Pumkin Kibbe

Pumpkin Kibbeh — Kibbet Laa’tin (Vegan Lenten Kibbeh)
A specialty in the mountains and in Christian villages during Lent—sweet pumpkin, bulgur, onions, greens, and spices.
Ingredients
Pumpkin Kibbeh Dough
• 1 kg pumpkin, peeled & cubed
• 1 cup fine bulgur (#1)
• 1 medium onion, grated
• 1 cup fresh spinach or Swiss chard, finely chopped (traditional)
• ½ cup fresh mint, chopped
• Salt to taste (about 1–1½ tsp)
• ½ tsp black pepper
• 1 tsp allspice or 7-spice
• ½ cup flour or fine semolina (to help bind)
Filling (Vegan)
• 2 large onions, thinly sliced
• ½ cup walnuts, chopped
• 2 tbsp pomegranate molasses
• 1 tsp sumac
• Salt + pepper
• Olive oil
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🥣 Preparation
1. Prepare the pumpkin
• Cook pumpkin in boiling water OR steam until soft.
• Drain VERY well. Mash or puree.
• Place in a strainer to remove excess moisture for 30 min.
(Too much moisture = dough falls apart.)
2. Add bulgur
• Add fine bulgur to the warm pumpkin.
• Mix and let rest 20–30 min so bulgur softens.
3. Combine dough
Add:
• Grated onion
• Mint + greens
• Spices
• Flour (or semolina)
Knead by hand until it forms a soft but cohesive dough.
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4. Prepare the filling
• Sauté sliced onions in olive oil until golden.
• Add walnuts.
• Add sumac, salt, pepper.
• Add pomegranate molasses and mix.
This should be tangy-sweet-savory.
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5. Shape and cook
Option A: Kibbeh Balls (fried or baked)
• Form small balls.
• Hollow the center with your thumb.
• Fill with the onion–walnut mixture.
• Seal.
To cook:
• Bake: Brush with olive oil and bake at 200°C (390°F) for ~20–25 min.
• Fry: Deep-fry until golden.
Option B: Kibbeh Pie (Baked) — Kibbeh bi Siniyeh
• Press half the dough into a tray.
• Spread the filling.
• Cover with the other half.
• Score into diamond shapes.
• Brush with olive oil.
• Bake at 200°C (390°F) for 40 minutes.
Serve with lemon wedges or tahini salad.