Pumpkin kibbeh

Pumpkin kibbeh served with a fresh salad on a bed of yogurt


for kibbeh “dough”

  • 1 pumpkin (approx. 1,5 kg)
  • 180 extra fine (wholewheat) bulgur
  • 3/4 tsp cinnamon powder
  • 3/4 tsp piment powder
  • zest of 1/2 orange (organic)
  • salt (Maldon)
  • 3-4 tbsp wholewheat speltflour (or any other kind of flour)

for stuffing

  • 250 gr. pumpkin flesh (from the 1,5 kg. pumpkin)
  • salt
  • 4 onions (red or white)
  • 2-3 cloves of garlic
  • fresh oregano leaves (or za’atar, or 2 tsp dried oregano)
  • olive oil
  • sunflower oil for frying


Cut the pumpkin in half and deseed. Place skin up in the oven on a baking tray covered with baking paper and roast at 200 ℃ for 30-40 minutes or until soft. Let cool a bit until you are able to hold it and scoop out approx. 500 grams of the flesh. Mash the flesh into a puree. (it should not be too wet, if so, spread on a baking plate and place in the oven at 100℃ for 30 minutes to dry). Mix the puree with the cinnamon, piment ,orange zest and the bulgur. Knead well and add some salt. Add the flour and maybe a drop of water and knead into a smooth dough. place in the fridge for at least 30 minutes. (You can prepare the dough hours in advance)

Start to prepare the stuffing. Mash the rest of the pumpkin flesh (which should be approx. 300 grams). Add some salt. Cut the onions in half rings and chop the garlic fine. Fry on medium heat the onions and garlic in some oil until soft and golden brown. Keep stirring them. Chop up the fresh oregano leaves (or za’atar). Mix the onion mixture and the oregano into the pumpkin mash and add salt and pepper to taste.

Now it is time to form the kibbeh. Make sure you have a bowl of clean cold water nearby to wet your hands every now and then. Divide the dough into little ping pong size balls. Place a ball in the palm of your hand and press and twist it with the thumb of your other hand into an oval shaped “pouch”. The idea is that the dough becomes thin. Wet your hands during this process. Scoop the stuffing into the pouch with a teaspon, make sure it is not to much! The rims should be free in order to be able to close the pouch. Press the rims together and roll the balls in your hands a bit so they become smooth and closed (see picture above). This is easier with wet hands. (If you choose to take these steps in advance, place the kibbeh back into the fridge until you are ready for the last step).

Heat the sunflower oil in a frying pan or heat the deep fryer and fry the kibbeh for 5-6 minutes until they are golden brown and crispy. Depending on the size of the pan, fry in badges.

Place the fried kibbeh on a platter covered with kitchen towel to drain out. Serve with a fresh salad, vegan tzatziki (cucumber/garlic yogurt), tahin or humus. (see picture above)


  • serves 4-5
  • preparation time: at least 2 hours

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