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When I told you I was going to turn you into Kebbeh experts, I wasn't kidding. And when I said that us Lebanese take our Burghol (bulgur) seriously, that wasn't a joke either!
I truly believe that if you take Burghol out of Lebanon, the whole nation would be in despair! How else would we be making endless Kebbeh variations?

If you would ask me which Kebbeh is my favorite, I really wouldn't be able to tell you. Because to each kind, there's a uniqueness that cannot be compared to others!
Now while I don't have a story about this pumpkin kebbeh to tell you here today (like I almost always do in my other posts), it doesn't mean it is any less dear to my heart, or tummy.

My mother never really liked cooking with pumpkins. Mainly because to her, it felt like it was too much of a lengthy preparation that she couldn't afford spending time on with her busy daily routine. You see, my workaholic nature comes from her.
She has always worked full time, while tending to all three of us our friends, our never ending list of pets and of course the house. (love you mum!)
So it's safe to say that pumpkin has not seen much of our dinner table while growing up.

It wasn't until I moved out and started living on my own that I went head first into eating pumpkin every way imaginable! From sweet pies to stews to candies to soups (my god the soups!) and of course, to Lebanese pumpkin Kebbeh!

Again, lucky I managed to stop myself from eating the whole onion walnut mixture before I could finish preparing the pie, because I'm telling you, it is out of this world yummy!
Enjoy!

Pumpkin Kebbeh Pie with Caramelized Onions and Walnuts - Kebbit La'teen bel Basal wel Joz - Vegan Challenge Day 12

Serves 2

1 large onion, cut into fine wedges
2 tbsp olive oil
1/2 c walnuts, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon allspice
1/4 teaspoon cinamon
1 teaspoon sumac

For the kebbeh
1 Cup pumpkin puree
1/2 cup burghol
salt

In a large skillet, heat the olive oil and add the onion, fry on medium low heat, while stirring gently from time to time, until the onions have turned sweet and golden (about 20 minutes)
Add the walnuts, salt and spices. stir and turn off the heat. Allow to cool.
Soak the bulgur in cold water for about 10 minutes then drain. Mix with the pumpkin puree and season with salt. The consistency should be of a cookie dough's. Add water if too dry, or all purpose flour if too wet.
Lightly oil a 20cm diameter pie dish, cake mold or any oven dish and spread the onion walnut mixture evenly covering the whole bottom of the dish.
Wet your hands with cold water and spread the kebbeh mixture on top of the onions evenly, about 2-3 cm thick.
Brush the surface with olive oil and bake in a 200C oven on the middle rack for about 20 minutes or until the top is golden.
Allow to cool slightly then turn the pie upside down, so that the onion walnut layer is on the top.
Serve as a main dish with the side of your choice, or cold as part of a mezze spread.

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