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Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something that I have loved my entire life.
Great recipe for Pumpkin and spinach pie - kibbet lakteen bil saynieh. A mixture of pumpkin puree and bulgur is spread in two layers in an oven tray and stuffed with chickpeas, spinach and onions, then baked. Pumpkin and spinach pie - kibbet lakteen bil saynieh step by step : Strain very well the pumpkin puree.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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:
- Take 1 kg canned pumpkin puree
- Take 2 cups fine bulgur
- Get 2 tablespoons flour
- Make ready 4 tablespoon vegetable oil
- Get 1 teaspoon salt
- Get - For the filling:
- Get 500 g spinach, shredded
- Take 1/2 cup canned chickpeas
- Make ready 1 cup walnuts, coarsely ground
- Make ready 2 medium onions, finely chopped
- Take 4 tablespoons olive oil
- Get 4 tablespoons pomegranate syrup, if available
- Make ready 1 teaspoon salt
- Take 1/4 teaspoon white pepper
This spinach pie isn't really Greek flavored, but I love it all the same. Pumpkin and spinach pie - kibbet lakteen bil saynieh step by step : 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.
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.
Blend until you get a well combined pumpkin paste. See great recipes for Pumpkin and spinach pie - kibbet lakteen bil saynieh too! This pumpkin pie recipe from my Mom is a traditional dish for Thanksgiving at my house, so it's gotta be right! This pie uses a homemade crust that you don't have to pre-bake, which is a great time-saver. Pumpkin Kibbeh in a Tray (Kibbet Lakteen) Are you familiar with "Pumpkin Kibbeh"?
Above is learn how to cook dinner pumpkin and spinach pie - kibbet lakteen bil saynieh, very simple to make. Do the cooking levels accurately, loosen up and use your heart then your cooking might be delicious. There are many recipes you can attempt from this web site, please find what you need. Should you like this recipe please share it with your mates. Happy cooking.
