Butternut Kibbeh with Spinach and Lentil Stuffing

Entertaining? Try these delicious Arabic bites made with spinach and lentils
Butternut Kibbeh with Spinach and Lentil Stuffing
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Butternut Kibbeh with Spinach and Lentil Stuffing
May 15, 2019
Preparation Time 20 minutes
Cooking Time 30 minutes
Serves 6

RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar


700g spinneysFOOD Diced Butternut
1 leek, roughly chopped and rinsed
290g bulgur wheat
2 tsp spinneysFOOD Salt
1 tsp spinneysFOOD Black Pepper
45g cake flour

For the stuffing

2 leeks, roughly chopped and rinsed
½ tsp spinneysFOOD Fine Cinnamon
½ tsp nutmeg powder
½ tsp cardamom, ground
1 tsp Aleppo pepper
1 tin (400g) lentils, drained
200g spinneysFOOD Baby Spinach, rinsed
100g walnuts, chopped
Vegetable oil, for deep-frying


  • 1

    To make the kibbeh, bring a large pot of salted water to the boil and add the diced butternut. Boil for 15-20 minutes or until soft, but not mushy. Drain and set aside

  • 2

    Place the butternut, leek, bulgur wheat, salt and pepper in a food processor and blend until smooth

  • 3

    Place the butternut mix in a large mixing bowl and knead in the flour. Set aside

  • 4

    Make the stuffing by heating a non-stick frying pan over a medium heat. Sauté the leeks in oil for 2-3 minutes or until slightly caramelised. Add the spices and sauté for 2 minutes or until fragrant

  • 5

    Add the lentils, spinach and walnuts and cook for 5-10 minutes or until the spinach has wilted. Take off the heat and allow to cool

  • 6

    To assemble, divide the dough into balls slightly smaller than the size of a golf ball, about 15g each. Dip your hands in water, then knead each piece of dough well before rolling into a ball. Use your thumb to carve out a hole while rotating the ball with the other hand. You should end up with a hollow, egg-shaped shell with a thin outer edge. Be careful not to tear the shell

  • 7

    Spoon enough filling into the centre to just fill the gap, about 1 tsp. Pinch the outer seam to close. Once it’s closed, dip your finger in some water and run it along the seam to smooth it over

  • 8

    Place a large cast-iron pot over a high heat, bring it up to 180°C. Fry the balls in batches for 5-10 minutes or until golden brown. Serve immediately


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