🇱🇧 Lebanon · Food
Kibbet Laqteen
By eatmundo · July 12, 2026
🇱🇧 LBA delightful Lebanese pumpkin kibbeh, traditionally made during the harvest season. A hearty vegetarian dish where pumpkin and bulgur create a unique texture, stuffed with a spiced onion and chickpea mixture.
Ingredients
check them off as you prepareHow to Make It
- 1
Steam 500g of peeled and cubed pumpkin until soft, about 15 minutes, then mash thoroughly.
- 2
Combine the mashed pumpkin with 300g of fine bulgur in a large bowl, letting it rest for 20 minutes to hydrate.
- 3
Sauté 3 finely diced onions in olive oil until translucent, then add 200g of cooked chickpeas and spices.
- 4
Season the onion and chickpea stuffing with salt, pepper, and a pinch of cinnamon.
- 5
Knead the pumpkin-bulgur mixture with your hands until it forms a consistent dough.
- 6
Take a handful of the dough and form into small, hollow oval shapes.
- 7
Stuff each oval with the onion-chickpea mixture and seal the edges tightly with damp fingers.
- 8
Arrange in a baking tray, brush with olive oil, and bake at 200°C for 25 minutes until crispy.
Frequently Asked Questions
What type of bulgur should I use for Kibbet Laqteen?+
Use fine bulgur wheat (#1), as it hydrates perfectly with the pumpkin puree to create a smooth, manageable dough.
How do I ensure the pumpkin mixture is not too watery?+
After boiling or roasting the pumpkin, drain it thoroughly in a colander and press out excess moisture before mixing it with the bulgur.
What is the best way to cook the chickpea filling?+
Sauté thinly sliced onions in olive oil until golden brown, then toss with cooked chickpeas and warm spices like cumin and cinnamon.
How can I tell when the kibbeh is fully baked?+
It is done when the top forms a crispy, golden-brown crust and the edges begin to pull slightly away from the baking dish.
🇱🇧 LB
