A hearty vegetarian dish that is packed with nutrients and antioxydants. the word Kebbeh in levant cuisine is to describe any dish where burgul (cracked wheat) is the main ingredient.
The regular kebbeh is a mix of burgul and minced meat – beef or lamb-
Here is the counterpart recipe that is very popular during lent (fasting month) and /or vegetarian cooking.
Ingredients, for 8 persons
Pumpkin, 1 kilo approximately
Burgul, 3 cups – you can choose the white version so the final colour is golden
Salt, turmeric, a tea spoon
For the stuffing:
Onion, 2 red or white
Garlic, 2 cloves
Swiss Chard, 2 cups – you can replace with spinach
Chick peas, from a can, it’s OK: half cup
Vegetable oil, a spoonful
Turmeric, a pinch
Salt, pepper, cinnamon to taste
Peel and cut the pumpkin in chunks. Place in salty boiled water and cook for 20 mins or until it becomes soft. Take of the fire and drain well.
Add the Burgul, a pinch of salt and turmeric and start mashing. The burgul will absorb all the moisture from the pumpkin and you will have a firm paste. Leave to rest for 10 minutes so the burgul will fully absorb the moist and will soften as well.
Meanwhile, chop the onions in half moon, add to a hot pan with the vegetable oil. Let cook to become translucent.
Chop the chard (or spinach) coarsely, add to the pan and stir.
Now add the chickpeas, salt, pepper and cinnamon (add the spices to your taste).
Stir and leave to cook for another 5 minutes. Keep aside to cool.
Use an oven pan that is round and flat, like a tart pan. Grease it and layer with half the quantity of the pumpkin mash. Then add all the chard/onion/chickpeas mixture. Now top it with the second half of the pumpkin mash. You might need to do that in small bits and evenly spread by wetting your spatula or your fingers if you are using your hands.
Now into the oven for 20 minutes at 250 degrees or mark 8.
The result is a golden crust. Serve warm with a side salad.
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