This 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: 20 pieces
Preparation Time: 1 hour
Ingredients:
Dough 500 g of pumpkin, cooked and strained 2 cups of bulgur 1 tbsp. of all-purpose flour
Stuffing 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 Vegetable oil for frying [caption id="attachment_706" align="alignnone" width="900"]
Hold the ball in one hand and with the index of your other hand make a whole it the ball. Widen the hole by turning the kebbeh and pressing its inside walls gently against your palm[/caption]
Preparation method:
Dough
- Peel the pumpkin, remove its seeds and cut into big cubes
- Cook in boiling water until soft
- Set aside to drain for 2 hours, then mash it
- Wash the bulgur and soak to soften for 10 minutes
- Put the mashed pumpkin in a large bowl
- Drain the bulgur and add to the pumpkin
- Add the flour and knead the dough until all ingredients mix well
- In a pan, sauté the onions, cut in julienne, until soft using olive oil
- Add chickpeas, walnut, pomegranate, sumac and the spices and cook for another 5 minutes
- Set aside
- Take 2 tbsp. of the kebbeh dough and knead them in your hand until they hold together. Make sure your hands are moist so the dough doesn't stick
- Hold the ball in one hand and with the index of your other hand make a whole it the ball. Widen the hole by turning the kebbeh and pressing its inside walls gently against your palm. Make sure the kebbeh is uniformly thin
- Fill your kebbeh with 1 tbsp. of the filling and close the ball while keeping its surface smooth
- Heat vegetable oil in a frying pan and fry the kebbeh balls in batches
Pumpkin kebbeh filled with spring greens[/caption]