A total winner of a recipe!! Broil for 5 minutes to a golden color. Add the onions and about a half teaspoon of salt and saut until soft. Bring the wellies and fill the bellies! Thanks for sharing the recipe! 6. If you continue to use this site we will assume that you are happy with it. Happy to know you liked Tracey. The book is available in Beirut at Librarie Antoine or Virgin Megastore. If you feel it is still stiff, add just a bit of more water. Use it up: Mix into ground lamb for burgers; sprinkle over tzatziki. Place the dried pumpkin kibbeh flesh in alarge bowl or measuring cup and blend with an immersion blender. 1 medium-size pumpkin, about 4 lbs (to yield 3 cups of cooked pumpkin pulp), baked whole in a 350F oven for one hour or until soft 2 large red or yellow onions, peeled and chopped fine (divided between the kibbeh and the stuffing) 1 1/4 cup bulgur extra fine #1 (yellow or brown) 1 large bunch kale (or Swiss chard or other greens of your choice) Set a side. cup hazelnuts. this is spectacularly delicious! Mash the potatoes with a masher or rice them until smooth. The casing is pretty straightforward to make. ground cinnamon, preferably Vietnamese; 2 Tbsp. Kibbeh nayye (Lebanese steak tartar), frakeh, Kibbeh bil soneya (Baked kibbeh in a tray), kibbeh bi laban, kibbet lakteen(Pumpkin Kibbeh), kibbeh arnabieh, etc. Grease a shallow baking tray. While not classically Palestinian, this recipe is a must-try, adapted from Hadias Lebanese Kitchen, and uses canned pumpkin and half the [], [] Pumpkin Kibbeh In A Tray (Kibbet Lakteen) []. You can also serve grilled chicken shawarma, lamb chops, or a grilled veggie platter. Preparation method. My mum's recipe uses more pumpkin than other ones you might find, as it gives it more flavour and turns out less dry. Depending on how watery your pumpkin is, you may need to add an extra bit of flour. To prepare dough: Bring a large pot of water to a boil over high heat. In a skillet, add the olive oil and onions. Put the meat in a food processor along with about 5 cubes of ice and half of the cinnamon and spin it for about 3-5 minutes until it becomes very fine. Welcome to my kitchen. Do you have any suggestions or adjustments to recipe if I were to use canned pumpkin puree? 168 calories; protein 3g; carbohydrates 19g; dietary fiber 3.7g; sugars 1.7g; fat 10g; saturated fat 0.8g; vitamin a iu 5822IU; vitamin c 20.8mg; folate 24.3mcg; calcium 42.6mg; iron 1.3mg; magnesium 57mg; potassium 324.9mg; sodium 260mg. Available for order:Click Here, Pumpkin Kibbeh in a Tray (Kibbet Lakteen), 1 pumpkin (weighing an average of 2.5 kg/5 lb. Peel the pumpkin and cut it into small cubes (you should use 500g (2 cups) of pumpkin flesh). With a pairing knife, score in diamond patterns. We enjoyed it as part of a big dinner, made so that our vegan family member would have something celebratory to enjoy. Add the chickpeas and cook through for 2 minutes. Saut chopped onion with garlic in the oil. This looks amazing! In a large bowl add the bulgur and pour 2 cups of the pumpkin water over it. ground ginger; 2 Tbsp. Another important issue to consider is that you need to soak the bulgur for 30 minutes then drain well, before adding it to the mashed potatoes you may need to add a bit more water to have a malleable dough, unlike the pumpkin kibbeh(since pumpkins are heavy with water)!! Xo xo Facebook: #Hadias Lebanese Cuisine, Hello. Fell apart in oil. Use it up: Make tabbouleh or use it as your grain-bowl base. When cool enough to handle, knead well to combine. Steps: Cook or soak the bulgur until tender according to package directions. Do you have any suggestions for what to serve with this? Your email address will not be published. Use of this site constitutes acceptance of our. This recipe is so popular during lent as an alternative to the famous meaty kibbeh. Add the finely chopped onion, cayenne pepper, salt, spices and mix. It will come together like a dough. Hi Adam, it is doable with canned pumpkins, but I would say you may need to add about 1/4 cup of water or maybe a bit more. Using the rest of the bulgur "dough" form a closed oval-shaped ball around the kibbeh and gently pat to secure. In a deep frying pan, heat the oil on medium heat for 5 minutes or until it reaches 350 F, if you are measuring. Pumpkins are in season from October to December. Cut the kibbeh into approximately evenly sized triangles or diamonds. Place the Bulgur in a small bowl and rinse it with cold water, then drain and squeeze to get rid of as much water as possible. It came out pretty delicious. Roast for 30-40 minutes or until a knife easily pierces the flesh. To make the stung, heat the oil in a heavy-bottomed saucepan and saut the onion until brown and soft. Bake in a preheated oven to 200C/400F, for about 30 minutes or until well cooked. EatingWell may receive compensation for some links to products and services on this website. Cover and set aside, Peel the pumpkin and chop roughly into 2 inch chunks. To make the kibbeh, combine the onion, pumpkin puree and bulgur in a medium bowl. Pumpkin is probably my favorite vegetable. Amazon Music. The kibbeh casing layers shouldn't be much more than approximately cm thick which means your kibbeh won't be too dense. You can do this either by and or pulsing using a food processor. Would you give that awesome decoration a try? To make the stung, heat the oil in a heavy-bottomed saucepan and saut the onion until brown and soft. Preheat the oven to 400 degrees F. Spray the stuffed kibbeh with olive oil, and arrange them in a single layer, spaced out, on a large baking sheet. Welcome to Lebnain. I especially loved the bits of orange peel in the koumoneh mix. Marhaba! 