Kibbeh is one of the cornerstones of the Lebanese and Levantine kitchen. I think you can fill a whole book with only kibbeh recipes and stories. With many variations in ingredients and flavours, the base is the same: a dough made with vegetables or meats mixed with bulgur. This could be eaten as is (usually fried or even with raw meat), stuffed in a pasty-like shape or, like in this recipe, as an oven dish with a lovely filling.
- 750 gr pumpkin, cut in half en deseeded
- 225 gr bulgur
- 75 gr flour
- 1 onion
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- White pepper
- 4 onions
- 75 gr cashew nuts, roasted and unsalted
- 65 gr pine nuts
- 75 gr walnuts
- 100 gr raisins
- Olive oil
- Preheat the oven at 200ºC. For kibbeh place the two halves of the pumpkin in a roasting tray, skin side down, and roast for about 25 minutes until completely soft.
- In each half, you’ll see some water; pour it in a large bowl. Add the bulgur to the water.
- Scoop the pumpkin flesh and discard the skin. Mix the pumpkin with the water and bulgur.
- Peel and finely chop the onion.
- Add the onion and spices to the pumpkin and season to taste with salt and pepper. Set aside.
- For the filling, peel and slice the onions.
- Heat a bit of oil in a pan and fry the onion until they start to turn golden brown.
- Add the rest of the filling ingredients and stir well.
- Preheat the oven at 200ºC. Oil a large oven dish and spread half of the kibbeh evenly.
- Spread the filling and top with the other half of the kibbeh.
- With a knife and shallow cuts, divide the top into squares and then draw different patterns in each square. This decoration is obviously optional but it’s part of what makes a kibbeh a kibbeh 😉
- Brush the top with a bit of oil and bake the kibbeh 30 minutes.