Levantine cuisine · Vegetable Dishes

Kibbet Yaqtin

Pumpkin-bulgur dough baked in two layers over a filling of spinach, onions and walnuts.

Ingredients · for 6 servings

• 900 g Hokkaido pumpkin
• 300 g fine bulgur
• 100 g flour
• 500 g spinach
• 2 onions
• 80 g walnut kernels
• 2 tbsp pomegranate molasses
• 100 ml olive oil
• 1 tsp allspice
• 1 tsp cinnamon
• 1 tsp sumac
• Salt, pepper

Instructions

1. Deseed the pumpkin, cut into rough chunks and steam or boil until soft for 20 min., then drain very thoroughly and mash into a thick purée.
2. Stir the bulgur into the still-hot purée, let it swell for 15 min., then knead in the flour, allspice, cinnamon, salt and pepper until a pliable, non-sticky dough forms.
3. For the filling, finely dice the onions and sweat in 3 tbsp olive oil for 6 min. until translucent, add the washed spinach and cook uncovered for 5 min. until the liquid has evaporated.
4. Stir in the roughly chopped walnuts, pomegranate molasses, sumac, salt and pepper and let the filling cool completely.
5. Line an oiled baking dish with half of the dough 1.5 cm thick, spread the filling over it and cover with the remaining dough; smooth the surface, score into diamonds and brush with the remaining olive oil.
6. Bake at 200°C top/bottom heat for 35–40 min. until the surface is firm and golden brown, let rest for 10 min. and serve lukewarm cut into diamonds.