Pumpkin and spinach pie - kibbet lakteen bil saynieh. See great recipes for Pumpkin and spinach pie - kibbet lakteen bil saynieh too! Pumpkin kibbeh (Food Safari Earth)Source: Food Safari Earth. 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 · Jump to Recipe Ground beef and potato pie with phyllo is a baked pastry with a filling, similar to the recent spinach pie.

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. Ingredients of Pumpkin and Spinach Pie. 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 ! You can have Pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Pumpkin and spinach pie - kibbet lakteen bil saynieh

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

Pumpkin Kibbeh in a Tray (Kibbet Lakteen) Are you familiar with "Pumpkin Kibbeh"? This healthier, vegetarian recipe uses a chickpea and spinach filling and. Pumpkin Kibbeh In A Tray (Kibbet Lakteen). Pumpkin Kibbeh In A Tray (Kibbet Lakteen)

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..

Great recipe for Kibbeh baked in tray - kibbeh bil saynieh. The kibbeh dough is a mixture of finely ground meat and bulgur. This is absolutely the BEST homemade pumpkin pie recipe! Make it with canned or fresh pumpkin puree and up to several days ahead. My friend Suzanne and I performed an experiment with her family to find out which pie tasted better, the one with canned pumpkin or the one made with puréed.