Pumpkin Kibbeh with Swiss Chard – Recipe for Pumpkin Kibbeh with Swiss Chard

Pumpkin Kibbeh with Swiss Chard – Recipe for Pumpkin Kibbeh with Swiss Chard

Pumpkin kibbeh with Swiss chard is a delicious type of kibbeh. It’s easy to prepare, requiring only about 70 minutes to make and cook. This recipe serves four people, and we hope you enjoy this unique version of kibbeh.

Ingredients for Pumpkin Kibbeh with Swiss Chard:

 

For the Dough:

• 1 kg of washed pumpkin
• 250 g of fine bulgur, washed and drained
• 1 tablespoon of all-purpose flour
• Salt to taste
• ½ teaspoon of sweet pepper

For the Filling:

• 2 medium-sized onions, finely chopped
• 1 kg of Swiss chard, finely chopped and boiled
• Salt to taste
• ½ cup of freshly squeezed lemon juice
• 2 tablespoons of washed green thyme
• 4 tablespoons of washed and chopped purslane
• 2 cups of soaked and peeled chickpeas
• 4 tablespoons of olive oil
• 1 teaspoon of sumac
• Vegetable oil for frying

Steps to Prepare Pumpkin Kibbeh with Swiss Chard:

Preparing the Dough:

1. Peeling and Cooking the Pumpkin:
   Peel the pumpkin and remove the seeds. Cut it into large pieces.

2. Boiling the Pumpkin:
   Place the pumpkin pieces in a pot with enough water over medium heat and boil until fully cooked. Drain the pumpkin and allow it to cool.

3. Mixing the Dough Ingredients:
   In a large bowl, combine the cooked pumpkin, fine bulgur, flour, sweet pepper, and salt. Mix the ingredients until well combined.

4. Blending the Dough:
   Use a food processor to blend the dough mixture until smooth.

Preparing the Filling:

1. Cooking the Onions:
   Heat olive oil in a pot over medium heat. Add the chopped onions and sauté for about 5 minutes, stirring occasionally.

2. Adding the Swiss Chard and Other Ingredients:
   Add the boiled Swiss chard, chickpeas, purslane, green thyme, sumac, salt, and lemon juice to the onions. Stir everything together to combine.

3. Cooking the Filling:
   Stir the mixture occasionally and cook for about 10 minutes. Once done, remove the pot from the heat and let the filling cool.

Shaping and Filling the Kibbeh:

1. Shaping the Dough Balls:
   Divide the dough mixture into medium-sized balls. Using your fingers, create a small cavity in each dough ball.

2. Filling the Kibbeh:
   Place a tablespoon of the cooled filling inside each cavity, then close the dough around it to form sealed balls.

Frying the Kibbeh:

1. Heating the Oil:
   In a deep pot, heat a generous amount of vegetable oil over medium heat until hot.

2. Frying the Kibbeh:
   Carefully fry the kibbeh balls, turning them frequently until they are golden and fully cooked on all sides.

3. Draining the Oil:
   Remove the kibbeh from the oil and place them on paper towels to absorb any excess oil.

Serving:

Serve the pumpkin kibbeh with Swiss chard on a platter. Enjoy this flavorful dish with your family or guests!

Bon Appétit!