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Pumpkin Cheese Qubba : Easy Creamy Pumpkin Cheese Qubba Recipe

Pumpkin Cheese Qubba

A fusion of American fall flavors and Middle Eastern tradition, featuring savory pumpkin cheese qubba with a crispy exterior and molten cheese center.
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Prep Time 45 minutes
Cook Time 15 minutes
Dough Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 qubba
Course: Appetizer, Side Dish
Cuisine: American, Middle Eastern
Calories: 245
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Qubba Dough
  • 1 cup fine bulgur wheat
  • 1 cup pumpkin puree canned or homemade, not pie filling
  • 1/2 cup all purpose flour or semolina flour
  • 1 small yellow onion finely grated or processed into a paste
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • pinch black pepper
For the Cheese Filling
  • 8 ounces block mozzarella cheese cut into 1/2 inch cubes, low moisture best
  • 4 ounces feta cheese or halloumi crumbled
  • 2 tablespoons fresh parsley or mint finely chopped
  • 1/4 teaspoon black pepper
For Frying
  • 2-3 inches neutral oil like canola, vegetable, or sunflower

Equipment

  • Fine-Mesh Sieve
  • Heavy bottomed pot or Dutch oven
  • Instant-read thermometer
  • Slotted spoon,
  • Wire rack

Method
 

  1. Prepare the Bulgur: Place 1 cup fine bulgur wheat in a medium bowl. Pour just enough cold water over it to cover it by about half an inch. Let it sit and soak for 15 to 20 minutes until tender. Drain completely, pressing the bulgur against a fine mesh sieve to squeeze out as much moisture as possible.
  2. Make the Pumpkin Dough: In a large bowl, combine soaked and drained bulgur, 1 cup pumpkin puree, grated onion, 1/2 cup flour, salt, cinnamon, nutmeg, allspice, and black pepper. Knead together for 5 to 7 minutes until a soft, pliable, uniform dough forms. If too wet, add flour one tablespoon at a time.
  3. Let the Dough Rest: Cover the bowl with plastic wrap or a damp towel and refrigerate for at least 30 minutes, up to an hour.
  4. Prepare the Cheese Filling: In a small bowl, combine cubed mozzarella, crumbled feta or halloumi, and chopped fresh parsley or mint. Add black pepper and gently toss together.
  5. Shape the Qubba: Set up a small bowl of cold water to dip hands. Take a golf ball-sized (about 2 tablespoons) piece of dough, roll into a smooth ball, dip finger in water, press into center, and rotate to hollow out thin shell. Fill with 1 to 2 teaspoons cheese, seal gently, roll into oval shape, place on parchment lined baking sheet.
  6. Fry to Golden Perfection: Heat 2 to 3 inches of neutral oil in a heavy bottomed pot to 350°F (175°C). Fry 4 to 5 qubba at a time for 4 to 6 minutes, turning gently until deep golden brown and crisp.
  7. Drain and Serve: Transfer warm qubba to wire rack or paper towel lined plate to drain excess oil. Let cool briefly before serving.

Nutrition

Calories: 245kcalCarbohydrates: 28gProtein: 10gFat: 11gSaturated Fat: 4gCholesterol: 30mgSodium: 320mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 2000IUVitamin C: 10mgCalcium: 80mgIron: 1.2mg

Notes

These qubba are best served with yogurt sauce, meze platter, or with a peppery salad. Can be stored in fridge for up to 3 days or frozen uncooked or cooked.
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