Tuesday 23 January 2018
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Pumpkin Kebbeh

Pumpkin KebbehThis vegetarian version of kebbeh, is popular in the Lebanese mountain villages and the villages of West Bekaa, and is usually prepared during the period of lent. Greens such as spinach may be used in the filling.

Total Servings: 24

Preparation Time: 1 hour


500 g of pumpkin
2 cups of bulgur
1 tbsp. of all-purpose flour

1 ½ cup of onion (2 big onions) , chopped in julienne
½ cup of chickpeas, cooked, peeled and drained
½ cup of walnuts, toasted and chopped
¼ cup of sour pomegranate seeds
3 tbsp. of sumac
olive oil
Salt, pepper, all-spice to taste

IMG_7179Preparation method:


  1. Peel the pumpkin, remove its seeds and cut into big cubes
  2. Cook in boiling water until soft
  3. Set aside to drain for 2 hours, then mash it
  4. Wash the bulgur and soak to soften for 10 minutes
  5. Put the mashed pumpkin in a large bowl
  6. Drain the bulgur and add to the pumpkin
  7. Add the flour and knead the dough until all ingredients mix well


  1. In a pan, sauté the onions, cut in julienne, until soft using olive oil
  2. Add chickpeas, walnut, pomegranate, sumac and the spices and cook for another 5 minutes
  3. Set aside

Make the kebbeh:

  1. Grease an oven pan with olive oil and spread half of the dough into an evenly thick layer
  2. Cover evenly with the filling
  3. Pat the rest of the kebbeh dough over the filling and spread into another even layer
  4. With a knife, draw squares on the dough and decorate each square with a pine seed
  5. Grease the surface of the Kebbeh with olive oil
  6. Bake in the oven for 30 minutes and serve warm or cold