Hello everybody, hope you are having an amazing 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. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
See great recipes for Pumpkin and spinach pie - kibbet lakteen bil saynieh too! Pumpkin kibbeh (Food Safari Earth)Source: Food Safari Earth. Pumpkin Kibbeh in a Tray (Kibbet Lakteen) Are you familiar with "Pumpkin Kibbeh"?
Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
- Take 1 kg canned pumpkin puree
- Make ready 2 cups fine bulgur
- Get 2 tablespoons flour
- Get 4 tablespoon vegetable oil
- Prepare 1 teaspoon salt
- Get - For the filling:
- Take 500 g spinach, shredded
- Prepare 1/2 cup canned chickpeas
- Prepare 1 cup walnuts, coarsely ground
- Get 2 medium onions, finely chopped
- Prepare 4 tablespoons olive oil
- Make ready 4 tablespoons pomegranate syrup, if available
- Prepare 1 teaspoon salt
- Make ready 1/4 teaspoon white pepper
For the crust/pastry Key Ingredients: Flour, Butter, Parmesan cheese, Black pepper (cracked), Rosemary leaves, Cold water, Salt, Onion, Olive oil, Leeks, Celery, Garlic, Spinach (blanched), Pumpkin (peeled/diced). Annette Sym from Symply Too Good To Be True cookbook series creates this truly tasty Roasted Pumpkin and Spinach Pie.and it's low fat ! Pumpkin Kibbeh In A Tray (Kibbet Lakteen). Pumpkin Kibbeh In A Tray (Kibbet Lakteen)
Steps 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.
Great recipe for Kibbeh baked in tray - kibbeh bil saynieh. The kibbeh dough is a mixture of finely ground meat and bulgur. Pumpkin, spinach, cheese, and spinach pie on a paper background. Homemade french food, shimeji mushroom and spinach quiche. Today's deliciousness -> This Roast Pumpkin, Spinach and Feta Salad that I've never made for them.
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