Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos). 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) by Linda L. Great recipe for Easy Cauliflower stew. #seasonsupply #vegan #vegetarian Small plates or Mezze are a big thing in the Middle East, especially in Lebanon. This is one of the ways we cook cauliflowers to decorate your table with great flavours! (In this recipe I used purple cauliflower instead. You can have Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) using 29 ingredients and 9 steps. Here is how you cook it.
Ingredients of Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos)
- It's of 📌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 📌.
- It's of Kibbeh dough ingredients.
- You need 1 kg of butternut squash/pumpkin.
- You need 300 g of fine bulgur wheat (Not the coarse one), soaked in water for 5 min and rinsed.
- It's 1 tablespoon of flour.
- You need of Spices for the kibbeh dough.
- You need 1 teaspoon of cumin.
- You need 1/4 teaspoon of cinnamon powder.
- It's 1/4 teaspoon of allspice.
- It's 1/4 teaspoon of coriander powder.
- You need 1/4 teaspoon of nutmeg powder.
- It's of salt and black pepper.
- It's of Filling.
- It's 300 g of spinach, chopped.
- It's 1 of medium onion, chopped.
- It's 1 cup (100 g) of cooked chickpeas.
- You need 1 cup of chopped walnuts.
- Prepare 2 tablespoons of lemon juice.
- You need 1 teaspoon of pomegranate molasses (optional).
- You need 2 tablespoons of olive oil.
- It's of Spices for the filling.
- You need 1 teaspoon of sumac.
- Prepare 1/2 teaspoon of cumin.
- You need 1/4 teaspoon of coriander powder.
- Prepare 1/2 teaspoon of allspice.
- You need of salt and black pepper.
- Prepare of Topping.
- You need of shredded almond or pine nut.
- It's of olive oil.
It's a healthy rich meal that tastes so good and you should. Aside from the fact that it is one of my personal favourites, I genuinely couldn't begin to tell you how many times I've made it if my life depended on it. See more ideas about Kibbeh recipe, Kibbeh, Armenian recipes. See more ideas about Vegetarian dishes, Recipes, Food.
Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) instructions
- 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).
While the pumpkin or butternut squash is baking, rinse thoroughly and squeeze dry the burghul. Finely chop the onion and season it with salt and pepper. When it becomes easy to handle, scoop out the flesh of the cooked pumpkin or butternut squash and put it in a large mixing bowl. Mash it with a fork and season with a little pepper. See more ideas about Food, Recipes, Middle eastern recipes.