Pumpkin kibbeh nayeh (spiced pumpkin and cracked wheat paste)

This is a vegan take on the classic Lebanese and Syrian kibbeh nayeh - a popular raw-meat paste - made here with pumpkin and burghul.

Credit: Adam Liaw

• serves

  4

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Mid

Ingredients

• 300 g butternut pumpkin, peeled, seeds removed and cut into large cubes
• 120 g alfa burghul or fine brown burghul
• 1 tbsp salt flakes
• ½ tsp ground black pepper
• ½ tsp Aleppo pepper
• 1 tbsp marjoram leaves, finely chopped
• 7-8 basil leaves, finely chopped
• 7-8 mint leaves, finely chopped
• extra virgin olive oil, Middle Eastern flat bread, radish wedges, spring onions and cucumber sticks and toum, to serve

Resting time: 3 hours

Instructions

1. Place the pumpkin into a saucepan and cover with cold water. Bring to the boil over medium heat, then reduce the heat to low and simmer for 25-30 minutes or until the pumpkin is nicely softened and can be mashed easily with a fork. Remove from the heat.
2. Pour the burghul into the saucepan with the cooked pumpkin and stir through to combine. Cover and set aside for about 2-3 hours to allow the burghul to soak up the excess water.
3. Once the burghul has absorbed all the water, transfer the mixture to a large bowl and allow to cool completely.
4. Add the remaining ingredients to the burghul, and using your hands, knead until very well combined. If the mixture is a little dry and very thick, you can add a little cold water to make it a little more pliable. Taste for seasoning and adjust with more salt, pepper or chilli if needed.
5. To serve, place the kibbeh in a shallow serving bowl and create a shallow well in the centre. Drizzle the olive oil into the centre. Serve with Middle Eastern bread, radish, cucumber sticks, spring onions and toum.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.