Deliciously soft Kibbeh of pumpkin and seven spice powder

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainCuisine: Middle East, Arabic, Lebanese




Cooking time


Total time



Yes, 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.


  • 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 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


Submit a Comment