Learn to Make the Best Pumpkin Kibbeh
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INGREDIENTS
Filling:
- 3 onions, finely chopped
- 1 pound/500 grams ground beef
- ½ tablespoon sweet paprika
- 1 flat teaspoon baharat
- ½ teaspoon black pepper
- 1 flat teaspoon salt
Soup:
- 3 onions, finely sliced
- 3 whole celery stalks, chopped
- ¼ pumpkin
- 3 tomatoes, finely chopped
- 2 tablespoons tomato paste
- ½ bunch cilantro
- ½ tablespoon sweet paprika
- 1 tablespoon sugar
- 1 teaspoon baharat
- ½ teaspoon black pepper
- 1 teaspoon salt
- 4¼ cups/1 liter water
- 1½ lemons, juiced
INSTRUCTIONS
Filling:
- In a pan with oil, sauté the onions until golden. Add ground beef and spices. Cook until the meat changes color and all liquids evaporate completely. Transfer the meat to a wide bowl and refrigerate until completely cooled.
Wrap:
- In a bowl, place semolina, salt, and oil. Gradually add water while kneading until you get a workable dough. Cover the dough with cling wrap and refrigerate until use.
Soup:
- In a sauté pot with a little oil, fry onion strips until golden. Add chopped celery and stir. Add diced pumpkin, chopped tomatoes, chopped cilantro, tomato paste, spices, and enough water to cover completely. Cover the pot with a lid and cook on low heat for about 45 minutes.
Assembly:
- While the soup is cooking, shape the kibbeh. Take a piece of dough and flatten it thin with your hands. Place 2 tablespoons of the filling in the center using a spoon. Use the back of the spoon to press the filling into the dough, leaving clean edges. Use your fingers to close the edges and remove any excess dough. Press the kibbeh with your hands to remove any air between the meat and dough, and roll into a nice, even ball.
- Add the kibbeh to the soup, squeeze in lemon juice, and cook for about 25 minutes.
MY NOTES
FAQ
Can the kibbeh dough be made ahead of time?
Yes, the kibbeh dough can be made ahead of time. Prepare the dough as instructed, then cover it tightly with cling wrap and refrigerate. It will stay fresh for up to 24 hours. This can save time on the day you plan to cook the kibbeh. When ready to use, let the dough sit at room temperature for a few minutes to soften, making it easier to work with for shaping and filling.
What type of meat is used for the filling?
Ground beef is typically used for the filling in pumpkin kibbeh. It’s preferred for its rich flavor and texture, which complements the other ingredients well. However, you can also use ground lamb or a mixture of both for a different taste. The meat is seasoned with spices such as sweet paprika, baharat, black pepper, and salt, then cooked with onions until all the liquids evaporate. This creates a flavorful filling for the kibbeh.
How to prevent the kibbeh from falling apart during cooking
To prevent kibbeh from falling apart during cooking, ensure the dough is well-kneaded and smooth. When shaping the kibbeh, press firmly to seal the edges and remove any air pockets. Make sure the filling is completely cooled before using, as this helps the kibbeh hold its shape. Cook the kibbeh in gently simmering soup rather than boiling it, as rapid boiling can cause them to break apart. Adding lemon juice to the soup can also help maintain the kibbeh’s integrity.
What is the best way to store leftover pumpkin kibbeh?
The best way to store leftover pumpkin kibbeh is to let them cool completely, then place them in an airtight container. Store the container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the kibbeh. Arrange them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. Frozen kibbeh can be stored for up to 3 months. Reheat in a simmering soup or microwave until heated through.
Can this pumpkin kibbeh be made vegetarian?
Yes, this pumpkin kibbeh can be made vegetarian by replacing the ground meat with a plant-based alternative. You can use finely chopped mushrooms, lentils, or a meat substitute like textured vegetable protein (TVP) for the filling. Season the vegetarian filling with spices like paprika, baharat, and black pepper for flavor. Additionally, ensure that the soup base is vegetarian by omitting meat-based broth and using vegetable broth instead. This way, you can enjoy a delicious, meat-free version of pumpkin kibbeh.
What side dishes go well with pumpkin kibbeh?
Pumpkin kibbeh pairs wonderfully with a variety of side dishes. A fresh, crisp tabbouleh salad complements the rich flavors of the kibbeh, or a simple cucumber and tomato salad with lemon juice and olive oil. Roasted or sautéed vegetables like bell peppers and carrots also work well.
How to adjust the recipe for different serving sizes
To adjust the recipe for different serving sizes, scale the ingredients proportionally. For smaller servings, divide the quantities by the number of servings you need. For larger quantities, multiply each ingredient amount accordingly. If you double or halve the recipe, ensure you adjust cooking times and pot sizes as well. For example, if the original recipe serves 6, and you need it for 12, double all the ingredients and increase the cooking time slightly. Always taste and adjust seasonings as needed.
What is baharat and where can you find it?
Baharat is a Middle Eastern spice blend used to add depth and warmth to dishes. It typically includes black pepper, coriander, cumin, paprika, cloves, and cinnamon. Baharat can be found at Middle Eastern grocery stores, spice shops, or large supermarkets in the spice section. You can also make it at home by combining spices like black pepper, paprika, cumin, and cinnamon. Look for it in the international foods aisle or online for convenience.
Can you freeze the pumpkin kibbeh before cooking?
Yes, you can freeze the pumpkin kibbeh before cooking. To do this, shape the kibbeh into balls or patties and arrange them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When ready to cook, add the frozen kibbeh directly to the simmering soup, or thaw them overnight in the refrigerator before cooking.
