Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Great recipe for Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos). This recipe is so popular during lent as an alternative to the famous meaty kibbeh. It's a healthy rich meal that tastes so good and you should definitely give it a try! #vegan #vegetarian #lebanese.
Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must 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 cook it.
The ingredients needed to make Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos):
- Make ready 📌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 📌
- Prepare Kibbeh dough ingredients
- Take 1 kg butternut squash/pumpkin
- Get 300 g fine bulgur wheat (Not the coarse one), soaked in water for 5 min and rinsed
- Take 1 tablespoon flour
- Take Spices for the kibbeh dough
- Prepare 1 teaspoon cumin
- Make ready 1/4 teaspoon cinnamon powder
- Make ready 1/4 teaspoon allspice
- Prepare 1/4 teaspoon coriander powder
- Prepare 1/4 teaspoon nutmeg powder
- Prepare salt and black pepper
- Take Filling
- Get 300 g spinach, chopped
- Prepare 1 medium onion, chopped
- Take 1 cup (100 g) cooked chickpeas
- Get 1 cup chopped walnuts
- Take 2 tablespoons lemon juice
- Get 1 teaspoon pomegranate molasses (optional)
- Make ready 2 tablespoons olive oil
- Make ready Spices for the filling
- Make ready 1 teaspoon sumac
- Get 1/2 teaspoon cumin
- Get 1/4 teaspoon coriander powder
- Get 1/2 teaspoon allspice
- Prepare salt and black pepper
- Get Topping
- Get shredded almond or pine nut
- Prepare olive oil
I created this recipe when I unsuccessfully tried to make Lebanese kibbeh (meat dumpling) more healthy without bulgur wheat and with leaner meats.. Works on its own or with a big lunch, such as a roast. #vegetarian #vegan #healthy #salad #lebanese #tabbouleh #. One of his favorite Lebanese dishes is Baked Kibbeh. Every year his family has a reunion and his brother brings authentic Lebanese food from a great restaurant in Brooklyn - one of those dishes, of course, being Baked Kibbeh.
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)
Well this year, yours truly decided to make it and bring it. I went online and looked through loads of recipes until I found one that sounded. This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.. Vegetarian Recipes Diet & Healthy Recipes. Enjoy roasted butternut squash two ways - in cubes and halves!
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