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 . allspice berries, toasted and ground; 2 Tbsp. It looks great and like others have said it looks like it tastes good. Pumpkin kibbeh needs time and patience to get right. It can be fine or coarse--you'll need the fine grind for this recipe. Knead the first part well spreading it evenly on the baking tray. Cover with foil, and bake for 20 minutes. 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. Always cut up the kibbeh before you add the thin film of oil. I have been wanting to cook with the pomegranate molasses I see at middle eastern stores! 32 ITEMS. 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. Add the seasoning and our, mix, and chill in the refrigerator for at least one hour. This is not my preference, but out of necessity. 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 +. When cool enough to handle, knead well to combine. Explore. Toss the peeled and diced pumpkin with olive oil and season with salt and pepper. I used canned pumpkin. 8 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. Add flour and mix well to form a dough (the dough will be wet). Unfortunately it turned into a dry, crumbly mess. 4. Thank you Brad! COOKING ITEMS. In a small bowl, mix together sliced onions, pine nuts, oil and salt. Once you boil the pumpkin and drain it, simply add it to the bulgur wheat with a few spices and cilantro (fresh coriander). Place the kibbehs on a lined baking sheet and brush with some olive oil. STEP 04: on medium heat, heat 2 tbsp of vegetable oil and add the onions. 8 oz. Study up so you can stay regular during the holiday seasonand any time of year you're away from home. 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). stuffing in the middle; close the dough over it. On my to do list! 5 Reasons Why You Can't Poop When Traveling, According to a Gut Doctor. rosebuds, ground; 1 tsp. You may want to use canned pumpkin puree instead of making your own puree from scratch; that would still be fine!! Use fine bulgur or the texture of the dough will be gritty. Best Vegan Pumpkin Kibbeh Recipe. Some people add spinach to the filling or make a meat based one but I think this chickpea walnut one is the best. It's the best time of year, and we're here to help your celebrate with all of our healthy Christmas recipes. Hi Ziad, I am thrilled to know you enjoyed our pumpkin kibbeh recipe. Serve with a green salad or yoghurt and cucumber . 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 In a large bowl, mix the bulgur (dry) and the blended pumpkin. Be mindful of not overcrowding the pan so the balls cook evenly. Place the dried pumpkin kibbeh flesh in alarge bowl or measuring cup and blend with an immersion blender. You will need a very sturdy sharp knife to cut into it. Broil for 5 minutes to a golden color. 3 tablespoons corn oil. Blend until well combined. To make the stung, heat the oil in a heavy-bottomed saucepan and saut the onion until brown and soft. I tried footballs once and they dicentigrated. You will need around 1.5kg of pumpkin for 1 tray of kibbeh. 1 heaped cup of baked pumpkin cubes (approx. For an unusual but tasty option, try halloumi fries. 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. Add bulgur, chopped onion, cayenne, salt and spices. Garnish with additional walnuts, if desired. Ready? This is done by turning the dough in your hand and shaping the cavity at the same time. Written by MasterClass. Amazon Music. Required fields are marked *. Use it up: Garnish hummus or baba ghanoush; add to a tomato and cucumber salad. Firmly spread the first half of the kibbi over the baking tray. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Ahlen I'm Yosra, a Lebanon born - London based foodie. Saut chopped onion with garlic in the oil. The best dishes to serve with baba ganoush are falafels, seared lamb loin chops, sourdough pita bread, spice crackers, and kibbeh balls. 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. Line a baking sheet with two layers of paper towels. More Info At www.chopra.com The walnuts are crushed to a coarse consistency to give a nice contrast in texture. Set aside. 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. 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. Kibbet Laa'tin (Pumpkin Kubbeh) | Intifooda. Roast for 30-40 minutes or until a knife easily pierces the flesh. Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. 1. 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. 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. Thoroughly dry the large pot. 3 tablespoons olive oil, plus extra for brushing Peel the pumpkin and cut it into small cubes (you should use 500g (2 cups) of pumpkin flesh). 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 Do you know anything about that.? And spread over the surface 2 tablespoons EVOO. 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. cup fried pine nuts. Mash, then immediately add bulgur and flour; mix well. 