"Kibbeh" describes dishes made with bulgur, onions and spices. That mixture is combined with everything from tomatoes to goat. It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Use fine bulgur or the texture of the dough will be gritty. 


  • ckpeas


  • Place chickpeas for stuffing in a bowl. Add enough cold water to cover by 3 inches; let soak for 8 to 24 hours. (Alternatively, place chickpeas in a large saucepan and cover with 3 inches cold water. Bring to a boil and cook for 2 minutes. Remove from the heat. Let stand for 1 hour.)


  • Step 2
To prepare dough: Bring a large pot of water to a boil over high heat. Add pumpkin (or squash) and cook until very tender, 20 to 25 minutes. Drain and transfer to a large bowl. Mash, then immediately add bulgur and flour; mix well. Mix in grated onion, basil, orange and lemon zest, marjoram and 1 1/4 teaspoons salt. When cool enough to handle, knead well to combine. Set aside.
  • Step 3
To prepare stuffing: Meanwhile, drain the chickpeas, rub off the skins and break the chickpeas in half. Bring a small saucepan of water to a boil over high heat. Add the chickpeas and cook until tender, about 10 minutes. Drain.
Step 4
  • Thoroughly dry the large pot. Add olive oil and heat over medium heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add greens; cook, stirring, until wilted, 2 to 3 minutes. Remove from heat and stir in the drained chickpeas, sumac, salt and baharat. Transfer to a bowl. Wash and dry the pot.

    Now start making rolls using KIBBEH EXPRESS as shown in tutorials!

    Bon appétit!

To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Tips: Bulgur: This quick-cooking whole grain is made by parboiling, drying and grinding or cracking wheat berries. It can be fine or coarse--you'll need the fine grind for this recipe. Use it up: Make tabbouleh or use it as your grain-bowl base.

Sumac: The ground tart red berries of the Mediterranean sumac bush add fruity, sour flavor. Use it up: Garnish hummus or baba ­ghanoush; add to a tomato and cucumber salad.

Baharat: A popular Middle Eastern spice blend whose flavor can range from sweet to floral to spicy. To make kibbeh spices Blend combine:

2 1/2 Tbsp. allspice berries, toasted and ground; 2 Tbsp. ground ginger; 2 Tbsp. ground cinnamon; 2 Tbsp. rosebuds, ground; 1 tsp. black peppercorns, ground; 1 tsp. cumin seeds, toasted and ground.



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