Kibbeh bil Sanieh Baked Pumpkin-Bulgur Pie with Spinach and Walnuts

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

A meatless Syrian kibbeh made in a tray. Two layers of pumpkin and fine bulgur hold a filling of spinach, onion, walnut and chickpea, and the pie is scored in diamonds and baked until crisp. This Syrian-inspired vegetarian recipe (vegan), ready in about 85 minutes, layers fine bulgur (#1), pumpkin or butternut squash puree, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 360 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups fine bulgur (#1)
• 2 cups pumpkin or butternut squash puree
• 1/2 cup all-purpose flour
• 1 small onion, grated
• 2 tsp, divided seven-spice blend (baharat)
• 1 tsp ground cumin
• 2 tsp, divided salt
• 1/2 cup, divided olive oil
• 2 onions, finely chopped
• 10 oz fresh spinach, chopped
• 1 cup cooked chickpeas
• 1/2 cup walnuts, chopped
• 1 tbsp ground sumac
• 1 tbsp pomegranate molasses
• 1 tsp Aleppo pepper

Instructions

1. Step 1: Rinse the bulgur, drain it well, and let it sit 15 minutes to soften. Knead in the pumpkin puree, flour, grated onion, 1 tsp seven-spice, the cumin and 1 tsp salt until you have a smooth, firm dough. If it is sticky, add a little more flour.
2. Step 2: For the filling, heat 3 tbsp oil and cook the chopped onions 8 minutes until golden. Add the spinach and cook until wilted and dry. Stir in the chickpeas, walnuts, sumac, pomegranate molasses, Aleppo pepper, the remaining seven-spice and the remaining salt.
3. Step 3: Heat the oven to 375°F (190°C) and oil a 9x13-inch baking dish. Press half the dough into the dish in an even layer. Spread the filling over it.
4. Step 4: Pat the rest of the dough into thin patties with wet hands, lay them over the filling and smooth them into a single top layer.
5. Step 5: Score the top in a diamond pattern, cutting right through to the bottom, and press a dent into the center of each diamond. Pour the remaining oil over the top.
6. Step 6: Bake 40-45 minutes until the edges are deep golden and crisp. Rest 10 minutes, then cut along the scores.