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Pumpkin Kibbeh Balls

  • Course: Appetizer
  • Skill Level: Beginner
Pumpkin Kibbeh Balls
  • Servings : 20 - 24
  • Prep Time : 60m
  • Cook Time : 10m
Vegetarian Lebanese bulgur wheat balls with pumpkin and spinach stuffing.


  • Kibbeh
  • ½ Kg fresh pumpkin, boiled, pureed and drained in a sieve for 10 hours.
  • 1 Onion, minced in a processor
  • 280g Bulgur wheat
  • 120g Plain flour
  • 1 Tsp salt
  • 1 Tsp all spice
  • 1 Tsp dried mint

  • Stuffing
  • 2 Tbsp frying oil
  • 1 Onion, sliced
  • 3 Cups Al Wadi Al Akhdar frozen chopped spinach
  • ½ Cup Al Wadi Al Akhdar canned chick peas
  • 1 Tsp salt
  • 4 Tbsp Al Wadi Al Akhdar pomegranate molasses

Step 1

In a heavy-bottomed saucepan, sauté the onion until brown and soft. Add Spinach and chickpeas and fry. Turn off the heat, add seasoning, pomegranate molasses and set aside.

Step 2

Process onion, pumpkin purée and bulgur wheat. Add seasoning and flour, mix and let it cool in the fridge for at least 1 hour. If mixture is too hard add few drops of water.

Step 3

Moisten your hands and form kibbeh mixture into egg-size balls. With your index finger, make a hole on one end of the oval ball and spoon one tablespoon of filling inside and pinch the end to seal.

Step 4

Fry the kibbeh in cooking oil in batches or if desired, roast it in oven for about 25 minutes.

Step 5

Place the kibbeh on a serving dish and enjoy.

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