Crispy Mediterranean Pumpkin Kibbeh with Garlic Yogurt Dip

Mediterranean Pumpkin Kibbeh Recipe

This Mediterranean-style Pumpkin Kibbeh is a unique, flavorful appetizer that combines the richness of pumpkin with the texture of broken wheat, creating a satisfying and aromatic bite. Perfect for a party, this dish is a great way to explore the classic Middle Eastern kibbeh with a twist. The tender pumpkin filling, enhanced with garlic, onions, and bell peppers, is encased in a crispy coating, making each bite a savory delight. Paired with a tangy garlic yogurt dip, it’s sure to be a hit at any gathering!

Ingredients

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Servings

• Serves: 4
• Cuisine: Middle Eastern
• Course: Appetizer
• Diet: Vegetarian

Instructions

Step 1: Prepare the Broken Wheat (Dalia)

1. Cook the Broken Wheat: Begin by pressure cooking the broken wheat (dalia) with 2 cups of water and a pinch of salt. Cook for about 4 whistles. Once the pressure naturally releases, open the lid and let it cool down completely.

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2. Grind the Wheat: Once the broken wheat has cooled, grind it to a coarse paste using a mixer. Transfer this mixture into a large mixing bowl.

3. Add Seasonings: To the cooled wheat paste, add the mixed herbs and 1 teaspoon of olive oil. Mix everything well to combine the ingredients.

Step 2: Prepare the Stuffing

1. Cook the Pumpkin: Pressure cook the peeled and chopped pumpkin (kaddu) with 2 tablespoons of water and salt to taste for about 3 whistles. The pumpkin should become completely mushy.

2. Mash the Pumpkin: Allow the pressure to release naturally. Once cooled, drain any excess water from the pumpkin, then mash it with a masher and set it aside.

3. Cook the Vegetables: Heat a saucepan over medium heat and drizzle in some olive oil. Add the finely chopped garlic and sauté until soft. Add the chopped onions and cook until they turn translucent. Then add the red bell pepper, a pinch of salt, and sauté until the bell pepper softens.

4. Combine the Pumpkin and Vegetables: Once the vegetables are cooked, add the mashed pumpkin to the saucepan. Season with dried oregano, red chili flakes, black pepper powder, and salt to taste. Stir everything together, and taste to adjust the seasoning as needed. Once the mixture is perfect, set it aside to cool.

Step 3: Make the Garlic Yogurt Dip

1. Prepare the Yogurt Dip: In a separate mixing bowl, whisk the hung curd (Greek yogurt) until smooth. Add the chopped garlic, freshly squeezed lemon juice, and mix well. Transfer the dip to a serving bowl.

2. Garnish: Top the dip with fresh pomegranate kernels and sprinkle mixed herbs on top. Set the dip aside for serving.

Step 4: Shape the Kibbeh

1. Form the Kibbeh Balls: Take a large tablespoon of the ground broken wheat mixture and place it on your palm. Flatten it gently and add a spoonful of the pumpkin filling in the center. Carefully cover the filling with more broken wheat and shape it into a ball or oval.

2. Freeze the Kibbeh: Once all the kibbeh balls are shaped, place them on a tray and freeze them in the refrigerator for about 10 minutes to firm up.

Step 5: Coat the Kibbeh

1. Prepare the Crust: In a shallow bowl, whisk one egg. In another plate, mix the all-purpose flour (maida), black pepper powder, and salt. In a third plate, place the whole wheat bread crumbs.

2. Coat the Kibbeh: Take each chilled kibbeh ball, roll it in the seasoned flour, dip it in the egg, and then coat it with bread crumbs. Make sure the kibbeh is well-coated.

Step 6: Cook the Kibbeh

1. Cook the Kibbeh: Heat a Kuzhi Paniyaram pan or a similar pan over medium heat. Drizzle a little olive oil in each of the cavities of the pan. Drop in the breaded pumpkin kibbeh and cook them evenly, turning as necessary, until they are golden brown on all sides.

2. Drain: Once the kibbeh are cooked, remove them from the pan and drain excess oil on a paper towel.

Step 7: Serve

1. Serve: Serve the hot Mediterranean Pumpkin Kibbeh along with the garlic yogurt dip for a delicious party appetizer. You can also pair it with Mujaddara for a more substantial Middle Eastern meal.

Tips for Making Mediterranean Pumpkin Kibbeh

• Freezing the Kibbeh: Freezing the kibbeh before coating them helps them hold their shape better and makes the breading process easier.

• Seasoning: Feel free to adjust the seasonings in the filling to your taste, adding more or less chili flakes and herbs depending on your preference.

• Using a Paniyaram Pan: If you don’t have a Kuzhi Paniyaram pan, you can also shallow fry the kibbeh in a regular frying pan. Just ensure the oil is hot enough to get a crispy exterior without burning the breading.

• Vegan Option: For a vegan version, substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and use plant-based yogurt for the dip.

This Mediterranean Pumpkin Kibbeh recipe is a fantastic way to enjoy the flavors of the Middle East, with the rich pumpkin filling and crunchy outer crust making it a perfect bite-sized treat. Whether you’re hosting a party or looking for a new vegetarian appetizer, this dish is sure to impress. Enjoy it with the tangy garlic yogurt dip, and you’re in for a delightful culinary experience!