The Legend of Pumpkin Kibbeh: A Lebanese Twist For Thanksgiving

posted on: Nov 26, 2025

By: Blanche Shaheen/Arab America Contributing Writer

Long ago, when the mountains of northern Lebanon were dotted with stone houses and terraced fields, Roman patrols moved through the region searching for rebels who refused to bow to imperial taxes. One small village—perched high above the Qadisha Valley—was home to farmers, shepherds, and an especially clever group of women known for their skill in the kitchen.

The Romans had begun confiscating grain and meat from the villages they passed through, leaving families hungry. The villagers feared losing their stores of bulgur and lamb, the very ingredients that kept them alive through winter–so they hid them.

Among the villagers was a woman named Thabya, an older woman respected for her wisdom. Walking through her garden, she paused by an enormous, bright-orange pumpkin. As the story goes, she smiled—because she had an idea so strange that no Roman would ever suspect it. Thabya gathered the village women and told them:

“If the Romans take our meat, they will believe we have nothing left.
But if we turn the mountain’s harvest into our strength, they will overlook our food supply.”

All night, the women grated pumpkin, mixed it with bulgur, onions, herbs, and the spices of the hills. They baked tray after tray of what looked like ordinary kibbeh—golden, fragrant, and hearty, but without a trace of meat. By dawn, the only food visible was the strange, orange kibbeh cooling on woven baskets.

When the Roman patrol arrived, they found a village full of people cheerfully eating… pumpkin kibbeh. The soldiers were confused. “Where is your meat?” demanded the centurion. Thabya replied:“We are poor mountain folk, sir. Meat is for people of the plains. Up here, this is all we have.” Seeing no animals in sight and no meat cooking, the Romans moved on, taking nothing from the village.

When the soldiers vanished down the mountain path, the villagers celebrated—not just because their hidden stores of lamb were safe, but because they had discovered something unexpectedly delicious. Pumpkin kibbeh became a proud dish of the region. And every autumn, when the pumpkins turned the color of sunset, the village women would say: “Eat well, for this kibbeh once fooled an empire.”

While pumpkin kibbeh saved a Lebanese village during Roman times, this dish is a lifesaver for the modern world, where food inflation and insecurity is at an all time high. 

This recipe is a testament to pantry creativity: canned pumpkin is a great shortcut adds velvety texture and natural sweetness. Bulgur wheat soaks up the flavors beautifully, binding the outer layer and adding nutty depth. Canned chickpeas bring plant-based protein without the higher cost of meat. Mushrooms and spinach (fresh or frozen) elevate the filling with earthiness and color.

Whether served as a side dish for Thanksgiving, a main dish for a brunch, a midweek dinner or packed for lunches throughout the week, this dish tastes even better the next day. 

To see the technique for assembling this dish, click on the video below:

Pumpkin Kibbeh

Kibbeh Shell:

• 2 cups fine bulgur wheat
• 1 ½  cans (15 oz each) pumpkin purée
• 2 medium onions, pureed or grated
• 1–2 tsp salt
• 2 tsp 7 spice or baharat
• 1 tsp sumac
• Handful of chopped mint 
• Filling:

• 2 tbsp olive oil
• 1 onion, diced
• 8 oz mushrooms, chopped
• Lemon pepper or salt and pepper to taste
• 1 tsp sumac
• 2 cups chopped spinach (fresh or frozen) 
• 4 ounces mascarpone cheese (optional) 
• 1/2 can chickpeas, drained 
• ½ stick of melted butter or ¼ cup olive oil
  
• Instructions
• Make the shell: Mix bulgur, pumpkin, grated onion, salt, 7 spice, sumac, mint and mint until it forms a soft dough. Let it sit for 2 hours to allow the flavors to blend and the bulgur to soften. 
• Make the filling: Sauté onions in olive oil. Add mushrooms, lemon pepper (or salt and pepper to taste), another tsp of sumac, and  cook until browned. Stir in spinach and cook until wilted. Add the chickpeas and optional mascarpone, set aside

Assemble: Press half the pumpkin mixture into a 13 by 7  greased baking dish or a 10 inch springform pan. Spread the filling evenly on top. Cover with the remaining pumpkin mixture and smooth the surface. Brush with melted butter or olive oil. Bake at 375°F for 40-50 minutes until golden on top. Serve: Let it cool slightly before cutting. Pairs beautifully with yogurt, tahini sauce, or a simple salad.
 

Blanche Shaheen is an Emmy Award winning  journalist, host of the YouTube cooking show called Feast in the Middle East, and cookbook author. For more authentic and classical Middle Eastern recipes, you can purchase her cookbook, “Feast In the Middle East here: https://secure.mybookorders.com/mbo_index.php?isbn=9781545675113   For her cooking video tutorials, visit https://www.youtube.com/user/blanchetv   Her recipes can also be found at https://feastinthemiddleeast.wordpress.com/

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