Pumpkin Kibbeh-A Vegan Version of the National Dish of Lebanon!

Prep time 20 minutes | Total Time 1 hour 20 minutes

Lebanese pumpkin kibbeh is a delightful vegetarian adaptation of traditional kibbeh, making it an excellent addition to your fall pumpkin recipes.

This version of kibbeh has a delicious plant-based filling layered between a pumpkin bulgur mixture. This beautiful and vibrant vegan casserole is perfect for special holiday gatherings or even dinners that you want to put a bit more effort into.

This dish fits in seamlessly as a vegetarian Thanksgiving recipe, offering a delicious alternative that will satisfy both plant-based eaters and meat lovers alike. Enjoy!

Ingredients

• 1 cup of medium grain (#2) bulgur wheat - soak this in water for about 20-30 minutes while you make the filling

• 2 yellow onions

• 3/4 cup of pine nuts

• 1 bunch of spinach

• 1 can of pumpkin

• 3 tablespoons of Lebanese 7 spice mixture (If you can’t find this I have posted a link where you can order it)

• About 20 raw almonds

• Olive oil

• Salt

Instructions

To Make the Kibbeh Filling:

1. Soak your bulgur wheat in cold water for about 20 minutes - it will fluff up in size.

2. Chop 1 cup of yellow onions- you can chop them by hand for this part.

3. Add about 1-2 tablespoons of olive oil to a saute pan and heat over medium low heat, add onions and saute until the onion becomes translucent or lightly browned, about 10 minutes.

4. Add in 1 tablespoon of Lebanese 7 spice mixture to your pan and toss to coat your onions with this spice mixture.

5. Add in 3/4 cup of pine nuts and saute pine nut/onion mixture stirring regularly until the pine nuts begin to brown- about 5 minutes. If your pan gets dry you can add more oil or a bit (1/4 cup) of water to deglaze the pan.

6. Add in 1 bunch of well rinsed and finely chopped spinach and saute until it is wilted down.

7. Add in about 1/4 teaspoon of salt, then remove the filling(spinach,onion, pine nut mixture) from the heat.

To Make the Kibbeh

1. Drain the bulgur wheat in a small strainer and let sit and drain while you prepare our onion/pumpkin mixture.

2. Chop one full yellow onion finely in a food processor.

3. Add your canned pumpkin and onions from the food processor to a medium size mixing bowl and mix together well.

4. Squeeze the water out of the bulgur wheat by squeezing in your hands and then add the wheat to your pumpkin and onion mixture and mix together well. (see notes and adjustments)

5. Add in two tablespoons of Lebanese 7 spice mixture and mix well.

6. Spread 1/3 of the Kibbeh (pumpkin) mixture on the bottom of a greased 9x9 inch baking pan or pie tin.

7. Carefully spread the filling over the top of the pumpkin mixture.

8. Top with the remaining pumpkin mixture and smooth with the back of a spoon.

9. Score the top of the Kibbeh casserole with a knife to make a diamond pattern.

10. Put one raw almond in the center of each diamond for garnish.

11. Bake at 375 for about 60 minutes until browned on top but not burnt!

Notes and Adjustments:

This is one recipe that is a bit difficult if you have never made it before, watching my YouTube tutorial will be helpful for understanding how to get the bulgur/pumpkin ratio right as well as for understanding how to prepare the bulgur.

Order Lebanese 7 Spice Here: https://amzn.to/4eGQMTi

Order Medium Grain Bulgur Wheat Here: https://amzn.to/3Nd3qxt

Links: When available I use affiliate links and may earn a commission- this does not add a cost to you as the consumer but it does support my small vegan business. As an Amazon Associate, I earn from qualifying purchases.