I roasted the pumpkin and then pureed with cinnamon and seasoning. I then mixed in uncooked bulgar and allowed to sit for a little while. I didn't squeeze liquid from the pumpkin as it was already dry and thick. Half the pumpkin is then layered in a cake tin with caramelised star anise onions and gently roasted walnuts. The pie is then baked.
The kibbeh was very tasty, the flavours of the walnuts and onions went really well with the pumpkin. But the whole thing was too dry, I should of added much less bulgar (1 cup instead of 2). I think it would make a really great side dish to take to a bbq. Maybe I should have a Lebanese themed party!
I have tried with potato and meat but not with pumpkin. This must be really lovely, I'll add this in my to do list.
ReplyDeleteWow, how interesting sounding! I love traditional meat kibbeh (I even made it once I love it that much, which is saying something as I don't experiment with my cooking...ever)!
ReplyDeletemy oh my - what a unique dish! I must attempt it!!
ReplyDeleteThis looks great - must give it a try!
ReplyDeleteInteresting idea! What a shame that it was so dry :(
ReplyDeleteI have never tried making it! The ingredients look very interesting. I am sure next time you'll get it right!
ReplyDeleteHa, yes have definitely noticed the expansion of your taste palate internationally :P I love new and novel dishes anyway :)
ReplyDeleteHow lovely, what a great mixture! Always love a themed party!
ReplyDeleteCan I come too? to the Lebanese party!
ReplyDelete:-))
Your dish looks yummy, shame it was too dry.
I've heard of the meat and bulgar dish, but not one made with pumpkin!