Vegetarian Lebanese Kibbeh with Butternut Squash, Spinach and Walnut Filling

Ingredients

For the dough (kibbeh shell):

• 450 g butternut squash, peeled and diced

• 225 g fine or extra-fine bulgur (type no. 1)

• 1 grated onion

• 1 tsp Lebanese 7-spice mix

• 1 tsp fine salt

• 2 tbsp all-purpose flour

For the filling:

• 1 tbsp olive oil

• 1 finely chopped onion

• 120 g fresh spinach, finely chopped (about 4 cups)

• 60 g walnuts, chopped (½ cup)

• 1 tbsp pomegranate molasses

• ½ tsp sumac

• ½ tsp 7-spice mix

• ½ tsp fine salt

• Chopped parsley leaves (to taste)

• Chopped fresh mint leaves (to taste)

• Pomegranate seeds for garnish (optional)

• Canola or neutral oil for frying

Preparation

1. Prepare the dough:
   Steam or boil the butternut squash cubes until tender (10-15 minutes). Drain and mash into a smooth puree.
   Rinse the bulgur and soak for 10-15 minutes, then drain well.
   Mix the squash puree, bulgur, grated onion, salt, spices, and flour. Knead well by hand or with a mixer until you get a smooth, pliable dough. Cover and let rest.

2. Prepare the filling:
   Sauté the onion in olive oil until golden.
   Add chopped spinach and cook 2-3 minutes until wilted.
   Add walnuts, pomegranate molasses, sumac, spices, salt, parsley, and mint. Mix well and let cool slightly.

3. Shape the kibbehs:
   Take a small ball of dough (about the size of an egg). Use your fingers to make a hollow shell.
   Fill with a spoonful of filling, then carefully close and shape into an oval or torpedo shape (traditional form).
   Repeat until all ingredients are used.

4. Cooking:
   Fry the kibbehs in hot oil until golden and crispy (about 3-4 minutes per side). Drain on paper towels.
   Lighter alternative: bake at 200 °C for 20-25 minutes, turning halfway and brushing with a little oil.

Serving
Serve hot or warm with:

• Mint yogurt sauce or tahini

• Fattoush or tabbouleh salad

• A drizzle of pomegranate molasses or fresh pomegranate seeds for garnish