Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, pumpkin and spinach pie - kibbet lakteen bil saynieh. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something that I’ve loved my entire life.
See great recipes for Pumpkin and spinach pie - kibbet lakteen bil saynieh too! Pumpkin kibbeh (Food Safari Earth)Source: Food Safari Earth. Pumpkin Kibbeh in a Tray (Kibbet Lakteen) Are you familiar with "Pumpkin Kibbeh"?
To begin with this recipe, we have to first prepare a few ingredients. You can have pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
- Take 1 kg canned pumpkin puree
- Make ready 2 cups fine bulgur
- Get 2 tablespoons flour
- Take 4 tablespoon vegetable oil
- Make ready 1 teaspoon salt
- Take - For the filling:
- Prepare 500 g spinach, shredded
- Make ready 1/2 cup canned chickpeas
- Make ready 1 cup walnuts, coarsely ground
- Prepare 2 medium onions, finely chopped
- Take 4 tablespoons olive oil
- Take 4 tablespoons pomegranate syrup, if available
- Take 1 teaspoon salt
- Make ready 1/4 teaspoon white pepper
For the crust/pastry Key Ingredients: Flour, Butter, Parmesan cheese, Black pepper (cracked), Rosemary leaves, Cold water, Salt, Onion, Olive oil, Leeks, Celery, Garlic, Spinach (blanched), Pumpkin (peeled/diced). Annette Sym from Symply Too Good To Be True cookbook series creates this truly tasty Roasted Pumpkin and Spinach Pie.and it's low fat ! Pumpkin Kibbeh In A Tray (Kibbet Lakteen). Pumpkin Kibbeh In A Tray (Kibbet Lakteen)
Instructions 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.
Great recipe for Kibbeh baked in tray - kibbeh bil saynieh. The kibbeh dough is a mixture of finely ground meat and bulgur. Pumpkin, spinach, cheese, and spinach pie on a paper background. Homemade french food, shimeji mushroom and spinach quiche. Today's deliciousness -> This Roast Pumpkin, Spinach and Feta Salad that I've never made for them.
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