• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Pumpkin Kibbeh Stuffed W Spinach, Chick Peas, and Walnuts

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • ------------------------------FOR THE FILLING------------------------------
  • 1/3 c Chopped onion
  • 1 tb Olive oil
  • 1/2 c Cooked chick peas; peeled
  • -and halved
  • 1/4 c Chopped walnuts
  • 1/3 c Cooked and chopped spinach
  • Salt; to taste
  • Freshly-ground black pepper;
  • -to taste
  • 1 pn Hugarian paprika
  • 2 1/2 ts Lemon juice


1 c Cooked pureed pumpkin
2 c Fine-grain bulgur; unwashed
1/3 c Flour
2 tb Grated onion
2 ts Salt
1 ts Freshly-ground black pepper
1 pn Hugarian paprika
Vegetable oil; for frying
Chopped parsley; for garnish
Quartered lemons; for

In a deep saute pan add enough vegetable oil to come no more than 1/3 up
the sides of the pan. Heat until a deep fat fry thermometer registers 375

Meanwhile, make the filling. In a small saute pan, saute the onions in the
oil until soft, about 5 minutes. Then add the chick peas, walnuts, spinach,
seasonings, and lemon juice. Now make the pumpkin shell.

In a mixing bowl , place the pumpkin, dry bulgur, flour, onion, and
seasonings. Mix well and set aside for 10 minutes. If the dough becomes
dry, add a few drops of water and then knead well. Now shape the kibbeh.
Knead about 2 tablespoons of the pumpkin mixture until it holds together.
Keeping your hands moist, form a smooth football shaped oval. Poke your
index finger through the end and fill with 1 teaspoon of filling. Close the
end and reshape, if necessary. Carefully place in the hot oil and fry for 2
minutes. You may have do this in batches. Drain on paper towels and
sprinkle with some chopped parsley and serve immediately with lemon

This recipe yields ?? servings.

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