Baked Pumpkin Kibbeh
A wholesome vegetarian take on the beloved Middle Eastern kibbeh, where sweet pumpkin steps in for meat with surprising deliciousness. Bulgur wheat, fresh mint, and a squeeze of lemon bring depth and brightness to every bite. Perfect for a light main dish or a crowd-pleasing side at any gathering.
🛒 Ingredients
12 servings
- 2 cups fine bulgur wheat
- 5 cups pumpkin or butternut squash, cut into chunks
- 1½ cups onion, finely chopped
- 2 tablespoons olive oil
- Salt to taste
- 3 tablespoons fresh mint leaves, chopped
- Juice of 1 lemon
- 1 tablespoon margarine (for greasing)
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Directions
- 1
Soak the bulgur wheat in hot water for 30 minutes. Drain thoroughly, squeezing out as much moisture as possible with your hands.
- 2
Boil the pumpkin in salted water until very soft. Drain and mash well with a fork into a smooth purée.
- 3
Sauté the onion in olive oil over medium heat until soft and lightly golden. Add the mashed pumpkin, season with salt, stir to combine and let cool.
- 4
In a large bowl, mix the drained bulgur, pumpkin-onion mixture, chopped mint, and lemon juice. Knead by hand until a firm, uniform dough forms.
- 5
Preheat oven to 350°F (180°C). Grease a baking dish with margarine and press the mixture in evenly, about 1 inch thick.
- 6
Bake for 30 minutes until the top turns lightly golden. Cool for 10 minutes, then slice into squares or diamonds and serve garnished with fresh mint.
💡 Chef's Tip
Drizzle olive oil over the surface before baking for a crispier crust. Leftovers keep well in the fridge for up to 3 days and taste even better the next day.
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