Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vegetarian_pumpkin_kebbeh. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
While the bulgur is soaking, wash well the spinach, remove the stems from the spinach leaves and tear the leaves into pieces. This meatless Pumpkin Kibbeh is a vegan version of the traditional Middle Eastern Bulgur and Meat pie Kibbeh Bil Sanieh (Kibbeh in a tray). The vegan filling of this Kibbeh is cooked in a baking dish between two layers of flavorful bulgur wheat dough.
Vegetarian_pumpkin_kebbeh is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Vegetarian_pumpkin_kebbeh is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook vegetarian_pumpkin_kebbeh using 16 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Vegetarian_pumpkin_kebbeh:
- Get Part 1- preparing the kibbeh dough
- Take 1 Kg whole pumpkin
- Prepare 150 g fine bulgur
- Make ready 1 tablespoon flour
- Prepare 1/2 teaspoon all spice
- Get 1/2 teaspoon salt
- Get Part 2 - preparing the kibbeh filling
- Take 1 kg. spinach or swiss-chard - blanched
- Take 1 cup watercress leaves
- Make ready 2 onions - diced
- Prepare 4 tablespoons olive oil
- Get 2 onions, cut into small cubes
- Take 2 cups chickpeas cooked & peeled
- Take 1 teaspoon sumac
- Get 1/2 cup lemon juice
- Get 1/2 teaspoon salt
This tasty plant is a good source of vitamin C, calcium and potassium, and is thought to be beneficial for. Vegetarian_pumpkin_kebbeh. whole pumpkin, fine bulgur, flour, all spice, salt, spinach or swiss-chard - blanched, watercress leaves, onions - diced HALA C. Here it is baked in the oven and is ideal next to some hummus! "Kibbeh" describes dishes made with bulgur, onions and spices. That mixture is combined with everything from tomatoes to goat.
Instructions to make Vegetarian_pumpkin_kebbeh:
- Start by peeling and coring the seeds out of the pumpkin then cut into large chunks
- Add the pumpkin chunks into a large pot and cover with lightly salted water, bring to a boil for a few minutes until the pumpkin in softened and cooked, then strain and set aside to cool down.
- Next wash the bulgur and strain from excess water.
- In a large mixing bowl, add the cooled pumpkin, bulgur, flour, all spice, salt & pepper to taste
- Mash all ingredients together until a well combined dough consistency is established
- Cover the dough and set aside to rest while we prepare the filling.
- In a saute pan, add the olive oil and saute the onion until translucent.
- Add the spinach or swiss-chard as desired then add the watercress & chickpeas and stir for a couple of minutes until greens have wilted.
- Add the sumac and salt to taste, then the lemon juice, simmer for 2 minutes then remove from heat and set aside to cool.
- Part 3 - Assembling & Stuffing the Kibbeh Divide the dough into medium-sized balls as desired either using an icecream scoop or a measurement cup or a scale.
- Then start by corring the dough balls using the palm of your hand and your finger, rolling around until a cavity is created for the stuffing
- Using a spoon, fill the dough cavity with the stuffing mixture and gently start rolling around the palm of your hand to close the dough and establish the kibbeh shape.
- Continue stuffing the rest of the balls in the same way until all the quantity is done
- Finally deep fry the kibbeh dough balls until golden brown & crunchy on the outside
- Serve Hot
- By: Reina Abdullah
It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Pumpkin Kibbeh is one of my favorite recipes. I personally like it all year long or even for Thanksgiving. See more ideas about Kibbeh, Lebanese recipes, Food.
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