Name: Pumpkin Kibbi Tray (Kibbi bi Saniyeh Luctine (kib-bee bee sa-nee-yee luck-teen))
Yield: One 9-inch Tray (4 Servings)
Cuisine: Lebanese
Ingredients: ½ teaspoon ground allspice; ¼ teaspoon ground cinnamon; 1¼ teaspoons salt; ½ teaspoon coarsely ground black pepper; ⅓ cup all-purpose flour; 1 (15-ounce) can 100% pure pumpkin puree; 1½ cups bulgur wheat, #1 fine; 2 tablespoons dibs ruman; Bulgur wheat #1 fine, and dibs ruman, both found in specialty markets or online.; 1 tablespoon freshly squeezed lemon juice; 1¼ cups diced yellow onion (½ inch); ¼ teaspoon coarsely ground black pepper; ¾ teaspoon salt; ½ cup coarsely chopped walnuts; 3 cups lightly packed sliced yellow onion (¼ inch); 2 tablespoons extra-virgin olive oil; ⅓ cup of extra-virgin olive oil

Preparation info

One 9 inch Tray (
4
Servings)

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Traditionally kibbi trays are prepared from lamb, beef, or chicken. This recipe provides you with an excellent alternative that truly delivers taste and flavor. Whenever I serve this variety of kibbi, my friends and family are always surprised to learn that it is vegetarian.

Ingredients

Specialty Ingredients

Bulgur wheat #1 fine, and dibs ruman, both found in specialty markets or online.

Asia
Lebanon
Main course
Spicy
Vegan
Mediterranean

Method

Prepare Ahead

The tray can be prepared and frozen raw for several weeks in plastic wrap. Bake as directed without thawing. Baked trays can be refrigerated for several days or frozen for several weeks. Reheat thawed trays at 350°F for 15 to 20 minutes.

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Ingredients

Specialty Ingredients

Method

Prepare Ahead

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