Name: Butternut or Pumpkin Kebbeh (Butternut or Pumpkin Purée with Bulgur Wheat)
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 6
Ingredients: For the kebbeh dough: About 3 cups butternut squash or pumpkin purée (obtained by boiling or steaming pieces of squash, then draining and mashing); About 2 cups fine, dry bulgur; 1/4 cup flour or more; 1 large onion, finely chopped; 1 tsp allspice, 1 tsp black pepper, and a pinch of cayenne pepper; Salt to taste; 2 tbsp olive oil to spread on the baking dish; For the filling: 1 large onion, finely chopped and seasoned with 1/2 tsp allspice; 1 cup cooked chickpeas; 1 cup cooked spinach or Swiss chard leaves; 1/2 cup walnuts, roughly chopped; Sumac (at least 1 tbsp) or lemon juice, to taste; 1 or 2 tbsp olive oil; Salt and pepper to taste; Optional: pomegranate molasses

"Discover a vegan twist on classic Lebanese kebbeh, where creamy butternut squash or pumpkin purée blends with bulgur wheat to form a versatile dough. Stuffed with a savory mix of chickpeas, spinach or Swiss chard, walnuts, and aromatic spices, this baked dish is both nutritious and satisfying. Perfect as a main course or starter for plant-based meals."

Method 4 Steps

1

Start by mixing the dry bulgur with the mashed squash, then set aside until the bulgur softens by absorbing the liquid from the purée. This takes about 20 to 30 minutes.
2

Add the flour, finely chopped onion, spices, and salt to the squash and bulgur mixture. Mix to combine and knead with your hands until it forms a uniform dough that holds together when shaped into a ball. Taste and adjust seasoning if needed. Refrigerate while preparing the filling.
3

Mix all the filling ingredients together, ensuring they are free of excess liquid. Squeeze the cooked spinach or chard dry. Taste and adjust seasoning if needed. Preheat the oven to 180°C.
4

Remove the dough from the fridge and divide into 2 parts. Grease a baking dish with olive oil. Spread the first part of the dough evenly in the dish, add the filling on top and spread evenly, then cover with the second part of the dough, spreading it to fully enclose the filling. Score the top with a sharp knife into squares, rectangles, or diamonds for decoration and portioning. Drizzle with olive oil and bake for 30 to 35 minutes, or until cooked through and golden brown.

Butternut or Pumpkin Kebbeh (Butternut or Pumpkin Purée with Bulgur Wheat)

🥗 Ingredients (15 items)

Method 4 Steps

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