Ingredients: Kaddu (Parangikai/ Pumpkin) - peeled and diced, cup Bulgur wheat - organic, tablespoons Whole Wheat Flour - organic, teaspoon Sea salt, pepper powder - A pinch, Tablespoons Extra Virgin Olive Oil, tablespoon Extra Virgin Olive Oil, cup Spinach Leaves (Palak), Onions - peeled and thinly chopped, cup Walnuts - or pine nuts, tablespoon Lemon juice, teaspoon Red Chilli flakes, teaspoon All spice powder, - to taste, Vegetarian diet
Instructions: To begin making the Baked Lebanese Pumpkin Kibbi recipe, dice the pumpkin and cook it in a pot with some water till mushy. Strain the water and mash the pumpkin well.Add pumpkin, bulgur wheat, whole wheat flour, salt to taste, pepper powder and olive oil in a large bowl. Mix well using a spoon or with your hands. Add the sea salt, black pepper powder and the flour. Mix it all well until perfectly combined. The mixture should become like dough. Kibbi dough is ready . In a heavy bottomed pan, add the onions and olive oil. Saute till the onion turns translucent. Add chopped spinach and saute for another 2 minutes. Add salt, red chilli flakes, spice powder and pine nuts. Mix everything together and switch off. Finally add the lemon juice in it. Preheat the oven to 175 degrees C. Divide the pumpkin kibbi dough in 2 equal portions. Grease a shallow baking tray. Firmly spread the first half of the kibbi over the baking tray.Evenly spread the stuffing over it. Top it with the other half of the pumpkin kibbeh dough. Wet your palm, spread and flatten the surface of the kibbi, ensuring that it covers the whole surface.With a knife, score in diamond patterns. Pour the oil evenly on top. Bake in a preheated oven to 200°C, for about 30 minutes or until well cooked. Serve warm or at room temperature.Serve Lebanese Pumpkin Kibbi along with Pita Bread and Roasted Red Pepper Hummus for your house party appetisers.