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 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.