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pumpkin kibbeh, pumpkin kufta, pumpkin kufteh, Lebanese food, Middle Eastern food

Pumpkin Kibbeh

A satisfying vegan main dish or appetizer.
Course Appetizer, Entree
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 -12 (depending on whether this is an entree or appetizer)
Author Diana


For the pan:

  • nonstick cooking spray

For the dough:

  • 1 29 oz can pumpkin (NOT pumpkin pie filling)
  • 2 cups fine (#1) bulgur (it really must be finely ground. This can be purchased at a Middle Eastern or Armenian store)
  • 1/2 cup all purpose flour
  • 1/2 teaspoon ground allspice
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon olive oil

For the filling

  • 1 tablespoon olive oil
  • 1 15.5 oz can chickpeas drained and rinsed
  • 1 small onion diced
  • 1 lb frozen spinach thawed and drained well
  • 1/2 cup chopped walnuts
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon cumin
  • 1 1/2 teaspoons kosher salt
  • 1 clove minced garlic

For the sauce

  • 1 cup plain yogurt (can use non-dairy yogurt, such as cashew or soy, if vegan)
  • 1 large garlic clove pressed or minced very finely
  • salt to taste

Garnish (optional)

  • chopped walnuts


  1. Preheat oven to 375 F. Spray a 9 x 13 in baking dish with non-stick spray
  2. Combine all ingredients for the dough together in a bowl, and set aside. Taste, and season with more salt, if needed.
  3. For the filling, heat the olive oil in a large (preferably non-stick) saute pan over medium heat.
  4. Add all filling ingredients, and stir to combine. Cook over medium heat, stirring frequently, for about 10 minutes or until chickpeas start to brown and the mixture becomes fragrant. Turn off the heat, and allow to cool slightly until it is cool enough to touch.
  5. Divide the dough in half. Press half of the dough into the bottom of the baking dish. Spread the filling evenly over the dough. Break the remaining dough into 6-8 pieces, and scatter evenly over the top of the filling. Press the dough out into an even layer, covering the filling. It's okay if some of the spinach pokes through.
  6. Cut the kibbeh into approximately evenly sized triangles or diamonds.
  7. Cover with foil, and bake for 20 minutes. Remove foil, and then return to the oven for 10 more minutes.
  8. While kibbeh is baking, in a small bowl combine the yogurt, garlic, and salt to taste. Set aside.
  9. Serve kibbeh with yogurt sauce. Garnish with additional walnuts, if desired.