Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special 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 tasty. This is gonna smell and look delicious.
Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something which I’ve loved my whole life.
Apart from being delicious, "Pumpkin Kibbeh"is super healthy! 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.
To begin with this recipe, we have to prepare a few ingredients. You can have pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
- Make ready 1 kg canned pumpkin puree
- Take 2 cups fine bulgur
- Prepare 2 tablespoons flour
- Get 4 tablespoon vegetable oil
- Make ready 1 teaspoon salt
- Get - For the filling:
- Make ready 500 g spinach, shredded
- Prepare 1/2 cup canned chickpeas
- Take 1 cup walnuts, coarsely ground
- Make ready 2 medium onions, finely chopped
- Get 4 tablespoons olive oil
- Prepare 4 tablespoons pomegranate syrup, if available
- Take 1 teaspoon salt
- Prepare 1/4 teaspoon white pepper
Peel onion and garlic, chop finely. Spread spinach mixture and cover with pumpkin strips. Add the pumpkin, lentils and water and bring to the boil. Pumpkin and Spinach Quiche Pumpkin, spinach, cheese, and spinach pie on a paper background.
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. This is the traditional holiday pumpkin pie. I make these pies every couple months.
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