Kebbeh Lakteen
Vegetarian kibbeh made with a shell of bulgur and pumpkin rather than meat — baked in the characteristic slab form with a filling of caramelized onion, toasted pine nuts, and warming spices.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 600 grams, peeled and cubed orange pumpkin or butternut squash
- 300 grams fine bulgur wheat (#1)
- 3 tablespoons plain flour
- 1½ teaspoons seven-spice (baharat)
- 1½ teaspoons salt
- 3 large, sliced thin yellow onions
- 80 grams pine nuts
- 5 tablespoons extra-virgin olive oil
- ½ teaspoon ground cinnamon
- 1 teaspoon dried mint
Instructions
- Steam or boil pumpkin until completely tender, 15–20 minutes. Drain and mash to a smooth purée. Allow to cool.
- Rinse bulgur, drain, and let sit 15 minutes. Combine with cooled pumpkin purée, flour, baharat, and salt. Knead until a smooth, pliable dough forms. If too sticky, add flour tablespoon by tablespoon.
- Make the filling: caramelize onions in 3 tablespoons olive oil over low heat for 20–25 minutes. Add pine nuts and toast for 3 minutes. Season with cinnamon, dried mint, and salt. Cool.
- Preheat oven to 190°C. Oil a 30 × 20 cm baking dish.
- Divide the pumpkin-bulgur dough in half. Press the first half evenly into the oiled dish, about 1.5 cm thick, wetting your hands to prevent sticking.
- Spread the onion-pine nut filling evenly over the first layer.
- Press the second half of the dough over the filling, again wetting your hands. Press to seal and flatten.
- Score the top into diamond shapes with a knife. Drizzle remaining olive oil over the surface. Bake 35–40 minutes until the top is golden and the edges are pulling from the sides.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Kebbeh Lakteen?
Vegetarian kibbeh made with a shell of bulgur and pumpkin rather than meat — baked in the characteristic slab form with a filling of caramelized onion, toasted pine nuts, and warming spices.
Where is Kebbeh Lakteen from?
Kebbeh Lakteen comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Kebbeh Lakteen vegetarian?
As written, Kebbeh Lakteen contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of seven-spice (baharat) in Kebbeh Lakteen?
The seven-spice (baharat) called for here is part of the traditional recipe and gives Kebbeh Lakteen its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Kebbeh Lakteen?
In a Lebanese mains spread, Kebbeh Lakteen is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Kebbeh Lakteen ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.