Pumpkin and spinach pie - kibbet lakteen bil saynieh
Pumpkin and spinach pie - kibbet lakteen bil saynieh

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pumpkin and spinach pie - kibbet lakteen bil saynieh. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

See great recipes for Pumpkin and spinach pie - kibbet lakteen bil saynieh too! 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 This vegan Meatless Pumpkin Kibbeh is a twist on the traditional Middle Eastern Bulgur and Meat pie Kibbeh Bil Sanieh. Pumpkin kibbeh (Food Safari Earth)Source: Food Safari Earth.

Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something that I have loved my entire life.

To get started with this particular recipe, we must 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 cook it.

The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
  1. Prepare 1 kg canned pumpkin puree
  2. Make ready 2 cups fine bulgur
  3. Prepare 2 tablespoons flour
  4. Take 4 tablespoon vegetable oil
  5. Take 1 teaspoon salt
  6. Make ready - For the filling:
  7. Make ready 500 g spinach, shredded
  8. Take 1/2 cup canned chickpeas
  9. Get 1 cup walnuts, coarsely ground
  10. Make ready 2 medium onions, finely chopped
  11. Take 4 tablespoons olive oil
  12. Make ready 4 tablespoons pomegranate syrup, if available
  13. Take 1 teaspoon salt
  14. Take 1/4 teaspoon white pepper

Please remember to interact (like, share,comment) when you see a post pop up! Today's deliciousness -> This Roast Pumpkin, Spinach and Feta Salad that I've never made for them. You really don't need that much dressing for this salad, just enough to coat the baby spinach. Plus, I don't know if it's just Aussie baby spinach, but dressing just never sticks well to baby spinach.

Steps to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
  1. Strain very well the pumpkin puree. It is very important to drain all the water from it.
  2. 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.
  3. To prepare the filling, put the olive oil in a pot over medium heat, add the chopped onions and stir for 2 min.
  4. 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.
  5. Preheat the oven to medium heat.
  6. Divide the pumpkin paste into two parts. Coat a large oven pan with 4 tablespoons of vegetable oil.
  7. 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.
  8. Using a knife, make cuts on the surface of the pumpkin pie in the shape of lozenges or small squares.
  9. Put the pan in the preheated oven for around 30 min.
  10. Remove and cut into pieces. Serve hot or cold.

Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy! I went and asked my mom for my grandmother's pumpkin pie recipe and she said "Just look on the side of the Libby's Pumpkin can!" 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. This is the traditional holiday pumpkin pie. This pie is easy to prepare and even easier t. MIX sugar, cinnamon, salt, ginger and cloves in small bowl.

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