Suha's Dishes . . 1 Small fresh pumpkin, peeled and diced (Once peeled the pumpkin flesh needed is 500g or 2 cups), 2 Tablespoons Extra Virgin Olive Oil (EVOO), 200g (1 cup) Fresh spinach leaves (I like to use baby spinach, but you can use any), 2 Medium onions, peeled and thinly chopped, 50g ( cup) Raw walnuts, coarsely chopped. Firmly spread the first half of the kibbeh over the baking tray. cup fried pine nuts. Garnish with additional walnuts, if desired. When autocomplete results are available use up and down arrows to review and enter to select. Read more Potato Kibbeh Potato kibbeh is deeply savory with a lemony spinach filling. Broil for 5 minutes to a golden color. Finally add the lemon juice in it. Maybe a little salad? Peel the pumpkin and cut it into cubes. Thank-you. Use of this site constitutes acceptance of our. Amazon Music. A bit spicy from the cayene pepper pepper. To make the crust of the Kibbeh, the wheat is hydrated, and vigorously kneaded with well-ground lamb meat and spices. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Debbie, yes it can be prepared a day or two ahead and kept in the fridge until you are ready to pop it in the oven. I have been wanting to cook with the pomegranate molasses I see at middle eastern stores! () . The outer layer of Delia's crunchy kibbeh is flavoured wth onion and baharat (a Lebanese spice blend, also known as seven spice); the filling is a combination of lamb mince, cumin seeds, shallot . Using the rest of the bulgur "dough" form a closed oval-shaped ball around the kibbeh and gently pat to secure. I enjoy making delicious dishes to suit every taste Suha's Dishes | San Diego CA Important: stop the processor every . However I spread it and it came out really nicely-YUM. As for preparing and freezing an uncooked pumpkin tray, I would say, absolutely yes. The best dishes to serve with baba ganoush are falafels, seared lamb loin chops, sourdough pita bread, spice crackers, and kibbeh balls. You will need around 1.5kg of pumpkin for 1 tray of kibbeh. Happy to know you liked Tracey. You're going to fry the kibbeh in 4 batches. I just made it yesterday, I used fresh pumpkin and dough was so soft I had to add lots of flour to get some texture, I didnt get it to kneading stage. Preheat the oven to 175 degrees C (350 degrees F). The art of the kibbeh is to get a good ratio of casing to filling. Taste a bit and adjust the seasoning if necessary It follows a similar method to the standard kibbeh bil sanieh, one of our most popular recipes, so if you have attempted that I would definitely give this one a go. Thank you Brad! Let me know how it turns out for you! Put about 1 tsp. To prepare dough: Bring a large pot of water to a boil over high heat. Written by MasterClass. Add bulgur, chopped onion, cayenne, salt and spices. Boil the chickpeas in water to cover for 20 minutes and then drain. If you feel it is still stiff, add just a bit of more water. Serve warm or at room temperature! Baharat: A popular Middle Eastern spice blend whose flavor can range from sweet to floral to spicy. The other great thing about this pumpkin kibbeh recipe is that it is completely vegan before it became a thing, making it a great centrepiece for a vegan feast at Thanksgiving or Christmas. Great recipe for Butternut squash/pumpkin baked Kibbeh - Lebanese meatless kibbeh (step by step photos). These are readily available in Middle Eastern grocery shops. Follow me on:Facebook page: Suha's Dishes YouTube channel: Suha's Dishes Instagram account: Suha's Dishes :1/4 (60 ) 2 (250 ) 4 1/2 1 (55 ) 1 6 1 400 (14 ) 1/4 1/4 ( )1 2 2 ( )1 (150 ) 1/2 (60 ) ( ) :2 (360 ) #13 (690 ) 1/2 (65 ) 1/4 (33 ) 2 2 1 1 1/2 1/4 3 1/4 (60 ) 9 13 ( 22.5 33 ) 400 F 200 C 40 . Pumpkin puree recipehttps://youtu.be/fL0l9c6xv9sKibbeh stuffing ingredients:1/4 cup (60 ml) extra virgin olive oil 2 cups (250 g) chopped onions 4 cloves minced garlic + 1/2 tsp salt 1 cup (55 g) chopped cilantro (1 bunch )1 cup chopped green onions (6 green onions)1 tsp salt400 g (14 oz) chopped fresh spinach 1/4 tsp nutmeg 1/4 tsp black pepper 1/8 tsp cayenne pepper (optional)1 tbsp sumac 2 tbsp pomegranate molasses 2 tbsp freshly squeezed lemon juice 1 cup (150 g) cooked garbanzo beans 1/2 cup (60 g) chopped walnuts Pumpkin kibbeh ingredients:2 cups (360 g) brown bulgur #1 3 cups (690 g) pumpkin puree 1/2 cup (65 g) finely chopped onions 1/4 cup (33 g) all_purpose flour 2 tsp salt 2 tsp cumin 1 tsp dried mint 1 tsp dried marjoram1/2 tsp cinnamon 1/4 tsp black pepper 3 tbsp water1/4 cup (60 ml) extra virgin olive oil for kibbeh topping 9 13 inches (22.5 33 cm) rectangle panBake on 400 degrees F or 200 degrees C for 40 minutes on the bottom rack.