Oven Pumpkin Kibbeh: Easy and Delicious Recipe
O oven pumpkin kibbeh is a traditional recipe that has won the heart of those looking for a tasty and nutritious vegetarian option for everyday meals. With simple ingredients like pumpkin, bulgur wheat (wheat for kibbeh), and aromatic spices, this dish is versatile, light, and full of contrasting flavors and textures. Perfect to serve as a main course, it pleases even those who don’t usually opt for meatless meals.
Why Choose Oven-Baked Pumpkin Kibbeh?
Pumpkin, besides being delicious, is a very nutritious and versatile ingredient, essential in Mediterranean and Middle Eastern cuisine. It provides a naturally sweet flavor that harmonizes perfectly with spices like cinnamon, cumin, and Syrian pepper. Bulgur wheat offers the characteristic kibbeh texture, making it firm and satisfying.
This recipe also includes ingredients that further enrich the flavor and texture of the dish, such as tahini (sesame paste), natural yogurt, and nuts, which add creaminess and crunch. For a special touch, dried fruits like apricot or raisins can be added, bringing an irresistible sweet and sour flavor.
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Ingredients to Prepare Pumpkin Kibbeh
- ½ cup bulgur wheat (kibbeh wheat) washed and drained
- 1 cup boiling water
- 25 g butter
- 1 medium onion, finely diced (150 g)
- 1 clove garlic, finely chopped
- 800 g pumpkin peeled and cut into cubes about 2 cm (neck pumpkin, kabocha, butternut, or moranga varieties)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cumin
- ¼ teaspoon Syrian pepper
- ½ teaspoon sweet paprika
- 1/3 cup natural yogurt (can be lactose-free)
- 1 teaspoon tahini (sesame paste)
- 3 tablespoons chopped parsley
- 2 strands chopped chives
- 2 tablespoons chopped mint
- ¼ cup diced dried apricots or raisins
- 2 tablespoons nuts (cashew, Brazil nut, walnuts, or pecans) roughly chopped
- Olive oil
- Salt to taste
Preparation Method for Oven-Baked Pumpkin Kibbeh
Start by hydrating the bulgur wheat in a bowl with the boiling water. Let it rest for about 30 minutes, enough time to prepare the pumpkin.
In a medium saucepan, heat the butter with a drizzle of olive oil, sauté the onion until lightly golden, then add the garlic and let it release its aroma. Add the pumpkin cubes, season with a pinch of salt, and cook covered loosely over low heat until soft and almost falling apart, without needing to add much water. If you notice the pumpkin sticking to the bottom, add up to ½ cup of water as needed.
Meanwhile, preheat the oven to 180ºC (356ºF). Grease a medium baking dish with olive oil to receive the kibbeh mixture.
When the pumpkin is very soft, add the spices (cinnamon, cumin, Syrian pepper, and sweet paprika), increase the heat to evaporate excess liquid, and mash the pumpkin with a spatula until it forms a thick paste.
Turn off the heat, mix in the yogurt, tahini, fresh herbs (parsley, chives, and mint), hydrated bulgur wheat, ¾ of the nuts, and dried fruits. Adjust the salt to your taste.
Transfer the mixture to the baking dish, spreading it without pressing to ensure the kibbeh remains light. Smooth the surface with the back of a spoon and, using the tip of a knife, make shallow diamond-shaped cuts about 1 cm deep. This helps the olive oil to penetrate during baking, making the kibbeh moister and more flavorful.
Brush olive oil on top and decorate with the reserved nuts. Bake for approximately 45 minutes until the kibbeh is firm on the edges and golden.
Tips for Serving and Storing
This kibbeh can be served hot or at room temperature. It pairs excellently with a fresh green salad with light dressings, strained yogurt, or typical sauces like tzatziki. Accompanying it, traditional pita bread is a wonderful option.
If you prefer to prepare in advance, assemble the kibbeh in the baking dish and keep it refrigerated until baking, for up to 24 hours. It is also possible to bake the kibbeh up to 2 days ahead and reheat before serving.
Variations and Complements
This recipe allows variations to please all palates. For those who want a creamier touch, adding a layer of creamy ricotta between the kibbeh layers is an excellent choice. For vegan or lactose-free versions, simply replace the butter with more olive oil and use plant-based yogurt or omit it altogether.
The spices can be adjusted according to availability and personal taste. A pinch of zaatar or nutmeg adds even more distinctive aromas, enriching the gastronomic experience.
Conclusion
This oven-baked pumpkin kibbeh is a nutritious, flavorful choice that surprises with the balance between ingredients. Easy to prepare and very versatile, it is ideal for everyday meals or special occasions when you want an exemplary vegetarian option.
Try this recipe and enjoy all the flavors of Mediterranean and Middle Eastern cuisine in the comfort of your home.