Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pumpkin and spinach pie - kibbet lakteen bil saynieh. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
See great recipes for Pumpkin and spinach pie - kibbet lakteen bil saynieh too! Pumpkin kibbeh (Food Safari Earth)Source: Food Safari Earth. Pumpkin kibbeh (kibbet lakteen). "This recipe from our dear friend Lebanese home cook Judy Saba is a version of her mother's recipe, made communally with relatives each year This vegan Meatless Pumpkin Kibbeh is a twist on the traditional Middle Eastern Bulgur and Meat pie Kibbeh Bil Sanieh.
Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
- Prepare 1 kg canned pumpkin puree
- Take 2 cups fine bulgur
- Get 2 tablespoons flour
- Take 4 tablespoon vegetable oil
- Prepare 1 teaspoon salt
- Get - For the filling:
- Prepare 500 g spinach, shredded
- Get 1/2 cup canned chickpeas
- Get 1 cup walnuts, coarsely ground
- Take 2 medium onions, finely chopped
- Prepare 4 tablespoons olive oil
- Prepare 4 tablespoons pomegranate syrup, if available
- Get 1 teaspoon salt
- Prepare 1/4 teaspoon white pepper
Today's deliciousness -> This Roast Pumpkin, Spinach and Feta Salad that I've never made for them. You really don't need that much dressing for this salad, just enough to coat the baby spinach. Plus, I don't know if it's just Aussie baby spinach, but dressing just never sticks well to baby spinach. Pumpkin and spinach pie - kibbet lakteen bil saynieh.
Instructions to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
- 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.
Pumpkin kibbeh (kibbet lakteen). "This recipe from our dear friend Lebanese home cook Judy Saba is a version of her mother's recipe, made communally with relatives each year during the period of Lent. Pumpkin Kibbeh In A Tray (Kibbet Lakteen). Pumpkin Kibbeh In A Tray (Kibbet Lakteen) Great recipe for Kibbeh baked in tray - kibbeh bil saynieh. The kibbeh dough is a mixture of finely ground meat and bulgur.
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