Pumpkin Kibbi Balls

Name: Pumpkin Kibbi Balls (Kibbi Kebab Luctine (kib-bee kib-bab luck-teen))
Yield: About 2 dozen
Cuisine: Lebanese
Ingredients: 1¼ teaspoons salt; ⅓ cup all-purpose flour; 2 tablespoons extra-virgin olive oil; 3 cups (packed) sliced yellow onion (¼ inch); 2 tablespoons dibs ruman; ¾ teaspoon salt; 1¼ cups diced yellow onion (½ inch); Bulgur #1 (fine) and dibs ruman (pomegranate molasses), both found at specialty markets or online.; 1½ cups bulgur #1 (fine); 1 (15-ounce) can 100% pure pumpkin puree; 3 cups canola oil (for frying); ½ teaspoon coarsely ground black pepper; ½ teaspoon ground allspice; ½ cup coarsely chopped walnuts; ¼ cup pomegranate seeds (optional, when in season); ¼ teaspoon ground cinnamon; 1 tablespoon freshly squeezed lemon juice; ¼ teaspoon coarsely ground black pepper

Kibbi Kebab Luctine (kib-bee kib-bab luck-teen)

Preparation info

About
2 dozen

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

People rave over the unique flavor of this vegetarian kibbi. The subtle taste of the pumpkin and bulgur wheat complements the filling of sautéed onions and walnuts, and the flavor of the pomegranate makes them tart yet sweet. Offer Pumpkin Kibbi Balls as part of a mezza buffet, tray-passed hors d’oeuvres, or an afternoon snack.

Ingredients

Specialty Ingredients

Bulgur #1 (fine) and dibs ruman (pomegranate molasses), both found at specialty markets or online.

Asia
Lebanon
Snack
Starter
Mediterranean
Vegan

Method

Prepare Ahead

The Pumpkin Kibbi Balls can be frozen raw for several weeks. Freeze uncovered on a plastic-lined baking sheet, then store in an airtight container. Fry as directed without thawing.