Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Kibbeh Recipe (Lebanese) from A Cedar Spoon. Homemade kibbeh is easy to make and a Lebanese favorite A simple recipe with step-by-step photos for the best Lebanese Rice or Middle Eastern rice with olive oil Chicken thighs bake on top of buttery, garlicky, soft and tender rice with crispy edges. Authentic Middle Eastern kibbeh recipe with step-by-step tutorial.
Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is something which I’ve loved my whole life.
To get started with this particular recipe, we must 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 cook 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 📌
- Prepare Kibbeh dough ingredients
- Prepare 1 kg butternut squash/pumpkin
- Prepare 300 g fine bulgur wheat (Not the coarse one), soaked in water for 5 min and rinsed
- Prepare 1 tablespoon flour
- Take Spices for the kibbeh dough
- Make ready 1 teaspoon cumin
- Prepare 1/4 teaspoon cinnamon powder
- Make ready 1/4 teaspoon allspice
- Make ready 1/4 teaspoon coriander powder
- Prepare 1/4 teaspoon nutmeg powder
- Get salt and black pepper
- Prepare Filling
- Make ready 300 g spinach, chopped
- Prepare 1 medium onion, chopped
- Get 1 cup (100 g) cooked chickpeas
- Get 1 cup chopped walnuts
- Prepare 2 tablespoons lemon juice
- Take 1 teaspoon pomegranate molasses (optional)
- Take 2 tablespoons olive oil
- Take Spices for the filling
- Take 1 teaspoon sumac
- Prepare 1/2 teaspoon cumin
- Take 1/4 teaspoon coriander powder
- Prepare 1/2 teaspoon allspice
- Prepare salt and black pepper
- Get Topping
- Prepare shredded almond or pine nut
- Get olive oil
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. I think I just really like a lot of different foods. This is a highly requested video of how to bake butternut squash. This is the simplest way that I know of.
Instructions 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 a ground lamb dish that goes perfectly with chickpea salad or tabbouleh. Baked or fried kibbeh make for a great appetizer or main dish. Try them with Lebanese cabbage salad, chickpea salad, creamed lentils, hamud (Syrian mint. 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.
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