Mediterranean Pumpkin Kibbeh Recipe
A vegetarian Middle Eastern recipe with broken wheat (dalia/ godumai rava), teaspoons mixed herbs (dried), salt - to taste. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Mediterranean Style Pumpkin Kibbeh Recipe, pressure cook the broken wheat with 2 cups of water and salt to taste in a pressure cooker for at least 4 whistles
broken wheat (dalia/ godumai rava)(1 cup)salt - to tastesalt - to tastesalt - to tastewhole wheat bread crumbs(1/2 cup) - 2
Allow the pressure to release naturally, open the lid and allow it to cool down completely
- 3
Grind the cooked wheat in a mixer to make a coarse paste
broken wheat (dalia/ godumai rava)(1 cup)whole wheat bread crumbs(1/2 cup) - 4
Transfer the ground broken wheat to mixing bowl, add in mixed herbs and 2 tablespoon of olive oil and mix well
broken wheat (dalia/ godumai rava)(1 cup)teaspoons mixed herbs (dried)(2)extra virgin olive oil(1 teaspoon)extra virgin olive oil - for cookingwhole wheat bread crumbs(1/2 cup)mixed herbs (dried)(1/2 teaspoon) - 5
To make the StuffingPressure cook the peeled pumpkin with 2 tablespoons of water, salt to taste over a medium heat and pressure cook for 3 whistles
salt - to tastekaddu (parangikai/ pumpkin) - skin peeled and cut into chunks(100 grams)salt - to tastesalt - to tastetablespoons fresh pomegranate fruit kernels(2) - 6
It has to become completely mushy
- 7
Allow the pressure to release naturally and drain any excess water if it is left
- 8
Mash the pumpkin using a masher and keep it ready
- 9
Heat a sauce pan over a medium heat, drizzle olive oil, add chopped garlic and saute till it softens
extra virgin olive oil(1 teaspoon)cloves garlic - finely chopped(4)onion - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)extra virgin olive oil - for cookingcloves garlic - finely chopped(2) - 10
Add in chopped onions and saute further till it turns translucent
cloves garlic - finely chopped(4)onion - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)cloves garlic - finely chopped(2) - 11
Add chopped bell peppers and sprinkle little salt and saute till they soft and cooked
salt - to tastecloves garlic - finely chopped(4)onion - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)black pepper powder(1 teaspoon)salt - to tasteblack pepper powder(1 teaspoon)salt - to tastecloves garlic - finely chopped(2) - 12
At this point you can add in cooked pumpkin and sprinkle with seasonings like oregano, dry red chilli flakes, pepper and salt to taste
salt - to tastered bell pepper (capsicum) - finely chopped(1)teaspoons dried oregano(2)teaspoons red chilli flakes(2)black pepper powder(1 teaspoon)salt - to tasteblack pepper powder(1 teaspoon)salt - to taste - 13
Mix well and taste the mixture and see if it requires any more seasonings
salt - to tastesalt - to tastesalt - to taste - 14
If it is right, then set aside to cool
- 15
To Make the Dip Whisk in the hung curd into a mixing bowl, add chopped garlic, squeeze in the lemon juice and mix well serve it into a serving bowl, sprinkle with pomegranate seeds and mixed herbs and keep it ready for serving
teaspoons mixed herbs (dried)(2)kaddu (parangikai/ pumpkin) - skin peeled and cut into chunks(100 grams)cloves garlic - finely chopped(4)onion - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)hung curd (greek yogurt)(1 cup)lemon - juice extracted(1)cloves garlic - finely chopped(2)tablespoons fresh pomegranate fruit kernels(2)mixed herbs (dried)(1/2 teaspoon) - 16
To Roll The KibbehTake a large tablespoon of ground broken wheat onto your palm, flatten it well, drop in a spoon of the pumpkin filling in the middle and cover the filling with some more broken wheat on top and start shaping it into a shape of a ball