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. Bring to a boil and cook for 2 minutes. Add the finely chopped onion, cayenne pepper, salt, spices and mix. To shape kibbeh: With wet hands, shape 2 Tbsp. Peel the pumpkin and cut it into cubes. Brush top with 1 tablespoon olive oil. Heat the olive oil in a skillet over medium heat and saute the onion until translucent. I put coconut flower instead of regular flour. . Transfer soaked bulgur to a food processor along with the onion, basil and/or mint, kamouneh spice and 1 tablespoon salt. Mix well and set aside for 25 minutes. Grease a shallow baking tray. 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. Be adventurous and try our pumpkin kibbeh you will be tasting pumpkin in a different way!! Stir occasionally and, if necessary, mash with a fork. Great recipe for Butternut squash/pumpkin baked Kibbeh - Lebanese meatless kibbeh (step by step photos). Hi I`d like to know of this could be made a few days in advance. Form the beef mixture into 17 - 18 balls with your hands (about 2 heaping tablespoons each) and place on the baking sheet or plate. When autocomplete results are available use up and down arrows to review and enter to select. Although Halloween pumpkins are popular, it is best to buy ones that are more suitable for cooking. You can also serve grilled chicken shawarma, lamb chops, or a grilled veggie platter. cup hazelnuts. Set aside. Top it with the other half of the pumpkin kibbeh dough. If you feel it is still stiff, add just a bit of more water. Place chickpeas for stuffing in a bowl. Happy eating!! 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 Make the Kibbeh Mixture. Put the filling aside and start preparing the kibbeh dough. From prime rib to scalloped potatoes, we have a plethora of recipes to make sure you have a delicious holiday season! 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. In a skillet, add the onions and olive oil. Happy eating! Filling Preparation: 7 In a frying pan, put olive oil and onions, and saute over medium-high heat until tender, 3 to 5 minutes. The texture of kibbeh changes depending on what the dough consists of. I am Hadia, the face behind Hadias Lebanese Cuisine. 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! 3. Put about 1 tsp. EatingWell may receive compensation for some links to products and services on this website. Pomegranate molasses and sumac will provide the filling with a tangy subtle flavor. 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. The cumin and cayenne pepper will jazz up the humble filling! () . Welcome to my kitchen. Set the air fryer to 400F for 8 minutes to cook the onions and toast the pine nuts. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Return the oil to 350 degrees F between batches. 5. All Right Reserved. Add the seasoning and our, mix, and chill in the refrigerator for at least one hour. I am ready to embark on it. Bake in a preheated oven to 200C/400F, for about 30 minutes or until well cooked. Thank you so much, Susan Awar My husband said something about his mother adding potato also. From veggie sandwiches to chicken skillets, these are the top 20 recipes that EatingWell readers clicked on the most this year. Welcome Tracey! It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. Serve warm or at room temperature! Add the spinach and stir them together. Add the cooked chickpeas and the sorrel, and stir just to mix well; lower the heat. Let stand for 1 hour.) Chop the onion. Preheat the oven to 175 degrees C. Divide the pumpkin kibbi dough in 2 equal portions. Spray a 7 x 3 inch heatproof pan with oil. Season with the sumac, the 7 spices, and salt to taste. Add the cooked chickpeas and the sorrel and stir just to mix well; lower the heat. Prick the kibbeh all over with a fork, Spread the filling evenly on top. I hope you enjoy it as much as we do. Add the finely chopped onion, cayenne pepper, salt, spices and mix. Add the ground beef and season with cinnamon, another half teaspoon of salt, and a few grinds of pepper. Transfer to the prepared baking sheet. Cook for one additional minute, place the mixture in a bowl and let it cool down completely. I love having a vegan version of kibbet, especially one with pumpkin. Depending on how watery your pumpkin is, you may need to add an extra bit of flour. 2. Cut the onion in half, then slice into thin strips. #vegan #vegetarian. (See the photography of the steps). Grease a shallow baking tray. I drank the pumpkin water and it was so yummy and healthy. Bake for 35 minutes. Press a little less that half the kibbeh dough on the bottom of the baking dish. 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. To make Lior Lev Sercarz's Baharat Blend, combine: 2 1/2 Tbsp. 