Butternut squash/pumpkin baked Kibbeh - Lebanese meatless kibbeh (step by step photos)

Name: Butternut squash/pumpkin baked Kibbeh - Lebanese meatless kibbeh (step by step photos)
Total time: 1800 s
Yield: 4 - 5 servings
Cuisine: British
Ingredients: 📌I know it looks like a lot of ingredients, but I’ve duplicated the spices since you need different amounts for the dough and the filling so dont be scared 📌; 1 kg butternut squash/pumpkin; 300 g fine bulgur wheat (Not the coarse one), soaked in water for 5 min and rinsed; 1 tablespoon flour; 1 teaspoon cumin; 1/4 teaspoon cinnamon powder; 1/4 teaspoon allspice; 1/4 teaspoon coriander powder; 1/4 teaspoon nutmeg powder; salt and black pepper; 300 g spinach, chopped; 1 medium onion, chopped; 1 cup (100 g) cooked chickpeas; 1 cup chopped walnuts; 2 tablespoons lemon juice; 1 teaspoon pomegranate molasses (optional); 2 tablespoons olive oil; 1 teaspoon sumac; 1/2 teaspoon cumin; 1/4 teaspoon coriander powder; 1/2 teaspoon allspice; salt and black pepper; shredded almond or pine nut; olive oil

Linda L. @lindzi

Lebanese

This recipe is so popular during lent as an alternative to the famous meaty kibbeh. It's a healthy rich meal that tastes so good and you should definitely give it a try! #vegan #vegetarian #lebanese #cookathome #tastylunch

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Ingredients

Cooking time: 30 minutes

4 - 5 servings

📌I know it looks like a lot of ingredients, but I’ve duplicated the spices since you need different amounts for the dough and the filling so dont be scared 📌
Kibbeh dough ingredients
1 kgbutternut squash/pumpkin
300 gfine bulgur wheat (Not the coarse one), soaked in water for 5 min and rinsed
1 tablespoonflour
Spices for the kibbeh dough
1 teaspooncumin
1/4 teaspooncinnamon powder
1/4 teaspoonallspice
1/4 teaspooncoriander powder
1/4 teaspoonnutmeg powder
salt and black pepper
Filling
300 gspinach, chopped
1medium onion, chopped
1 cup (100 g)cooked chickpeas
1 cupchopped walnuts
2 tablespoonslemon juice
1 teaspoonpomegranate molasses (optional)
2 tablespoonsolive oil
Spices for the filling
1 teaspoonsumac
1/2 teaspooncumin
1/4 teaspooncoriander powder
1/2 teaspoonallspice
salt and black pepper
Topping
shredded almond or pine nut
olive oil

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Steps

Cooking time: 30 minutes

1

Peel and cut the butternut squash into medium slices. Move to a pot, cover with water and boil for 15 minutes. Once soft, drain and mash until smooth
2

Add the rinsed fine bulgur with the flour and spices to the squash and mix everything together very well.
3

Put the mixture in the fridge, preheat the oven to 200 degrees, then start preparing the filling.
4

In a pan, add 2 tablespoons of olive oil and start frying the chopped onion until soft. Then add half of the chopped spinach to the onion, mix for 2 minutes then add the second half.
5

Add the cup of cooked chickpeas with lemon juice and pomegranate molasses. Mix for 3 minutes. Then add the sumac, shredded walnuts and the rest of the spices. Mix for 2 more minutes.
6

Remove the dough from the fridge. Lightly grease a rectangular baking dish with olive oil, and spread half of the dough with your hand over the base of the dish.
7

Evenly spread the spinach filling on top, then cover with the other half of the kibbeh dough to make the final layer.
8

With a knife, make diagonal lines to create diamond shapes. With a brush spread a bit of olive oil on top and place the nuts on each slice. Then put the tray in the oven and cook for 30 minutes until gold brownish. Pop it under the grill for 3-4 minutes for a golden crispy top layer.
9

Serve with natural/greek yogurt or salad on the side (check my fattoush salad recipe. Goes perfectly with it! https://cookpad.wasmer.app/uk/recipes/12464040)