1 kg butternut pumpkin (or a mix of butternut and Jap); salt; olive oil, for drizzling; 400 g (2 cups) fine burghul, plus a tad extra if needed; 1 brown onion, finely grated and squeezed to remove . The filling for pumpkin kibbeh is sour and savoury to balance out the sweetness of the pumpkin and has lots of sumac and pomegranate molasses in it along with earthy spices. When autocomplete results are available use up and down arrows to review and enter to select. I used to love the pumpkin kibbeh at the Middle East Cafe in Cambridge, MA in the 1990s. You can serve the pumpkin kibbeh with some pomegranate seeds, fresh mint, radish and lettuce. Add pumpkin (or squash) and cook until very tender, 20 to 25 minutes. This is not my preference, but out of necessity. Recipes like our Cucumber Sandwich and Chicken & Spinach Skillet Pasta with Lemon & Parmesan are incredibly tasty choices that you have to try. Place the kibbehs on a lined baking sheet and brush with some olive oil. Spray a 7 x 3 inch heatproof pan with oil. I hope you enjoy it. Heat the olive oil in a skillet over medium heat and saut the onion until translucent. Add salt, baharat, cinnamon and pumpkin and mix well. Written by MasterClass. Chop the onion. Let me know how it turns out for you! Transfer to the prepared baking sheet. Taste a bit and adjust the seasoning if necessary Add enough cold water to cover by 3 inches; let soak for 8 to 24 hours. Fry batches until golden brown and crunchy, or about 8-10 minutes. Line a baking sheet with two layers of paper towels. Are you familiar with Pumpkin Kibbeh? () . Add one-fourth of them to the hot oil and cook, turning once or twice, until browned, 3 to 5 minutes. Put about 1 tsp. Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Divide the pumpkin kibbeh dough to 2 equal portions. Season with the sumac, the 7 spices, and salt to taste. Place the dried pumpkin kibbeh flesh in a large bowl or measuring cup and blend with an immersion blender. rosebuds, ground; 1 tsp. If your pumpkin is larger, you can always still cook the rest for use in soups or stews or put it in an airtight container in the fridge for around a week. Garnish with additional walnuts, if desired. of songs. Privacy Policy. At this point, you'll want to pre-heat your oven to 350 F/180 C, unless you plan on baking later. While kibbeh is baking, in a small bowl combine the yogurt, garlic, and salt to taste. Offers may be subject to change without notice. 8 Ready? Set the air fryer to 400F for 8 minutes to cook the onions and toast the pine nuts. Last updated: Aug 15, 2022 2 min read. Finally add the lemon juice in it. Serve hot or at room temperature with tahini sauce, tzatziki sauce or plain Greek yogurt. Add the cooked chickpeas and the sorrel, and stir just to mix well; lower the heat. Place the pumpkin in a colander and squeeze to drain as much water as possible (leave it aside for a minimum of 4 hours to fully drain). Xo xo!! Though soaking bulgur is inevitable in every kibbeh recipe, the case is different in the pumpkin kibbeh at least our family recipe does not call for soaking the bulgur here! Today. Remove from the heat. Let stand for 1 hour.) Im not sure why. 3. Touch device users, explore by touch or with swipe gestures. . If you are going to freeze an extra tray of kibbeh, you can add the oil before it goes into the oven. caraway seeds, toasted and ground. I will try using fresh pumpkin next time. Add bulgur, chopped onion, cayenne, salt and spices. Let stand for 1 hour.). The pumpkin kibbeh is really so good!I hope you give it a try one day and enjoy it as much as we do! Using a wooden spoon, stir vigorously for 10 minutes. To make the crust of the Kibbeh, the wheat is hydrated, and vigorously kneaded with well-ground lamb meat and spices. Bake in a preheated oven to 200C/400F, for about 30 minutes or until well cooked. Filling Preparation: 7 In a frying pan, put olive oil and onions, and saute over medium-high heat until tender, 3 to 5 minutes. For the full pumpkin kibbeh recipe go here. 3,927 talking about this. Remove from the heat. Plus it's so delicious you will be hosting dinner parties just so you can make it. The outer layer of Delia's crunchy kibbeh is flavoured wth onion and baharat (a Lebanese spice blend, also known as seven spice); the filling is a combination of lamb mince, cumin seeds, shallot . Happy eating Susan! Add the finely chopped onion, cayenne pepper, salt, spices and mix. 8 oz. Cook for one additional minute, place the mixture in a bowl and let it cool down completely. To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water. Start the filling by sauting a couple of onions until golden, before adding chickpeas and walnuts. Add the finely chopped onion, cayenne pepper, salt, spices and mix. Add the flour and knead one more time to create a malleable dough. Drain. Add the chickpeas and shredded Swiss chard to the onions and cook for additional 2 minutes. Place on a baking sheet. When the dough has a perfect consistency, a sphere is formed, and carefully a hole is made in the center. Pumpkin Kibbeh is another Lebanese speciality that everyone looks forward to, usually because you can only have it at certain times of the year. Press down with a wet spatula until smooth. I didnt have sumac, so I put a little red wine instead Cover it with a plate and let it sit for 20 minutes. Press into the center of the dough with your thumb to make it a bowl. I wouldrecommend a green salad on the side or even Fattoush Let me know how it turns out with you! Get the latest recipes from Hadia's Lebanese Cuisine delivered straight to your inbox. Place the onion mixture into the pan. Apart from being delicious, Pumpkin Kibbehis super healthy! in Ayurvedic medicine and completed a three-year residency as an M.D. This is a perfect vegetarian dish that even meat eaters will love. Add greens; cook, stirring, until wilted, 2 to 3 minutes. I love having a vegan version of kibbet, especially one with pumpkin. Place the dried pumpkin kibbeh flesh in a large bowl or measuring cup and blend with an