Wednesday, October 26, 2011

Pumpkin Kibbeh

The picture on top shows the kibbeh just before baking...the one below shows the middle stuffing. Looks amazing, right? It tastes even better!

In the spirit of interesting pumpkin recipes for the season, this is my new take on an old family recipe. I'm half Lebanese (like Shakira, I'm sure you see the resemblance?), and kibbeh is one of those recipes people think of when they think Lebanese food! Traditional kibbeh is an Arab dish made of bulgur or rice and chopped meat, then covered in olive oil, topped with pine nuts and baked. A couple of years ago, a great cook in the family developed a kibbeh recipe for the vegetarians in the family. This pumpkin kibbeh recipe is my take on that family member's dish. I found it on line and we love this recipe! *Disclaimer: yes, it's a bit of work, but it's the sort of thing that you can eat for a couple days in a row and is sooooo good, it's worth the extra effort! Plus, it'll really impress your friends!*

Pumpkin Kibbeh

1 cup fine cracked bulgur wheat (all grocery stores now carry it!)
1 1/2 cups pumpkin (I used canned. NOT pie filling, but canned pumpkin)
3 T flour
1/4 small onion, finely chopped
1 small garlic clove, minced
1/4 tsp. cumin
1/4 tsp. coriander (don't panic if you don't have it, just skip it)
pinch allspice
pepper to taste
1/4 tsp. ground sumac (I used zartar, more on zartar at a later date...)
1/2 tsp. pomegranate molasses (don't panic if you don't have, but get some at a specialty store!)

Soak the bulgur in very hot water for 30 minutes. Drain thoroughly. Place onion and garlic in food processor and blend, then mix in the rest of the ingredients.


2 T olive oil
Remained of the small onion, chopped
1 small clove garlic, crushed
10 ounces fresh spinach, washed and coarsely chopped
1/4 tsp. cumin
1/4 tsp. coriander
pinch allspice
1/2 tsp. salt
pepper to taste
1/4 tsp. ground sumac
1/4 tsp. pomegranate molasses
1/4 cup chopped walnuts
1/4 cup pine nuts (toasted)
1/2 cup cooked chick peas, coarsely chopped.

Cook onions in a little olive oil until softened. Add garlic and cook for a minute or two. Add spices and molasses and cook for a minute more. Add spinach, cover pan and let spinach wilt. Add remaining ingredients and heat through.

To assemble:

Spread a little less than half the kibbeh in the bottom of an oiled 8x8 pan. Add the filling, and then dollop the remaining kibbeh over the filling and do your best to spread it to form a uniform cover. Drizzle olive oil over the top and then cut into a diamond pattern on the top. Bake at 325 degrees for about 35 minutes, until lightly browned.

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