Non-Traditional Kebbeh Laktine- Pumpkin Kebbeh

Posted on 24. Oct, 2009 by Bethany in Mains, Nibbles, Starches, Starters, Uncategorized, middle eastern, veggie

It seems like all I talk about lately is Kebbeh. Kebbeh this, Kebbeh that… someone’s gonna “kebneh*” soon! But, one thing’s for sure, I’m never bored of Kebbeh.I recently gifted my friend Sacha a Middle-Eastern cookbook about a chef’s travels in Turkey called “Turquoise” by Greg and Lucy Malouf. The book is absolutely extraordinary; from the turquoise cover (my favorite color), to the beautiful photography and delicious recipes.

She quickly got busy, invited us for dinner and made the following recipe from the book. It was mind blowing, something dreams are made of: the slightly sweet, spicy and cripsy pumpkin-burghul mixture stuffed with the feta-walnut mixture, just melts in your mouth. Need I say more?

The book is exquisitly beautiful, and Sacha really loved it-she is not very familiar with Middle-Eastern cuisine. The recipe made me do the undoable; buy myself the same gift I gave another person! I couldn’t control myself, it was purgatory if I’ve ever experienced it. So, Yes! I quickly and secretively bought myself one, too.

The recipe in the book is called a Kofte, which in Lebanon is a meat & herb mixture molded onto a skewer. The ingredients had nothing to do with the traditional Lebanese Kofte/Kafta but more so of the Kebbeh. The traditional Lebanese pumpkin Kebbeh sometimes calls for chickpeas, spinach and pine nuts for the stuffing. Besides renaming the recipe Kebbeh; I substituted sage instead of parsley to the filling and I baked them rather than frying them.

* Kebneh or “Throw me” in arabic, has no relation/derivation to/from kebbeh.

P.S- Lebanon used to belong to the Ottoman Empire and you can see the influence of turkish cuisine in Lebanese cuisine

Print (no photos)

Spiced Pumpkin Kebbeh

Recipe adapted from Turquoise

Makes 24 kebbeh torpedoes

The Cast of Characters

550g of pumpkin puree
50ml olive oil
1 red onion, finely diced
1 tablespoon hot turkish pepper paste, or harissa
1 teaspoon ground cumin
1 teaspoon ground paprika
250g fine bulgur, rinsed and well drained
generous pinch of salt
2 eggs, lightly beaten
vegetable oil for light frying
For the Walnut-Feta Stuffing
50g walnuts
180g feta
16g fresh sage, finely chopped
1/2 teaspoon freshly gorund black pepper
1 tablespoon extra-virgin olive oil.

The Nitty-Gritty

Prepare the pumpkin puree. Heat the olive oil in large heavy-based saucepan, then add the onion, cumin, pepper paste (Harissa), paprika and sweat on low heat for 15-20 minutes.

Then, add the pumkin puree and the burghul and mix well. Season with salt. Cook for a further 5 minutes.

Then remove from the heat and let sit for about 10mn. Add the beaten eggs. Mix well and pop into the fridge for 1hr or so.

In the mean time, sautee the chopped sage till crispy about 1 minute. Pound the walnuts to a rough chop and mix with the feta, sage and olive oil.

Set aside till ready.

Remove the kebbeh mixture from the fridge. Take a small lump of the mixture and mould it in your hand to make a smooth ball.

Use your finger to make an indentation in the mixture and work it to hollow out the middle. Stuff it with a generous teaspoon of the stuffing, then pinch the edges together to seal.

Pre-heat the oven to 350F/180C/4G

Generously baste the torpedoes or balls with olive oil. The original recipe calls for frying the kebbeh torpedoes. I baked them for about 35 minutes then I lightly sauteed them in oil for browning, about 1 minute on each side.

Et voila!

Alf Sahtein.

Love,

Bethx

Tags: feta, kebbeh laktine, Parsley, pumkin burger, pumpkin kebbeh, pumpkin puree, sage, stuffed kebbeh, walnuts

14 Responses to “Non-Traditional Kebbeh Laktine- Pumpkin Kebbeh”

chris Bourne

24. Oct, 2009

I love the texture inside the pumpkin kebbeh. A real veggie bonanza!
Mowie

24. Oct, 2009

Beth! Is that the Kebbeh from the gorgeous turquoise book I was looking through when I came over for dinner the other night? They look divine, and yes, that book is stunning, I’ve put it on my Amazon wishlist =)

Great alternative to the normal meat Kebbeh, I can only imagine how yum this tastes. Must try it out. Loving the photos too – lovely yellow bowl! xxx
Deborah

24. Oct, 2009

Wow, looks amazing but I am not sure I could replicate the recipe here in umbria. Wish I was able to meet all you foodies at the upcoming connect but I may be in the US at the time.
Hélène

25. Oct, 2009

I’ve never heard of a pumpkin kebbeh but it looks delicious. What a great recipe.
Bethany

25. Oct, 2009

Mowie- Yup, that’s the one. So beautiful, I just wanna go hug it again. right now!

Deborah- We wish we could meet you to. Perhaps the next one!

Helene- Oh-so-good!
The Cooking Ninja

25. Oct, 2009

Never had this before but it sure smells good from where I’m at the moment. And it’s near lunch time – your delicious dish makes me so hungry to take a bit off the screen.
Meeta

25. Oct, 2009

oh yum! these truly are incredible looking- i really love the spices and it’s such a brilliant take on the classic! i have to put that book on my wish list. My husband will love you for that – yet another cookbook! lol!
lamaKD

26. Oct, 2009

I’m preparing this lovely dish today.. I’m thinking to make it in the oven pan (bilsuniyeh) hope it works ..
I can’t wait to get started,
thanx Beth for the recipe

cheerz
My Taste Heaven

26. Oct, 2009

this is something new to me..thanks for sharing
can’t find them here in Malaysia~~~
great recipe!!
S.

26. Oct, 2009

Oh wow!
I have 2 books by the Maaloufs–I just bought a copy of ’saha’ which chronicles their travels through Lebanon and Syria and it’s amazing. Will definitely pick up a copy of Turquoise–this recipe looks so good! Thanks for posting this, it’s great :O)
Manggy

26. Oct, 2009

Don’t worry, I’m not tired of Kebbeh, but then again I’ve never had one before either! Looks delicious
lamaKD

26. Oct, 2009

I tried this recipe today, and I absolutely love it!
I hovered up my plate and my husband did too..

baking it in an oven pan was nice (& easy) thing to do as well..

thanx
tasteofbeirut

01. Nov, 2009

I must say, this version looks fabulous! I can just taste it! I am surprised there is no flour in the shell, so I bet the pumpkin flavor really comes through!
Bethany

04. Nov, 2009

Glad you enjoyed. And thanks for letting me know