Mediterranean Pumpkin Kibbeh Recipe

Name: Mediterranean Pumpkin Kibbeh Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 cup Broken Wheat (1 cup Broken Wheat (Dalia/ Godumai Rava)); 2 ½ tsp Mixed Herbs (2 teaspoons Mixed Herbs (Dried) + 1/2 teaspoon Mixed Herbs (Dried)); 0 pieces Table Salt (Salt to taste + Salt to taste + Salt to taste); 1 tsp Extra Virgin Olive Oil (1 teaspoon Extra Virgin Olive Oil + Extra Virgin Olive Oil for cooking); 100 g Pumpkin (100 grams Kaddu (Parangikai/ Pumpkin) skin peeled and cut into chunks); 6 cloves Garlic (4 cloves Garlic finely chopped + 2 cloves Garlic finely chopped); 1 piece Yellow Onion (1 Onion finely chopped); 1 piece Red Bell Pepper (1 Red Bell pepper (Capsicum) finely chopped); 2 tsp Dried Oregano (2 teaspoons Dried oregano); 2 tsp Red Pepper Flakes (2 teaspoons Red Chilli flakes); 2 tsp Black Pepper (1 teaspoon Black pepper powder + 1 teaspoon Black pepper powder); 1 piece Egg (1 Whole Egg beaten); ¼ cup All-Purpose Flour (1/4 cup All Purpose Flour (Maida)); ½ cup Wheat Breadcrumbs (1/2 cup Whole Wheat Bread crumbs); 1 cup Greek Yogurt (1 cup Hung Curd (Greek Yogurt)); 1 piece Lemon Juice (1 Lemon juice extracted); 2 tbsp Pomegranate (2 tablespoons Fresh Pomegranate Fruit Kernels)

Mediterranean Pumpkin Kibbeh Recipe - Continental Party Appetizer & Starter Recipes (Middle Eastern)

45 minMiddle Eastern

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Broken Wheat1 cup · 1 cup Broken Wheat (Dalia/ Godumai Rava)
Mixed Herbs2 ½ tsp · 2 teaspoons Mixed Herbs (Dried) + 1/2 teaspoon Mixed Herbs (Dried)
Table Salt0 pieces · Salt to taste + Salt to taste + Salt to taste
Extra Virgin Olive Oil1 tsp · 1 teaspoon Extra Virgin Olive Oil + Extra Virgin Olive Oil for cooking
Pumpkin100 g · 100 grams Kaddu (Parangikai/ Pumpkin) skin peeled and cut into chunks
Garlic6 cloves · 4 cloves Garlic finely chopped + 2 cloves Garlic finely chopped
Yellow Onion1 piece · 1 Onion finely chopped
Red Bell Pepper1 piece · 1 Red Bell pepper (Capsicum) finely chopped
Dried Oregano2 tsp · 2 teaspoons Dried oregano
Red Pepper Flakes2 tsp · 2 teaspoons Red Chilli flakes
Black Pepper2 tsp · 1 teaspoon Black pepper powder + 1 teaspoon Black pepper powder
Egg1 piece · 1 Whole Egg beaten
All-Purpose Flour¼ cup · 1/4 cup All Purpose Flour (Maida)
Wheat Breadcrumbs½ cup · 1/2 cup Whole Wheat Bread crumbs
Greek Yogurt1 cup · 1 cup Hung Curd (Greek Yogurt)
Lemon Juice1 piece · 1 Lemon juice extracted
Pomegranate2 tbsp · 2 tablespoons Fresh Pomegranate Fruit Kernels

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Steps

1To begin making the Mediterranean Style Pumpkin Kibbeh Recipe, pressure cook the broken wheat with 2 cups of water and salt to taste in a pressure cooker for at least 4 whistles.
2Allow the pressure to release naturally, open the lid and allow it to cool down completely. Grind the cooked wheat in a mixer to make a coarse paste.
3Transfer the ground broken wheat to mixing bowl, add in mixed herbs and 2 tablespoon of olive oil and mix well.
4Pressure cook the peeled pumpkin with 2 tablespoons of water, salt to taste over a medium heat and pressure cook for 3 whistles. It has to become completely mushy.
5Allow the pressure to release naturally and drain any excess water if it is left. Mash the pumpkin using a masher and keep it ready.
6Heat a sauce pan over a medium heat, drizzle olive oil, add chopped garlic and saute till it softens. Add in chopped onions and saute further till it turns translucent.
7Add chopped bell peppers and sprinkle little salt and saute till they soft and cooked. At this point you can add in cooked pumpkin and sprinkle with seasonings like oregano, dry red chilli flakes, pepper and salt to taste.
8Mix well and taste the mixture and see if it requires any more seasonings. If it is right, then set aside to cool.
9Whisk in the hung curd into a mixing bowl, add chopped garlic, squeeze in the lemon juice and mix well serve it into a serving bowl, sprinkle with pomegranate seeds and mixed herbs and keep it ready for serving.
10Take a large tablespoon of ground broken wheat onto your palm, flatten it well, drop in a spoon of the pumpkin filling in the middle and cover the filling with some more broken wheat on top and start shaping it into a shape of a ball.
11Make sure the pumpkin kibbeh is rolled tight enough so that it does not break. Do the same for the rest and place it on a tray. Freeze the pumpkin kibbeh in the refrigerator for 10 minutes.
12Meanwhile for the crust of the pumpkin kibbeh, whisk one egg in one bowl. Mix maida, pepper powder and salt in an another plate and keep it ready. Then in one more plate keep the bread crumbs ready.
13Heat a Kuzhi Paniyaram on medium heat, take the kibbeh out from the freezer. Roll the kibbeh first in seasoned maida, then dip them in egg and finally coat them with some bread crumbs.
14Drizzle some oil into the Kuzhi paniyaram pans, Drop in the rolled Pumpkin Kibbeh and cook evenly till it is golden brown.
15Take the Pumpkin kibbeh out and drain it over a paper napkin and serve it along with garlic yogurt dip.
16Serve the Mediterranean Pumpkin Kibbeh Recipe along withGarlic dip or Mujaddara to make it a delicious Party Appetizer for weekend Party.