Recipe: Vegetarian Kibbeh

Vegan Pumpkin Kibbeh
with chickpea, pine nut & spinach filling

by Suzie

1 cup dried bulgur wheat
1 cup boiling water
1 tablespoon canola oil
2 onions, chopped
3 tablespoons cinnamon
2 cloves garlic, minced
Salt & pepper
1 cup pine nuts
3 cans cooked pureed pumpkin (15 oz ea.)
1 teaspoon paprika
1/3 cup flour
½ teaspoon coriander
2 tablespoons maple syrup
2 cans chick peas (garbanzo beans), drained, (15 oz ea.)
2 1/2 cups spinach

Yogurt or soy sour cream & pita bread (optional)


Preheat oven to 375 degrees. Reconstitute dried bulgur wheat by putting bulgur in a medium bowl and pouring 1 cup boiling water over it, stir and let sit for 30 minutes. This should yield about 2 cups of bulgur wheat. Spray a large casserole dish (13 x 9 or 14 x 10) with canola spray, or slightly grease with oil.

Heat 1 T canola oil in a large pan over medium heat. Sauté the onions until soft. Add 1 T cinnamon, garlic, and salt & pepper and sauté until garlic is fragrant, about one minute. Remove from heat and set aside.

Toast pine nuts in a dry pan over med-high to high heat, stirring constantly, until fragrant and golden. Be aware that the nuts quickly go from toasted to burning. Remove nuts from pan as soon as they begin to toast. Place in a dish and set aside.

In a large mixing bowl, mix pumpkin, 2 T cinnamon, paprika, reconstituted bulgur, 1 cup of the onion mix, flour, coriander, maple syrup and 1 teaspoon salt.

Drain and rinse the chick peas. Place in a bowl and slightly mash.

Press half of the pumpkin mixture into the pan. To create the filling, begin by spreading the chick peas over the pumpkin. Secondly, spread the rest of the onion mixture on top of the chick peas. Next, spread the pine nuts over the onions. For the final layer of the filling, spread the spinach over the nuts. Finally, add the rest of the pumpkin mixture over the filling and press into the pan.

Bake uncovered for about 45 minutes, or until the surface looks dry (the inside will be moist.)

Let kibbeh sit about 35 minutes before eating.

Place a dollop of yogurt or soy sour cream on top of individual kibbeh servings, if wanted. Serve with pita bread.