Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special 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 unique. This is gonna smell and look delicious.
Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something that I’ve loved my whole life. They’re nice and they look fantastic.
Apart from being delicious, "Pumpkin Kibbeh"is super healthy! Pumpkin Kibbeh in a Tray (Kibbet Lakteen) Are you familiar with "Pumpkin Kibbeh"? I am a massive kibbeh fan, and kibbeh recipes are pretty diverse in Lebanon and the Middle East!
To begin with this recipe, we have to 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 can achieve it.
The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
- Get 1 kg canned pumpkin puree
- Take 2 cups fine bulgur
- Make ready 2 tablespoons flour
- Make ready 4 tablespoon vegetable oil
- Take 1 teaspoon salt
- Prepare - For the filling:
- Make ready 500 g spinach, shredded
- Prepare 1/2 cup canned chickpeas
- Get 1 cup walnuts, coarsely ground
- Prepare 2 medium onions, finely chopped
- Get 4 tablespoons olive oil
- Make ready 4 tablespoons pomegranate syrup, if available
- Take 1 teaspoon salt
- Get 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. PUMPKIN KIBBEH IN A TRAY (KIBBET LAKTEEN) Have you ever had a vegan kibbeh? Apart from being delicious, pumpkin kibbeh is super healthy!
Steps 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.
Please remember to interact (like, share,comment) when you see a post pop up! This is the traditional holiday pumpkin pie. Some recipes, such as our Libby's Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. 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 salad. Watch recipe: Spinach and laal math broken wheat pilaf.
So that is going to wrap it up with this exceptional food pumpkin and spinach pie - kibbet lakteen bil saynieh recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
