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Active time
25 minutes
Total time
2 hours
22 Balls
Serving Size
1 ball


1 onion, minced

1 15 ounce can pumpkin puree

1 ¼ cups fine bulgur

½ teaspoon salt

1 teaspoon allspice

1 teaspoon dried mint

½ cup flour (preferably whole wheat)


2 tablespoons peanut or vegetable oil

1 onion, sliced

3 cups frozen chopped spinach

½ cup canned chickpeas, drained and rinsed

½ teaspoon salt

4 tablespoons pomegranate molasses

  1. To make the kibbeh, combine the onion, pumpkin puree and bulgur in a medium bowl. Add the seasoning and flour, mix, and chill in the refrigerator for at least one hour.
  2. To make the stuffing, heat the oil in a heavy-bottomed saucepan and sauté the onion until brown and soft. Add the spinach and chickpeas, and sauté for several minutes. Turn off the heat, add the salt and pomegranate molasses, and set aside.
  3. Preheat the oven to 425ºF.
  4. Remove the kibbeh from the refrigerator and mix with a spoon. Add a tablespoon of water if necessary to soften enough to handle. Moisten your hands and form the mixture into egg-sized balls. With your index finger, make a hole on one end of the oval ball and spoon one tablespoon of filling inside. Pinch the end to seal.
  5. Place the kibbeh on a lined baking sheet and bake for about 25 minutes, turning halfway through, until golden brown.

Recipe and photo courtesy of Al Wadi Al Akhdar


Calories: 67
Total Fat: 2g
Saturated Fat: 0g
Sodium: 130mg
Carbohydrate: 13g
Fiber: 3g
Protein: 3g

Yield: 22 Balls

Serving Size: 1 ball

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