Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is something that I’ve loved my whole life. They’re fine and they look wonderful.
Great recipe for Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos). This recipe is so popular during lent as an alternative to the famous meaty kibbeh. It's a healthy rich meal that tastes so good and you should definitely give it a try! #vegan #vegetarian #lebanese.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos) using 29 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos):
- Make ready 📌I know it looks like a lot of ingredients, but I’ve duplicated the spices since you need different amounts for the dough and the filling so dont be scared 📌
- Prepare Kibbeh dough ingredients
- Prepare 1 kg butternut squash/pumpkin
- Prepare 300 g fine bulgur wheat (Not the coarse one), soaked in water for 5 min and rinsed
- Take 1 tablespoon flour
- Get Spices for the kibbeh dough
- Make ready 1 teaspoon cumin
- Get 1/4 teaspoon cinnamon powder
- Make ready 1/4 teaspoon allspice
- Take 1/4 teaspoon coriander powder
- Take 1/4 teaspoon nutmeg powder
- Make ready salt and black pepper
- Prepare Filling
- Get 300 g spinach, chopped
- Get 1 medium onion, chopped
- Take 1 cup (100 g) cooked chickpeas
- Take 1 cup chopped walnuts
- Take 2 tablespoons lemon juice
- Get 1 teaspoon pomegranate molasses (optional)
- Take 2 tablespoons olive oil
- Get Spices for the filling
- Make ready 1 teaspoon sumac
- Make ready 1/2 teaspoon cumin
- Prepare 1/4 teaspoon coriander powder
- Take 1/2 teaspoon allspice
- Get salt and black pepper
- Get Topping
- Make ready shredded almond or pine nut
- Take olive oil
Every year his family has a reunion and his brother brings authentic Lebanese food from a great restaurant in Brooklyn - one of those dishes, of course, being Baked Kibbeh. Well this year, yours truly decided to make it and bring it. I went online and looked through loads of recipes until I found one that sounded. See more ideas about Recipes, Kibbeh recipe, Kibbeh recipe lebanese. "Kibbeh" describes dishes made with bulgur, onions and spices.
Instructions to make Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos):
- Peel and cut the butternut squash into medium slices. Move to a pot, cover with water and boil for 15 minutes. Once soft, drain and mash until smooth
- Add the rinsed fine bulgur with the flour and spices to the squash and mix everything together very well.
- Put the mixture in the fridge, preheat the oven to 200 degrees, then start preparing the filling.
- In a pan, add 2 tablespoons of olive oil and start frying the chopped onion until soft. Then add half of the chopped spinach to the onion, mix for 2 minutes then add the second half.
- Add the cup of cooked chickpeas with lemon juice and pomegranate molasses. Mix for 3 minutes. Then add the sumac, shredded walnuts and the rest of the spices. Mix for 2 more minutes.
- Remove the dough from the fridge. Lightly grease a rectangular baking dish with olive oil, and spread half of the dough with your hand over the base of the dish.
- Evenly spread the spinach filling on top, then cover with the other half of the kibbeh dough to make the final layer.
- With a knife, make diagonal lines to create diamond shapes. With a brush spread a bit of olive oil on top and place the nuts on each slice. Then put the tray in the oven and cook for 30 minutes until gold brownish. Pop it under the grill for 3-4 minutes for a golden crispy top layer.
- Serve with natural/greek yogurt or salad on the side (check my fattoush salad recipe. Goes perfectly with it! https://cookpad.com/uk/recipes/12464040)
That mixture is combined with everything from tomatoes to goat. It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. See more ideas about kibbeh recipe, kibbeh, armenian recipes. You can definitely substitute butternut squash or even canned pumpkin in a pinch, if you need to. Shaping the little kibbeh nuggets into perfect ovals with pinched pointed edges is an acquired skill that admittedly takes a lot long time to master.
So that’s going to wrap it up with this exceptional food butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
