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Kibbeh Mix:



  • Olive oil 50.0 ml

Pumpkin is a well-known winter ingredient but because of the high nutrient value, chefs tend to have it all year long. In this recipe, we make a very special vegan kibbeh using the pumpkin that you can serve during your Ramadan buffet menu!



  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 Professional Vegetable Bouillon 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!