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Great recipe for Pumpkin and spinach pie - kibbet lakteen bil saynieh. A mixture of pumpkin puree and bulgur is spread in two layers in an oven tray and stuffed with chickpeas, spinach and onions, then baked. Pumpkin and spinach pie - kibbet lakteen bil saynieh step by step : Strain very well the pumpkin puree.
Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
- Get 1 kg canned pumpkin puree
- Make ready 2 cups fine bulgur
- Make ready 2 tablespoons flour
- Make ready 4 tablespoon vegetable oil
- Get 1 teaspoon salt
- Get - For the filling:
- Get 500 g spinach, shredded
- Take 1/2 cup canned chickpeas
- Prepare 1 cup walnuts, coarsely ground
- Take 2 medium onions, finely chopped
- Take 4 tablespoons olive oil
- Get 4 tablespoons pomegranate syrup, if available
- Prepare 1 teaspoon salt
- Take 1/4 teaspoon white pepper
This spinach pie isn't really Greek flavored, but I love it all the same. Pumpkin and spinach pie - kibbet lakteen bil saynieh step by step : Strain very well the pumpkin puree. It is very important to drain all the water from it. Put the drained pumpkin in a food processor and add the bulgur, flour and salt.
Instructions to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
- Strain very well the pumpkin puree. It is very important to drain all the water from it.
- Put the drained pumpkin in a food processor and add the bulgur, flour and salt. Blend until you get a well combined pumpkin paste. Put the paste in the refrigerator for 30 min.
- To prepare the filling, put the olive oil in a pot over medium heat, add the chopped onions and stir for 2 min.
- Add the chickpeas, spinach, pomegranate syrup, pepper and salt. Stir the mixture over medium heat for 5 min. Remove from heat then add the walnuts and stir. Leave the stuffing aside to cool.
- Preheat the oven to medium heat.
- Divide the pumpkin paste into two parts. Coat a large oven pan with 4 tablespoons of vegetable oil.
- Spread evenly the first half of the paste in the pan so as to cover the entire surface. Top it evenly with the filling then spread the other half of the paste so as to cover the filling.
- Using a knife, make cuts on the surface of the pumpkin pie in the shape of lozenges or small squares.
- Put the pan in the preheated oven for around 30 min.
- Remove and cut into pieces. Serve hot or cold.
Blend until you get a well combined pumpkin paste. See great recipes for Pumpkin and spinach pie - kibbet lakteen bil saynieh too! This pumpkin pie recipe from my Mom is a traditional dish for Thanksgiving at my house, so it's gotta be right! This pie uses a homemade crust that you don't have to pre-bake, which is a great time-saver. Pumpkin Kibbeh in a Tray (Kibbet Lakteen) Are you familiar with "Pumpkin Kibbeh"?
Above is the right way to cook dinner pumpkin and spinach pie - kibbet lakteen bil saynieh, very straightforward to make. Do the cooking phases appropriately, relax and use your heart then your cooking can be scrumptious. There are a lot of recipes that you can attempt from this website, please find what you want. For those who like this recipe please share it with your pals. Pleased cooking.
