pumpkin kibby (kibbet luqteen)

Side dish
8 servings
2 cups Cracked wheat
2 cups Canned pumpkin
1 cup Flour
1 medium Onion, grated
1 teaspoon Salt
¾ teaspoon Cinnamon
¼ teaspoon Nutmeg
¾ teaspoon Pepper
1 cup Chick peas
½ cup Pine nuts, sauteed
1 each Onion, sauteed in oil
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Cinnamon


Rinse wheat. Drain water from wheat by cupping hands and squeezing out all moisture. Add all ingredients and blend together.

Mix together all filling ingredients. Oil a 9" x 13" baking pan.

Spread half of kibby over bottom of pan. Spread filling evenly over layer and cover with remaining kibby. Score in diamond shapes or squares. Pour ¼ cup oil over all and bake in 350F oven for approximately 30 minutes.

Serves 8 to 10

NOTE: If mixture does not bind well, add more flour. If making into football shape, chill in refrigerator for 2 hours before frying. (You can shape these in 4" spheres and fill as you like.

Another filling: 1 cup chopped spinach, 1 small onion, ½ cup chick peas, 3 tb lemon juice, 2 tb olive oil, nutmeg, cinnamon, salt and pepper. Fry in hot oil or bake until golden brown.) Helen Corey, "The Art of Syrian Cookery" Posted by Karen Mintzias

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