This meatless Pumpkin Kibbeh is a vegan version of the traditional Middle Eastern Bulgur and Meat pie Kibbeh Bil Sanieh (Kibbeh in a tray). The vegan filling of this Kibbeh is cooked in a baking dish between two layers of flavorful bulgur wheat dough.
One of the things we love about Thanksgiving is that it’s a holiday for everyone. People celebrate it regardless of religion, race and ethnicity. As soon as November starts, TV shows, cooking sites and blogs all start posting Thanksgiving recipes. We mostly enjoy the ones that offer a twist on the classic dishes, since we’re always looking for something different to surprise our guests with.
It seems like everyone has a vegan or vegetarian guest at their table these days. So offering some creative dishes that even meat eaters will enjoy, might very well make you the front runner of the host of the year award! We have come up with some vegan Middle Eastern inspired Thanksgiving dishes that we hope you’ll enjoy.
This pumpkin Kibbeh is stuffed with a a luscious mushroom and lentil filling, a vegan twist on the traditional Middle Eastern meat filled bulgur wheat pie. Adding pumpkin to the dough to make this kibbeh super moist and flavorful, and make it Thanksgiving worthy!Print
For the kibbeh dough:
1 1/2 cups bulgur wheat
2 cups boiling water
1 1/2 tsp salt
1/2 tsp baharat (you can replace baharat for allspice)
1/2 tsp cinnamon
1 cup canned pumpkin
1 cup all purpose flour
For the filling:
2 Tbsp tomato paste
2 Tbsp extra virgin olive oil
1 24 oz pack baby bella mushrooms, chopped very fine (we recommend using a food processor)
1 medium onion, chopped very fine (we recommend using a food processor)
1 tsp salt
1/4 tsp baharat (you can replace baharat for allspice)
1/4 tsp cinnamon
1/2 cup black beluga lentils, thoroughly rinsed (you can also use brown or french lentils)
For assembling the kibbeh:
3 Tbsp vegetable oil
Pine nuts for garnish
To make the kibbeh dough: In a large bowl, combine bulgur wheat and boiling water. Cover it with a plate and let it sit for 20 minutes.
Add salt, baharat, cinnamon and pumpkin and mix well.
Add flour and mix well to form a dough (the dough will be wet).
To make the filling: In a small bowl, whisk olive oil and tomato paste until well incorporated. Transfer to a large skillet and cook over medium heat for 3-5 minutes, until it becomes dark red, stirring often (keep an eye on it so it doesn’t burn).
Add onions and mushrooms to the skillet and mix until well coated. Add salt, baharat and cinnamon.
Cook over medium heat for about 20 minutes or until mushrooms are fairly dry.
In the meantime, cook lentils in a small pot with 4 cups of water and 1/2 tsp salt. Bring to boil and cook over medium for about 30 minutes or until the lentils are cooked, but have a slight bite to them (Please note that the cooking time for the lentils will depend on the type of lentils used. We recommend checking after 20 minutes).
Combine lentils and mushroom mixture in a bowl. Mix well and set aside to cool
To assemble the kibbeh: Preheat oven to 375 degrees F.
Drizzle 1 Tbsp vegetable oil at the bottom of a 11x7x3 rectangular baking dish and spread evenly using your fingers.
Press a little less that half the kibbeh dough on the bottom of the baking dish. Prick the kibbeh all over with a fork, Spread the filling evenly on top.
Divide the remaining dough into 10-12 balls. Gently flatten each one with your hands and place them on top of the filling, until it’s completely covered.
Score the top dough to make a diamond pattern and garnish each diamond with a pine nut. Drizzle the remaining 2 tablespoons of vegetable oil on top and bake at 375 F for 45 minutes.