Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Kibbeh is a traditional Lebanese recipe which combines mince and ground meat with the perfect combination of nuts and spices. Run a sharp knife around the inside of the ramekins, unmold the kibbeh and serve immediately. Authentic Middle Eastern kibbeh recipe with step-by-step tutorial.
Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos) using 29 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos):
- Prepare 📌I know it looks like a lot of ingredients, but I’ve duplicated the spices since you need different amounts for the dough and the filling so dont be scared 📌
- Take Kibbeh dough ingredients
- Get 1 kg butternut squash/pumpkin
- Make ready 300 g fine bulgur wheat (Not the coarse one), soaked in water for 5 min and rinsed
- Prepare 1 tablespoon flour
- Make ready Spices for the kibbeh dough
- Prepare 1 teaspoon cumin
- Prepare 1/4 teaspoon cinnamon powder
- Make ready 1/4 teaspoon allspice
- Prepare 1/4 teaspoon coriander powder
- Take 1/4 teaspoon nutmeg powder
- Prepare salt and black pepper
- Take Filling
- Make ready 300 g spinach, chopped
- Prepare 1 medium onion, chopped
- Take 1 cup (100 g) cooked chickpeas
- Get 1 cup chopped walnuts
- Get 2 tablespoons lemon juice
- Make ready 1 teaspoon pomegranate molasses (optional)
- Make ready 2 tablespoons olive oil
- Make ready Spices for the filling
- Take 1 teaspoon sumac
- Get 1/2 teaspoon cumin
- Prepare 1/4 teaspoon coriander powder
- Prepare 1/2 teaspoon allspice
- Get salt and black pepper
- Take Topping
- Make ready shredded almond or pine nut
- Make ready olive oil
I hope you try it out! Kibbeh bil sanieh is one of my most favorite dishes - even though I've been saying that about a lot of the dishes on here. I think I just really like a lot of different foods. Kibbeh is a Lebanese classic dish that consists of beef croquettes made with meat, bulgur wheat, mint leaves, pine nuts, onions and Middle Eastern spices!
Instructions to make Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos):
- Peel and cut the butternut squash into medium slices. Move to a pot, cover with water and boil for 15 minutes. Once soft, drain and mash until smooth
- Add the rinsed fine bulgur with the flour and spices to the squash and mix everything together very well.
- Put the mixture in the fridge, preheat the oven to 200 degrees, then start preparing the filling.
- In a pan, add 2 tablespoons of olive oil and start frying the chopped onion until soft. Then add half of the chopped spinach to the onion, mix for 2 minutes then add the second half.
- Add the cup of cooked chickpeas with lemon juice and pomegranate molasses. Mix for 3 minutes. Then add the sumac, shredded walnuts and the rest of the spices. Mix for 2 more minutes.
- Remove the dough from the fridge. Lightly grease a rectangular baking dish with olive oil, and spread half of the dough with your hand over the base of the dish.
- Evenly spread the spinach filling on top, then cover with the other half of the kibbeh dough to make the final layer.
- With a knife, make diagonal lines to create diamond shapes. With a brush spread a bit of olive oil on top and place the nuts on each slice. Then put the tray in the oven and cook for 30 minutes until gold brownish. Pop it under the grill for 3-4 minutes for a golden crispy top layer.
- Serve with natural/greek yogurt or salad on the side (check my fattoush salad recipe. Goes perfectly with it! https://cookpad.com/uk/recipes/12464040)
I've shared my recipe for Baked Kibbeh, which I described as "Lebanese Meatloaf", a while ago and I make it pretty often! Place the butternut squash halves on a large baking sheet, flesh-side up. A step by step guide to how to make, shape and fry kibbeh like a pro. Kibbeh in all its forms, raw, fried, broiled, stuffed, baked, and vegetarian is a defining dish for the Lebanese and Syrian cuisines. Kibbeh ingredients are divided into two lists.
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