Spicy kibbeh balls of pumpkin
Course: Apetizer, ApetizerCuisine: Lebanese
Servings
12
numberPreparation
50
minutesCooking time
20
minutesTotal time
50
minutesCrunchy, spicy and delicious. Together with the ginger yogurt fatally delicious. You can make them as big and as small as you want, of course.
Ingredients
1 butternut squash
250 gram fine bulgur
2 Onions
6 cloves garlic
5 table spoon za’atar
1 table spoon cinnamon and allspice (of each)
1 table spoon pul biber
salt and pepper
olive oil
sunflower oil
200 ml plant based yogurt
30 ml ginger syrup
Cooking time
- Cut the pumpkin in half lengthwise and place it with the open side up in an oven at 200 degrees. Grease it with a little olive oil first.
After 30-40 minutes, the pulp is cooked.
Then you can scoop it out of the skin and mix it in a food processor with all the ingredients except the bulgur and the bottom two. - Then mix the bulgur into the pumpkin mixture in a bowl. Let it rest for a while so that the mixture gets maximum flavor.
- Mix the yogurt with the ginger syrup.
- Heat a small layer of sunflower oil in the pan, make nice balls of kibbeh and fry them for a few minutes on both sides until nice and crispy and brown.
Serve on top of the ginger yogurt.
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