Lebanese Pumpkin Kibbeh
Kibbeh is a very popular dish in most Middle Eastern countries that often has the form of a small football. Baked Kibbeh is a kind of pie. For the crust mix bulgur (cracked wheat) with pumpkin. The filling combines meat, spinach, and optional nuts with a baharat spice blend. Or substitute garbanzo beans for meat.
Ingredients
Protein
- 1 lb ground beef
Fresh Produce
- 10 oz baby spinach washed
- 1/2 lb pumpkin peeled, deseeded, cut into 1 inch pieces
- 1 medium onion thinly sliced
- 1 small onion finely chopped
- 1 lemon for juice
Dairy
- 1 cup yogurt plain
- butter
Packaged Goods/Staples
- 1 cup bulgur number 1 fine
- salt
Optional
- 1/4 cup chopped walnuts
- salad of your choice
Kibbeh Culinary Spice Kit
- [1] Chili, black pepper, cumin, coriander, cardamom, nutmeg, cinnamon, cloves
- [2] Nutmeg, cinnamon, cloves, black pepper, fenugreek, allspice, ginger
Instructions
Filling
- In a PAN, heat 1 tbsp butter over medium heat.
- Cook onion slices for 5 minutes.
- Add meat, Kibbeh [1] spices, salt to taste, and nuts (optional).
- Cook until meat is cooked through. Stir frequently to break the meat up.
- Add spinach and cook for 2 minutes. Set aside to cool.
Kibbeh
- Cook pumpkin in salted water until soft. Take it out.
- Use the cooking water to prepare bulgur according to package instructions.
- Mash pumpkin and mix with chopped onions.
- Gradually stir in bulgur to receive a moist mixture.
- Add Kibbeh [2] spices and salt to taste.
Bake
- Preheat OVEN to 375°F.
- Grease a 2 qt. BAKING DISH.
- Add 3 layers:
- half of the Kibbeh, the filling, then the rest of the Kibbeh.
- Press and flatten the surface.
- Create a nice pattern with a fork.
- Spread 1 tbsp melted butter on top.
- Bake in the OVEN 30 – 45 minutes until the surface begins to brown.
Serve
- Serve with yogurt mixed with lemon juice to taste as dressing and salad as a side (optional).
- Enjoy!
Notes
- Substitute beef with lamb, chicken, or 1 can garbanzo beans (15 oz).
- Substitute pumpkin with zucchini or potatoes.
