Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos) using 29 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos):
- Get 📌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 📌
- Take Kibbeh dough ingredients
- Take 1 kg butternut squash/pumpkin
- Take 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
- Prepare 1 teaspoon cumin
- Get 1/4 teaspoon cinnamon powder
- Prepare 1/4 teaspoon allspice
- Get 1/4 teaspoon coriander powder
- Make ready 1/4 teaspoon nutmeg powder
- Get salt and black pepper
- Get Filling
- Get 300 g spinach, chopped
- Take 1 medium onion, chopped
- Take 1 cup (100 g) cooked chickpeas
- Prepare 1 cup chopped walnuts
- Make ready 2 tablespoons lemon juice
- Make ready 1 teaspoon pomegranate molasses (optional)
- Make ready 2 tablespoons olive oil
- Make ready Spices for the filling
- Make ready 1 teaspoon sumac
- Make ready 1/2 teaspoon cumin
- Take 1/4 teaspoon coriander powder
- Make ready 1/2 teaspoon allspice
- Get salt and black pepper
- Make ready Topping
- Prepare shredded almond or pine nut
- Make ready 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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