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Pumpkin kibbeh Balls (Kibbet Lakteen)

Yields7 ServingsPrep Time50 minsCook Time20 minsTotal Time1 hr 10 mins

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.

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

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


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.


Put the filling aside and start preparing the kibbeh dough.


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


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


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


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.


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


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

Nutrition Facts

Servings 7