Deliciously soft Kibbeh of pumpkin and seven spice powder
Course: MainCuisine: Middle East, Arabic, Lebanese8
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 1 pumpkin flesh
450 gram 450 coarse bulgur
200 gram 200 flour
100 gram 100 margarine
2 2 Onions
1 table spoon 1 round coriander
1 table spoon 1 seven-spice powder (see elsewhere on the site for the recipe)
3 table spoon 3 dried mint
1 bouquet 1 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.
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