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29 April, 2015

Kebbet La’teen

Comments : 2 Posted in : Recipes, Vegan only, Vegetarian & Vegan main Dishes on by : el Meza Tags: ,

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pumpkin-kibbehKebbet La’teen – Vegan Pumpkin Kebbeh Pie Stuffed with Spinach, Chickpeas, and Walnuts

This delicious Vegan pie is mostly made at Easter. It’s another great alternative to the traditional meat kebbeh. It can be eaten hot or cold.

*If you prefer fried stuffed Kebbeh balls instead of oven baked pie, please refer to the “Meat Kebbeh”  recipe and scroll down to: MAKING KEBBEH ‘RASS . Follow the same steps.


For the filling…

  • 2 medium onions, finely chopped
  • 4 cloves of garlic, minced
  • 200 grams of washed spinach, chopped
  • 2 medium tomatoes, chopped
  • 1 can (550g) of chickpeas, rinsed and drained or the equivalent of cooked chickpeas
  • 1 tbsp of sumac spice ( easily found in lebanese groceries)
  • juice of half a lemon
  • a handful of walnuts
  • olive oil for sauteeing
  • salt and pepper to taste

For the outer dough…

  • 6 cups of cooked cubed pumpkin
  • 2 1/2 cups of bulghur (fine)
  • a handful of walnuts
  • 2 1/2 cups of boiling water
  • 2 tsp of cumin
  • 2 tsp of ground coriander seeds
  • 1 tsp of sweet paprika (optional)
  • A dash of Dried or fresh minced mint (optional)
  • a dash of cinnamon
  • 1 tbsp of olive oil


Start by cooking the filling.

Preheat the oven to 450F and grease a large round pan.

Toast walnuts in toaster oven for 3-4 minutes until fragrant. Set aside to cool and then chop.

Saute onions and garlic in oil  for 5 minutes.

Add tomatoes, chickpeas, sumac and lemon juice and cook for another 5 minutes.

Turn off heat and stir in spinach until wilted.

Stir in walnuts until well mixed.

salt and pepper to taste.

Prepare the outer doughkibbeh1

Pour boiling water over bulghur, cover and let sit 10 minutes undisturbed. It should absorb all the water.

Mix all the dough ingredients in a food processor or mash manually.  The result should be a thick dough.

Spread a little less than half of the dough in the pan, in an even layer (bottom layer must be thinner than the outer layer). Wet your hands and smooth the surface of this layer.

Spread the filling evenly over the dough in a loose manner. Do not apply pressure.

Top with the rest of the dough. To do this, wet your hands and start covering the filling by little pieces of dough as in a puzzle. Smooth the surface of the outer dough after wetting your hands again.

Use a knife to cut the kebbeh (all 3 layers) in 4 quarters as for a pizza, and then cut only the upper layer into small diamond shapes (picture below).

Drizzle a little bit of olive oil on top before placing it in the oven. Bake for 30 minutes and allow to cool slightly before cutting.

Can be made in advance, cooled completely and frozen. Thaw and reheat in oven to serve.



2 thoughts on : Kebbet La’teen

  • February 18, 2016 at 12:19 am

    After the dough has doubled, do I need to punch it down and kneed more? أيضا, do I need to let the dough rest after I didive it into smaller pieces before I roll it out? I’ve tried a similar recipe and had very few actually puff up. It seems to work better the longer I let the rolled uncooked bread rest but my bread wanted to stick to the counter no matter how well I floured the surface. The parchment looks like a good idea.

    • el Meza
      February 18, 2016 at 5:44 am

      Good day to you. To answer your question, please let us know for which recipe do you need help. According to your questions, we think that you asked them for the Qurban bread and not for Kebbet La’teen. If so, please let us know and it will be a pleasure for us to help you.
      Thank you.
      El meza team.

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