Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vegetarian_pumpkin_kebbeh. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Vegetarian_pumpkin_kebbeh is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Vegetarian_pumpkin_kebbeh is something which I have loved my entire life.
Drain very well and leave to cool in the colander. While the bulgur is soaking, wash well the spinach, remove the stems from the spinach leaves and tear the leaves into pieces. It is preferable to use an average light-colored pumpkin; dark yellow or orange pumpkins are sweeter in taste.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook vegetarian_pumpkin_kebbeh using 16 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian_pumpkin_kebbeh:
- Make ready Part 1- preparing the kibbeh dough
- Make ready 1 Kg whole pumpkin
- Make ready 150 g fine bulgur
- Make ready 1 tablespoon flour
- Prepare 1/2 teaspoon all spice
- Take 1/2 teaspoon salt
- Take Part 2 - preparing the kibbeh filling
- Take 1 kg. spinach or swiss-chard - blanched
- Make ready 1 cup watercress leaves
- Prepare 2 onions - diced
- Get 4 tablespoons olive oil
- Take 2 onions, cut into small cubes
- Prepare 2 cups chickpeas cooked & peeled
- Make ready 1 teaspoon sumac
- Prepare 1/2 cup lemon juice
- Make ready 1/2 teaspoon salt
This recipe can be made into Kibbeh balls and fried too. Vegetarian_pumpkin_kebbeh. whole pumpkin, fine bulgur, flour, all spice, salt, spinach or swiss-chard - blanched, watercress leaves, onions - diced This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness. Pumpkin kebbeh is a healthy vegetarian dish which consists of many nutritious ingredients like pumpkin, spinach, burghul, onions and chickpeas.
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 often served raw, drizzled with olive oil, with slices of sharp white onion and fresh pita bread alongside, but is also baked or stuffed and deep-fried. See more ideas about Kibbeh recipe, Kibbeh, Armenian recipes. Vegetarian (Pumpkin) Kibbeh Platter House seasoned bulgur (cracked wheat) filled with swiss chard, chickpeas, onions, herbs. Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup. Make it dairy free: Use coconut milk, not heavy cream.
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