Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pumpkin and spinach pie - kibbet lakteen bil saynieh. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something which I’ve loved my entire life.
Nancy :) Great recipe for Pumpkin and spinach pie - kibbet lakteen bil saynieh. 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. See great recipes for Pumpkin and spinach pie - kibbet lakteen bil saynieh too!
To get started with this recipe, we must prepare a few components. You can cook pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
- Take 1 kg canned pumpkin puree
- Get 2 cups fine bulgur
- Take 2 tablespoons flour
- Take 4 tablespoon vegetable oil
- Prepare 1 teaspoon salt
- Take - For the filling:
- Get 500 g spinach, shredded
- Get 1/2 cup canned chickpeas
- Take 1 cup walnuts, coarsely ground
- Get 2 medium onions, finely chopped
- Make ready 4 tablespoons olive oil
- Make ready 4 tablespoons pomegranate syrup, if available
- Make ready 1 teaspoon salt
- Get 1/4 teaspoon white pepper
Place in a baking tray, season with salt and drizzle with olive oil. Biscuits Country Café is Tucson's favorite homestyle café serving up delicious American breakfast and lunch dishes. I have tried so many biscuit recipes and this one has great flavor and uses basic all purpose flour. See more ideas about Kibbeh, Lebanese recipes, Middle eastern recipes.
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.
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