Photograph of the finished Kibbeh pumpkin

Middle East · Kibbeh bí đỏ nướng khay

Kibbeh pumpkin

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pumpkin Pumpkin 1.6 kg
  • Photograph of Broken wheat (dalia) Broken wheat (dalia) 440 g
  • Photograph of Flour Flour 160 g
  • Photograph of Rainbow chard Rainbow chard 600 g
  • Photograph of Walnut Walnut 280 g
  • Photograph of Onion Onion 2
  • Photograph of Pomegranate molasses Pomegranate molasses 100 ml
  • Photograph of Olive oil Olive oil 240 ml
  • Photograph of Red chilli powder Red chilli powder 40 g
  • Photograph of Mint leaves Mint leaves 60 g

Method

  1. 1 Bake whole pumpkin pieces at 200 degrees for 35 minutes, then mash them. Baking, not steaming, prevents the pumpkin from absorbing too much water.
  2. 2 Soak the broken wheat for 30 minutes, then squeeze out the excess water and knead it with mashed pumpkin and flour to form a dough for the crust.
  3. 3 The dough should be dry enough to hold its shape when molded; if it's too wet, add flour spoonful by spoonful.
  4. 4 Sauté rainbow chard with onions, crushed walnuts, chili powder, and pomegranate syrup for 10 minutes to make the filling.
  5. 5 Place half of the dough in the tray, cover with filling, then place the other half and score in a diamond shape.
  6. 6 Drizzle with olive oil, bake at 200 degrees for 30 minutes, and sprinkle with mint leaves when serving.

With an appliance

  • Air fryer 1 hr 36 min

    Replace step 6: spray oil on the kibbeh tray surface, use a 215-degree hot air oven for 20 minutes and rotate the tray at 10 minutes; the grooves will char faster, wider trays must be divided into two batches.

Start cooking