Pumpkin Kibbeh Recipe: How to Make Vegan Kibbeh

• 3 cups fine bulgur
• 1 15-ounce can pumpkin puree (or substitute butternut squash puree)
• 1 teaspoon salt, plus more as needed
• ½ teaspoon allspice
• 1 teaspoon baharat (black pepper, cumin, cinnamon, and clove)
• 2 tablespoons extra virgin olive oil or other vegetable oil
• 1 large onion, diced
• ½ cup pine nuts
• 1 15-ounce can chickpeas
• 1 pound baby spinach (or substitute chard, stems removed and roughly chopped)
• 2 tablespoons pomegranate molasses (or substitute sumac or lemon juice)

1. 1

   Preheat the oven to 350 degrees Fahrenheit.

2. 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. 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. 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. 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. 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. 7

   Bake until the top is crispy and golden brown, about 30 minutes.

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