Part 1- preparing the kibbeh dough
Ingredients:
- 1 Kg whole pumpkin
- 150g fine bulgur
- 1 tablespoon flour
- 1/2 teaspoon all spice
- 1/2 teaspoon salt
Directions:
- Start by peeling and coring the seeds out of the pumpkin then cut into large chunks
- add the pumpkin chunks into a large pot and cover with lightly salted water, bring to a boil for a few minutes until the pumpkin in softened and cooked, then strain and set aside to cool down.
- Next wash the bulgur and drain from excess water.
- in a large mixing bowl, add the cooled pumpkin, bulgur, flour, all spice, salt & pepper to taste
- Mash all ingredients together until a well combined dough consistency is established
- Cover the dough and set aside to rest while we prepare the filling.
Part 2 - preparing the kibbeh filling
Ingredients:
- 1 kg. spinach or swiss-chard(chopped boiled and well drained)
- 1 cup watercress leaves
- 2 onions - diced
- 4 tablespoons olive oil
- 2 onions, cut into small cubes
- 2 cups chickpeas cooked & peeled
- 1 teaspoon sumac
- 1/2 cup lemon juice
- 1/2 teaspoon salt
Directions:
- In a saute pan, add the olive oil and saute the onion until translucent.
- Add the spinach or swiss-chard as desired then add the watercress & chickpeas and stir for a couple of minutes until greens have wilted.
- Add the sumac and salt to taste, then the lemon juice, simmer for 2 minutes then remove from heat and set aside to cool.
Part 3 - Shaping& Stuffing the Kibbeh
- Divide the dough into medium-sized balls as desired either using an icecream scoop or a measurement cup or a scale.
- Then start by corring the dough balls using the palm of your hand and your finger, rolling around until a hole is created for the stuffing
- Using a spoon, fill the dough cavity with the stuffing mixture and gently start rolling around the palm of your hand to close the dough and establish the kibbeh shape.
- Continue stuffing the rest of the balls in the same way until all the quantity is done
- Finally deep fry the kibbeh dough balls until golden brown & crunchy on the outside
- Serve hot
Ingredients:
- 1 Kg whole pumpkin
- 150g fine bulgur
- 1 tablespoon flour
- 1/2 teaspoon all spice
- 1/2 teaspoon salt
Directions:
- Start by peeling and coring the seeds out of the pumpkin then cut into large chunks
- add the pumpkin chunks into a large pot and cover with lightly salted water, bring to a boil for a few minutes until the pumpkin in softened and cooked, then strain and set aside to cool down.
- Next wash the bulgur and drain from excess water.
- in a large mixing bowl, add the cooled pumpkin, bulgur, flour, all spice, salt & pepper to taste
- Mash all ingredients together until a well combined dough consistency is established
- Cover the dough and set aside to rest while we prepare the filling.
Part 2 - preparing the kibbeh filling
Ingredients:
- 1 kg. spinach or swiss-chard(chopped boiled and well drained)
- 1 cup watercress leaves
- 2 onions - diced
- 4 tablespoons olive oil
- 2 onions, cut into small cubes
- 2 cups chickpeas cooked & peeled
- 1 teaspoon sumac
- 1/2 cup lemon juice
- 1/2 teaspoon salt
Directions:
- In a saute pan, add the olive oil and saute the onion until translucent.
- Add the spinach or swiss-chard as desired then add the watercress & chickpeas and stir for a couple of minutes until greens have wilted.
- Add the sumac and salt to taste, then the lemon juice, simmer for 2 minutes then remove from heat and set aside to cool.
Part 3 - Shaping& Stuffing the Kibbeh
- Divide the dough into medium-sized balls as desired either using an icecream scoop or a measurement cup or a scale.
- Then start by corring the dough balls using the palm of your hand and your finger, rolling around until a hole is created for the stuffing
- Using a spoon, fill the dough cavity with the stuffing mixture and gently start rolling around the palm of your hand to close the dough and establish the kibbeh shape.
- Continue stuffing the rest of the balls in the same way until all the quantity is done
- Finally deep fry the kibbeh dough balls until golden brown & crunchy on the outside
- Serve hot
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