My FAVORITE LEBANESE PUMPKIN DISH- Pumpkin Kibbeh!

ground beef

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide a meatless option that is budget-friendly.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are more affordable and still add a nice crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more economical choice with a neutral flavor.

bulgur

🥗Healthier: quinoa

💰Cheaper: rice

Rice is often cheaper and widely available.

Peel and chop 2 onions, then puree until smooth.

Chop a handful of fresh mint or use 1 teaspoon dried mint.

Use 2 cups of ultra fine bulgur wheat, labeled as number one.

Mix 1.5 cans of canned pumpkin with the bulgur as a binding agent.

Add a rounded teaspoon of salt and 2 teaspoons of seven spices, followed by 1 teaspoon of sumac.

Blend the mixture until combined and let it rest for 2 hours.

Chop about 1 pound of spinach.

Heat 2 tablespoons of olive oil in a skillet and add pre-chopped onions, sautéing until translucent.

Add pre-sliced mushrooms and 1 teaspoon of sumac, along with lemon pepper, and cook until mushrooms are soft.

Add the chopped spinach and cook until wilted.

Mix in muscarpone cheese and 1/2 can of drained garbanzo beans.

In a springform pan, divide the pumpkin bulgur mixture in half and press half into the bottom of the pan.

Spread the filling evenly over the bottom layer.

Pat the remaining bulgur mixture over the filling to create a top layer.

Brush the top with melted butter or olive oil.

Bake at 375°F for about 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens