Deliciously soft Kibbeh of pumpkin and seven spice powder
8
20
minutes20
minutes40
minutesYes, and there’s another kibbeh. When autumn comes – and also in winter – kibbeh is to me what stew is here. Deliciously warming, delicious comfort food, always different. And this one is with pumpkin, also such a real autumn vegetable of course. And nice and soft and quite creamy for a kibbeh, because the pumpkin is incorporated in it. And that is also very comfort food.
Ingredients
1 kilo pumpkin flesh
450 gram coarse bulgur
200 gram flour
100 gram margarine
2 Onions
1 table spoon round coriander
1 table spoon seven-spice powder (see elsewhere on the site for the recipe)
3 table spoon dried mint
1 bouquet fresh cilantro
salt and pepper
olive oil
Cooking time
- Preheat the oven at 180 degrees.
Cook the flesh of the pumpkin until tender.
Soak the bulgur in plenty of boiling water for a quarter of an hour.
Then mix the pumpkin, bulgur, 3/4 of the butter together.
Then add the flour together with salt, pepper, seven spice powder, ground coriander, the mint, coriander and the chopped onion.
Mash everything well, mash it into a whole. - Grease a bowl with a little butter. Put the mixture in, press firmly and make a beautiful drawing on top. With your fork or with a knife. Or divide it into portions already visible.
Divide a few slices of margarine on top of the kibbeh. - Put it in the oven for 25 minutes. Check carefully whether the top remains soft, cover if in doubt.
We bring vegan cooking to the next level
Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel
We bring vegan cooking to the next level
Follow us @a-la-damaris on Pinterest
We bring vegan cooking to the next level
Follow us on Facebook
0 Comments