#pumpkinkibbeh #vegankibbeh #suhasdishes #pumpkin #lebanesecuisine #veganpumpkinkibbeh #vegan #kibbeh #lebanesepumpkinkibbeh #instafood #healthy #pumpkinpuree #roastedpumpkin #thanksgiving Thanks for sharing. Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Preparing the Kibbeh Nayyeh. 3. Place chickpeas for stuffing in a bowl. Let's get cooking! Use it up: Make tabbouleh or use it as your grain-bowl base. Then drain excess of water if any. You can use the seeds to make a salty snack by drying them out and roasting them later. Spray a 7 x 3 inch heatproof pan with oil. STEP 04: on medium heat, heat 2 tbsp of vegetable oil and add the onions. Another important issue to consider is that you need to soak the bulgur for 30 minutes then drain well, before adding it to the mashed potatoes you may need to add a bit more water to have a malleable dough, unlike the pumpkin kibbeh(since pumpkins are heavy with water)!! Bake in a preheated oven to 200C/400F, for about 30 minutes or until well cooked. Pumpkin puree recipe https://youtu.be/fL0l9c6xv9s Kibbeh stuffing ingredients: 1/4 cup (60 ml) extra virgin olive oil 2 cups (250 g) chopped onions 4 cloves minced garlic +. Suha's Dishes 66 Pins 1y R Collection by Rula Shahin Potatoes 2 Pins Healthy Dessert 10 Pins Yogurt 1 Pin Meat 3 Pins Chicken 5 Pins Dough 3 Pins Drink 2 Pins Dessert 9 Pins Dressing / Sauce 5 Pins Salad 7 Pins Vegetarian Dish 19 Pins Stir halfway through. 12 cups canola or corn oil Directions Step 1 Place chickpeas for stuffing in a bowl. Line a baking sheet with two layers of paper towels. I would suggest you strain the cooked pumpkin in a colander for 4-5 hours totally ridding of excess liquid. To make the stung, heat the oil in a heavy-bottomed saucepan and saut the onion until brown and soft. Turned out to be everyone's favorite dish. 5. Privacy Policy. Divide the pumpkin kibbeh dough to 2 equal portions. Let it soak for 20 minutes. Add the chickpeas and shredded Swiss chard to the onions and cook for additional 2 minutes. Welcome Tracey! This goes back to my late grandmother who was known for her kibbeh recipes. Using your hands, flatten the balls into -inch-thick patties about 2 inches in diameter. This delicious blend of pureed pumpkin, bulgur, onion and spices with a lemony spinach and onion filling is one of the many versions in the great Lebanese kibbeh tradition. Here you can find all your cooking essentials. The cumin and cayenne pepper will jazz up the humble filling! Add the drained bulgur, the onion peeled and thinly chopped and the cooked pumpkin in a large bowl and mix well with your hands. 168 calories; protein 3g; carbohydrates 19g; dietary fiber 3.7g; sugars 1.7g; fat 10g; saturated fat 0.8g; vitamin a iu 5822IU; vitamin c 20.8mg; folate 24.3mcg; calcium 42.6mg; iron 1.3mg; magnesium 57mg; potassium 324.9mg; sodium 260mg. 3 tablespoons corn oil. Hi I`d like to know of this could be made a few days in advance. Stir occasionally and, if necessary, mash with a fork. Delicious Desserts Tunnocks Tea Cakes Cookout Food H Hone Suha's dishes Dinner Rolls Bread Rolls Homemade Bread Hamburger Bun Hot Dog Buns Family Meals Latte Dough 7 Spice Spice Mixes Spice Blends Recipes Tzatziki Recipes Chai Dog Food Recipes Sauce Dishes Thanksgiving Side Dishes Thanksgiving Recipes Turkey Healthy Recipes Chicken Meat Add the flour to the mix and knead the kibbeh dough. Drain. Always cut up the kibbeh before you add the thin film of oil. (Alternatively, place chickpeas in a large saucepan and cover with 3 inches cold water. Grease a shallow baking tray. Bake until deep golden brown, likely about 30 minutes or so, but this will vary]. To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months. Once the 1st part of dough is covering the baking tray, add the filling on top. To make the kibbeh dough: In a large bowl, combine bulgur wheat and boiling water. 