broken wheat (dalia/ godumai rava)(1 cup)kaddu (parangikai/ pumpkin) - skin peeled and cut into chunks(100 grams)whole wheat bread crumbs(1/2 cup) - 17
Make sure the pumpkin kibbeh is rolled tight enough so that it does not break
- 18
Do the same for the rest and place it on a tray
- 19
Freeze the pumpkin kibbeh in the refrigerator for 10 minutes
- 20
Meanwhile for the crust of the pumpkin kibbeh, whisk one egg in one bowl
- 21
Mix maida, pepper powder and salt in an another plate and keep it ready
salt - to tastered bell pepper (capsicum) - finely chopped(1)black pepper powder(1 teaspoon)salt - to tasteblack pepper powder(1 teaspoon)salt - to taste - 22
Then in one more plate keep the bread crumbs ready
whole wheat bread crumbs(1/2 cup) - 23
Heat a Kuzhi Paniyaram on medium heat, take the kibbeh out from the freezer
- 24
Roll the kibbeh first in seasoned maida, then dip them in egg and finally coat them with some bread crumbs
whole wheat bread crumbs(1/2 cup) - 25
Drizzle some oil into the Kuzhi paniyaram pans, Drop in the rolled Pumpkin Kibbeh and cook evenly till it is golden brown
kaddu (parangikai/ pumpkin) - skin peeled and cut into chunks(100 grams) - 26
Take the Pumpkin kibbeh out and drain it over a paper napkin and serve it along with garlic yogurt dip
cloves garlic - finely chopped(4)cloves garlic - finely chopped(2) - 27
Serve the Mediterranean Pumpkin Kibbeh Recipe along with Garlic dip or Mujaddara to make it a delicious Party Appetizer for weekend Party
cloves garlic - finely chopped(4)cloves garlic - finely chopped(2)
Nutrition Facts
Per serving
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Mediterranean Pumpkin Kibbeh Recipe
A vegetarian Middle Eastern recipe with broken wheat (dalia/ godumai rava), teaspoons mixed herbs (dried), salt - to taste. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
27 steps- 1
To begin making the Mediterranean Style Pumpkin Kibbeh Recipe, pressure cook the broken wheat with 2 cups of water and salt to taste in a pressure cooker for at least 4 whistles
broken wheat (dalia/ godumai rava)(1 cup)salt - to tastesalt - to tastesalt - to tastewhole wheat bread crumbs(1/2 cup) - 2
Allow the pressure to release naturally, open the lid and allow it to cool down completely
- 3
Grind the cooked wheat in a mixer to make a coarse paste
broken wheat (dalia/ godumai rava)(1 cup)whole wheat bread crumbs(1/2 cup) - 4
Transfer the ground broken wheat to mixing bowl, add in mixed herbs and 2 tablespoon of olive oil and mix well
broken wheat (dalia/ godumai rava)(1 cup)teaspoons mixed herbs (dried)(2)extra virgin olive oil(1 teaspoon)extra virgin olive oil - for cookingwhole wheat bread crumbs(1/2 cup)mixed herbs (dried)(1/2 teaspoon) - 5
To make the StuffingPressure cook the peeled pumpkin with 2 tablespoons of water, salt to taste over a medium heat and pressure cook for 3 whistles
salt - to tastekaddu (parangikai/ pumpkin) - skin peeled and cut into chunks(100 grams)salt - to tastesalt - to tastetablespoons fresh pomegranate fruit kernels(2) - 6
It has to become completely mushy
- 7
Allow the pressure to release naturally and drain any excess water if it is left
- 8
Mash the pumpkin using a masher and keep it ready
- 9
Heat a sauce pan over a medium heat, drizzle olive oil, add chopped garlic and saute till it softens
extra virgin olive oil(1 teaspoon)cloves garlic - finely chopped(4)onion - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)extra virgin olive oil - for cookingcloves garlic - finely chopped(2) - 10
Add in chopped onions and saute further till it turns translucent
