Pumpkin Kibbeh

🛒 Ingredients

• Pumpkin puree 120 g · 48 kcal
• Fine bulgur 50 g · 175 kcal
• Onion 30 g · 12 kcal
• Walnuts, chopped 20 g · 130 kcal
• Fresh spinach 50 g · 12 kcal
• Pomegranate molasses 10 g · 30 kcal
• Olive oil 10 g · 88 kcal
• All-purpose flour 5 g · 18 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Peel and chop pumpkin, then roast or boil until very tender; mash into a smooth puree.
2. In a bowl, soak fine bulgur in cold water for 20-30 minutes until softened, then drain well, squeezing out excess water.
3. For the filling, sauté chopped onion in a little olive oil until translucent, then add chopped walnuts, spinach, pomegranate molasses, and a pinch of salt and pepper.
4. In a large bowl, combine the pumpkin puree, drained bulgur, all-purpose flour, and spices like cumin, cinnamon, allspice, and black pepper, kneading until a smooth dough forms.
5. Take small portions of the pumpkin-bulgur dough, flatten them into discs, place a spoonful of the filling in the center, and carefully shape into oval kibbeh.
6. Arrange the kibbeh on a baking sheet lined with parchment paper, brush lightly with olive oil, and bake for 30-35 minutes until golden brown and crispy.