| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 2 large onions chopped finely
- 2 to 3 cups cooked garbanzo beans/chickpeas (or 1-2 cans)
- 3 tbsp sumac
- 1/3 cup toasted pine nuts or walnuts (or both)
- 1 lb greens (turnip, arugula, spinach, kale, swiss chard, etc. that can be either fresh or frozen. This time, I used swiss chard, kale, and spinach.)
- 1 tbsp pomegranate molasses (optional)
- 2 lbs cooked pumpkin (2 small pie pumpkins or 1 large can , 32oz-ish, pumpkin puree. NOT canned pumpkin pie mix which is sweet)
- 3 tbsp bread crumbs or whole wheat flour
- 2 eggs (optional)
- 2 cups fine burghul wheat (soaked in hot water for just a few minutes, then rinsed and drained)
- 3 tbsp roasted red pepper paste (optional)
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp Sea Salt
- 1 tsp white pepper
- 2-3 tbsp clarified butter or olive oil
Ingredients
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Instructions
Pumpkin
- First, if you are using fresh pumpkin, you need to cook it (either in the oven or microwave) by simply scooping out the flesh with a spoon.
- Drain the pumpkin in a sieve for a few hours to get rid of the excess liquid. (Be sure to save the pumpkin water for other recipes, such as for baking or soups.)
- Preheat the oven to 350F.
For the filling
- Heat 2 tbsp of olive oil in a saucepan over medium heat. Sauté the chopped onions until caramelized. Set aside about half of the sautéed onions in a large mixing bowl.
- Add the greens to the pan with the remaining sautéed onions and continue to cook over medium heat for a few minutes, just long enough for them to wilt. You may need to add a little water so your greens steam and don’t stick to your pan. (You can always steam the greens separately then add it to your filling mix, but I like to use the same pan just to save on dishes to wash.)
- Once the greens have wilted, turn off the heat, and add the chickpeas, nuts, sumac, salt/pepper, and pomegranate molasses (if using).
For the kibbe dough
- In a large mixing bowl, combine the pumpkin puree, with the drained burghul. Add the paprika, cumin, coriander, cinnamon, allspice, sea salt, and white pepper.
- Add to the kibbe dough, the breadcrumbs or flour, the eggs and pepper paste (if using). Blend well.
Assembly:
- Press about half the dough into a greased pan (about 9×13 inch or 13 inch round. The larger the pan, the thinner your kibbe.)
- Spoon the filling onto your pan.
- Press on the remaining dough on top of the filling. Sometimes it is easier to do small sections at a time, then pinch the sections together and smooth it out.
- Slice your kibbe. Decorate the top of each slice with a pine nut if you like, and dot the top with ghee, butter or oil (or nothing at all, this time I forgot and it still tasted good!).
- Bake at 350 degrees for about 30 minutes or until it starts to turn a golden brown color. Serve warm or at room temperature. (I served with curry butternut squash soup and a green salad. It also pairs well with yogurt and coriander chutney.)
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