Spicy kibbeh balls of pumpkin

Recipe by Damaris Beems
0.0 from 0 votes
Course: Apetizer, ApetizerCuisine: Lebanese




Cooking time


Total time



Crunchy, spicy and delicious. Together with the ginger yogurt fatally delicious. You can make them as big and as small as you want, of course.


  • 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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