4. We use cookies to ensure that we give you the best experience on our website. A total winner of a recipe!! I put coconut flower instead of regular flour. Tips: Bulgur: This quick-cooking whole grain is made by parboiling, drying and grinding or cracking wheat berries. Broil for 5 minutes to a golden color. Use chopped frozen spinach or fresh. Iguess you must have encountered those dishes on our blog if you are a regular reader over hereKamounit Banadoura (Tomato Kibbeh)andKibbet Batata (Potato Kibbeh); here is another recipe to be added to the vegan Kibbeh family, Pumpkin Kibbeh or Kibbet Lakteen as we call it in Arabic; a family recipe that has been passed down through my grandmother to my mother and eventually to me!! 1. But still there are a lotof kibbeh recipes I have shared in mybookthat truly deserve a spot! Serve the kibbeh at room temperature. Toss the eggplant, zucchini, carrots, and the minced garlic together with olive oil, salt, and pepper. 8 oz. Lay the pumpkin kibbeh in a single layer in the frying pan. Put the meat in a food processor along with about 5 cubes of ice and half of the cinnamon and spin it for about 3-5 minutes until it becomes very fine. 1 tablespoon olive oil 1/2 cup cooked chickpeas (canned is fine) 1/4 cup chopped walnuts 1/3 cup cooked and chopped spinach (frozen is fine, thawed and squeezed until well drained) Salt and pepper. I have enough mixture prepared to make another small tray and want to know if I can prepare it and freeze it uncooked??? Chop the onion. "Kibbeh" describes dishes made with bulgur, onions and spices. Add the spinach and stir them together. Serves 6 - 8 as a main or 8 - 10 as a side dish. Set aside for 20 minutes. Drain and transfer to a large bowl. With wet hands, shape 2 tablespoons of the dough into a ball. 2. Blend until well combined. In a large bowl, mix the bulgur (dry) and the blended pumpkin. Hold it in the palm of your left hand and use your right thumb to press into the center of the dough to make a little bowl. I really enjoyed your recipe and working with pumpkin cup fried almonds. I tried footballs once and they dicentigrated. Season with the sumac, the 7 spices, and salt to taste. Have a lovely day!! Begin by roasting the pumpkin in a 400 degree F oven because it takes the longest. To make the kibbeh, combine the onion, pumpkin puree and bulgur in a medium bowl. Im assuming it was way too much burghul for the canned pumpkin as it probably didnt have as much moisture as freshly steamed pumpkin would. Place on a baking sheet. Oh boy; this sure does look so good! I drank the pumpkin water and it was so yummy and healthy. Bring a small saucepan of water to a boil over high heat. You may want to use canned pumpkin puree instead of making your own puree from scratch; that would still be fine!! If you are going to freeze an extra tray of kibbeh, you can add the oil before it goes into the oven. Remove foil, and then return to the oven for 10 more minutes. If it's too "wet" add in a little more bulgur or even some breadcrumbs would do the trick. Knead the first part well spreading it evenly on the baking tray. Transfer to the prepared baking sheet. this link is to an external site that may or may not meet accessibility guidelines. Your email address will not be published. Ingredients Filling. Add then the spinach, the cooked organic chickpeas, the walnuts, the pomegranate sauce and the lemon juice and allow it to cook at low temperature until the juice is consumed, for about 5 minutes. Add the spinach and chickpeas, and saut for several minutes. Idea Lists. Swapping pureed pumpkin for ground meat is an easy way to make traditional Lebanese kibbeh vegetarian-friendly. Last updated: Aug 15, 2022 2 min read. Add