Kibbeh Mix:

  • Pumpkin roasted, pureed 750 g
  • Bulgur, fine 450 g
  • Onion, finely chopped 150 g
  • Cayenne pepper 2 g
  • Salt 10 g
  • Black pepper, powder 1 g
  • Cinnamon powder 2 g
  • All purpose flour 40 g


  • Olive oil 50 ml
  • Onion, sliced 500 g
  • Chickpeas, cooked 250 g
  • Spinach, washed, chopped 150 g
  • Sumac 25 g
  • Pomegranate molasses 60 g
  • Cayenne pepper 2 g
  • Cumin powder 10 g
  • Salt 6 g


  • Olive oil 50 ml
  1. Kibbeh Mix:

    • Place the pureed pumpkin kibbeh flesh in a large bowl and blend with an immersion blender.
    • In a large bowl, mix the bulgur (dry) and the blended pumpkin. Add finely chopped onion, cayenne pepper, salt, spices and mix. Set aside for 20 minutes.
    • Add the flour to the mix and knead the kibbeh dough till you get a smooth homogenous mix.
  2. Filling:

    • In a skillet, add olive oil and onions. Sauté the onions over high heat until they become translucent.
    • Add the chickpeas and shredded spinach to the onions and cook for an additional 2 minutes.
    • Add the sumac, pomegranate molasses, cayenne pepper, and cumin powder and Knorr Vegetable Powder. Cook for one additional minute, place the mixture in a bowl and let it cool down completely.
  3. Cooking:

    • Divide the pumpkin kibbeh dough into 2 equal portions.
    • Grease a 33 cm/13 inches round shallow baking tray. Firmly spread the first half of the kibbeh over the baking tray.
    • Evenly spread the stuffing over it.
    • Top it with the other half of the pumpkin kibbeh dough. Wet your palm, spread and flatten the surface of the kibbeh, ensuring that it covers the whole surface.
    • With a paring knife, score in diamond patterns.
    • Pour the oil evenly on top.
    • Bake in a preheated oven to 200°C/400°F, for about 30 minutes or until well cooked.
    • Broil for 5 minutes to a golden colour. Serve warm or at room temperature. Happy eating!