📝 About This Recipe
A stunning vegetarian jewel of Lebanese mountain cuisine, Kibbeh Yaqteen replaces the traditional meat shell with a vibrant, spiced pumpkin and bulgur dough. The interior reveals a savory, tangy 'Hashweh' of Swiss chard, chickpeas, and walnuts, perfectly balanced by the sweet earthiness of the squash. This dish is a testament to the Levant's ability to turn humble garden ingredients into a sophisticated, aromatic masterpiece that is as beautiful to look at as it is to eat.
🥗 Ingredients
The Pumpkin Shell (Kibbeh Dough)
- 2 pounds Sugar Pumpkin or Butternut Squash (peeled, deseeded, and cut into large chunks)
- 2 cups Fine Brown Bulgur (rinsed and drained)
- 1/2 cup All-purpose Flour (to help bind the dough)
- 1 small Onion (grated or processed into a paste)
- 1 tablespoon Lebanese Seven Spices (a blend of allspice, cinnamon, cloves, nutmeg, fenugreek, ginger, and black pepper)
- 1 teaspoon Dried Mint (crushed)
- 1.5 teaspoons Salt
The Tangy Stuffing (Hashweh)
- 2 bunches Swiss Chard (leaves only, finely chopped)
- 2 large Onions (finely diced)
- 1.5 cups Cooked Chickpeas (rinsed and drained)
- 1/2 cup Walnuts (coarsely chopped)
- 3 tablespoons Pomegranate Molasses (for a deep, tart flavor)
- 1 tablespoon Sumac (ground)
- 4 tablespoons Extra Virgin Olive Oil
👨🍳 Instructions
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1
Boil the pumpkin chunks in salted water for 15-20 minutes until very tender. Drain thoroughly in a colander and let sit for 10 minutes to ensure all excess moisture evaporates.
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2
While the pumpkin is hot, mash it into a smooth puree using a potato masher or food processor. Place the puree in a large mixing bowl.
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3
Add the rinsed fine bulgur to the warm pumpkin puree. The bulgur will absorb the remaining moisture from the pumpkin. Let this mixture rest for 20 minutes.
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4
Prepare the filling: Heat 2 tablespoons of olive oil in a large skillet. Sauté the onions until translucent and slightly golden, about 8-10 minutes.
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5
Add the chopped Swiss chard to the skillet in batches, stirring until wilted. Cook until the moisture released by the chard has mostly evaporated.
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6
Stir in the chickpeas, chopped walnuts, pomegranate molasses, sumac, and salt. Cook for another 3-5 minutes to marry the flavors. Remove from heat and set aside to cool.
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7
Return to the pumpkin-bulgur mixture. Add the grated onion, flour, Seven Spices, dried mint, and salt. Knead the mixture with your hands until a smooth, pliable dough forms. If it feels too wet, add a tablespoon of flour at a time.
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8
Preheat your oven to 400°F (200°C). Generously grease a 9x13 inch baking dish with olive oil.
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9
Divide the pumpkin dough into two equal portions. Wet your hands with cold water to prevent sticking and press the first portion evenly into the bottom of the baking dish.
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10
Spread the chard and chickpea filling in an even layer over the bottom pumpkin crust.
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11
Take small handfuls of the remaining pumpkin dough, flatten them between your palms, and place them over the filling like a puzzle. Once covered, smooth the surface with wet fingers to create a seamless top layer.
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12
Using a sharp knife dipped in water, score the top layer into a diamond pattern. This is not just for beauty; it helps the heat penetrate and steam escape.
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13
Drizzle the remaining olive oil over the top, ensuring it gets into the scored lines. Bake for 35-45 minutes until the edges are golden brown and the top is firm.
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14
Remove from the oven and let it rest for at least 15 minutes before slicing. This allows the layers to set so it doesn't crumble when served.
💡 Chef's Tips
Always use fine bulgur (Number 1) for the best texture; coarse bulgur will remain crunchy and won't bind well. If your pumpkin puree is very watery, squeeze it through a cheesecloth before adding the bulgur to prevent a mushy crust. For a truly authentic touch, add a handful of pine nuts to the filling for extra crunch. Don't skip the resting period after baking; it is crucial for getting clean, diamond-shaped slices. To make it vegan, ensure your Pomegranate Molasses doesn't contain honey (most are naturally vegan).
🍽️ Serving Suggestions
Serve warm or at room temperature with a side of creamy garlic yogurt (Laban bi Toum). A crisp Fattoush salad with plenty of sumac and toasted pita provides a refreshing contrast. Pair with a chilled glass of Lebanese Arak or a light, dry Rosé. Serve as part of a Mezze spread alongside Hummus and Baba Ganoush. Leftovers are delicious the next day, served cold with a drizzle of extra virgin olive oil.