Lebanese Pumpkin – Kibbeh
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pumpkin (se) (Hokkaido)
- 50 ml vegetable stock
- 100 g bulur
- 100 grams flour
- 1 onion (s)
- 150 g minced meat, (beef or lamb)
- 40 g walnuts, chopped
- olive oil
- pepper
- salt
- Ground cumin
- Cinnamon powder
- Paprika powder, noble sweet
- Cayenne pepper
- Coriander, ground
- Oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- Wash, clean and dice the pumpkin (if Hokkaido is not used, peel the pumpkin before dicing), then cook in the broth until it is soft. Pour the pumpkin broth over the bulgur and let it stand until cooked.
- Peel and finely chop the onion, then fry with the mince in a little olive oil. Then season to taste with the spices (you can also use ½ teaspoon Kefta spice mixture) and mix in the walnuts.
- Mash the pumpkin (e.g. with a potato masher). Squeeze the bulgur well and mix with the pumpkin. Knead in the flour. If the mass is too moist, maybe squeeze everything out again. Season to taste with salt and pepper.
- The mass can only be processed with wet hands. Remove pieces the size of a plum, fill with the mince and shape into balls with pointed ends.
- Let the kibbeh boil in salted water over low heat for about 15 minutes, then remove, drain and fry in oil for about 5 minutes. Drain on some kitchen paper before serving.
- Makes approx. 14 pieces.
- A salad with yogurt and herb sauce or a sauce made from yogurt, fresh mint, salt and a little water goes well with it.
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