Pumpkin kibbeh Balls (Kibbet Lakteen)

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Authorbaidoone
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Pumpkin kibbeh is a vegan version of the traditional kibbeh stuffed with minced beef. In this meat-free version, sautéed spinach , onion, and chopped walnuts take the place of meat.

Yields7 Servings
Prep Time50 minsCook Time20 minsTotal Time1 hr 10 mins

To prepare the kibbeh dough:
 1.1 lbs. (500 gr) Pumpkin peeled, boiled and cut into large cubes
 2 Onion, sliced ​
  1.1 lbs. (500 gr) Fine bulgur
  2 teaspoons Dry coriander
 1/2 teaspoon Sweet pepper
  1/2 teaspoon Cinnamon
 1 tablespoon Flour
 1/2 teaspoon Cumin
 1/2 teaspoon Paprika
 Salt, a pinch
 Vegetable oil for frying kibbeh - as needed
To prepare the filling:
 1.1 lbs. (500 gr) Chopped and boiled spinach
  ​​3 Onion, sliced
 1 cup Chopped walnuts
 1 tablespoon Sumac
 Sweet pepper, a pinch
 Ground black pepper, a pinch
 2 tablespoons, Vegetable oil
 Salt, a pinch

1

To prepare the kibbeh filling: put two tablespoons of vegetable oil in a frying pan and fry the onion slices until wilted.

2

Add the spinach, walnuts and sumac to the skillet and season with paprika and black pepper. Stir the ingredients until they overlap and the spinach is wilted.

3

Put the filling aside and start preparing the kibbeh dough.

4

Mix the onion, dried coriander, black pepper, cumin, paprika and salt in an electric mixer.

5

In a bowl add bulgur and pumpkin, scrub with your hands and add the onion mixture.

6

Sprinkle the flour over the ingredients and mix until the mixture becomes firm.

7

To prepare the kibbeh balls, take an egg-sized piece of dough. Make a hole in it with your finger and fill it with a little filling.

8

Close the end of the dough until you get the traditional oval kibbeh shape.

9

Heat the oil over a strong heat and fry the kibbeh balls until golden. Serve warm.

Ingredients

To prepare the kibbeh dough:
 1.1 lbs. (500 gr) Pumpkin peeled, boiled and cut into large cubes
 2 Onion, sliced ​
  1.1 lbs. (500 gr) Fine bulgur
  2 teaspoons Dry coriander
 1/2 teaspoon Sweet pepper
  1/2 teaspoon Cinnamon
 1 tablespoon Flour
 1/2 teaspoon Cumin
 1/2 teaspoon Paprika
 Salt, a pinch
 Vegetable oil for frying kibbeh - as needed
To prepare the filling:
 1.1 lbs. (500 gr) Chopped and boiled spinach
  ​​3 Onion, sliced
 1 cup Chopped walnuts
 1 tablespoon Sumac
 Sweet pepper, a pinch
 Ground black pepper, a pinch
 2 tablespoons, Vegetable oil
 Salt, a pinch

Directions

1

To prepare the kibbeh filling: put two tablespoons of vegetable oil in a frying pan and fry the onion slices until wilted.

2

Add the spinach, walnuts and sumac to the skillet and season with paprika and black pepper. Stir the ingredients until they overlap and the spinach is wilted.

3

Put the filling aside and start preparing the kibbeh dough.

4

Mix the onion, dried coriander, black pepper, cumin, paprika and salt in an electric mixer.

5

In a bowl add bulgur and pumpkin, scrub with your hands and add the onion mixture.

6

Sprinkle the flour over the ingredients and mix until the mixture becomes firm.

7

To prepare the kibbeh balls, take an egg-sized piece of dough. Make a hole in it with your finger and fill it with a little filling.

8

Close the end of the dough until you get the traditional oval kibbeh shape.

9

Heat the oil over a strong heat and fry the kibbeh balls until golden. Serve warm.

Pumpkin kibbeh Balls (Kibbet Lakteen)

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