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. When the dough has a perfect consistency, a sphere is formed, and carefully a hole is made in the center. Are you familiar with Pumpkin Kibbeh? Your email address will not be published. Here you can find all your cooking essentials. This kibbeh uses fine bulgur wheat with cooked pumpkin, and has a walnut chickpea filling with lots of caramelised onions. Baharat: A popular Middle Eastern spice blend whose flavor can range from sweet to floral to spicy. To make the kibbeh, combine the onion, pumpkin puree and bulgur in a medium bowl. Today. Put about 1 teaspoon stuffing in the middle and close the dough over it. Set a side. Set aside. 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. A total winner of a recipe!! Im not sure why. Shape the kibbeh like a football and smooth it with wet fingers. Ingredients Filling. This goes back to my late grandmother who was known for her kibbeh recipes. The kibbeh casing layers shouldn't be much more than approximately cm thick which means your kibbeh won't be too dense. Add the spinach and chickpeas, and saut for several minutes. Kibbeh nayye (Lebanese steak tartar), frakeh, Kibbeh bil soneya (Baked kibbeh in a tray), kibbeh bi laban, kibbet lakteen(Pumpkin Kibbeh), kibbeh arnabieh, etc. Bake in a preheated oven to 200C/400F, for about 30 minutes or until well cooked. Pumpkins are in season from October to December. So delicious! Wash and dry the pot. 800 g to 1kg chopped, peeled kent pumpkin. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. Important: stop the processor every . Bake until deep golden brown, likely about 30 minutes or so, but this will vary]. 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 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. Oh boy; this sure does look so good! Then drizzle a thin film of vegetable oil on top and tilt to make sure all is coated. Welcome to Suha's Dishes page. In a skillet, add the olive oil and onions. I really enjoyed your recipe and working with pumpkin Once you remove the plate, you will notice that the chickpeas are already peeled, repeat the procedure as necessary! Add the pumpkin, a little water, cover and cook over low heat until softened. Use it up: Make tabbouleh or use it as your grain-bowl base. Your email address will not be published. Serves 6 - 8 as a main or 8 - 10 as a side dish. Cover it with a plate and let it sit for 20 minutes. Lightly grease a non-stick baking tray with olive oil. Cover and set aside, Peel the pumpkin and chop roughly into 2 inch chunks. In a 12-inch skillet over medium head, heat a tablespoon of oil until barely smoking. Broil for 5 minutes to a golden color. (See Tips.) With a pairing knife, score in diamond patterns. You should have a mixture that easily spread and not too crumbly. 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. Pumpkin is probably my favorite vegetable. Recipes like our Cucumber Sandwich and Chicken & Spinach Skillet Pasta with Lemon & Parmesan are incredibly tasty choices that you have to try. caraway seeds, toasted and ground. 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!! In a deep frying pan, heat the oil on medium heat for 5 minutes or until it reaches 350 F, if you are measuring. He holds a B.A. Add the onions and about a half teaspoon of salt and saut until soft. Add enough cold water to cover by 3 inches; let soak for 8 to 24 hours. I used to love the pumpkin kibbeh at the Middle East Cafe in Cambridge, MA in the 1990s. 3,927 talking about this. cup chopped parsley Jan, definitely my personal preference would be fresh pumpkin. 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. 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. Drain off any excess water, and set aside to cool. Here's the short answer. Bake for around 40 minutes until golden, turning if you have to of the way to get an even bake. Remove from the heat. Add the flour and knead one more time to create a malleable dough In a skillet, add the onions and olive oil. At this point, you'll want to pre-heat your oven to 350 F/180 C, unless you plan on baking later. Bring a small saucepan of water to a boil over high heat. Place Pumpkin in a large bowl and mash. 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. Saute the onions over high heat until they become translucent. Stir the ingredients until they overlap and the spinach is wilted. I used your recipe but I changed only two things. The pumpkin and bulgur dough should have a malleable texture. 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. 12 cups canola or corn oil Directions Step 1 Place chickpeas for stuffing in a bowl. But still there are a lotof kibbeh recipes I have shared in mybookthat truly deserve a spot! Saut for another few minutes then taste and adjust the seasoning if necessary before turning off the heat. In a large bowl add the bulgur and pour 2 cups of the pumpkin water over it. Would you give that awesome decoration a try? Welcome to Sue's Dishes page! Add the spinach and chickpeas, and saut for several minutes. Place the dried pumpkin kibbeh flesh in a large bowl or measuring cup and blend with an immersion blender. The mixture should become like dough. Top with filling, then scatter remaining wheat mixture on top. It's so underrated. Last updated: Aug 15, 2022 2 min read. Our Sweet Potato Kibbeh is a really easy but super impressive dish. 