Kebbe laktin is usually eaten on Good Friday or during lent because it is without meat and quite a wonderfull version of kebbe. Even kebbe laktin (Pumpkin) itself has different versions, many different stuffing.
For the kibbeh dough
- Pumpkin – 2 kilos
- Burghul – 400 grams (burghul is also known as bulghur wheat)
- 1 finely diced onion
- 2 tsp salt
- 1 tsp cinnamon
- 1 tsp pepper
- chopped perslee and mint
Filling (adjust quantities to suit)
- ½ cup chickpeas
- 1 loaf 7emayda
- ½ cup finely diced onion
- Salt, to taste
- Dried or fresh mint (optional)
- Cut the pumpkin into equally sized pieces
- Boil enough water to cover the pumpkin and add to the boiling water
- Remove after around 15 minutes. You want the pumpkin to be cooked, but still firm. Set aside to cool
- Put small amounts of the pumpkin in an old, but clean pillowcase. Squeeze to drain as much water as possible. Preserve the liquid that comes out.
- Put the pumpkin flesh, and the diced onion in a food processor, and whizz away
- When the flesh and the onions are well processed, put in a big mixing bowl and add the burghul, salt and spices and knead well
Putting it together
- Put a bowl of water nearby and wet your hands when necessary
- Grab a small handful of kibbeh dough
- Shape into a ball and hold in your left hand
- Use the index finger on your right hand to make a hole in the ball
- Gradually flatten the dough making it longer around your index
- Make sure you don’t create any holes
- It doesn’t have to be perfect, as long as it holds the filling. It gets better the more you do it. When the kibbeh is around the length of your index, place the filling of choice inside and close it up by either rounding the edges or flattening them.
- Now to cook them, you can either bake, deep-fry or boil them. Deep-frying is the tastiest but least healthy.