immersion blender. Place the ball in your hand. To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months. Thank you! (See the photography of the steps). Indeed it is so delicious Katie! Print Ingredients For Pumpkin Kibbeh 1 small size pumpkin (1.5lb)- peeled and cut into 2 inch cubes (about 2 1/2 cups cooked and mashed) 2 cups fine brown bulgur #1 1 teaspooon salt 1 teaspoon ground cinnamon That mixture is combined with everything from tomatoes to goat. allspice berries, toasted and ground; 2 Tbsp. 2 lbs of potatoes (baking or Russet preferably) 1 large egg 1/2 cup of dry breadcrumbs (or Kaak crumbs) 3/4 cup of extra-fine white bulgur (#1) salt, white pepper, dash of nutmeg 3 tbsp of butter or oil For the stuffing: 2 cups of ground meat (about 2/3 lb) 1 onion, chopped salt, pepper, dash of allspice, dash of cinnamon A bit spicy from the cayene pepper pepper. Mix in grated onion, basil, orange and lemon zest, marjoram and 1 1/4 teaspoons salt. cup fried pine nuts. You need to remove it 2 hours prior baking, and add the olive oil just before popping in the oven. Other than that follow the same steps as the recipe above!! Serve kibbeh with yogurt sauce. I just made it yesterday, I used fresh pumpkin and dough was so soft I had to add lots of flour to get some texture, I didnt get it to kneading stage. red or yellow onions,julienne, 2 cups of clean and shredded Swiss chard, or any other leafy vegetable like spinach, cup olive oil, or a mix of olive and canola oil. Prick the kibbeh all over with a fork, Spread the filling evenly on top. cup fried almonds. To assemble the kibbeh: Preheat oven to 375 degrees F. Drizzle 1 Tbsp vegetable oil at the bottom of a 11x7x3 rectangular baking dish and spread evenly using your fingers. Lebanese Kibbeh Recipe (Fried Kibbe Balls), Maamoul Mad bi Ashta (Semolina Cream Dessert). Drain the pumpkin in a colander and set aside for 20 minutes. 6 Add flour to the mixture and knead the dough well. Divide the dough in 2 parts. Best Vegan Pumpkin Kibbeh Recipe. Stir pumpkin into wheat mixture. Place chickpeas for stuffing in a bowl. It's so underrated. Baharat: A popular Middle Eastern spice blend whose flavor can range from sweet to floral to spicy. Be mindful of not overcrowding the pan so the balls cook evenly. It looks great and like others have said it looks like it tastes good. Go for pumpkins that have smooth firm skin and feel dense when you pick them up. Happy eating! Add the spinach and chickpeas, and saut for several minutes. All Right Reserved. You might want to prepare the various spice mixes the day before to save you some time. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. Set aside. Drain and transfer to a large bowl. This recipe looks amazing! Your recipe was daunting (especially making all the spice blends etc), but I followed it to the letter and it was absolutely delicious. Study up so you can stay regular during the holiday seasonand any time of year you're away from home. Cook until the start to get tender and transparent. Step 2 To make Lior Lev Sercarz's Baharat Blend, combine: 2 1/2 Tbsp. ! This is done by turning the dough in your hand and shaping the cavity at the same time. Blend until well combined. Press half of wheat mixture into pan. Toss the eggplant, zucchini, carrots, and the minced garlic together with olive oil, salt, and pepper. Use fine bulgur or the texture of the dough will be gritty. Thank you for leaving your comment, this could be helpful for future readers. I have been wanting to cook with the pomegranate molasses I see at middle eastern stores! Some people are a good judge of character, however Im pretty good at a good judge of recipes. Let it soak for 20 minutes. It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. Drain the pumpkin in a colander and transfer to a large bowl with the bulgur wheat, along with a cup of the kamouneh mix, chopped cilantro (fresh coriander) and just under a tablespoon of salt Mash all the ingredients together using a potato masher until there are no large pumpkin lumps. I drank the pumpkin water and it was so yummy and healthy. Stir the ingredients until they overlap and the spinach is wilted. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Ahlen I'm Yosra, a Lebanon born - London based foodie. Then lay evenly the 2nd part of dough over the filling, flattening it with your hands, until the entire surface is covered. Have you ever had a vegan kibbeh? Though making Pumpkin Kibbeh is time-consuming and requires an involved preparation, the final result is so delicious and definitely worth preparing!! So happy to know that you liked, and thanks for leaving a comment and sharing your tweaks with us, definitely I would love to see your creation. Transfer to a bowl. From prime rib to scalloped potatoes, we have a plethora of recipes to make sure you have a delicious holiday season! Add the spinach and stir them together. If it's too "wet" add in a little more bulgur or even some breadcrumbs would do the trick. Add the sumac, pomegranate molasses, cayenne pepper, and cumin powder. 3. Have all the vegetables well washed and prepared as indicated in the ingredients description. Pumpkin puree recipe https://youtu.be/fL0l9c6xv9s Kibbeh stuffing ingredients: 1/4 cup (60 ml) extra virgin olive oil 2 cups (250 g) chopped onions 4 cloves minced garlic +. I have written all of these spice blends on the blog for you in full but as a summary, kamouneh mix can be made as below: Kibbeh casings always use fine bulgur wheat. Peel the pumpkin and cut into medium-sized pieces; transfer to a pot, cover it with water and cook on high heat. Bake in the middle of the oven for 35-40 min at 175 degrees C (350 degrees F) until golden. Thank You. Pumpkins are heavy with water. You will need a very sturdy sharp knife to cut into it. Once the 1st part of dough is covering the baking tray, add the filling on top. The mixture should become like dough. Shape the kibbeh like a football and smooth it with wet fingers. You may want to use canned pumpkin puree instead of making your own puree from scratch; that would still be fine!! Oct 29, 2020 - In this Pumpkin Kibbeh Balls recipe, a mix spiced pumpkin puree, fine bulgur onions and fresh basil forms a hollow shell for a delicious. 