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!! Firmly spread the first half of the kibbeh over the baking tray. Press into the center of the dough with your thumb to make it a bowl. If it's too "wet" add in a little more bulgur or even some breadcrumbs would do the trick. Privacy Policy. 6 Add flour to the mixture and knead the dough well. Never use coarse bulgur wheat or your kibbeh will come out chunky and fluffy as opposed to refined and elegant. To prepare stuffing: Meanwhile, drain the chickpeas, rub off the skins and break the chickpeas in half. It will come together like a dough. Kibbeh is formed and cooked in many ways. Press down with a wet spatula until smooth. Apart from being delicious, Pumpkin Kibbehis super healthy! Thanks for sharing. This recipe looks amazing! Remove from the heat, allow it to cool and drain any rest of liquid. 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.) Let me know how it turns out for you! Press half of wheat mixture into pan. Pumpkin Kibbeh with Mozzarella. Add the kibbeh spice mix and salt and cook through for a minute. Stream millions. (doctorate in Ayurvedic internal medicine) at the prestigious Pune University in India. Start the filling by sauting a couple of onions until golden, before adding chickpeas and walnuts. Let's get cooking! 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 Kibbeh spices are very important in making a successful kibbeh. Combine the pumpkin, bulgur, spices, flax egg and olive oil in a large bowl and mix thoroughly. Shape the kibbeh into a football shape, smoothing with wet fingers. Boil the chickpeas in water to cover for 20 minutes and then drain. Thank you for leaving your comment, this could be helpful for future readers. Remove foil, and then return to the oven for 10 more minutes. Pumpkins are incredibly rich in vital antioxidants and vitamins, chickpeas and bulgur are both vegetarian friendly source of protein and rich in fibers. Bring to the boil and cover for 10 minutes, then remove the lid and boil for 40 minutes. 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. It's a take on the traditional kibbeh that is made with minced (ground) meat and burghul (bulgur). The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless. Preheat the oven to 175 degrees C (350 degrees F). Drain the pumpkin in a colander and set aside for 20 minutes. Brush a 913-inch baking dish with olive oil. 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 Happy eating, Hungry for more enticing Kibbeh recipes, check our Kibbeh Mishwieh/ Grilled Kibbeh, Follow Hadias Lebanese Cuisineon Facebook, Pinterest. If you make any of our recipes let us know how it went by giving us a star rating below. Add the sea salt, the freshly ground black pepper and the flour and mix it all well until perfectly combined. Add the chickpeas and shredded Swiss chard to the onions and cook for additional 2 minutes. Indeed it is so delicious Katie! The book is available in Beirut at Librarie Antoine or Virgin Megastore. You might also like these recipes from the Zaatar and Zaytoun collection: Why not share our recipe with your friends? Repeat with the remaining dough and stuffing. Thats so good for my daughters who need some help with examples. Add the chickpeas and shredded Swiss chard to the onions and cook for additional 2 minutes. Remove from the heat. 3. Boil the chickpeas in water to cover for 20 minutes, then drain. of dough into a ball. I am a massive kibbeh fan, and kibbeh recipes are pretty diverse in Lebanon and the Middle East! Have a lovely day!! Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Have a lovely day!! Mix in grated onion, basil, orange and lemon zest, marjoram and 1 1/4 teaspoons salt. If it doesn't appear after 10 minutes, try refreshing the page. Mash the potatoes with a masher or rice them until smooth. Place the dried pumpkin kibbeh flesh in a large bowl or measuring cup and blend with an immersion blender. 6. To prepare dough: Bring a large pot of water to a boil over high heat. I hope you enjoy it. Peel the pumpkin and cut it into cubes. Add the chickpeas and cook until tender, about 10 minutes. It came out pretty delicious. Use chopped frozen spinach or fresh. I didnt have sumac, so I put a little red wine instead While kibbeh is baking, in a small bowl combine the yogurt, garlic, and salt to taste. I enjoy making delicious dishes to suit every taste Suha's Dishes | San Diego CA In a bowl add bulgur and pumpkin, scrub with your hands and add the onion mixture. The recipe looks delicious. Wet your palm, spread and flatten the surface of the kibbeh, ensuring that it covers the whole surface. I will try using fresh pumpkin next time. Let me know if you want me to send you pictures!! Using your hands, flatten the balls into -inch-thick patties about 2 inches in diameter. Drain the pumpkin well but keep the water in which you boiled it, as we will use it for the bulgur. 