cloves garlic - finely chopped(4)onion - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)cloves garlic - finely chopped(2) - 11
Add chopped bell peppers and sprinkle little salt and saute till they soft and cooked
salt - to tastecloves garlic - finely chopped(4)onion - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)black pepper powder(1 teaspoon)salt - to tasteblack pepper powder(1 teaspoon)salt - to tastecloves garlic - finely chopped(2) - 12
At this point you can add in cooked pumpkin and sprinkle with seasonings like oregano, dry red chilli flakes, pepper and salt to taste
salt - to tastered bell pepper (capsicum) - finely chopped(1)teaspoons dried oregano(2)teaspoons red chilli flakes(2)black pepper powder(1 teaspoon)salt - to tasteblack pepper powder(1 teaspoon)salt - to taste - 13
Mix well and taste the mixture and see if it requires any more seasonings
salt - to tastesalt - to tastesalt - to taste - 14
If it is right, then set aside to cool
- 15
To Make the Dip Whisk in the hung curd into a mixing bowl, add chopped garlic, squeeze in the lemon juice and mix well serve it into a serving bowl, sprinkle with pomegranate seeds and mixed herbs and keep it ready for serving
teaspoons mixed herbs (dried)(2)kaddu (parangikai/ pumpkin) - skin peeled and cut into chunks(100 grams)cloves garlic - finely chopped(4)onion - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)hung curd (greek yogurt)(1 cup)lemon - juice extracted(1)cloves garlic - finely chopped(2)tablespoons fresh pomegranate fruit kernels(2)mixed herbs (dried)(1/2 teaspoon) - 16
To Roll The KibbehTake a large tablespoon of ground broken wheat onto your palm, flatten it well, drop in a spoon of the pumpkin filling in the middle and cover the filling with some more broken wheat on top and start shaping it into a shape of a ball
broken wheat (dalia/ godumai rava)(1 cup)kaddu (parangikai/ pumpkin) - skin peeled and cut into chunks(100 grams)whole wheat bread crumbs(1/2 cup) - 17
Make sure the pumpkin kibbeh is rolled tight enough so that it does not break
- 18
Do the same for the rest and place it on a tray
- 19
Freeze the pumpkin kibbeh in the refrigerator for 10 minutes
- 20
Meanwhile for the crust of the pumpkin kibbeh, whisk one egg in one bowl
- 21
Mix maida, pepper powder and salt in an another plate and keep it ready
salt - to tastered bell pepper (capsicum) - finely chopped(1)black pepper powder(1 teaspoon)salt - to tasteblack pepper powder(1 teaspoon)salt - to taste - 22
Then in one more plate keep the bread crumbs ready
whole wheat bread crumbs(1/2 cup) - 23
Heat a Kuzhi Paniyaram on medium heat, take the kibbeh out from the freezer
- 24
Roll the kibbeh first in seasoned maida, then dip them in egg and finally coat them with some bread crumbs
whole wheat bread crumbs(1/2 cup) - 25
Drizzle some oil into the Kuzhi paniyaram pans, Drop in the rolled Pumpkin Kibbeh and cook evenly till it is golden brown
kaddu (parangikai/ pumpkin) - skin peeled and cut into chunks(100 grams) - 26
Take the Pumpkin kibbeh out and drain it over a paper napkin and serve it along with garlic yogurt dip
cloves garlic - finely chopped(4)cloves garlic - finely chopped(2) - 27
Serve the Mediterranean Pumpkin Kibbeh Recipe along with Garlic dip or Mujaddara to make it a delicious Party Appetizer for weekend Party
cloves garlic - finely chopped(4)cloves garlic - finely chopped(2)
About this recipe
A vegetarian Middle Eastern recipe with broken wheat (dalia/ godumai rava), teaspoons mixed herbs (dried), salt - to taste. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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