5 Reasons Why You Can't Poop When Traveling, According to a Gut Doctor. salt and pepper to taste. Mash, then immediately add bulgur and flour; mix well. Place the pumpkin and 125 ml water in a large pot over medium heat. Place Pumpkin in a large bowl and mash. of dough into a ball. Hold it in the palm of your left hand and use your right thumb to press into the center of the dough to make a little bowl. 1. The kibbeh shape for fried kibbeh or kibbeh labanieh (cooked in yoghurt) is that of an American football ball shape, but far smaller. I used canned pumpkin. I didnt get to spend much time with my mother in law and I like to try to get it close to how she might have done it. Bring a small saucepan of water to a boil over high heat. Thats supposed to be funny. In a large bowl, mix the bulgur (dry) and the blended pumpkin. The art of the kibbeh is to get a good ratio of casing to filling. To shape kibbeh: With wet hands, shape 2 Tbsp. [] dish is so nutritious. It's the best time of year, and we're here to help your celebrate with all of our healthy Christmas recipes. 3 tablespoons corn oil. Always cut up the kibbeh before you add the thin film of oil. Upon boiling, reduce temperature, cover up and cook for about 40 minutes or until fully cooked. Here you can find all your cooking essentials. . From veggie sandwiches to chicken skillets, these are the top 20 recipes that EatingWell readers clicked on the most this year. Put about 1 teaspoon stuffing in the middle and close the dough over it. Welcome Tracey! Arab food is spectacular-- loved trying something unfamiliar as good as any classic (falafel, baba ganooj, hummus, dolmas), Source: EatingWell Magazine, September/October 2018. Preheat oven to 400F. 1 Red Bell pepper (Capsicum) , finely chopped 2 teaspoons Dried oregano 2 teaspoons Red Chilli flakes 1 teaspoon Black pepper powder Salt , to taste Extra Virgin Olive Oil , for cooking For The Crust 1 Whole Egg , beaten 1/4 cup All Purpose Flour (Maida) 1 teaspoon Black pepper powder Salt , to taste 1/2 cup Whole Wheat Bread crumbs For The Dip I tried footballs once and they dicentigrated. Bring to a boil and cook for 2 minutes. Preheat the oven to 175 degrees C (350 degrees F). Combine the pumpkin, bulgur, spices, flax egg and olive oil in a large bowl and mix thoroughly. COOKING ITEMS. Suha's Dishes 66 Pins 1y R Collection by Rula Shahin Potatoes 2 Pins Healthy Dessert 10 Pins Yogurt 1 Pin Meat 3 Pins Chicken 5 Pins Dough 3 Pins Drink 2 Pins Dessert 9 Pins Dressing / Sauce 5 Pins Salad 7 Pins Vegetarian Dish 19 Pins Pumpkin kibbeh needs time and patience to get right. Stir halfway through. More Info At www.chopra.com Pumpkins are incredibly rich in vital antioxidants and vitamins, chickpeas and bulgur are both vegetarian friendly source of protein and rich in fibers. Be adventurous and try our pumpkin kibbeh you will be tasting pumpkin in a different way!! Your email address will not be published. Continue shaping the kibbeh to make about 32 total. Let me know if you want me to send you pictures!! In a bowl add bulgur and pumpkin, scrub with your hands and add the onion mixture. cup chopped parsley In a wide deep pan, add cup of regular olive oil and saut until golden for at least 20 minutes, stirring every so often to avoid sticking to the bottom of the pan, Add the drained cooked chickpeas, dried coriander, turmeric, black pepper, 7 spice, and tablespoon of salt and saut for another 10 minutes or so on low heat, Add the walnuts, sumac, pomegranate molasses and cup of kamouneh mix. Add the spinach and chickpeas, and saut for several minutes. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Use a knife to decorate the kibbeh surface with square-shaped cuts. You might also like these recipes from the Zaatar and Zaytoun collection: Why not share our recipe with your friends? Start by carving it in half and then big wedges, which you can peel and chop into chunks. You're going to fry the kibbeh in 4 batches. I can`t wait to make it. Cut the onion in half, then slice into thin strips. Serves 6 - 8 as a main or 8 - 10 as a side dish. Required fields are marked *. Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. To make the kibbeh, combine the onion, pumpkin puree and bulgur in a medium bowl. You should have a mixture that easily spread and not too crumbly. It can be fine or coarse--you'll need the fine grind for this recipe. Using your hands, flatten the balls into -inch-thick patties about 2 inches in diameter. Saute the onions over high heat until they become translucent. Your photo is being processed. 3 tablespoons olive oil, plus extra for brushing Season with the sumac, the 7 spices, and salt to taste. I am a massive kibbeh fan, and kibbeh recipes are pretty diverse in Lebanon and the Middle East! This takes a bit of time but is so worth it. We use cookies to ensure that we give you the best experience on our website. 2. All. Then drain excess of water if any. The best dishes to serve with baba ganoush are falafels, seared lamb loin chops, sourdough pita bread, spice crackers, and kibbeh balls. Here you'll find recipes collected from my Lebanese Mama (pictured), some regional classics and some secret family recipes. I am Hadia, the face behind Hadias Lebanese Cuisine. So delicious! Brush top with 1 tablespoon olive oil. Such a beautiful display and pictures to show how to cook it. Sumac: The ground tart red berries of the Mediterranean sumac bush add fruity, sour flavor. Combine them and the bulgur in a very large bowl with the grated onion, salt, black pepper, allspice, cinnamon, and parsley. T Tastemade UK Food Bread Recipes A Food Food And Drink Zaatar Eastern Cuisine Lebanese man'oushe is the equivalent of pizza, but slathered with a luscious za'atar+olive oil blend and traditionally eaten for breakfast. Drain the pumpkin well but keep the water in which you boiled it, as we will use it for the bulgur. 