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pumpkin kibbeh

Pumpkin Kibbeh

This once super complicated traditional dish is now a super easy weeknight dish that comes together in no time!  

Course Entree
Cuisine Mediterranean, Middle Eastern
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Nadia Hubbi

Ingredients

  • 3 cups fine ground bulgar #1
  • 3 cups fine semolina
  • 3 cups pumpkin puree
  • 2 red bell pepper
  • 3 medium yellow onion
  • 2 Tbsp salt
  • 1 tsp black pepper
  • 1 Tbsp olive oil
  • 4 Tbsp pomegranate molasses
  • 1/4 pine nuts
  • 1/2 lb ground beef
  • Butter for greasing
  • Pomegranate for garnish

Instructions

  1. Preheat oven to 400
  2. In a food processor mix red peppers and 2 onions until almost a liquid
  3. Remove from food processor and in a large bowl combine with semolina, bulgar, salt, pepper and 1 Tbsp pomegranate molasses
  4. In a medium saucepan add olive oil. While oil is still cool add onions on low - medium heat for 3-4 minutes. Add ground beef and salt and pepper to taste. Once 75% done add pine nuts and 3 Tbsp pomegranate molasses and stir until becomes a syrup consistency. Remove from heat and let it cool
  5. Grease bottom on pan with a generous amount of butter
  6. Flatten a 1/2 inch layer of the dough at the bottom on the pan
  7. Add cooled meat mixture on top of dough layer
  8. Add another layer of dough on top of meat
  9. Brush with generous amount of butter
  10. Using a wet knife cut diamond shape in the dough and garnish each diamond with pomegranate (or pine nut)
  11. Put in the oven for 30 minutes

Recipe Notes

  • might need to use a few Tbsp of water if dough is too dry
  • Feel free to experiment with the filling.  This is traditionally a vegan dish! 
  • You might have leftover dough depending on the pan you use, feel free to freeze the remaining dough for future use