Pumpkin and spinach pie - kibbet lakteen bil saynieh. See great recipes for Pumpkin and spinach pie - kibbet lakteen bil saynieh too! A mixture of pumpkin puree and bulgur is spread in two layers in an oven tray and stuffed with chickpeas, spinach and onions, then baked. Apart from being delicious, "Pumpkin Kibbeh"is super healthy!
Muajannat, or savory pies, are a staple at Palestinian family gatherings.
Freshly made pie dough filled in with a diverse mixture ranging from peppers, pumpkin, herbs to cottage cheese, leeks and celery, baked and served with.
Pumpkin Kibbeh In A Tray (Kibbet Lakteen)
You can Have Pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Pumpkin and spinach pie - kibbet lakteen bil saynieh
- What You needis 1 kg of canned pumpkin puree.
- It's 2 cups of fine bulgur.
- What You needis 2 tablespoons of flour.
- What You needis 4 tablespoon of vegetable oil.
- Lets Go Prepare 1 teaspoon of salt.
- It's of - For the filling:.
- It's 500 g of spinach, shredded.
- Lets Go Prepare 1/2 cup of canned chickpeas.
- Lets Go Prepare 1 cup of walnuts, coarsely ground.
- What You needis 2 of medium onions, finely chopped.
- What You needis 4 tablespoons of olive oil.
- What You needis 4 tablespoons of pomegranate syrup, if available.
- Lets Go Prepare 1 teaspoon of salt.
- Lets Go Prepare 1/4 teaspoon of white pepper.
Kibbeh are traditionally made with ground meat and fried in oil. This healthier, vegetarian recipe uses a chickpea and spinach filling and a delicious pumpkin and bulgur dough. Kibbeh Pie with Minced Meat Stuffing Pumpkin Kibbeh In A Tray (Kibbet Lakteen).
Pumpkin and spinach pie - kibbet lakteen bil saynieh instructions
- Strain very well the pumpkin puree. It is very important to drain all the water from it..
- Put the drained pumpkin in a food processor and add the bulgur, flour and salt. Blend until you get a well combined pumpkin paste. Put the paste in the refrigerator for 30 min..
- To prepare the filling, put the olive oil in a pot over medium heat, add the chopped onions and stir for 2 min..
- Add the chickpeas, spinach, pomegranate syrup, pepper and salt. Stir the mixture over medium heat for 5 min. Remove from heat then add the walnuts and stir. Leave the stuffing aside to cool..
- Preheat the oven to medium heat..
- Divide the pumpkin paste into two parts. Coat a large oven pan with 4 tablespoons of vegetable oil..
- Spread evenly the first half of the paste in the pan so as to cover the entire surface. Top it evenly with the filling then spread the other half of the paste so as to cover the filling..
- Using a knife, make cuts on the surface of the pumpkin pie in the shape of lozenges or small squares..
- Put the pan in the preheated oven for around 30 min..
- Remove and cut into pieces. Serve hot or cold..
This vegetarian kibbeh recipe is made with pumpkin and stuffed with seas. Great recipe for Kibbeh baked in tray - kibbeh bil saynieh. The kibbeh dough is a mixture of finely ground meat and bulgur. Repeat with remaining pumpkin, spinach and feta. Divide salad leaves between serving plates.