I have followed the trend of the pumpkin kibbeh recipe on this blog Hommus w tabbouli. A kibbeh is some dish made of bulgur, and often mixed and stuffed with ground meat. This one is a Lent recipe from Lebanon. It’s meatless. And it’s a baked kibbeh.
When it’s baked it’s a sort of pie. You can see the filling with chick peas.
Overnight soaked bulgur. I’ve added a puree of kabocha pumpkin and carrot, a few spices (mace, ras el hanout, black pepper, flour), and some flour. Let one hour in the fridge.
I’ve used what I had : the chick pea, onions, spinach. The nuts are replaced by sunflower seeds. I’ve cut in small bits the green rind of kabocha. I stir-fried in olive oil, with a little garlic.
The filling is sandwiched between 2 layers of bulgur mix. Baked like a gratin.
That’s crispy on the top, and very filling. I liked it a lot, but I should used more spices. I’ll know next time. That was not a problem as I had a spicy side dish.