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

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.

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.