Lebanese Pumpkin Kibbeh with Tahini Herbal Sauce
Savory pumpkin mixed with bulgur and spices, baked to perfection, and served with a tangy tahini herbal sauce.
Preparation
Get these tasks done before you start cooking.
Preparing the Kibbeh Dough
- 1
Boil and Mash the Pumpkin
Boil the pumpkin until soft, then mash and let cool.
- 2
Add Bulgur to Pumpkin
Rinse bulgur in cold water, squeeze dry, and add to the mashed pumpkin.
- 3
Season the Mixture
Mix in onion, garlic, cumin, coriander, allspice, salt, and pepper until well incorporated.
Preparing the Kibbeh Filling
- 1
Sauté Shallots
In a skillet, heat olive oil and sauté shallots until translucent.
- 2
Add Kale
Add chopped kale and sauté until wilted.
- 3
Finish the Filling
Stir in pine nuts and pomegranate molasses; season with salt.
Tip: Ensure the filling is completely cooled before stuffing.
How to Make Lebanese Pumpkin Kibbeh with Tahini Herbal Sauce
Total time: 2 h 13 min · Yields 6 servings
- 1
Shape the Kibbeh
Shape the dough into oval cups and fill with the kale mixture, sealing the edges.
- 2
Bake the Kibbeh
Place kibbeh on a greased baking sheet and bake at 375°F (190°C) for 30 minutes.
- 3
Prepare the Sauce
Whisk tahini with lemon juice, gradually adding water to reach desired consistency, then stir in herbs.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this dish ahead?
Yes, you can prepare and shape the kibbeh a day ahead, refrigerate, and bake just before serving.
Is there a substitute for bulgur wheat?
You can use quinoa as a gluten-free alternative but adjust water ratios.
How do I reheat the kibbeh?
Reheat in an oven at 350°F (175°C) for 10-15 minutes until heated through.
Can I freeze the kibbeh?
Yes, freeze the shaped kibbeh before baking and thaw before baking as instructed.
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