Pumpkin kibbeh is a distinctive, healthy and vegetarian recipe rich in beneficial nutrients. It is prepared in an easy way from bulgur and pumpkin dough, stuffed with spinach and boiled chickpeas, very tasty and delicious.
Preparation time: 15 minutes
Cooking time: 1 hour and 5 minutes
Total time: 1 hour 20 minutes
Ingredients Pumpkin kibbeh
- 3 cups of boiled and mashed pumpkin puree
- 1 kg of spinach, washed and chopped
- 2 cups: fine bulgur-boiled chickpeas
- 2 sliced onions
- 3 crushed garlic cloves
- ¼ cup: lemon juice - chopped walnuts
- 4 tablespoons: Tabati oil - olive oil
- 2 tablespoons: pomegranate molasses - pomegranate seeds
- 2 teaspoons of salt
- 1 teaspoon: sumac - cumin - paprika - dried mint - rosemary
- ½ teaspoon: black pepper - soft cinnamon
- A pinch of nutmeg
How to prepare Pumpkin kibbeh
- Add the fine bulgur on top of the pumpkin purée, a teaspoon of salt, cumin, rosemary, dry mint, paprika, soft cinnamon and a little pepper, stir well, then leave it aside for 30 minutes until the bulgur soaks into the pumpkin, then in a bowl put the vegetable oil over medium heat and add the onion and garlic and stir for 5 minutes until wilted Onions, then add spinach, salt, sumac, pepper and nutmeg, stir and leave for 10 minutes until the water withers and evaporates, then add pomegranate, pomegranate molasses, lemon juice, walnuts and boiled chickpeas.
- We spread a layer of pumpkin and bulgur dough on a tray greased with olive oil, then add the prepared vegetable mixture, then cover with a second layer of pumpkin and bulgur dough, brush the face with olive oil, then cut using a knife in the form of lozenges and put it in the oven at a temperature of 180 degrees Celsius for 40 minutes until Perfectly cooked, pour into a serving dish, garnish with lemon slices, spinach leaves, health and wellness.
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