Ramadan Favourites: Mini Pumpkin Kibbeh

Learn the ways a chef would cook in your kitchen. For the love of home-cooked meals during the Holy Month of Ramadan, Chef Francesco Dimonte, Head Chef at Ballaro of Conrad Dubai, shared his version of the 3 famous Arabic dishes.

In addition, we’ve got a unique take on Kibbeh by The Right Bite Nutrition Centre. All you have to do is follow the instructions.

For the Pumpkin Kibbeh:

– 100g pumpkin, peeled and cut into cubes

– 80g fine brown burghul, cooked as per packaged instructions

– 5g all-purpose flour

– 30g onion, chopped

– 70g spinach, chopped

– 50g chickpeas, boiled

– 5g sumak powder

– 3ml olive oil

– 5ml lemon juice

– 1g sweet pepper powder

– 1g cumin powder

– Cooking spray

– Salt and pepper, to taste

For the pomegranate-chickpea base:

– 50g chickpeas, boiled

– 5g pomegranate seeds

– 2g cumin powder

– 15g lemon juice

– 2ml olive oil

– Salt and white pepper, to taste

– Parsley, chopped, for garnish


For the Pumpkin Kibbeh

Steam the pumpkin cubes until softened. Allow to cool.

In a bowl, mash together the steamed pumpkin, cooked burghul, flour, salt, cumin and sweet pepper powder. Cover and set aside.

Meanwhile, sauté the onions in olive oil. Add the spinach and cook until wilted.

Add the boiled chickpeas, sumac powder and lemon juice. Season with salt and pepper. Allow to cool.

Take the pumpkin-burghul mixture and form a small ball. Stuff the pumpkin balls with the sautéed spinach and chickpeas. Score the balls lengthwise as to make a pumpkin shape. Place the balls in the freezer for 2 hours.

After freezing, arrange the balls in a baking sheet with parchment paper. Spray a layer of cooking spray and bake in a preheated oven at 180°C for 10 minutes.

For the Pomegranate-chickpea base

Mix all the ingredients in a bowl. Adjust seasoning, as per taste.