Pumpkin Kibbeh Stuffed with Spinach, Chick Peas, and Walnuts

Total Time:
40 min
30 min
10 min


  • For the Filling:
  • 1/3 cup chopped onion
  • 1 tablespoon olive oil
  • 1/2 cup cooked chick peas, peeled and halved
  • 1/4 cup chopped walnuts
  • 1/3 cup cooked and chopped spinach
  • Salt and pepper
  • Pinch of Hungarian paprika
  • 2 1/2 teaspoons lemon juice
  • For the Pumpkin Shell:
  • 1 cup cooked pureed pumpkin
  • 2 cups fine grain bulgur, unwashed
  • 1/3 cup flour
  • 2 tablespoons grated onion
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Pinch of hot Hungarian paprika
  • Vegetable oil for frying
  • Chopped parsley and quartered lemons
  • 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 degrees F. 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 and sprinkle with some chopped parsley and serve immediately with lemon quarters.

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