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Kibbeh is one of the most recognizable Middle Eastern dishes. This Pumpkin Kibbeh is very similar to the traditional baked kibbeh recipe, but it substitutes pumpkin for beef in the crust. The beef filling remains the same.
Pumpkin Kibbeh is my favorite way to enjoy fall’s best fruit- yup, pumpkin is actually a fruit.
Discover why I love cooking with this smashing autumn veggie. From irresistible pumpkin roll cake, delicious pumpkin pancakes, to hearty Vegan Pumpkin Kibbeh Balls and Pumpkin Kibbeh Balls, I’ve got something for everyone!
What is Pumpkin Kibbeh?
Pumpkin kibbeh is made of pumpkin puree, combined with bulgur, pureed onions and a mix of spices and basil. This pumpkin kibbeh recipe, is then baked in 3 layers in a tray; a layer of pumpkin kibbeh, a layer of sautéed spiced ground beef, onions and walnuts, then topped with another final layer of pumpkin kibbeh.
(scroll down for quantities)
Medium size pumpkin
Fine Bulgur (#1)
How to Make Pumpkin Kibbeh:
Prepare kibbeh filling:
- Heat oil in a frying pan over medium heat and add the diced onions and salt- cook until wilted stirring frequently (around 10 mins).
- Add the ground beef, salt and spices and mix with the cooked onion- constantly stir to break up the clumps of meat.
- Cook until meat is browned, then decrease heat to low and let cook for another 10 mins.
- Add walnuts and pomegranate molasses and mix well. Cook for additional 5 minutes.
- Set the meat filling aside.
Prepare kibbeh mixture:
- Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium pot, add the pumpkin chucks, water, and a pinch of salt. Boil the pumpkins for about 3o minutes, or until easily pierced by a fork. Drain the cooked pumpkins in a colander. Let in drain for 2-3 minutes only before adding it to the bulgur.
- In a large bowl add fine bulgur, and pour the cooked pumpkins on top. Using a potato masher or ricer, mash the pumpkins while mixing it with the bulgur completely. Cover with a lid or a plastic wrap and set aside.
- In your food processor, add the onion, basil, salt and spices and process until pureed.
- Transfer the pureed onions to the pumpkin and bulgur mixture, work with your hands to mix it well until everything is blended together.
Assemble the kibbeh
- Pre-heat oven to 350 F.
- Lightly grease a large rectangular tray (11 x 8).
- Divide kibbeh mixture into two even halves. Each half will make a layer.
- Moisten your hands and spread the first layer of kibbeh by flattening it across the tray to form a smooth layer.
- Add a layer of the prepared filling mixture- spread it across the kibbeh layer and press it down with a spoon.
- Add the last and top layer of the other half of kibbeh mixture, also by flattening it until forming a smooth layer and all the beef mixture is covered.
- Using a butter knife, lightly mark the top layer forming a diamond or grid pattern (or any pattern that you like). Be sure not to press the knife deeply into the layers of kibbeh.
- Brush with the olive oil and bake in the oven for 35 minutes or until golden brown.
- Serve this pumpkin kibbeh tray with you favorite salad.