Squash or Pumpkin Baked Kibbee (Kibbit Laqtin): A Vegetarian Middle Eastern Delight

The scent of squash baking always transports me back to my grandmother’s kitchen. I can almost feel the warmth of her wood-burning stove and see her hands, weathered and strong, expertly kneading dough. While she usually made savory pumpkin pies, this squash kibbee brings back the same feeling of comfort and nourishment. The earthiness of the squash, combined with the fragrant coriander and toasted bulgar, creates a truly unforgettable dish that’s perfect for sharing with family and friends.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 45-50 minutes
• Servings: 8-12
• Yield: 2-3 diamond pieces
• Dietary Type: Vegetarian

Ingredients

• 2 cups fine bulgar cracked wheat
• 1 tablespoon salt
• 1 small onion, grated
• 1 tablespoon coriander seeds or 1/2 bunch fresh coriander
• 3 cups mashed cooked squash or 3 cups pumpkin
• 1⁄3 cup flour
• 2⁄3 cup olive oil
• 2 large onions, julienned

Equipment Needed

• 11×4 inch baking pan
• Large mixing bowl
• Grater
• Knife
• Cutting board

Instructions

1. Begin by washing the bulgar wheat in cold water. Thoroughly squeeze out the excess water. Sprinkle with salt and set aside in a large bowl. Allowing it to sit will soften the grains.

2. In a separate bowl, mash the grated onion with the coriander seeds (or finely chopped fresh coriander) and a pinch of pepper.

3. Combine the mashed onion mixture well with the cooked and cooled squash or pumpkin. Ensure the squash is fully cooled to prevent the bulgar from cooking prematurely.

4. Add the softened bulgar to the squash mixture. Now, knead the mixture thoroughly, just as you would knead a dough. This step is crucial to bind all the ingredients together.

5. Gradually add the flour, a little at a time, while continuing to knead. The purpose of the flour is to help hold the ingredients together. You might not need all of the flour; add just enough until the mixture starts to form a cohesive mass.

6. Preheat your oven to 400°F (200°C).

7. Coat the bottom of the 11×4 inch baking pan with 1/3 cup of the olive oil. Spread the julienned onions evenly over the oiled surface. The onions will caramelize during baking, adding a delicious sweetness to the kibbee.

8. Carefully pat the bulgar mixture on top of the onions. You can either press the mixture directly into the pan, ensuring an even layer, or, for a more decorative touch, you can form small patties in your hands and then arrange them evenly over the onions. Press everything together to create a smooth, unified top layer.

9. Using a sharp knife, cut the kibbee into a 1-inch diamond pattern on the diagonal of the pan. Make the cuts approximately 1/4 inch deep. These cuts not only create an attractive presentation but also allow the oil to penetrate the kibbee.

10. Pour the remaining olive oil over the top, ensuring that it seeps into the crevices created by the diagonal cuts. This will help to crisp up the kibbee and add flavor.

11. Bake in the preheated oven at 400°F (200°C) for 25-30 minutes, or until the kibbee is golden brown. Keep a close watch towards the end of the baking time to prevent burning. The kibbee is done when it is firm to the touch and the top is beautifully browned.

12. Remove from the oven and let it cool slightly before serving.

13. When serving, carefully cut along the pre-cut lines to portion the kibbee into the desired size.

Expert Tips & Tricks

• For extra flavor, toast the bulgar wheat lightly in a dry pan before washing it. Be careful not to burn it.
• If your squash is very watery, squeeze out the excess moisture after cooking and mashing.
• Don’t overwork the mixture after adding the flour. Over-kneading can result in a tough kibbee.
• If you don’t have coriander seeds, ground coriander can be used. Use half the amount of ground coriander as you would seeds.
• For a spicier kick, add a pinch of chili flakes to the squash mixture.
• To make ahead, prepare the kibbee up to the point of baking and store it covered in the refrigerator for up to 24 hours. Add a few minutes to the baking time if baking straight from the fridge.

Serving & Storage Suggestions

This squash kibbee is delicious served warm or at room temperature. It makes a wonderful vegetarian main course or a flavorful side dish. It pairs beautifully with a dollop of plain yogurt or a tahini-lemon sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. You can also freeze the kibbee for longer storage. Wrap individual portions tightly in plastic wrap and then place them in a freezer bag. Frozen kibbee can be reheated directly from frozen in the oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	254.8 kcal	N/A
Calories from Fat	167 g	66%
Total Fat	18.6 g	28%
Saturated Fat	2.6 g	12%
Cholesterol	0 mg	0%
Sodium	879.4 mg	36%
Total Carbohydrate	20.7 g	6%
Dietary Fiber	1.9 g	7%
Sugars	2.9 g	11%
Protein	3.5 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• Nut-Free: Ensure that your flour blend is nut-free.
• Spicier: Add a pinch of cayenne pepper or a finely chopped chili pepper to the squash mixture.
• Herb Variations: Experiment with different herbs such as mint, parsley, or dill in addition to or instead of the coriander.
• Vegan: This recipe is naturally vegan.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of squash?
A: Absolutely! Butternut squash, acorn squash, or even sweet potatoes can be used in place of pumpkin. Just ensure that the squash is cooked until tender and mashed well.

Q: Can I make this ahead of time?
A: Yes, you can prepare the kibbee up to the point of baking and store it covered in the refrigerator for up to 24 hours.

Q: The mixture seems too dry. What should I do?
A: Add a tablespoon or two of water or vegetable broth to moisten the mixture.

Q: Can I freeze this kibbee?
A: Yes, you can freeze the kibbee for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer bag.

Q: What is the best way to reheat leftover kibbee?
A: Reheat in a preheated oven at 350°F (175°C) until warmed through, or microwave individual portions.

Final Thoughts

This Squash or Pumpkin Baked Kibbee (Kibbit Laqtin) is a delightful and healthy way to enjoy the flavors of the Middle East. The combination of earthy squash, fragrant herbs, and toasted bulgar creates a truly satisfying dish. Don’t be afraid to experiment with different variations and substitutions to create your own unique version. I encourage you to try this recipe and share your feedback. Serve it with a simple salad and a glass of refreshing lemonade for a complete and satisfying meal. Enjoy!