Step-by-Step Guide to Prepare Appetizing Pumpkin and spinach pie - kibbet lakteen bil saynieh

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you how to prepare a distinctive dish, Pumpkin and spinach pie - kibbet lakteen bil saynieh. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Pumpkin and spinach pie - kibbet lakteen bil saynieh Recipe. Apart from being delicious, "Pumpkin Kibbeh"is super healthy! See great recipes for Pumpkin and spinach pie - kibbet lakteen bil saynieh too!

You can have Pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pumpkin and spinach pie - kibbet lakteen bil saynieh

1. You need 1 kg of canned pumpkin puree.
2. Make ready 2 cups of fine bulgur.
3. It’s 2 tablespoons of flour.
4. Make ready 4 tablespoon of vegetable oil.
5. Make ready 1 teaspoon of salt.
6. It’s of - For the filling:.
7. Make ready 500 g of spinach, shredded.
8. It’s 1/2 cup of canned chickpeas.
9. It’s 1 cup of walnuts, coarsely ground.
10. It’s 2 of medium onions, finely chopped.
11. Make ready 4 tablespoons of olive oil.
12. Make ready 4 tablespoons of pomegranate syrup, if available.
13. Prepare 1 teaspoon of salt.
14. You need 1/4 teaspoon of 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.

Pumpkin and spinach pie - kibbet lakteen bil saynieh instructions

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..

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.PUMPKIN KIBBEH IN A TRAY (KIBBET LAKTEEN) Have you ever had a vegan kibbeh?

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