Lebanese Kibbet Laqteen: Baked Pumpkin Kibbeh with Spinach, Chickpeas and Sumac

Heat the oven to 400°F (200°C) and coat a 9x13-inch baking dish with 2 tablespoons of the olive oil.

Serves 6

Ingredients

• 2 cups thick pumpkin puree (from a roasted sugar pumpkin or butternut squash), well drained
• 1 1/2 cups fine bulgur wheat (#1 grind)
• 1/2 cup all-purpose flour
• 1 small yellow onion, grated, plus 2 large yellow onions, thinly sliced
• 1 1/2 teaspoons ground allspice, divided
• 1 teaspoon ground cinnamon
• 10 ounces fresh spinach, roughly chopped
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup walnuts, roughly chopped
• 2 tablespoons ground sumac
• 2 tablespoons pomegranate molasses
• 1/2 cup extra-virgin olive oil, divided
• 1 1/2 teaspoons fine sea salt and 1/2 teaspoon black pepper, divided

Instructions

1. Heat the oven to 400°F (200°C) and coat a 9x13-inch baking dish with 2 tablespoons of the olive oil.
2. Make the shell: in a large bowl combine the pumpkin puree, dry bulgur, grated onion, flour, 1 teaspoon of the allspice, the cinnamon and 1 teaspoon of the salt. Knead with your hands for 3 to 4 minutes until it forms a soft, orange dough, then cover and rest for 30 minutes so the bulgur drinks up the moisture from the pumpkin.
3. Make the filling: heat 3 tablespoons of the olive oil in a large skillet over medium heat and cook the sliced onions for 10 to 12 minutes, stirring often, until soft and golden. Add the spinach in handfuls and cook 3 to 4 minutes until wilted and the pan is nearly dry.
4. Stir the chickpeas, walnuts, sumac, pomegranate molasses, remaining 1/2 teaspoon allspice, remaining 1/2 teaspoon salt and the pepper into the spinach. Taste for tartness, then set aside to cool slightly.
5. With damp hands, press half of the pumpkin dough evenly over the bottom of the oiled dish, about 1/2 inch thick. Spread the filling over it in an even layer.
6. Flatten the remaining dough into palm-sized patches between wet hands and lay them over the filling like patchwork. Smooth the seams with wet fingertips until the top is sealed and even.
7. Score the top into diamonds with a sharp knife, cutting all the way to the bottom of the dish, and poke a small hole in the center. Drizzle the remaining olive oil (about 3 tablespoons) over the surface so it runs into the cuts.
8. Bake for 40 to 45 minutes, until the top is deep golden brown and the edges are crisp and pulling away from the dish.
9. Rest for 15 minutes, then cut along the scored lines. Serve warm or at room temperature with lemon wedges, plain yogurt and a crisp salad.
10. Kibbet laqteen is the autumn, meat-free member of Lebanon's big kibbeh family, made in mountain villages when pumpkins come in and traditionally eaten during Lent, when cooks swap the usual lamb for squash and fill the middle with greens, chickpeas and tangy sumac. It tastes even better the next day, which makes it one of the best packable harvest lunches you can bake on a Sunday.

Nutrition (estimated, per serving)

• Calories: 530 kcal
• Protein: 12g
• Fat: 26g
• Carbohydrates: 64g
• Fiber: 14g
• Sugar: 9g
• Sodium: 640mg