Pumpkin and spinach pie - kibbet lakteen bil saynieh. A mixture of pumpkin puree and bulgur is spread in two layers in an oven tray and stuffed with chickpeas, spinach and onions, then baked. Using a knife, make cuts on the surface of the pumpkin pie in the shape of lozenges or small squares. Apart from being delicious, "Pumpkin Kibbeh"is super healthy!

Pumpkin and spinach pie - kibbet lakteen bil saynieh I am a massive kibbeh fan, and kibbeh recipes are pretty diverse in Lebanon and the Middle East! I am guessing most of you are familiar with the fried torpedo-shaped kibbeh stuffed with minced meat! 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. You can have Pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Pumpkin and spinach pie - kibbet lakteen bil saynieh

Prepare 1 kg of canned pumpkin puree.
It's 2 cups of fine bulgur.
You need 2 tablespoons of flour.
You need 4 tablespoon of vegetable oil.
It's 1 teaspoon of salt.
It's of - For the filling:.
You need 500 g of spinach, shredded.
It's 1/2 cup of canned chickpeas.
You need 1 cup of walnuts, coarsely ground.
You need 2 of medium onions, finely chopped.
It's 4 tablespoons of olive oil.
Prepare 4 tablespoons of pomegranate syrup, if available.
It's 1 teaspoon of salt.
You need 1/4 teaspoon of white pepper.

Pumpkin Kibbeh in a Tray, Kibbet Lakteen �?�. 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. This is the traditional holiday pumpkin pie.

Pumpkin and spinach pie - kibbet lakteen bil saynieh instructions

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..

I make these pies every couple months. 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. Tossed with roasted pumpkin, spinach and a buttery sauce.