Pumpkin and Spinach Kibbeh – Recipe for Pumpkin and Spinach Kibbeh – Cooking Guide

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Pumpkin and Spinach Kibbeh – Recipe for Pumpkin and Spinach Kibbeh – Cooking Guide

Pumpkin and spinach kibbeh is a unique and nutritious twist on traditional kibbeh, offering a delightful flavor and high nutritional value. It’s also easy to make. Below are the ingredients for six servings along with the preparation steps. We hope you enjoy this special dish!

Ingredients for Pumpkin and Spinach Kibbeh:

Pumpkin and Spinach Kibbeh


  • 2 kilograms of pumpkin
  • 800 grams of brown bulgur
  • 2 medium-sized onions
  • 20 grams of fresh mint
  • 10 grams of basil
  • 1 teaspoon of cinnamon
  • ½ teaspoon of cumin
  • ½ teaspoon of black pepper
  • 1 teaspoon of sweet paprika
  • Salt (to taste)
  • Green chili pepper (optional, to taste)
  • 1 kilogram of spinach
  • 100 grams of walnuts
  • 100 grams of boiled chickpeas
  • 150 grams of pomegranate molasses
  • 1 tablespoon of olive oil
  • Lemon wedges (for garnish, as desired)

How to Prepare Pumpkin and Spinach Kibbeh:

  1. Prepare the pumpkin:

    • Cut the pumpkin into evenly sized cubes. Bring a pot of water to a boil, enough to cover the pumpkin pieces.
    • Add the pumpkin to the boiling water and cook for about 15 minutes until tender. Remove from water, allow to cool, and squeeze out as much liquid as possible. You should have about 800 grams of dry pumpkin.

  2. Prepare the kibbeh mixture:

    • In a large bowl, combine the bulgur, sweet paprika, black pepper, cumin, cinnamon, mint, onions, basil, and optional green chili pepper. Mix well until fully combined.
    • Add the dried pumpkin to the bulgur mixture and blend until cohesive. Place in the refrigerator for 1 hour to set.

  3. Prepare the filling:

    • In a pan, heat the olive oil over medium heat. Sauté the spinach for about 3 minutes.
    • Add the boiled chickpeas and walnuts, stirring to combine. Then, add the pomegranate molasses and mix well until all ingredients are combined and cooked.

  4. Shape and fill the kibbeh:

    • Divide the pumpkin and bulgur mixture into equal-sized balls. Make an indentation in each ball and fill it with a spoonful of the spinach and chickpea mixture. Seal each kibbeh ball, repeating until all are filled.

  5. Serve:

    • Arrange the kibbeh balls on a serving plate and drizzle with additional pomegranate molasses if desired. Garnish with lemon wedges and serve.

Your pumpkin and spinach kibbeh is now ready! Enjoy this nutritious and flavorful dish with family or guests. Bon appétit!

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