Kibbe Laqteen (Pumpkin Kibbe)
Adapted from Taste of Beirut
Prep Time
Cook Time
Prep Time
Cook Time
  • 2 large onionschopped finely
  • 2 to 3cups cooked garbanzo beans/chickpeas(or 1-2 cans)
  • 3tbsp sumac
  • 1/3cup toasted pine nuts or walnuts(or both)
  • 1lb greens(turnip, arugula, spinach, kale, swiss chard, etc. that can be either fresh or frozen. This time, I used swiss chard, kale, and spinach.)
  • 1tbsp pomegranate molasses(optional)
  • 2lbs cooked pumpkin(2 small pie pumpkins or 1 large can , 32oz-ish, pumpkin puree. NOT canned pumpkin pie mix which is sweet)
  • 3tbsp bread crumbsor whole wheat flour
  • 2 eggs(optional)
  • 2cups fine burghul wheat(soaked in hot water for just a few minutes, then rinsed and drained)
  • 3tbsp roasted red pepper paste(optional)
  • 1tsp paprika
  • 1tsp cumin
  • 1tsp coriander
  • 1tsp cinnamon
  • 1tsp allspice
  • 1tsp Sea Salt
  • 1tsp white pepper
  • 2-3tbsp clarified butteror olive oil
  1. 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.
  2. 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.)
  3. Preheat the oven to 350F.
For the filling
  1. 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.
  2. 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.)
  3. 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
  1. 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.
  2. Add to the kibbe dough, the breadcrumbs or flour, the eggs and pepper paste (if using). Blend well.
  1. 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.)
  2. Spoon the filling onto your pan.
  3. 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.
  4. 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!).
  5. 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.)