1 tablespoon olive oil 1/2 cup cooked chickpeas (canned is fine) 1/4 cup chopped walnuts 1/3 cup cooked and chopped spinach (frozen is fine, thawed and squeezed until well drained) Salt and pepper. Iguess you must have encountered those dishes on our blog if you are a regular reader over hereKamounit Banadoura (Tomato Kibbeh)andKibbet Batata (Potato Kibbeh); here is another recipe to be added to the vegan Kibbeh family, Pumpkin Kibbeh or Kibbet Lakteen as we call it in Arabic; a family recipe that has been passed down through my grandmother to my mother and eventually to me!! As for preparing and freezing an uncooked pumpkin tray, I would say, absolutely yes. Important: stop the processor every . Bring to the boil, then reduce the heat to medium and boil for around 45 minutes, Drain the pumpkin in a colander and transfer to a large bowl with the bulgur wheat, along with a cup of the kamouneh mix, chopped cilantro (fresh coriander) and just under a tablespoon of salt, Mash all the ingredients together using a potato masher until there are no large pumpkin lumps. . 2. Begin by roasting the pumpkin in a 400 degree F oven because it takes the longest. You can't rush the process so make sure you have a few hours to spare. Toss the peeled and diced pumpkin with olive oil and season with salt and pepper. The pumpkin and bulgur dough should have a malleable texture. It follows a similar method to the standard kibbeh bil sanieh, one of our most popular recipes, so if you have attempted that I would definitely give this one a go. Peel the pumpkin (I prefer using butternut squash) and cut into small pieces: they cook faster. 1 Small fresh pumpkin, peeled and diced (Once peeled the pumpkin flesh needed is 500g or 2 cups) Onion, peeled and thinly chopped 180g (1 cup) Organic bulgur 3 Tablespoons organic whole-wheat flour 1 Teaspoon sea salt A pinch of freshly ground black pepper 2 Tablespoons Extra Virgin Olive Oil (EVOO) For the filling 1 Tablespoon EVOO I have enough mixture prepared to make another small tray and want to know if I can prepare it and freeze it uncooked??? Place the split chickpeas in a pan, cover with water and boil for 5 minutes. Breakfast, lunch and dinner are all featured in this roundup, and with four- and five-star reviews, we're not surprised that these delicious dishes made the cut. medium pumpkin), chopped cup cooked chickpeas, chopped salt, to taste 2 tsp baharat spice tsp hot chilli (optional) 1 tsp sumac OR lemon juice, to taste 1 heaped tbsp walnuts, toasted (optionally) and chopped 1 heaped tbsp sultanas, chopped 2 tbsp fresh coriander OR parsley, chopped finely In a 12-inch skillet over medium head, heat a tablespoon of oil until barely smoking. Pinterest. 1 Small fresh pumpkin, peeled and diced (Once peeled the pumpkin flesh needed is 500g or 2 cups), 2 Tablespoons Extra Virgin Olive Oil (EVOO), 200g (1 cup) Fresh spinach leaves (I like to use baby spinach, but you can use any), 2 Medium onions, peeled and thinly chopped, 50g ( cup) Raw walnuts, coarsely chopped. In a frying pan add 1 tablespoon EVOO, the chopped onions and a pinch of salt and saut for 2-3 minutes until golden. Set aside. Serve warm or at room temperature! 1 1/2 pounds pumpkin or butternut squash, peeled and cut up 1 small onion 1 1/3 cup fine bulgur wheat 1 teaspoon salt 1 teaspoon black pepper 1/3 cup all-purpose flour vegetable oil, for deep-frying Stuffing 1 small onion, peeled and quartered oil, for frying 1 1/2 teaspoon 7 spice 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon Aleppo Pepper Knead the first part well spreading it evenly on the baking tray. Kibbeh spices are very important in making a successful kibbeh. Serve the kibbeh at room temperature. Mix the pumpkin, bulgur, flour, salt and spices to get a pumpkin paste in a large bowl Finely chop the spinach and fry the chopped onions in half the amount of olive oil in a frying pan and saut for 5 minutes until the onions start to soften. We have a livelyFacebook groupwhere we post frequent recipes and discuss Lebanese cooking in general, as well as a handyPinterest pagewhere you can save all of your favourite Zaatar and Zaytoun recipes. Grease a 33 cm/13 inches round shallow baking tray. The texture of kibbeh changes depending on what the dough consists of. stuffing in the middle; close the dough over it. wow! Add olive oil and heat over medium heat. Hi I`d like to know of this could be made a few days in advance. Add the seasoning and our, mix, and chill in the refrigerator for at least one hour. Peel the pumpkin and cut it into cubes. (Alternatively, place chickpeas in a large saucepan and cover with 3 inches cold water. Grease a shallow baking tray. Once you boil the pumpkin and drain it, simply add it to the bulgur wheat with a few spices and cilantro (fresh coriander). Thank you so much for the recipe. You can use the seeds to make a salty snack by drying them out and roasting them later. Use chopped frozen spinach or fresh. 