Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, pumpkin and spinach pie - kibbet lakteen bil saynieh. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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"?
Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something that I have loved my whole life.
To get started with this 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 it.
The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
- Make ready 1 kg canned pumpkin puree
- Make ready 2 cups fine bulgur
- Prepare 2 tablespoons flour
- Prepare 4 tablespoon vegetable oil
- Get 1 teaspoon salt
- Make ready - For the filling:
- Get 500 g spinach, shredded
- Prepare 1/2 cup canned chickpeas
- Prepare 1 cup walnuts, coarsely ground
- Get 2 medium onions, finely chopped
- Take 4 tablespoons olive oil
- Make ready 4 tablespoons pomegranate syrup, if available
- Prepare 1 teaspoon salt
- Prepare 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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