Pumpkin Kibbeh

Ibrahim Al-RashidChef

Ingredients

• Pumpkin, Kabocha
  0.5 kilogram
• Fine bulgur, extra, soaked in water for 5 minutes and drained well
  113 grams
• Small white onion, sprinkled with salt and sumac
  1 piece
• Herbs, chopped (parsley, etc.)
  0.3 cup
• White Pepper
  0.5 teaspoon
• Mixed Spices
  0.5 teaspoon
• Cinnamon
  0.5 teaspoon
• Salt
  1.5 teaspoon
• Cumin
  1 teaspoon
• Hot pepper, Aleppo
  1 teaspoon
• Fine Semolina
  0.5 cup
• All-purpose flour, unbleached
  0.3 cup
• Goat Cheese
  226 grams
• Large eggs
  2 pieces
• Fresh mozzarella cheese, grated
  1 cup
• Walnuts
  0.3 cup
• Whipped Cream
  0.3 cup
• Crushed garlic (with salt)
  1 teaspoon
• Salt
  1 teaspoon
• White Pepper
  0.5 teaspoon
• Seven Spices
  0.5 teaspoon
• Thyme, or wild thyme
  0.5 teaspoon
• Pepper, Aleppo
  0.5 teaspoon
• Chopped parsley
  0.3 cup
• Dill
  0.3 cup
• Lemon, cut into 4 parts
  1 piece
• Vegetable oil for frying, for frying the kibbeh
  1.5 cup

Steps

1. 1

   First, to facilitate preparation, form small balls from the cheese mixture the size of a teaspoon and freeze for 15 minutes before starting.

   Required Tools:

   Mixing Bowl

   🍳

   Freezer

   15 min
2. 2

   Next, form the kibbeh structure and place it in the refrigerator. Place the drained pumpkin, chopped onion, herbs, spices, bulgur, flour, and semolina in a bowl for the electric blender. Turn on the blender to form a cohesive paste. Transfer to a bowl, cover, and place in the refrigerator.

   Required Tools:

   Blender

   Mixing Bowl

   🍳

   Refrigerator

   10 min
3. 3

   Prepare the cheese filling by gathering all the ingredients. Form small balls and place them on aluminum foil, then transfer to the refrigerator for 15 minutes to make them easier to use.

   Required Tools:

   🍳

   Aluminum foil

   15 min
4. 4

   Form balls from the dough using a cookie scoop and fill with cheese. Place in the refrigerator until it's time to fry.

   Required Tools:

   🍳

   Cookie scoop

   🍳

   Refrigerator

   10 min
5. 5

   Heat several cups of oil to 190 degrees Celsius and fry the kibbeh balls. Serve hot with more lemon.

   Required Tools:

   Frying Pan

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

White Pepperper 100g

Energy300 kcal

Protein10 g

Total Fat5 g

Carbohydrate60 g

Dietary Fiber20 g

Total Sugars5 g

Mixed Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber20 g

Cinnamonper 100g

Energy247 kcal

Protein4 g

Total Fat1.2 g

Carbohydrate81 g

Dietary Fiber53 g

Total Sugars2.2 g

Saltper 100g

Ash100 g

Cuminper 100g

Energy375 kcal

Protein18 g

Total Fat22 g

Carbohydrate44 g

Dietary Fiber11 g

Total Sugars2.2 g

Fine Semolinaper 100g

Energy360 kcal

Protein12 g

Total Fat1.5 g

Carbohydrate75 g

Dietary Fiber3 g

Total Sugars0.5 g

Goat Cheeseper 100g

Energy364 kcal

Protein22 g

Total Fat30 g

Saturated Fat18 g

Cholesterol85 mg

Whipped Creamper 100g

Energy300 kcal

Protein2 g

Total Fat30 g

Carbohydrate3 g

Added Sugars2 g

Saltper 100g

Ash100 g

White Pepperper 100g

Energy300 kcal

Protein10 g

Total Fat5 g

Carbohydrate60 g

Dietary Fiber20 g

Total Sugars5 g

Seven Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat5 g

Carbohydrate60 g

Dietary Fiber25 g

Dillper 100g

Energy43 kcal

Protein3.5 g

Total Fat1.1 g

Carbohydrate7 g

Dietary Fiber2 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags