Pumpkin Kibbeh Without Meat
A vegetarian kibbeh made with fine bulgur and pumpkin, shaped and served as an appetizer.
A meatless kibbeh made with fine bulgur and pumpkin, shaped into patties or shells and served as a cold appetizer.
Like a bulgur-based savory vegetable patty.
Kibbeh is usually a shaped bulgur dish, and this version uses pumpkin for a softer texture. It is usually served cold and can be cut or shaped before serving.
Ingredients
- 250 g Fine bulgur
- 250 g Boiled pumpkin [squash]
- Half a medium onion Half a medium onion
- To taste Salt
- Optional Paprika
- 1 tablespoon Black pepper
- 1 teaspoon Cumin
- 1 tablespoon Mixed pepper
- Mentioned as part of the mixed pepper White pepper
- Mentioned as a possible addition to the kibbeh Marjoram
- About half a cup Cold water
- Mentioned as a filling in part of the explanation Meat
- A little Walnuts
- Mentioned as a possible filling Pomegranate
- Mentioned as a filling alternative Spinach
- Mentioned as a filling alternative Swiss chard
- Mentioned as a filling alternative Mushrooms
Instructions
- Warm the boiled pumpkin in the microwave until it is warm.
- Grind the warm pumpkin in a food grinder.
- Grind half a medium onion in the same food grinder.
- Grind the spices in a spice grinder.
- Mix the fine bulgur with the ground pumpkin, ground onion, spices, and salt in a bowl.
- Leave the mixture in the bowl for 10 minutes to rest.
- Grind the dough in the grinding machine in two batches until it holds together.
- Gradually sprinkle the dough with cold water during grinding if it needs help binding.
- Shape a piece of dough weighing about 50 g into a disc or a kibbeh.
- Place the filling in the center of the disc, then seal and shape it as desired.
- Fry the kibbeh in a pan with plenty of hot oil until golden.
- Serve the kibbeh after frying.