Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos). It is one of my favorites food recipes. For mine, I will make it a 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 popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is something that I’ve loved my entire life.
Run a sharp knife around the inside of the ramekins, unmold the kibbeh and serve immediately. Baked kibbeh or kibbie, a traditional Lebanese dinner recipe, is made with ground beef or lamb combined with bulgur wheat, pine nuts, cinnamon and allspice. Authentic Middle Eastern kibbeh recipe with step-by-step tutorial.
To get started with this particular recipe, we must first prepare a few components. 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 that.
The ingredients needed to make Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos):
- Take 📌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 📌
- Get Kibbeh dough ingredients
- Get 1 kg butternut squash/pumpkin
- Get 300 g fine bulgur wheat (Not the coarse one), soaked in water for 5 min and rinsed
- Make ready 1 tablespoon flour
- Make ready Spices for the kibbeh dough
- Make ready 1 teaspoon cumin
- Prepare 1/4 teaspoon cinnamon powder
- Get 1/4 teaspoon allspice
- Make ready 1/4 teaspoon coriander powder
- Get 1/4 teaspoon nutmeg powder
- Make ready salt and black pepper
- Take Filling
- Make ready 300 g spinach, chopped
- Take 1 medium onion, chopped
- Take 1 cup (100 g) cooked chickpeas
- Make ready 1 cup chopped walnuts
- Take 2 tablespoons lemon juice
- Get 1 teaspoon pomegranate molasses (optional)
- Make ready 2 tablespoons olive oil
- Get Spices for the filling
- Prepare 1 teaspoon sumac
- Take 1/2 teaspoon cumin
- Prepare 1/4 teaspoon coriander powder
- Take 1/2 teaspoon allspice
- Make ready salt and black pepper
- Prepare Topping
- Get shredded almond or pine nut
- Take olive oil
Ground meat is combined with super-fine bulgur wheat and scented with allspice, cinnamon. Kibbeh, the national dish of Lebanon, is an emulsification of the freshest minced lamb and burghul (cracked wheat), with essential In the old days, Lebanese women would pound the meat and burghul in a mortar and pestle, then knead in the spices This recipe is kibbeh bil sayneeye, or baked kibbeh. Download Baked kibbeh stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Authentic Middle Eastern kibbeh recipe with step-by-step tutorial.
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)
Delicious stuffed croquetts made w/ bulgur wheat, ground beef or lamb & toasted pine nuts. The kibbeh croquettes can be deep fried or baked, and are often served as mezze or side dish. This Thanksgiving Chickpeas with Butternut Squash Casserole is an easy vegetarian side dish that the whole family will love! I originally created this recipe for Randall Beans as a Thanksgiving side dish recipe, but the more I make this Chickpeas and Butternut Squash Casserole, the more I want to eat. Butternut squash is a fall favorite.
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