Pumpkin Kibbeh Recipe: How to Make Vegan Kibbeh
Written by MasterClass
Last updated: Jun 16, 2024 • 2 min read
Swapping pureed pumpkin for ground meat is an easy way to make traditional Lebanese kibbeh vegetarian-friendly.
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What Is Kibbeh?
Kibbeh, also spelled kibbe, is a Middle Eastern appetizer consisting of a spiced meatball bound together with bulgur or rice and stuffed with a savory filling. Kibbeh can be layered with fillings in a baking tray or shaped into fried kibbeh balls. In traditional preparations of kibbeh, you would use a stone mortar and wooden pestle to pound lamb or goat meat together with bulgur wheat until smooth, but it’s easier to use a food processor. There are also many ways to make plant-based versions of the dish.
What Are the Origins of Kibbeh?
The word kibbeh comes from the Egyptian Arabic kubba, meaning “ball” or “lump.” Kibbeh likely originated as a peasant dish, created as a way to make a small amount of meat last longer. Kibbeh is eaten in Syria, Egypt, Israel, Iraq, Iran, Turkey, Armenia, and Lebanon, where it is considered the national dish.
Vegan Baked Pumpkin Kibbeh Recipe
makes
prep time
30 mintotal time
1 hrcook time
30 minIngredients
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Make the kibbeh dough. In the bowl of a food processor, combine bulgur with pumpkin puree, salt, allspice, and baharat. Transfer to a large bowl, cover, and let sit at room temperature until ready to bake.
- 3
Meanwhile, prepare the filling. In a large skillet over medium heat, warm olive oil until shimmering. Add chopped onion and a pinch of salt and sauté until softened and light golden brown, about 8 minutes.
- 4
Add pine nuts and toast until fragrant, about 2 minutes. Drain chickpeas. Add chickpeas, baby spinach, and pomegranate molasses and cook until spinach has wilted and most of its liquid has evaporated.
- 5
Transfer filling to a colander lined with a clean kitchen towel. Wrap the filling in the kitchen towel and let drain over the sink.
- 6
Knead the kibbeh dough. Spread half of the kibbeh dough evenly over the bottom of a 13-inch round cake pan or similar baking dish. Layer with half of the filling, then top with another layer of kibbeh dough. Using a sharp paring knife, score a square or diamond pattern into the kibbeh for easier serving.
- 7
Bake until the top is crispy and golden brown, about 30 minutes.
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