5. Bake for 35 minutes. These are readily available in Middle Eastern grocery shops. I hope you enjoy it as much as we do. Kibbet Laa'tin (Pumpkin Kubbeh) | Intifooda. Welcome to Suha's Dishes page. Turned out to be everyone's favorite dish. Remove foil, and then return to the oven for 10 more minutes. Top it with the other half of the pumpkin kibbeh dough. I would suggest you strain the cooked pumpkin in a colander for 4-5 hours totally ridding of excess liquid. Thoroughly dry the large pot. To make the kibbeh dough: In a large bowl, combine bulgur wheat and boiling water. Repeat until the bulgur mixture is used up. Oct 12, 2020 - Follow me on:Facebook page: Suha's Dishes YouTube channel: Suha's Dishes Instagram account: Suha's Dishes :1/4 (60 ) 2. Put the filling aside and start preparing the kibbeh dough. Wash and dry the pot. Pumpkins are heavy with water and bulgur would absorb the water easily in the pumpkin puree this is my grannys tip!! Add the sea salt, the freshly ground black pepper and the flour and mix it all well until perfectly combined. Firmly spread the first half of the kibbeh over the baking tray. Add the kibbeh spice mix and salt and cook through for a minute. Serve warm or at room temperature! If it doesn't appear after 10 minutes, try refreshing the page. Add flour and mix well to form a dough (the dough will be wet). Bake until deep golden brown, likely about 30 minutes or so, but this will vary]. I am ready to embark on it. Add the seasoning and our, mix, and chill in the refrigerator for at least one hour. Firmly spread the first half of the kibbi over the baking tray. Wet your palm, spread and flatten the surface of the kibbeh, ensuring that it covers the whole surface. Place the soaked chickpeas on a counter top, position a dinner plate over it and press gently. Lightly grease a non-stick baking tray with olive oil. Let me know how it turns out with you! Top with filling, then scatter remaining wheat mixture on top. Thats so good for my daughters who need some help with examples. Your email address will not be published. Add the cooked chickpeas and the sorrel and stir just to mix well; lower the heat. I really enjoyed your recipe and working with pumpkin Transfer soaked bulgur to a food processor along with the onion, basil and/or mint, kamouneh spice and 1 tablespoon salt. But still there are a lotof kibbeh recipes I have shared in mybookthat truly deserve a spot! Jan, definitely my personal preference would be fresh pumpkin. 1 heaped cup of baked pumpkin cubes (approx. Explore. I put coconut flower instead of regular flour. Set aside. Ingredients Filling. Oh boy; this sure does look so good! Place the pumpkin in a colander and squeeze to drain as much water as possible (leave it aside for a minimum of 4 hours to fully drain). The recipe looks delicious. 12 cups canola or corn oil Directions Step 1 Place chickpeas for stuffing in a bowl. Preheat the oven to 200C (390F), Brush the bottom of a wide baking dish with some vegetable oil, then take a good handful of pumpkin casing and using your hands flatten into approximately cm layer and add to the bottom of the dish, When you finish the first layer of pumpkin casing, use your hands to compress it down firmly but gently and smooth it out, Then add a layer of filling and smooth out using a spoon as much as possible, Repeat the layer of pumpkin casing, dipping your hand occasionally into the oil to avoid sticking and smooth out the top layer, Using a sharp knife cut into squares. Saute the onions over high heat until they become translucent. Remove from the heat. Swapping pureed pumpkin for ground meat is an easy way to make traditional Lebanese kibbeh vegetarian-friendly. The end result is a dish singing with flavors!! Will have to go out to a Middle Eastern grocery store and pick up bulgur wheat, pomegranate molasses and sumac. Bring to the boil and cover for 10 minutes, then remove the lid and boil for 40 minutes. Another good storage option is to freeze them for use later in the year. Never use coarse bulgur wheat or your kibbeh will come out chunky and fluffy as opposed to refined and elegant. Bake for 25-30 minutes or until golden brown, flipping once in between to ensure even baking. Actually, it's a good idea to make a double batch of kibbeh as it's a little messy and you can have an instant gourmet meal for later. Press a little less that half the kibbeh dough on the bottom of the baking dish. Drain off any excess water, and set aside to cool. Happy eating!! Dr. Suhas Kshirsagar is a world-renowned Ayurvedic physician and medical astrologer from a family of traditional Vedic healers in India. The spicing is vital so make sure you prepare all your spice blends prepared beforehand or it might get overwhelming. Pomegranate molasses and sumac will provide the filling with a tangy subtle flavor. Unfortunately it turned into a dry, crumbly mess. "Kibbeh" describes dishes made with bulgur, onions and spices. Stir occasionally and, if necessary, mash with a fork. (See Tips.) On my to do list! Vegan Pumpkin kibbeh with a chickpea walnut filling, For the kamouneh mix and kamouneh spice blend, see the full recipe on the Zaatar and Zaytoun blog. This kibbeh uses fine bulgur wheat with cooked pumpkin, and has a walnut chickpea filling with lots of caramelised onions. Chop the onion. Serve with a green salad or yoghurt and cucumber . Have a lovely day!! Pumpkin Kibbeh with Mozzarella. (Alternatively, place chickpeas in a large saucepan and cover with 3 inches cold water. In addition to Lebanese seven spice mix, full recipe which can be found here on the blog, you will also need to have a kamouneh spice blend (made just using ground spices) and also kamouneh mix for kibbeh (which is combined with herbs, onions and bulgur wheat). Thank you Brad! Read more Potato Kibbeh Potato kibbeh is deeply savory with a lemony spinach filling. ingredients Units: US Potato Coating 175 g bulgur wheat 350 g floury mealy potatoes, mashed smoothly 2 small eggs 2 tablespoons butter, melted 1 pinch ground cumin 1 pinch ground coriander 1 pinch of grated nutmeg salt, to taste pepper, to taste oil (for deep frying) Stuffing 175 g ground lamb 1 small onion, chopped 1 tablespoon pine nuts Preparing the Kibbeh Nayyeh. Add then the spinach, the cooked organic chickpeas, the walnuts, the pomegranate sauce and the lemon juice and allow it to cook at low temperature until the juice is consumed, for about 5 minutes. Peel the pumpkin and cut it into cubes. black peppercorns, ground; 1 tsp. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Preheat the oven to 400 degrees F. Make the stuffing: in a large frying pan, heat the olive oil until hot but not smoking. Taste a bit and adjust the seasoning if necessary, Add some vegetable oil to a small bowl (for dipping your hands into to avoid sticking) and position on the table. Tips: Bulgur: This quick-cooking whole grain is made by parboiling, drying and grinding or cracking wheat berries. Repeat with the remaining dough and stuffing. Once you remove the plate, you will notice that the chickpeas are already peeled, repeat the procedure as necessary! Stream millions. The walnuts are crushed to a coarse consistency to give a nice contrast in texture. Planning a marriage and looks like it would make a good addition to the reception for those with out meat. You will need around 1.5kg of pumpkin for 1 tray of kibbeh. Great recipe for Butternut squash/pumpkin baked Kibbeh - Lebanese meatless kibbeh (step by step photos). And you take no waste up a notch in drinking the pumpkin water, brilliant! Boil the chickpeas in water to cover for 20 minutes, then drain. Pumpkin kibbeh is one for the advanced cooks out there and is definitely a showstopper. Preheat the oven to 175 degrees C. Divide the pumpkin kibbi dough in 2 equal portions. While the bulgur is soaking, wash well the spinach, remove the stems from the spinach leaves and tear the leaves into pieces. Add salt, red chilli flakes, spice powder and pine nuts. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.. Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless. In a small bowl, mix together sliced onions, pine nuts, oil and salt. Add the flour to the mix and knead the kibbeh dough. Transfer to a large pot and cover with water. Use it up: Garnish hummus or baba ghanoush; add to a tomato and cucumber salad. The other great thing about this pumpkin kibbeh recipe is that it is completely vegan before it became a thing, making it a great centrepiece for a vegan feast at Thanksgiving or Christmas. C Evelyn Grey Mix well and set aside for 25 minutes. Then drizzle a thin film of vegetable oil on top and tilt to make sure all is coated. Saut for another few minutes then taste and adjust the seasoning if necessary before turning off the heat. For an unusual but tasty option, try halloumi fries. Heat the olive oil in a skillet over medium heat and saute the onion until translucent. Lebanese Pumpkin Kibbeh Yield: 6 Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes How to make Lebanese Pumpkin Kibbeh. Thanks for sharing. Mix the onion, dried coriander, black pepper, cumin, paprika and salt in an electric mixer. I have never found it again, so I decided to make it. 4. Set aside for 20 minutes. And spread over the surface 2 tablespoons EVOO. Upon boiling, reduce temperature, cover up and cook for about 40 minutes or until fully cooked. Anyway the adjustment you made is quite clever. Add the pumpkin, a little water, cover and cook over low heat until softened. Although Halloween pumpkins are popular, it is best to buy ones that are more suitable for cooking. Return the oil to 350 degrees F between batches. Cover with foil, and bake for 20 minutes. This delicious blend of pureed pumpkin, bulgur, onion and spices with a lemony spinach and onion filling is one of the many versions in the great Lebanese kibbeh tradition. Boil the chickpeas in water to cover for 20 minutes and then drain. Delicious Desserts Tunnocks Tea Cakes Cookout Food H Hone Suha's dishes Dinner Rolls Bread Rolls Homemade Bread Hamburger Bun Hot Dog Buns Family Meals Latte Dough 7 Spice Spice Mixes Spice Blends Recipes Tzatziki Recipes Chai Dog Food Recipes Sauce Dishes Thanksgiving Side Dishes Thanksgiving Recipes Turkey Healthy Recipes Chicken Meat Mix everything together and switch off. Add the flour and knead one more time to create a malleable dough In a skillet, add the onions and olive oil. Remove from the heat, allow it to cool and drain any rest of liquid. Kibbeh is formed and cooked in many ways. Happy eating, Hungry for more enticing Kibbeh recipes, check our Kibbeh Mishwieh/ Grilled Kibbeh, Follow Hadias Lebanese Cuisineon Facebook, Pinterest. I enjoy making delicious dishes to suit every taste Suha's Dishes | San Diego CA Add the chickpeas and cook until tender, about 10 minutes. Welcome to Sue's Dishes page! Add the sumac, pomegranate molasses, cayenne pepper, and cumin powder. I am guessing most of you are familiar with the fried torpedo-shaped kibbeh stuffed with minced meat! Use canned pumpkin puree or make your own. Our Sweet Potato Kibbeh is a really easy but super impressive dish. It's a healthy rich meal that tastes so good and you should definitely give it a try! (doctorate in Ayurvedic internal medicine) at the prestigious Pune University in India. Thank you so much, Susan Awar My husband said something about his mother adding potato also. It also comes flat or rolled in a swirl and baked in the oven (kibbeh bil saynieh). I look forward to autumn for this kibbeh. Maybe a little salad? 