Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pumpkin and spinach pie - kibbet lakteen bil saynieh. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Apart from being delicious, "Pumpkin Kibbeh"is super healthy! Pumpkin kibbeh (Food Safari Earth)Source: Food Safari Earth. Place the pumpkin in a colander and squeeze to drain as much water as possible (leave it aside for a minimum.
Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you can achieve 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
- Take 2 tablespoons flour
- Prepare 4 tablespoon vegetable oil
- Make ready 1 teaspoon salt
- Make ready - For the filling:
- Get 500 g spinach, shredded
- Make ready 1/2 cup canned chickpeas
- Get 1 cup walnuts, coarsely ground
- Make ready 2 medium onions, finely chopped
- Get 4 tablespoons olive oil
- Get 4 tablespoons pomegranate syrup, if available
- Get 1 teaspoon salt
- Make ready 1/4 teaspoon white pepper
Pumpkin and spinach pie - kibbet lakteen bil saynieh. Pumpkin kibbeh (kibbet lakteen). "This recipe from our dear friend Lebanese home cook Judy Saba is a version of her mother's recipe, made communally with relatives each year during the period of Lent. For the topping: rinse and spin dry spinach. Peel onion and garlic, chop finely.
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.
Spread spinach mixture and cover with pumpkin strips. Freshly made pie dough filled in with a diverse mixture ranging from peppers, pumpkin, herbs to cottage cheese, leeks and celery, baked and served with salad. Watch recipe: Spinach and laal math broken wheat pilaf. Baked spinach and pumpkin quiche frittata angled Quiche and Salad Pumpkin, spinach, cheese, and spinach pie on a paper background. Half and half makes a much better pie with a richer tasting, creamy custard type filling.
So that’s going to wrap this up with this special food pumpkin and spinach pie - kibbet lakteen bil saynieh recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
