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Pumpkin Kibbeh Recipe

Name: Soul Kitchen Dubais PUMPKIN KIBBEH Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups butternut or sugar pumpkin, peeled, seeded and cut into chunks; 1.25 cups fine bulgur (fine cracked wheat), soaked and drained; 0.5 cups all-purpose flour; 0.25 cups fine semolina (optional, for texture); 0.5 cups onion, finely chopped; 2 tbs garlic cloves, minced; 1 tsp ground coriander; 1 tsp ground cumin; 0.25 tsp ground cinnamon; 1.5 tsp salt; 0.5 tsp freshly ground black pepper; 3 tbs olive oil (for cooking and dough); 2 tbs fresh parsley, finely chopped; 2 tbs pine nuts (optional, toasted); 2 cups vegetable oil (for frying); 0.5 cups tahini (well-stirred); 0.25 cups Greek yogurt or plain yogurt; 1 tsp chipotle in adobo, minced; 2 tbs fresh lemon juice; 2 tbs warm water (to thin); 0.5 tsp garlic, minced; 0.25 tsp ground cumin; 0.25 tsp smoked paprika; 0.5 tsp salt; 1 tsp olive oil (to finish)

Inspired by Soul Kitchen Dubai

Time1h 10m

Serves4

chipotle & tahina dipping sauce

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Ingredients

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Kibbeh (Pumpkin Filling & Shell)

2 cups butternut or sugar pumpkin, peeled, seeded and cut into chunks

1 1/4 cups fine bulgur (fine cracked wheat), soaked and drained

1/2 cups 00 bread flour

1/4 cups fine semolina (optional, for texture)

1/2 cups Onion, finely chopped

2 tbs Garlic cloves, minced

1 tsp Ground coriander

1 tsp Ground cumin

1/4 tsp Ground cinnamon

1 1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

3 tbs olive oil (for cooking and dough)

2 tbs fresh parsley, finely chopped

2 tbs pine nuts (optional, toasted)

2 cups vegetable oil (for frying)

Chipotle & Tahina Dipping Sauce

1/2 cups tahini (well-stirred)

1/4 cups Greek yogurt or plain yogurt

1 tsp chipotle in adobo, minced

2 tbs fresh lemon juice

2 tbs warm water (to thin)

1/2 tsp Garlic, minced

1/4 tsp Ground cumin

1/4 tsp Smoked paprika

1/2 tsp Celtic sea salt

1 tsp olive oil (to finish)

Method

Kibbeh (Pumpkin Filling & Shell)

Prepare pumpkin

Place pumpkin chunks in a medium saucepan with a splash of water. Cover and simmer over medium-low heat until very soft, about 12–15 minutes. Drain thoroughly, then mash with a fork or pass through a ricer until smooth. You should end up with about 2 cups mashed pumpkin. Allow to cool slightly.

Soak bulgur

Place fine bulgur in a bowl and cover with cold water by 1 inch. Let soak 10–12 minutes until tender but not mushy. Drain well, pressing gently to remove excess water. Squeeze with clean towel or use a sieve to remove remaining moisture.

Make pumpkin-kibbeh dough

In a large bowl or food processor, combine the drained bulgur, cooled mashed pumpkin, all-purpose flour, semolina (if using), 1 tablespoon olive oil, salt, pepper, ground coriander, ground cumin, and ground cinnamon. Pulse in the food processor (if using) in short bursts until a smooth, slightly tacky dough forms. If mixing by hand, knead until cohesive and smooth, about 2–3 minutes. The dough should hold together; if too sticky add up to 1 tablespoon more flour, if too dry add a teaspoon of water.

Prepare filling

Heat remaining 2 tablespoons olive oil in a skillet over medium heat. Add the finely chopped 1/2 cup onion and sauté until soft and translucent, 4–5 minutes. Add the minced garlic and toast 30 seconds until fragrant. Stir in the toasted pine nuts (optional), 1/2 teaspoon ground cumin, a pinch of cinnamon (from the dough spices), and a pinch of salt and pepper. Add 1–2 tablespoons of the mashed pumpkin to bind the filling together if needed. Cook for 1–2 minutes more, remove from heat, and stir in the chopped parsley. Taste and adjust seasoning.

Shape kibbeh

Divide the pumpkin-bulgur dough into 16 equal portions (about 1.5–2 tablespoons each). Keep portions covered with a damp towel. Flatten one portion into your palm to form a thin disc about 2.5–3 inches wide. Place about 1 teaspoon of the pumpkin-onion filling in the center. Fold edges over the filling and seal, shaping into a small oval or football shape. Wet fingers slightly if needed to seal seams. Repeat with remaining dough and filling. Place formed kibbeh on a parchment-lined tray.

Fry kibbeh

Pour vegetable oil into a medium, heavy skillet to a depth of about 1 inch. Heat oil over medium-high until it reaches 350°F (175°C) or a small breadcrumb sizzles immediately on contact. Fry kibbeh in batches, seam-side down first, 2–3 minutes per side, turning carefully with a slotted spoon until golden brown and crisp, about 6–8 minutes total per batch. Do not overcrowd. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Chipotle & Tahina Dipping Sauce

Make the sauce by whisking together the tahini, Greek yogurt, minced chipotle, lemon juice, minced garlic, ground cumin, smoked paprika, and salt in a small bowl. The tahini will seize initially; gradually whisk in warm water, 1 tablespoon at a time, until the sauce loosens to a smooth, pourable consistency (about 1–2 tablespoons). Taste and adjust heat with additional chipotle if desired and salt as needed.

Finish and serve: drizzle in 1 teaspoon olive oil and whisk briefly. Transfer sauce to a small serving bowl and garnish with a light dusting of smoked paprika or a few chopped parsley leaves if desired. Serve warm or at room temperature alongside the hot pumpkin kibbeh.