Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pumpkin and spinach pie - kibbet lakteen bil saynieh. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Apart from being delicious, "Pumpkin Kibbeh"is super healthy! See great recipes for Pumpkin and spinach pie - kibbet lakteen bil saynieh too! Pumpkin kibbeh (Food Safari Earth)Source: Food Safari Earth.
Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
- Take 1 kg canned pumpkin puree
- Get 2 cups fine bulgur
- Get 2 tablespoons flour
- Make ready 4 tablespoon vegetable oil
- Prepare 1 teaspoon salt
- Take - For the filling:
- Prepare 500 g spinach, shredded
- Make ready 1/2 cup canned chickpeas
- Get 1 cup walnuts, coarsely ground
- Prepare 2 medium onions, finely chopped
- Get 4 tablespoons olive oil
- Prepare 4 tablespoons pomegranate syrup, if available
- Prepare 1 teaspoon salt
- Take 1/4 teaspoon white pepper
Apart from being delicious, pumpkin kibbeh is super healthy! Please remember to interact (like, share,comment) when you see a post pop up! 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.
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.
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. Pumpkin and Spinach Quiche Pumpkin, spinach, cheese, and spinach pie on a paper background. For the topping: rinse and spin dry spinach.
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