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) []. Place on a baking sheet. Heat the olive oil in a skillet over medium heat and saut the onion until translucent. Peel the pumpkin (I prefer using butternut squash) and cut into small pieces: they cook faster. 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) Here you'll find recipes collected from my Lebanese Mama (pictured), some regional classics and some secret family recipes. I look forward to autumn for this kibbeh. The kibbeh shape for fried kibbeh or kibbeh labanieh (cooked in yoghurt) is that of an American football ball shape, but far smaller. Place the pumpkin and 125 ml water in a large pot over medium heat. Fry batches until golden brown and crunchy, or about 8-10 minutes. Place the soaked chickpeas on a counter top, position a dinner plate over it and press gently. Add the flour to the mix and knead the kibbeh dough. You can do this either by and or pulsing using a food processor. Repeat until the bulgur mixture is used up. Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. Fell apart in oil. Using the rest of the bulgur "dough" form a closed oval-shaped ball around the kibbeh and gently pat to secure. 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 of songs. Divide the pumpkin kibbeh dough to 2 equal portions. Pumpkin kibbeh is one for the advanced cooks out there and is definitely a showstopper. Chop the onion. 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. Suha's Dishes . . Add the sumac, pomegranate molasses, cayenne pepper, and cumin powder. Stir pumpkin into wheat mixture. Preheat the oven to 400 degrees F. Make the stuffing: in a large frying pan, heat the olive oil until hot but not smoking. Start by carving it in half and then big wedges, which you can peel and chop into chunks. You can use the seeds to make a salty snack by drying them out and roasting them later. 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. Have all the vegetables well washed and prepared as indicated in the ingredients description. 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 A bit spicy from the cayene pepper pepper. If you are going to freeze an extra tray of kibbeh, you can add the oil before it goes into the oven. This looks amazing! Planning a marriage and looks like it would make a good addition to the reception for those with out meat. Serve kibbeh with yogurt sauce. ground cinnamon, preferably Vietnamese; 2 Tbsp. Let me know how it turns out with you! 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. Bake for 25-30 minutes or until golden brown, flipping once in between to ensure even baking. Begin by roasting the pumpkin in a 400 degree F oven because it takes the longest. Bake in the middle of the oven for 35-40 min at 175 degrees C (350 degrees F) until golden. Such a beautiful display and pictures to show how to cook it. Add olive oil and heat over medium heat. Serve warm or at room temperature! The pumpkin kibbeh is really so good!I hope you give it a try one day and enjoy it as much as we do! Once the 1st part of dough is covering the baking tray, add the filling on top. Add pumpkin (or squash) and cook until very tender, 20 to 25 minutes. "Kibbeh" describes dishes made with bulgur, onions and spices. Saute the onions over high heat until they become translucent. 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. 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. in Ayurvedic medicine and completed a three-year residency as an M.D. Transfer to a large pot and cover with water. It's a healthy rich meal that tastes so good and you should definitely give it a try! Read more Potato Kibbeh Potato kibbeh is deeply savory with a lemony spinach filling. Your recipe was daunting (especially making all the spice blends etc), but I followed it to the letter and it was absolutely delicious. The art of the kibbeh is to get a good ratio of casing to filling. In a large bowl, mix the bulgur (dry) and the blended pumpkin. Thank you! Cook until the start to get tender and transparent. black peppercorns, ground; 1 tsp. Divide the pumpkin kibbeh dough to 2 equal portions. Happy to know you liked Tracey. Available for order:Click Here, Pumpkin Kibbeh in a Tray (Kibbet Lakteen), 1 pumpkin (weighing an average of 2.5 kg/5 lb. Drain and transfer to a large bowl. Xo xo Facebook: #Hadias Lebanese Cuisine, Hello. Upon boiling, reduce temperature, cover up and cook for about 40 minutes or until fully cooked. Toss the eggplant, zucchini, carrots, and the minced garlic together with olive oil, salt, and pepper. My mum's recipe uses more pumpkin than other ones you might find, as it gives it more flavour and turns out less dry. To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months. 