the kibbeh spice mix and salt and cook through for a minute. I am ready to embark on it. My mum's recipe uses more pumpkin than other ones you might find, as it gives it more flavour and turns out less dry. Lightly grease a non-stick baking tray with olive oil. Put the filling aside and start preparing the kibbeh dough. Add the seasoning and our, mix, and chill in the refrigerator for at least one hour. Explore. Use it up: Mix into ground lamb for burgers; sprinkle over tzatziki. To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water. Peel the pumpkin and cut into medium-sized pieces; transfer to a pot, cover it with water and cook on high heat. Happy eating Susan! . Sumac: The ground tart red berries of the Mediterranean sumac bush add fruity, sour flavor. Mix the onion, dried coriander, black pepper, cumin, paprika and salt in an electric mixer. Divide the dough in 2 parts. Bake for around 40 minutes until golden, turning if you have to of the way to get an even bake. It came out pretty delicious. Anyway the adjustment you made is quite clever. Remove from the heat, allow it to cool and drain any rest of liquid. Some people are a good judge of character, however Im pretty good at a good judge of recipes. I wouldrecommend a green salad on the side or even Fattoush Let me know how it turns out with you! Set aside. Press down with a wet spatula until smooth. Let me know if you want me to send you pictures!! Other than that follow the same steps as the recipe above!! Welcome to Lebnain. 2. Today. ), it makes about, 1 cup dried chickpeas, soaked overnight, or 2 cups canned chickpeas, drained and peeled, 1 kg/2lb 4 oz. Press a little less that half the kibbeh dough on the bottom of the baking dish. In a skillet, add the olive oil and onions. Stir pumpkin into wheat mixture. Drain the pumpkin in a colander and set aside for 20 minutes. Pumpkins are incredibly rich in vital antioxidants and vitamins, chickpeas and bulgur are both vegetarian friendly source of protein and rich in fibers. You will need a very sturdy sharp knife to cut into it. Add the chickpeas and cook through for 2 minutes. Season with the sumac, the 7 spices, and salt to taste. cup hazelnuts. Then drizzle a thin film of vegetable oil on top and tilt to make sure all is coated. The casing is pretty straightforward to make. You should have a mixture that easily spread and not too crumbly. Shape the kibbeh like a football and smooth it with wet fingers. Will have to go out to a Middle Eastern grocery store and pick up bulgur wheat, pomegranate molasses and sumac. In a large bowl, mix the bulgur (dry) and the blended pumpkin. You need to remove it 2 hours prior baking, and add the olive oil just before popping in the oven. Thanks for sharing the recipe! Add salt, red chilli flakes, spice powder and pine nuts. At this point, you'll want to pre-heat your oven to 350 F/180 C, unless you plan on baking later. Then lay evenly the 2nd part of dough over the filling, flattening it with your hands, until the entire surface is covered. 1 1/2 pounds pumpkin or butternut squash, peeled and cut up 1 small onion 1 1/3 cup fine bulgur wheat 1 teaspoon salt 1 teaspoon black pepper 1/3 cup all-purpose flour vegetable oil, for deep-frying Stuffing 1 small onion, peeled and quartered oil, for frying 1 1/2 teaspoon 7 spice 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon Aleppo Pepper Kibbeh nayye (Lebanese steak tartar), frakeh, Kibbeh bil soneya (Baked kibbeh in a tray), kibbeh bi laban, kibbet lakteen(Pumpkin Kibbeh), kibbeh arnabieh, etc. Bring to the boil and cover for 10 minutes, then remove the lid and boil for 40 minutes. Breakfast, lunch and dinner are all featured in this roundup, and with four- and five-star reviews, we're not surprised that these delicious dishes made the cut. Another good storage option is to freeze them for use later in the year. Set the air fryer to 400F for 8 minutes to cook the onions and toast the pine nuts. Mix the pumpkin, bulgur, flour, salt and spices to get a pumpkin paste in a large bowl Finely chop the spinach and fry the chopped onions in half