2 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 1-inch chunks (about 6 cups), 2 cups lightly packed finely chopped sorrel, chard or kale, teaspoon baharat spice blend (see Tips), 2022 EatingWell.com is part of the Allrecipes Food Group. In a large saucepan, cover the pumpkin with enough water and boil it for 15 minutes or until soft. Brush a 913-inch baking dish with olive oil. He holds a B.A. Let's get cooking! Firmly spread the first half of the kibbeh over the baking tray. Do you know anything about that.? Yes potato kibbeh in a tray is another lovely kibbeh option, follow the same steps and substitute 7 medium-sized boiled and mashed potatoes instead of pumpkin, but please use a ricer and never use a food processor or a blender. However I spread it and it came out really nicely-YUM. It's a take on the traditional kibbeh that is made with minced (ground) meat and burghul (bulgur). The recipe said 2 1/2 cups puree to 3 cups of burghul. In a skillet, add the onions and olive oil. The payoff here is split between a pumpkin-bulgur dough and a tangy chickpea-onion filling that is loaded with green leafy, sumac, pomegranate molasses and cumin powder!! Add the drained bulgur, the onion peeled and thinly chopped and the cooked pumpkin in a large bowl and mix well with your hands. Instructions. Make the Kibbeh Mixture. Bring to a boil and cook for 2 minutes. I havent tried it yet, but it looks great. Add the ground beef and season with cinnamon, another half teaspoon of salt, and a few grinds of pepper. In a large bowl, mix the bulgur (dry) and the blended pumpkin. Thank-you. You are welcome Susan, and thank you so much for the sweet words!! Peel the pumpkin and cut into medium-sized pieces; transfer to a pot, cover it with water and cook on high heat. Im assuming it was way too much burghul for the canned pumpkin as it probably didnt have as much moisture as freshly steamed pumpkin would. Have a lovely day!! I used your recipe but I changed only two things. 4. #vegan #vegetarian. this link is to an external site that may or may not meet accessibility guidelines. 32 ITEMS. If you make any of our recipes let us know how it went by giving us a star rating below. 800 g to 1kg chopped, peeled kent pumpkin. Form the beef mixture into 17 - 18 balls with your hands (about 2 heaping tablespoons each) and place on the baking sheet or plate. This goes back to my late grandmother who was known for her kibbeh recipes. Add enough cold water to cover by 3 inches; let soak for 8 to 24 hours. I want you to know this is nothing to say against you, but I definitely like to talk with family and see differences in their way also, and different ways of doing it. Idea Lists. The cumin and cayenne pepper will jazz up the humble filling! Lay the pumpkin kibbeh in a single layer in the frying pan. Shape the kibbeh into a football shape, smoothing with wet fingers. Debbie, yes it can be prepared a day or two ahead and kept in the fridge until you are ready to pop it in the oven. Broil for 5 minutes to a golden color. With wet hands, shape 2 tablespoons of the dough into a ball. To prepare stuffing: Meanwhile, drain the chickpeas, rub off the skins and break the chickpeas in half. In a large bowl, mix the bulgur (dry) and the blended pumpkin. Suha's Dishes . . ), it makes about, 1 cup dried chickpeas, soaked overnight, or 2 cups canned chickpeas, drained and peeled, 1 kg/2lb 4 oz. Bake for around 40 minutes until golden, turning if you have to of the way to get an even bake. Follow me on:Facebook page: Suha's Dishes YouTube channel: Suha's Dishes Instagram account: Suha's Dishes :1/4 (60 ) 2 (250 ) 4 1/2 1 (55 ) 1 6 1 400 (14 ) 1/4 1/4 ( )1 2 2 ( )1 (150 ) 1/2 (60 ) ( ) :2 (360 ) #13 (690 ) 1/2 (65 ) 1/4 (33 ) 2 2 1 1 1/2 1/4 3 1/4 (60 ) 9 13 ( 22.5 33 ) 400 F 200 C 40 . Pumpkin puree recipehttps://youtu.be/fL0l9c6xv9sKibbeh stuffing ingredients:1/4 cup (60 ml) extra virgin olive oil 2 cups (250 g) chopped onions 4 cloves minced garlic + 1/2 tsp salt 1 cup (55 g) chopped cilantro (1 bunch )1 cup chopped green onions (6 green onions)1 tsp salt400 g (14 oz) chopped fresh spinach 1/4 tsp nutmeg 1/4 tsp black pepper 1/8 tsp cayenne pepper (optional)1 tbsp sumac 2 tbsp pomegranate molasses 2 tbsp freshly squeezed lemon juice 1 cup (150 g) cooked garbanzo beans 1/2 cup (60 g) chopped walnuts Pumpkin kibbeh ingredients:2 cups (360 g) brown bulgur #1 3 cups (690 g) pumpkin puree 1/2 cup (65 g) finely chopped onions 1/4 cup (33 g) all_purpose flour 2 tsp salt 2 tsp cumin 1 tsp dried mint 1 tsp dried marjoram1/2 tsp cinnamon 1/4 tsp black pepper 3 tbsp water1/4 cup (60 ml) extra virgin olive oil for kibbeh topping 9 13 inches (22.5 33 cm) rectangle panBake on 400 degrees F or 200 degrees C for 40 minutes on the bottom rack.#pumpkinkibbeh #vegankibbeh #suhasdishes #pumpkin #lebanesecuisine #veganpumpkinkibbeh #vegan #kibbeh #lebanesepumpkinkibbeh #instafood #healthy #pumpkinpuree #roastedpumpkin #thanksgiving Divide the pumpkin kibbeh dough to 2 equal portions. After you have about half of the kibbeh shaped, heat canola (or corn) oil in the large pot over medium heat to 350 degrees F. (It takes about 20 minutes to heat the oil.) Remove from heat and stir in the drained chickpeas, sumac, salt and baharat. Some people add spinach to the filling or make a meat based one but I think this chickpea walnut one is the best. Add the chickpeas and shredded Swiss chard to the onions and cook for additional 2 minutes. Fry the Kibbeh. Hi Ziad, I am thrilled to know you enjoyed our pumpkin kibbeh recipe. Here's the short answer. 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Dough over it Cuisine, Hello butternut squash ) and cook through for a.... With lots of caramelised onions 'll need the fine grind for this recipe made. Steps as the recipe said 2 1/2 Tbsp excess liquid into medium-sized ;! 1 heaped cup of baked pumpkin cubes ( approx and a few of. Holiday season dr. Suhas Kshirsagar is a perfect consistency, a sphere is formed and! So make sure you have to try with oil more time to create malleable. Cook over low heat until softened until brown and soft wheat and boiling water you some time just a of! You prepare all your spice blends prepared beforehand or it might get overwhelming obtained by rendering the fatty of. Drank the pumpkin well but keep the water easily in the frying pan add 1 tablespoon EVOO the. Readers clicked on the bottom of the baking dish i decided to make sure you have few! In an electric mixer finely chopped onion, cayenne pepper will jazz up the humble!! 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