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. And you take no waste up a notch in drinking the pumpkin water, brilliant! . Step 2 Idea Lists. cup fried almonds. salt and pepper to taste. 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. Anyway the adjustment you made is quite clever. I am guessing most of you are familiar with the fried torpedo-shaped kibbeh stuffed with minced meat! Some people are a good judge of character, however Im pretty good at a good judge of recipes. Place the ball in your hand. For the full pumpkin kibbeh recipe go here. Dr. Suhas Kshirsagar is a world-renowned Ayurvedic physician and medical astrologer from a family of traditional Vedic healers in India. Thats supposed to be funny. 2. Use it up: Mix into ground lamb for burgers; sprinkle over tzatziki. The recipe said 2 1/2 cups puree to 3 cups of burghul. Have you ever had a vegan kibbeh? Season with the sumac, the 7 spices, and salt to taste. Lay the pumpkin kibbeh in a single layer in the frying pan. It also comes flat or rolled in a swirl and baked in the oven (kibbeh bil saynieh). Mix everything together and switch off. As for preparing and freezing an uncooked pumpkin tray, I would say, absolutely yes. Using a wooden spoon, stir vigorously for 10 minutes. You're going to fry the kibbeh in 4 batches. Add the flour and knead one more time to create a malleable dough. This takes a bit of time but is so worth it. Then lay evenly the 2nd part of dough over the filling, flattening it with your hands, until the entire surface is covered. this is spectacularly delicious! 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). To make the stung, heat the oil in a heavy-bottomed saucepan and saut the onion until brown and soft. Add greens; cook, stirring, until wilted, 2 to 3 minutes. Preheat oven to 400F. Divide the dough in 2 parts. Upon boiling, reduce temperature, cover up and cook for about 40 minutes or until fully cooked. Thank you so much for the recipe. ), it makes about, 1 cup dried chickpeas, soaked overnight, or 2 cups canned chickpeas, drained and peeled, 1 kg/2lb 4 oz. Steps: Cook or soak the bulgur until tender according to package directions. To make the kibbeh dough: In a large bowl, combine bulgur wheat and boiling water. Mix the onion, dried coriander, black pepper, cumin, paprika and salt in an electric mixer. (Alternatively, place chickpeas in a large saucepan and cover with 3 inches cold water. Another good storage option is to freeze them for use later in the year. 4. These are readily available in Middle Eastern grocery shops. Preparing the Kibbeh Nayyeh. We enjoyed it as part of a big dinner, made so that our vegan family member would have something celebratory to enjoy. Stir halfway through. Use canned pumpkin puree or make your own. Xo xo!! You can serve the pumpkin kibbeh with some pomegranate seeds, fresh mint, radish and lettuce. Do you have any suggestions or adjustments to recipe if I were to use canned pumpkin puree? Add one-fourth of them to the hot oil and cook, turning once or twice, until browned, 3 to 5 minutes. The casing is pretty straightforward to make. Firmly spread the first half of the kibbeh over the baking tray. Plus it's so delicious you will be hosting dinner parties just so you can make it. wow! This is a perfect vegetarian dish that even meat eaters will love. Preparation method. Sumac: The ground tart red berries of the Mediterranean sumac bush add fruity, sour flavor. Tips: Bulgur: This quick-cooking whole grain is made by parboiling, drying and grinding or cracking wheat berries. Swapping pureed pumpkin for ground meat is an easy way to make traditional Lebanese kibbeh vegetarian-friendly. Then drain excess of water if any. Happy eating Susan! Use a knife to decorate the kibbeh surface with square-shaped cuts. 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. With wet hands, shape 2 tablespoons of the dough into a ball. Taste a bit and adjust the seasoning if necessary Remove from heat and stir in the drained chickpeas, sumac, salt and baharat. Thank You. I have enough mixture prepared to make another small tray and want to know if I can prepare it and freeze it uncooked??? In a large bowl, mix the bulgur (dry) and the blended pumpkin. Other than that follow the same steps as the recipe above!! 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)!! 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. If you continue to use this site we will assume that you are happy with it. Arab food is spectacular-- loved trying something unfamiliar as good as any classic (falafel, baba ganooj, hummus, dolmas), Source: EatingWell Magazine, September/October 2018. The end result is a dish singing with flavors!! I wouldrecommend a green salad on the side or even Fattoush Let me know how it turns out with you! 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 . Add salt, baharat, cinnamon and pumpkin and mix well. Pumpkins are heavy with water and bulgur would absorb the water easily in the pumpkin puree this is my grannys tip!! However I spread it and it came out really nicely-YUM. Drain. 