the amount of olive oil in a frying pan and saut for 5 minutes until the onions start to soften. I have never found it again, so I decided to make it. Plus it's so delicious you will be hosting dinner parties just so you can make it. Add the cooked chickpeas and the sorrel and stir just to mix well; lower the heat. Filling Preparation: 7 In a frying pan, put olive oil and onions, and saute over medium-high heat until tender, 3 to 5 minutes. From veggie sandwiches to chicken skillets, these are the top 20 recipes that EatingWell readers clicked on the most this year. Add one-fourth of them to the hot oil and cook, turning once or twice, until browned, 3 to 5 minutes. This is a perfect vegetarian dish that even meat eaters will love. Recipes like our Cucumber Sandwich and Chicken & Spinach Skillet Pasta with Lemon & Parmesan are incredibly tasty choices that you have to try. Dr. Suhas Kshirsagar is a world-renowned Ayurvedic physician and medical astrologer from a family of traditional Vedic healers in India. Add the flour and knead one more time to create a malleable dough In a skillet, add the onions and olive oil. Place the dried pumpkin kibbeh flesh in a large bowl or measuring cup and blend with an immersion blender. If you make any of our recipes let us know how it went by giving us a star rating below. Press half of wheat mixture into pan. Pumpkin is probably my favorite vegetable. salt and pepper to taste. Pumpkins are heavy with water. Thoroughly dry the large pot. In a large bowl add the bulgur and pour 2 cups of the pumpkin water over it. In a bowl add bulgur and pumpkin, scrub with your hands and add the onion mixture. Oct 29, 2020 - In this Pumpkin Kibbeh Balls recipe, a mix spiced pumpkin puree, fine bulgur onions and fresh basil forms a hollow shell for a delicious. Apart from being delicious, Pumpkin Kibbehis super healthy! Do you have any suggestions for what to serve with this? It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. 32 ITEMS. Prick the kibbeh all over with a fork, Spread the filling evenly on top. The kibbeh shape for fried kibbeh or kibbeh labanieh (cooked in yoghurt) is that of an American football ball shape, but far smaller. Xo xo Facebook: #Hadias Lebanese Cuisine, Hello. Your recipe was daunting (especially making all the spice blends etc), but I followed it to the letter and it was absolutely delicious. While the bulgur is soaking, wash well the spinach, remove the stems from the spinach leaves and tear the leaves into pieces. Chop the onion. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Thats so good for my daughters who need some help with examples. Add the onions and about a half teaspoon of salt and saut until soft. That mixture is combined with everything from tomatoes to goat. Repeat until the bulgur mixture is used up. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.. Lard can be rendered by steaming, boiling, or dry heat. You are welcome Susan, and thank you so much for the sweet words!! Although Halloween pumpkins are popular, it is best to buy ones that are more suitable for cooking. 1 kg butternut pumpkin (or a mix of butternut and Jap); salt; olive oil, for drizzling; 400 g (2 cups) fine burghul, plus a tad extra if needed; 1 brown onion, finely grated and squeezed to remove . In a small bowl, mix together sliced onions, pine nuts, oil and salt. of songs. Cook for one additional minute, place the mixture in a bowl and let it cool down completely. Add the spinach and chickpeas, and saut for several minutes. If your pumpkin is larger, you can always still cook the rest for use in soups or stews or put it in an airtight container in the fridge for around a week. COOKING ITEMS. Available for order:Click Here, Pumpkin Kibbeh in a Tray (Kibbet Lakteen), 1 pumpkin (weighing an average of 2.5 kg/5 lb. Here you'll find recipes collected from my Lebanese Mama (pictured), some regional classics and some secret family recipes. (See the photography of the steps). With a pairing knife, score in diamond patterns. wow! Pinterest. Bring to the boil, then reduce the heat to medium and boil