Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos). One of my favorites. This time, I will make it a little bit tasty. 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 foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos) using 29 ingredients and 9 steps. Here is how you can achieve 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 📌
- Make ready Kibbeh dough ingredients
- Take 1 kg butternut squash/pumpkin
- Prepare 300 g fine bulgur wheat (Not the coarse one), soaked in water for 5 min and rinsed
- Get 1 tablespoon flour
- Prepare Spices for the kibbeh dough
- Make ready 1 teaspoon cumin
- Take 1/4 teaspoon cinnamon powder
- Take 1/4 teaspoon allspice
- Prepare 1/4 teaspoon coriander powder
- Prepare 1/4 teaspoon nutmeg powder
- Take salt and black pepper
- Take Filling
- Get 300 g spinach, chopped
- Prepare 1 medium onion, chopped
- Get 1 cup (100 g) cooked chickpeas
- Get 1 cup chopped walnuts
- Get 2 tablespoons lemon juice
- Prepare 1 teaspoon pomegranate molasses (optional)
- Make ready 2 tablespoons olive oil
- Make ready Spices for the filling
- Take 1 teaspoon sumac
- Make ready 1/2 teaspoon cumin
- Take 1/4 teaspoon coriander powder
- Take 1/2 teaspoon allspice
- Prepare salt and black pepper
- Take Topping
- Prepare shredded almond or pine nut
- Prepare 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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