Hey everyone, it is Louise, welcome to our recipe page. 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 food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is something that I’ve loved my entire life. They are nice and they look fantastic.
Authentic Middle Eastern kibbeh recipe with step-by-step tutorial. If you had a hard time pronouncing my Awwameh or hareeseh post titles I thought I would add another middle eastern dish to you list of yummy yet tricky to say dishes. Baked Kibbeh is a quintessential Lebanese recipe that is popular throughout the Middle East - made with beef, cracked wheat, onion and spices.
To get started with this recipe, we have to 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 can achieve it.
The ingredients needed to make Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos):
- Prepare 📌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
- Make ready 1 kg butternut squash/pumpkin
- Get 300 g fine bulgur wheat (Not the coarse one), soaked in water for 5 min and rinsed
- Make ready 1 tablespoon flour
- Take Spices for the kibbeh dough
- Make ready 1 teaspoon cumin
- Get 1/4 teaspoon cinnamon powder
- Prepare 1/4 teaspoon allspice
- Take 1/4 teaspoon coriander powder
- Get 1/4 teaspoon nutmeg powder
- Take salt and black pepper
- Take Filling
- Make ready 300 g spinach, chopped
- Take 1 medium onion, chopped
- Get 1 cup (100 g) cooked chickpeas
- Take 1 cup chopped walnuts
- Prepare 2 tablespoons lemon juice
- Prepare 1 teaspoon pomegranate molasses (optional)
- Make ready 2 tablespoons olive oil
- Prepare Spices for the filling
- Take 1 teaspoon sumac
- Prepare 1/2 teaspoon cumin
- Prepare 1/4 teaspoon coriander powder
- Get 1/2 teaspoon allspice
- Get salt and black pepper
- Make ready Topping
- Take shredded almond or pine nut
- Take olive oil
This step by step helpful recipe will make this daunting recipe accessible. I hope you try it out! Kibbeh bil sanieh is one of my most favorite dishes - even though I've been saying that about a lot of the dishes on here. 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.
Steps 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)
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. A step by step guide to how to make, shape and fry kibbeh like a pro. Kibbeh in all its forms, raw, fried, broiled, stuffed, baked, and vegetarian is a defining dish for the Lebanese and Syrian cuisines. Kibbeh ingredients are divided into two lists. One for the shells and another for the stuffing itself.
So that is going to wrap this up with this exceptional food butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