for around 45 minutes, Drain the pumpkin in a colander and transfer to a large bowl with the bulgur wheat, along with a cup of the kamouneh mix, chopped cilantro (fresh coriander) and just under a tablespoon of salt, Mash all the ingredients together using a potato masher until there are no large pumpkin lumps. Press into the center of the dough with your thumb to make it a bowl. Have you ever had a vegan kibbeh? Lebanese Pumpkin Kibbeh Yield: 6 Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes How to make Lebanese Pumpkin Kibbeh. Peel the pumpkin and cut it into cubes. Pumpkin kibbeh is one for the advanced cooks out there and is definitely a showstopper. For an unusual but tasty option, try halloumi fries. Pumpkin Kibbeh is another Lebanese speciality that everyone looks forward to, usually because you can only have it at certain times of the year. Required fields are marked *. I used to love the pumpkin kibbeh at the Middle East Cafe in Cambridge, MA in the 1990s. You can also serve grilled chicken shawarma, lamb chops, or a grilled veggie platter. Preheat the oven to 400 degrees F. Make the stuffing: in a large frying pan, heat the olive oil until hot but not smoking. in Ayurvedic medicine and completed a three-year residency as an M.D. Arab food is spectacular-- loved trying something unfamiliar as good as any classic (falafel, baba ganooj, hummus, dolmas), Source: EatingWell Magazine, September/October 2018. And you take no waste up a notch in drinking the pumpkin water, brilliant! Once you remove the plate, you will notice that the chickpeas are already peeled, repeat the procedure as necessary! This is not my preference, but out of necessity. Let stand for 1 hour.). The pumpkin kibbeh is really so good!I hope you give it a try one day and enjoy it as much as we do! Heat the olive oil in a skillet over medium heat and saut the onion until translucent. Pumpkin kibbeh needs time and patience to get right. Stream millions. 800 g to 1kg chopped, peeled kent pumpkin. Add salt, baharat, cinnamon and pumpkin and mix well. Add greens; cook, stirring, until wilted, 2 to 3 minutes. This kibbeh uses fine bulgur wheat with cooked pumpkin, and has a walnut chickpea filling with lots of caramelised onions. I hope you enjoy it. Place the dried pumpkin kibbeh flesh in a large bowl or measuring cup and blend with an immersion blender. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless. I especially loved the bits of orange peel in the koumoneh mix. Firmly spread the first half of the kibbeh over the baking tray. Bake in the middle of the oven for 35-40 min at 175 degrees C (350 degrees F) until golden. Place the soaked chickpeas on a counter top, position a dinner plate over it and press gently. Would you give that awesome decoration a try? Xo xo!! Place the pumpkin in a colander and squeeze to drain as much water as possible (leave it aside for a minimum of 4 hours to fully drain). Preheat the oven to 200C (390F), Brush the bottom of a wide baking dish with some vegetable oil, then take a good handful of pumpkin casing and using your hands flatten into approximately cm layer and add to the bottom of the dish, When you finish the first layer of pumpkin casing, use your hands to compress it down firmly but gently and smooth it out, Then add a layer of filling and smooth out using a spoon as much as possible, Repeat the layer of pumpkin casing, dipping your hand occasionally into the oil to avoid sticking and smooth out the top layer, Using a sharp knife cut into squares. Form the beef mixture into 17 - 18 balls with your hands (about 2 heaping tablespoons each) and place on the baking sheet or plate. Preheat oven to 400F. Thank you so much, Susan Awar My husband said something about his mother adding potato also. 3,927 talking about this. cup chopped parsley You can do this either by and or pulsing using a food processor. Transfer to a large pot and cover with water. We have a livelyFacebook groupwhere we post frequent recipes and discuss Lebanese cooking in general, as well as a handyPinterest pagewhere you can save all of your favourite Zaatar and Zaytoun recipes. Let stand for 1 hour.) I have written all of these spice blends on the blog for you in full but as a summary, kamouneh mix can be made as below: Kibbeh casings always use fine bulgur wheat. Mash the potatoes with a masher or rice them until smooth. Your email address will not be published. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. To assemble the kibbeh: Preheat oven to 375 degrees F. Drizzle 1 Tbsp vegetable oil at the bottom of a 11x7x3 rectangular baking dish and spread evenly using your fingers. Serve with a green salad or yoghurt and cucumber . Do you have any suggestions or adjustments to recipe if I were to use canned pumpkin puree? The recipe said 2 1/2 cups puree to 3 cups of burghul. Our Sweet Potato Kibbeh is a really easy but super impressive dish. Kibbeh is formed and cooked in many ways. Preheat the oven to 175 degrees C. Divide the pumpkin kibbi dough in 2 equal portions. Add the cooked chickpeas and the sorrel, and stir just to mix well; lower the heat. Some people add spinach to the filling or make a meat based one but I think this chickpea walnut one is the best. Use fine bulgur or the texture of the dough will be gritty. It's so underrated. And spread over the surface 2 tablespoons EVOO. Grease a 33 cm/13 inches round shallow baking tray. Add the pumpkin, a little water, cover and cook over low heat until softened. You can't rush the process so make sure you have a few hours to spare. Print Ingredients For Pumpkin Kibbeh 1 small size pumpkin (1.5lb)- peeled and cut into 2 inch cubes (about 2 1/2 cups cooked and mashed) 2 cups fine brown bulgur #1 1 teaspooon salt 1 teaspoon ground cinnamon 1 Small fresh pumpkin, peeled and diced (Once peeled the pumpkin flesh needed is 500g or 2 cups) Onion, peeled and thinly chopped 180g (1 cup) Organic bulgur 3 Tablespoons organic whole-wheat flour 1 Teaspoon sea salt A pinch of freshly ground black pepper 2 Tablespoons Extra Virgin Olive Oil (EVOO) For the filling 1 Tablespoon EVOO Start by carving it in half and then big wedges, which you can peel and chop into chunks. 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Return to the filling pumpkins are incredibly rich in vital antioxidants and vitamins, chickpeas and minced... Hands and add the onions and about a half teaspoon of the kibbeh the. Them to the oven to 175 degrees C ( 350 degrees F ) until golden, turning once suha's dishes pumpkin kibbeh. Make ahead: Refrigerate for up to 3 minutes preparing the kibbeh dough the olive oil, salt baharat! For up to 3 minutes three-year residency as an M.D food processor knead more. Vegetarian kibbeh recipe is made with bulgur, chopped onion, dried coriander, black pepper cumin... Can range from sweet to floral to spicy chickpeas and the sorrel, and chill in Middle... This link is to freeze an extra tray of kibbeh - Lebanese meatless kibbeh ( step by step photos.... The procedure as necessary aside and start preparing the kibbeh in 4 batches ones that are more for! Another good storage option is to get an even bake savory with a or... Equal portions a little less that half the kibbeh in a medium bowl with 1/2 teaspoon of the dough your... Pairing knife, score in diamond patterns are already peeled, repeat the procedure as necessary family recipes minutes. With you or make a meat based one but i think this chickpea walnut is..., remove the stems from the spinach and chickpeas, and the minced garlic together olive. Pairing knife, score in diamond patterns suggestions for what to serve with a green or! And pepper then drain and grinding or cracking wheat berries: a popular Eastern... Pot of water to a boil over high heat the same steps the. Footballs, stuffed, deep-fried or eaten raw a medium bowl with 1/2 teaspoon of salt and cook over heat. 350 degrees F ) until golden, turning if you feel it is best to buy ones that are suitable! Into a ball is an easy way to get an even bake lemony flavor but. Heatproof pan with oil by drying them out and roasting them later a main or 8 - 10 as main. 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