Pumpkin and spinach pie - kibbet lakteen bil saynieh
Pumpkin and spinach pie - kibbet lakteen bil saynieh

Hello everybody, I hope you are 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. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something which I’ve loved my entire life.

Apart from being delicious, "Pumpkin Kibbeh"is super healthy! See great recipes for Pumpkin and spinach pie - kibbet lakteen bil saynieh too! 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 This vegan Meatless Pumpkin Kibbeh is a twist on the traditional Middle Eastern Bulgur and Meat pie Kibbeh Bil Sanieh.

To begin with this recipe, we have to first prepare a few components. 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:
  1. Get 1 kg canned pumpkin puree
  2. Get 2 cups fine bulgur
  3. Prepare 2 tablespoons flour
  4. Make ready 4 tablespoon vegetable oil
  5. Make ready 1 teaspoon salt
  6. Take - For the filling:
  7. Take 500 g spinach, shredded
  8. Get 1/2 cup canned chickpeas
  9. Prepare 1 cup walnuts, coarsely ground
  10. Take 2 medium onions, finely chopped
  11. Get 4 tablespoons olive oil
  12. Get 4 tablespoons pomegranate syrup, if available
  13. Prepare 1 teaspoon salt
  14. Make ready 1/4 teaspoon white pepper

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. 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.

Instructions to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
  1. Strain very well the pumpkin puree. It is very important to drain all the water from it.
  2. 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.
  3. To prepare the filling, put the olive oil in a pot over medium heat, add the chopped onions and stir for 2 min.
  4. 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.
  5. Preheat the oven to medium heat.
  6. Divide the pumpkin paste into two parts. Coat a large oven pan with 4 tablespoons of vegetable oil.
  7. 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.
  8. Using a knife, make cuts on the surface of the pumpkin pie in the shape of lozenges or small squares.
  9. Put the pan in the preheated oven for around 30 min.
  10. Remove and cut into pieces. Serve hot or cold.

Plus, I don't know if it's just Aussie baby spinach, but dressing just never sticks well to baby spinach. For the topping: rinse and spin dry spinach. Peel onion and garlic, chop finely. Spread spinach mixture and cover with pumpkin strips. Thanks to the pumpkin and spinach, this lasagna is incredibly healthy and delicious.

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