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lebanese

Pumpkin Kibbeh Balls with Garlic Yogurt Sauce

This pan-fried dish pairs pumpkin puree with plain whole milk yogurt, garlic, minced and fine bulgur. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Hard
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

17 g Protein
78 g Carbohydrates
32 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 49g fine bulgur 181 kcal
  • 180g pumpkin puree (unsweetened) 47 kcal
  • 14g all purpose flour 51 kcal
  • 15g olive oil 133 kcal
  • 49g yellow onion, finely diced 20 kcal
  • 19g walnuts, chopped 124 kcal
  • 0.69 tsp (1g) seven spice blend 3 kcal
  • 17g scallions, sliced 6 kcal
  • 118g plain whole milk yogurt 72 kcal
  • 4g garlic, minced 6 kcal
  • 10g lemon juice 3 kcal
  • 0.52 tsp (1g) salt 0 kcal

Cooking instructions

  1. fine bulgur
    Pour boiling water over bulgur in a bowl, cover, and soak 10 minutes. Drain and squeeze out excess water.
  2. fine bulgurpumpkin puree (unsweetened)all purpose floursalt
    Mash the pumpkin until smooth (microwave or steam if needed). Mix pumpkin with bulgur, flour, salt, and black pepper to form a pliable dough.
  3. olive oilyellow onionwalnutsseven spice blendscallions
    In a skillet, warm olive oil over medium heat. Cook onion until soft, 4 minutes. Add walnuts and seven spice; cook 1 minute. Stir in scallions and remove from heat.
  4. pumpkin puree (unsweetened)walnuts
    With wet hands, form the pumpkin mixture into 5 to 6 balls. Press a thumb into each, fill with a spoon of walnut mixture, and seal.
  5. all purpose flourolive oil
    Pan-fry kibbeh balls in olive oil over medium heat, turning, until browned on all sides and heated through, 8 to 10 minutes total.
  6. plain whole milk yogurtgarliclemon juice
    Stir yogurt with garlic and lemon juice. Serve kibbeh hot with garlic yogurt sauce.

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