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Pumpkin Kibbeh with Mozzarella

Pumpkin Kibbeh with Mozzarella

Pumpkin Kibbeh with Mozzarella

Pumpkin Kibbeh with Mozzarella. This is a perfect vegetarian dish that even meat eaters will love. It’s a take on the traditional kibbeh that is made with minced (ground) meat and burghul (bulgur).

Serves 6 – 8 as a main or 8  –  10 as a side dish

800 g to 1kg chopped, peeled kent pumpkin

3 tablespoons olive oil, plus extra for brushing

1 tablespoon salt

2 garlic cloves

200g coarse burghul

1.5 litres boiling water

¼ teaspoon ground cinnamon

½ teaspoon ground cumin

400 g mozzarella cheese, grated

 

Preheat the oven to 180°C.  Line a baking tray with baking paper.

Toss the pumpkin with the olive oil, salt and peeled garlic cloves and spread over the baking tray. Bake for about 20 minutes , or until the pumpkin is soft. If the pumpkin is browning too quickly, reduce the temperature.  Remove from the oven and set aside, but leave the oven turned on.

Meanwhile, put the burghul in a large heatproof bowl and pour in the boiling water.  Soak the burghul for about 6 minutes, then drain. During this time the burghul will soak up a lot of the water. Once cool enough to handle, squeeze out any excess water.

Transfer the roasted pumpkin to a large bowl and mash with a potato masher or fork, then mix in the burghul. Add the ground cinnamon and cumin and season with salt and freshly ground black pepper. Mix to combine.

Lightly brush a 20 x 30 cm rectangular ovenproof dish or roasting tin with olive oil and line the base with baking paper. Spread half the pumpkin and burghul mixture over the base of the dish. Add the grated mozzarella, then top with the remaining pumpkin mixture and smooth the top with the back of a spoon.  Using a sharp knife, score the top into diamonds.

Bake the pumpkin kibbeh for 25 minutes, or longer if you prefer a very crisp topping.

 

This is an extract from Hummus & Co by Michael Rantissi and Kristy Frawley, published by Murdoch Books. Photos by Alan Benson. If you love this Pumpkin Kibbeh with Mozzarella other recipes from this book include Iron Goddess Iced Tea with plums, mint and lemon leaves and Asparagus, Pea and Feta Tart

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