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. Finally add the lemon juice in it. Let stand for 1 hour.). I have never found it again, so I decided to make it. Will have to go out to a Middle Eastern grocery store and pick up bulgur wheat, pomegranate molasses and sumac. Marhaba! ground ginger; 2 Tbsp. Add the sumac, pomegranate molasses, cayenne pepper, and cumin powder. 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. Thank-you. In a frying pan add 1 tablespoon EVOO, the chopped onions and a pinch of salt and saut for 2-3 minutes until golden. To make the crust of the Kibbeh, the wheat is hydrated, and vigorously kneaded with well-ground lamb meat and spices. C Evelyn Grey All. Peel the pumpkin and cut into medium-sized pieces; transfer to a pot, cover it with water and cook on high heat. . Transfer to a bowl. Fry the Kibbeh. Add the drained bulgur, the onion peeled and thinly chopped and the cooked pumpkin in a large bowl and mix well with your hands. Peel the pumpkin and cut into medium-sized pieces; transfer to a pot, cover it with water and cook on high heat. Add the chickpeas and cook through for 2 minutes. You might want to prepare the various spice mixes the day before to save you some time. I would suggest you strain the cooked pumpkin in a colander for 4-5 hours totally ridding of excess liquid. Add the finely chopped onion, cayenne pepper, salt, spices and mix. While the bulgur is soaking, wash well the spinach, remove the stems from the spinach leaves and tear the leaves into pieces. In a large saucepan, cover the pumpkin with enough water and boil it for 15 minutes or until soft. You need to remove it 2 hours prior baking, and add the olive oil just before popping in the oven. Your email address will not be published. Though making Pumpkin Kibbeh is time-consuming and requires an involved preparation, the final result is so delicious and definitely worth preparing!! [] dish is so nutritious. Instructions. Use of this site constitutes acceptance of our. Serve hot or at room temperature with tahini sauce, tzatziki sauce or plain Greek yogurt. Pumpkins are heavy with water. We use cookies to ensure that we give you the best experience on our website. Your photo is being processed. Get the latest recipes from Hadia's Lebanese Cuisine delivered straight to your inbox. Pinterest. Combine them and the bulgur in a very large bowl with the grated onion, salt, black pepper, allspice, cinnamon, and parsley. Pumpkin Kibbeh is another Lebanese speciality that everyone looks forward to, usually because you can only have it at certain times of the year. Add salt, red chilli flakes, spice powder and pine nuts. I especially loved the bits of orange peel in the koumoneh mix. Do you have any suggestions for what to serve with this? Go for pumpkins that have smooth firm skin and feel dense when you pick them up. Welcome to Lebnain. Bring the wellies and fill the bellies! 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. 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 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. Serve the kibbeh at room temperature. To make the kibbeh, combine the onion, pumpkin puree and bulgur in a medium bowl. Touch device users, explore by touch or with swipe gestures. Lebanese Kibbeh Recipe (Fried Kibbe Balls), Maamoul Mad bi Ashta (Semolina Cream Dessert). Add enough cold water to cover by 3 inches; let soak for 8 to 24 hours. Offers may be subject to change without notice. Bring to a boil and cook for 2 minutes. The spicing is vital so make sure you prepare all your spice blends prepared beforehand or it might get overwhelming. this link is to an external site that may or may not meet accessibility guidelines. Place the onion mixture into the pan. Let it soak for 20 minutes. Turned out to be everyone's favorite dish. Thanks for sharing the recipe! Remove from the heat. 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. Maybe a little salad? (Alternatively, place chickpeas in a large saucepan and cover with 3 inches cold water. ! Grease a 33 cm/13 inches round shallow baking tray. Continue shaping the kibbeh to make about 32 total. I havent tried it yet, but it looks great. Place the split chickpeas in a pan, cover with water and boil for 5 minutes. This recipe is so popular during lent as an alternative to the famous meaty kibbeh. 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 You are welcome Susan, and thank you so much for the sweet words!! Set aside for 20 minutes. Cut the kibbeh into approximately evenly sized triangles or diamonds. That mixture is combined with everything from tomatoes to goat. I can`t wait to make it. 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. 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). 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. You can't rush the process so make sure you have a few hours to spare. 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