Crispy Mediterranean Pumpkin Kibbeh with Pomegranate Yogurt Dip

Mediterranean Pumpkin Kibbeh Recipe

Description:
This Mediterranean Style Pumpkin Kibbeh is a classic Levantine dish made with broken wheat (dalia), which is stuffed with a savory mixture of sautéed onions, minced pumpkin, herbs, and a blend of Middle Eastern spices. A perfect vegetarian appetizer, it’s full of flavor and texture.

Cuisine: Middle Eastern
Course: Appetizer
Diet: Vegetarian

Ingredients:

For the Kibbeh:

• 1 cup Broken Wheat (Dalia/Godumai Rava)
• 2 teaspoons Mixed Herbs (Dried)
• Salt, to taste
• 1 teaspoon Extra Virgin Olive Oil

For the Stuffing:

• 100 grams Kaddu (Parangikai/Pumpkin), peeled and cut into chunks
• 4 cloves Garlic, finely chopped
• 1 Onion, finely chopped
• 1 Red Bell Pepper (Capsicum), finely chopped
• 2 teaspoons Dried Oregano
• 2 teaspoons Red Chilli Flakes
• 1 teaspoon Black Pepper Powder
• Salt, to taste
• Extra Virgin Olive Oil, for cooking

For the Crust:

• 1 Whole Egg, beaten
• 1/4 cup All-Purpose Flour (Maida)
• 1 teaspoon Black Pepper Powder
• Salt, to taste
• 1/2 cup Whole Wheat Bread Crumbs

For the Dip:

• 1 cup Hung Curd (Greek Yogurt)
• 1 Lemon, juice extracted
• 2 cloves Garlic, finely chopped
• 2 tablespoons Fresh Pomegranate Fruit Kernels
• 1/2 teaspoon Mixed Herbs (Dried)

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Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4

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Instructions:

1. Prepare the Broken Wheat:
   In a pressure cooker, cook the broken wheat with 2 cups of water and salt to taste for 4 whistles. Once cooked, allow the pressure to release naturally. Let the wheat cool completely and then grind it in a mixer to form a coarse paste.

2. Prepare the Kibbeh Dough:
   Transfer the ground wheat to a mixing bowl. Add the mixed herbs and 2 tablespoons of olive oil. Mix thoroughly until well combined. Set aside.

3. Make the Stuffing:
   In a pan, heat some extra virgin olive oil. Add the chopped garlic, onion, and red bell pepper. Sauté until the onions become translucent. Add the pumpkin chunks, oregano, red chili flakes, black pepper powder, and salt. Cook until the pumpkin softens and the flavors blend together. Once cooked, allow the mixture to cool slightly.

4. Assemble the Kibbeh:
   Take a portion of the kibbeh dough and flatten it in your hands. Place a spoonful of the cooled stuffing in the center and mold the dough around the filling to form a ball or oval shape. Repeat this for the remaining dough and stuffing.

5. Prepare the Crust:
   In a shallow dish, whisk the egg. In another dish, mix the flour, black pepper, and salt. Roll each stuffed kibbeh in the flour mixture, dip it into the beaten egg, and then coat it with whole wheat bread crumbs.

6. Fry the Kibbeh:
   Heat some extra virgin olive oil in a frying pan over medium heat. Fry the kibbeh until they are golden and crispy on all sides. Drain on paper towels to remove excess oil.

7. Make the Dip:
   In a small bowl, mix the hung curd (Greek yogurt), lemon juice, garlic, pomegranate kernels, and mixed herbs. Stir until well combined.

8. Serve:
   Serve the crispy kibbeh hot with the pomegranate yogurt dip on the side for a perfect Mediterranean appetizer.

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Enjoy this delicious, crispy, and fragrant Mediterranean Pumpkin Kibbeh with your friends and family!