كبة يقطين نباتية

Grind the cumin, dried Syrian rose, dried basil, dried mint, and seven spices to prepare the kibbeh spices.

Mix the mashed pumpkin with fine bulgur, grated onion, kibbeh spices, turmeric, lemon zest, and salt, then gradually add flour until the kibbeh dough holds together.

Saute 3 sliced onions with garlic, add spinach, spices, capsicum molasses, paprika, sumac, salt, black pepper, walnuts and pomegranate molasses to prepare the filling.

Grease a cheesecake pan with olive oil, spread a layer of kibbeh dough, distribute the filling evenly, add another layer of kibbeh dough, and brush the top with olive oil.

Bake the kibbeh in a preheated oven at 200°C for 40 minutes.

Soak the fine bulgur with lemon juice, pomegranate molasses, olive oil, salt, and sugar, then add the chopped parsley, onion, and pomegranate to prepare the pomegranate tabbouleh