Pumpkin Kubbeh [Vegetarian]

It’s officially pumpkin season! Well, in the U.S. anyway. Here in Jordan, not so much. The big bright orange pumpkins I’m used to seeing saturating every single store front and outdoor market are few and far between in October. I was surprised to see them at the Vegetable tent mid-summer. I’m talking Big Bright Beautiful Pumpkins all over mid-summer. What a strange sight to see. The Fall fanatic in me, however, couldn’t quite comprehend and waited until mid-October to start incorporating all things pumpkin into my weekly menus. Luckily Cozmos carries fresh pumpkins, and I found pumpkin Puree at Safeway.

Pumpkin Kubbeh [Vegetarian]

Kubbeh Bel Sineyeh [Sheet Pan Kubbeh] is one of my favorite things to make. I used to call ahead to our butcher, Asad — for the life of me, I never knew the actual name of his shop — and request Kubbeh Dough. With all the conveniences of Jordan, like pre-cored vegetables for stuffing, I’ve been surprised to find that I haven’t been able to find a place to buy prepared kubbeh dough. Is it possible that we’re ahead of the game on that front in the U.S.?

Since Pumpkin Season is upon us, I’m swapping out my usual sheet pan kubbeh for vegetarian stuffed pumpkin Kubbeh. It’s deliciously savory with just the right amount of pumpkin to satisfy my October pumpkin cravings.

Pumpkin Kubbeh [Vegetarian]

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Pumpkin Kubbeh [Vegetarian]

Yield: About 6

Ingredients

    For the Dough
  • 1 can Pumpkin Puree
  • 1 tablespoon Seven Spice
  • ¼ tsp cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon Cumin
  • ½ onion finely chopped
  • 1.5 cups Fine Bulgur
  • ¼ cup flour
  • Salt, to taste
  • Olive oil for brushing
    • For the Stuffing
  • 4 cups fresh Spinach (I used baby spinach)
  • ½ cup coarsely chopped walnuts
  • 1 can chickpeas, drained
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • Salt to taste
  • 1 tablespoon Seven Spice
  • ¼ tsp cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon Cumin
  • 1 tablespoon olive oil

Instructions

    For the Dough
  1. Place the bulgur in a medium bowl and pour 3 cups boiling water into the bowl. The bulgur will soak up the water. Let stand for 10-15 minutes, then drain any remaining water
  2. In a large bowl, mix together the pumpkin puree, onions, seven spice, cinnamon, nutmeg, cumin, onion, flour, salt and bulgur.
  3. Combine by hand, or with a spatula until combined and a dough is formed, set aside
    4. For the Stuffing
  4. Heat a large skillet with olive oil over medium-high heat
  5. Add the onions and garlic and sautee until the onions are translucent
  6. Add the fresh spinach and stir constantly until the spinach is wilted
  7. Add in the chickpeas, walnuts and spices and continue to cook until combined
  8. Remove from heat
    9. Assembly
  9. Preheat oven to 450 F
  10. Grease the bottom of a sheet pan or pie pan
  11. Cut the dough into two large halves. Use one half for the bottom and the other for the top.
  12. Begin to make small ½ inch thick rounds of dough and flatten into the bottom of the pan.
  13. Using your hands, make sure that you have covered the bottom of the pan.
  14. Spread the stuffing mixture evenly on top of the dough.
  15. Then begin to work the second half of the kubbeh dough like you did the first half.
  16. Using a table knife, cut into diamond shapes.
  17. Brush olive oil over the top.
  18. Bake for 20-30 minutes, or until browned
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