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Hey everyone, hope you’re 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. It is one of my favorites. This time, 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 well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something that I have loved my entire life.
Pumpkin and spinach pie - kibbet lakteen bil saynieh step by step : 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.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Get 1 kg canned pumpkin puree
- Get 2 cups fine bulgur
- Prepare 2 tablespoons flour
- Prepare 4 tablespoon vegetable oil
- Take 1 teaspoon salt
- Make ready - For the filling:
- Make ready 500 g spinach, shredded
- Get 1/2 cup canned chickpeas
- Prepare 1 cup walnuts, coarsely ground
- Prepare 2 medium onions, finely chopped
- Get 4 tablespoons olive oil
- Prepare 4 tablespoons pomegranate syrup, if available
- Take 1 teaspoon salt
- Make ready 1/4 teaspoon white pepper
Put the drained pumpkin in a food processor and add the bulgur, flour and salt. Blend until you get a well combined pumpkin paste. See great recipes for Pumpkin and spinach pie - kibbet lakteen bil saynieh too! Pumpkin and spinach pie - kibbet lakteen bil saynieh.
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.
Pumpkin kibbeh (kibbet lakteen). "This recipe from our dear friend Lebanese home cook Judy Saba is a version of her mother's recipe, made communally with relatives each year during the period of Lent. This spinach pie isn't really Greek flavored, but I love it all the same. See recipes for Steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white too. 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!
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