Baked Pumpkin Kibbie
Kibbie (also spelled Kibbeh, Kibba, Kubba) is a family of dishes that might take the form of patties, fritters, or casseroles. The common attribute is the shell made of bulgur wheat and other ingredients that allow it to hold its shape when filled, commonly with ground meat, but in this delicious recipe the filling is made hearty with garbanzo beans and walnuts, and flavorsome with onions, spices, and spinach. Serve with a crunchy bright salad and you’ll have a fabulous meal.
Baked Pumpkin Kibbie
Serves 10-12
Outer Layer (Kibbie Shell)
2 cups bulgur wheat (size #1), rinsed and then soaked in enough cold water to cover for 30 minutes
2 cups fresh or canned pumpkin puree
½ onion, pureed into liquid using a food processor, reserve the second half for the stuffing
¼ cup all-purpose flour
¼ cup unseasoned bread crumbs
1 tablespoon hot pepper paste
½ tablespoon ground allspice
1 ½ teaspoons fresh ground black pepper
½ teaspoon ground cumin
¼ teaspoon ground cardamom
¼ teaspoon freshly grated nutmeg
Sea salt
Stuffing
2 tablespoons olive oil
1 pound baby spinach or spinach chopped
½ onion, diced
2 cups (1 15 oz can) chickpeas
1 cup coarsely chopped walnuts
½ cup packed chopped fresh cilantro
2 tablespoons pomegranate molasses
Juice of 1 lemon
1 tablespoon sumac
½ teaspoon freshly ground black pepper
½ teaspoon ground allspice
Pinch of freshly grated nutmeg
Pinch of red pepper flakes
Sea salt
½ cup olive oil, for greasing and brushing
1. Make the outer layer: In a large bowl, combine the soaked and drained bulgur, pumpkin, pureed onion, flour, bread crumbs, hot pepper paste, the spices, and salt. Dip hands in a bowl of water to keep them moist and mix until the mixture is a workable texture that holds its shape when pressed. Set aside
2. Make the stuffing: Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the spinach leaves and cook, stirring once or twice, until they just begin to wilt, about 2 minutes. Pour the spinach into a colander, spread out and allow to cool. Once it is handleable squeeze any excess liquid out.
3. Place the spinach in a large bowl and add the remaining stuffing ingredients. Stir well to combine.
4. Make the kibbie: Preheat the oven to 400° F. Grease a 9x13 inch baking pan with ¼ cup of the oil.
5. Take half the kibbie shell and toll it into a ball. Place the ball in the middle of the pan and start spreading it with your hands (dipping them into water as needed), until the mixture evenly covers the bottom of the pan and partially up the sides. Spread the spinach stuffing in an even layer on top of the kibbie shell.
6. Pinch off pieces of the remaining kibbie shell dough and roll them into balls, Pat the balls into about ½ inch thickness and evenly distribute them on top of the stuffing. Use your wet fingers to close the gaps between the dough so there is an even, flat layer of kibbie shell on top of the stuffing.
7. Brush the kibbie with the remaining ¼ cup oil and score into diamonds or squares, cutting through the top layer of the kibbie shell. Bake for 20 minutes, then lower the oven temperature to 250° F and bake for an additional 20-30 minutes or until golden brown. Cut along the scores lines to serve.
Adapted from Levant: New Middle Eastern Flavours by Rawia Bishara
