide the kibbeh dough into two equal parts.
Grease a Pyrex baking tray with oil. Spread the first part of the dough evenly on the baking tray.
Once the first part of the kibbeh dough is covering the baking tray, add the filling on top.
Then lay evenly the second part of the kibbeh dough over the filling, flattening it with your hands, ensuring that the entire surface is covered.
Use a pairing knife to decorate the kibbeh surface with diamond-shaped cuts.
Spread the olive oil evenly on the service.
Bake in the middle rack of a preheated oven for 35-40 min at 355 F (180 C). Broil for about 5 minutes until golden.
Remove from the oven and serve hot or at room temperature.