A Vibrant Twist on Traditional Lebanese Cuisine: Pumpkin Kibbeh

Lebanese cuisine is a treasure trove of flavors, colors, and textures, and kibbeh—a beloved classic—is no exception. This delightful twist on the traditional recipe comes from the creative mind of Leah Mansour, also known as @plantbasedcat_. Her innovative approach transforms the beloved pumpkin kibbeh into a wholesome, plant-based dish that’s bursting with flavor and sure to impress.

Traditionally, kibbeh features a stuffing of spinach and chickpeas nestled within a bulgur shell. But Leah’s version brings a playful and modern twist, showcasing the versatility of pumpkins and a unique blend of ingredients that will tantalize your taste buds.

The Perfect Pumpkin and Bulgur Base

The foundation of this kibbeh begins with pumpkin purée, elevated by bulgur wheat for texture and structure. A medley of spices—cumin, marjoram, cinnamon, dried mint, black pepper—and a touch of flour come together to create a dough that's flavorful and malleable, ready to be layered to perfection.

A Layered Masterpiece

Creating this pumpkin kibbeh is an art form. Start by spreading the first layer evenly and smoothly into a baking dish—a step that sets the stage for the beauty that follows. The stuffing, bursting with vibrant flavors, nestles between two equal layers of the pumpkin and bulgur mix, forming a dish that's as visually stunning as it is delicious.

Before baking, score your kibbeh with careful cuts and drizzle high-quality extra virgin olive oil over the top. The olive oil isn't just a finishing touch—it infuses the kibbeh with a luscious richness and amplifies the flavors.

@plantbasedcat_ - PUMPKIN KIBBEH

The Star Ingredient: Solar Extra Virgin Olive Oil

For this recipe, Solar extra virgin olive oil takes center stage. Award-winning and proudly Lebanese, Solar is organic and packed with antioxidants. Its delicate green fruity aromas and balanced bitterness and spice elevate this kibbeh into a masterpiece. Baking the kibbeh with Solar ensures every bite is infused with the freshest flavors.

Baking to Perfection

Preheat your oven to 180°C (350°F), and watch as your pumpkin kibbeh transforms into a golden-brown delight over the course of an hour. When the dish emerges from the oven, it's a celebration of hearty flavors and wholesome ingredients, ready to be shared and savored.

Recipe Inspiration and Acknowledgment

This delightful recipe and its instructions are the creative work of Leah Mansour, also known as @plantbasedcat_. With her innovative approach to Lebanese cuisine, Leah inspires food lovers worldwide with her wholesome and plant-based dishes. Be sure to follow @plantbasedcat_ for more delicious vegan creations and culinary inspiration.

Here's a step-by-step guide to making this delightful recipe:

Ingredients

• Kibbeh:
  1.16 kg pumpkin
  3 cups burghol
  1 tbsp cumin
  3 tsp marjoram
  3 tsp salt
  1 tsp cinnamon
  1 tbsp dried mint
  3 tbsp flour
  80g onion
  1 tsp black pepper
  2 tbsp water

• Stuffing:
  480g onion
  170g walnuts
  50g raisins
  1/3 cup pomegranate molasses
  1 tsp allspice
  1 tsp cinnamon
  1/2 tsp salt

• Other:
  About 100-150 ml extra virgin olive oil (@solarolives)

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Instructions

1. Preheat your oven to 180°C.

2. Cut the pumpkin into wings (with skin) and wrap every two wings in aluminum foil. Bake for about 45 minutes or until soft.

3. While still hot, remove the skin from the pumpkin wings and blend in a food processor to make a purée.

4. Combine the purée with the burghol and set it aside for about an hour.

5. Prepare the stuffing by sautéing the onion, then mixing in the walnuts, raisins, pomegranate molasses, spices, and salt off the heat. Set it aside.

6. Add the spices, herbs, onion, and flour to the pumpkin and burghol mixture. Blend the mixture until smooth.

7. Spread about a tablespoon of olive oil across the bottom and sides of a baking dish.

8. Layer the kibbeh mixture in the dish, ensuring the top and bottom layers are equal in quantity, with the stuffing in the middle.

9. Cut the kibbeh into desired portions and pour about 100-150 ml of olive oil over the top.

10. Bake for about an hour at 180°C.

11. Enjoy your homemade pumpkin kibbeh! 💛

Why You’ll Love Pumpkin Kibbeh

This isn't just a meal—it’s a culinary experience. Pumpkin kibbeh is the perfect balance of tradition and innovation, a dish that speaks to the heart while introducing bold new flavors. It's vegan, making it accessible to a wide range of eaters, and it highlights the beauty of seasonal ingredients.

So, whether you're a seasoned cook or exploring Lebanese cuisine for the first time, this recipe is bound to become a favorite. It's wholesome, hearty, and undeniably delicious—a true testament to the magic that happens when creativity meets tradition.