Kibbeh can be approached in over 20 different ways. The sheer variety of kibbeh in Lebanese cuisine is what makes most people consider it Lebanon’s national dish. There is raw goat kibbeh, kibbeh meat balls, chickpea kibbeh, potato kibbeh, pumpkin kibbeh, lentil kibbeh, sweet potato kibbeh, rice kibbeh, and the cooking methods include boiling, baking grilling and frying. So in essence, kibbeh is not a singular dish, rather a family of dishes that share a commonality. The basic approach is the mixing of a binding agent (be it meat or a mealy grain or vegetable) with burghul and spices. At its most basic form, raw kibbeh is a fine paste of (traditionally) goat’s meat with burghul, salt and allspice.
I’ve written before about pumpkin kibbeh, which to me is the queen of kibbeh. I moved away from the traditional approach for this recipe. Instead of boiling the pumpkin, I roasted it at 200c with olive oil and salt. The roasting concentrated the sweetness and added the complexity of caramelisation. To complement the sweetness, I caramelised 3 large onions with star anise until they became beautifully dark. Star anise has an affinity with caramelised onions and takes them to a whole different level. This dish proves two things. First, it proves that my design skills are terrible – I can’t draw for shit. Second, it shows that vegetarian dishes can, if done correctly, outshine meat any day. Seriously, this dish is a must try. Give it a go.
Pumpkin Kibbeh Recipe
- 1 medium sized butternut pumpkin
- Olive oil
- 1 to 2 cups white burghul (depends on how much you like)
- Flour (around 4 tbsp)
- 3 cups walnuts
- 3 large onions
- 3 star anise wrapped in muslin
- 2 tsp cinnamon
- 2 tsp pepper
Slice the pumpkin, toss in olive oil and salt and bake at 200c until soft and slightly blistered. In the meantime, slice the onions and fry in olive oil with the star anise and a touch of salt on low heat, stirring occasionally until caramelised. Roast the walnuts for 5 minutes in the oven. When the pumpkin is cooked, cool it down and remove the flesh from the skin. Discard the skin. Mash the flesh into a pulp and squeeze through a clean pillow case or something similar, removing as much liquid as possible. Mix the cinnamon and pepper with the pumpkin flesh and add the burghul. Leave for 15 minutes to allow the burghul to soften. Add enough flour to to the pumpkin and burghul to bind it. Oil a cake tin and put half the pumpkin mixture on the bottom, flattening it evenly. Mix the walnuts and the onions, adding them on top of the pumpkin, discarding the star anise. Use the remaining pumpkin and create a layer above the walnuts and onions. Make a pretty design, brush with olive oil and bake on 200c for around 30 minutes, until the surface is slightly golden. Remove from the oven and cool it down. This pumpkin kibbeh pie is best eaten at room temperature.