Pumpkin Kibbeh
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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.
Ingredients:
(scroll down for quantities)
Medium size pumpkin
Fine Bulgur (#1)
Salt
Onion
Ground cinnamon
Black pepper
Fresh basil
Walnuts
Pomegranate molasses
How to Make Pumpkin Kibbeh:
Step 1:
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.
Step 2:
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.
Step 3:
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.
More Lebanese Recipes?
Lebanese Stuffed Cabbage Rolls
Lebanese Chicken and Rice
Lebanese Beef and Green Bean Stew
Lebanese stuffed Zucchini
If you love this Lebanese Baked Kibbeh with pumpkin recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys! And of course, if you do make this recipe, then don’t forget to tag me on Instagram.
The Best Baked Pumpkin Kibbeh Recipe:
Lebanese Pumpkin Kibbeh
Yield:
6
Prep Time:
30 minutes
Cook Time:
1 hour
Total Time:
1 hour 30 minutes
How to make Lebanese Pumpkin Kibbeh.
Ingredients
For Pumpkin Kibbeh
- 1 small size pumpkin (1.5lb)- peeled and cut into 2 inch cubes (about 2 1/2 cups cooked and mashed)
- 2 cups fine brown bulgur #1
- 1 teaspooon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1 large onion- cut into 4 pieces
- 1/2 cup fresh basil
- 1 tablespoon olive oil- for brushing
For Pumpkin Kibbeh Filling
- 3 tablespoons olive oil or avocado oil
- 1 large onion- diced
- 1/2 lb ground beef
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup crushed walnuts
- 1 tablespoon pomegranate molasses
Instructions
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 and spices and mix with the cooked onion- constantly stir to break up the clumps of beef.
- 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 beef 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, cover with water, and a pinch of salt. Boil the pumpkins for about 3o minutes over medium heat, 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 onion to the pumpkin and bulgur mixture, work with your hands to mix it well until everything is blended together.
Assemble the pumpkin kibbeh
- Pre-heat oven to 350 F.
- Lightly spray 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 and enjoy!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 34mgSodium: 490mgCarbohydrates: 22gFiber: 5gSugar: 6gProtein: 14g
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Hi! Recipe looks great. Would I be able to use canned pumpkin puree for this recipe? I live in a remote area and pumpkins are not able to be found. Thanks for reading
Thank you, Adam! I honestly have never tried using canned pumpkin puree to make kibbeh before, but always wondered if it would work. I don’t see why it wouldn’t though. You might need to adjust the bulgur ratio, if pumpkin puree is to runny, add a bit more bulgur. If you try it, please do let me know how turned out for you!