Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is something which I have loved my entire life. They are nice and they look fantastic.
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To get started with this recipe, we must prepare a few ingredients. You can cook butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos) using 29 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos):
- Take 📌I know it looks like a lot of ingredients, but I’ve duplicated the spices since you need different amounts for the dough and the filling so dont be scared 📌
- Make ready Kibbeh dough ingredients
- Make ready 1 kg butternut squash/pumpkin
- Take 300 g fine bulgur wheat (Not the coarse one), soaked in water for 5 min and rinsed
- Make ready 1 tablespoon flour
- Take Spices for the kibbeh dough
- Make ready 1 teaspoon cumin
- Take 1/4 teaspoon cinnamon powder
- Prepare 1/4 teaspoon allspice
- Make ready 1/4 teaspoon coriander powder
- Get 1/4 teaspoon nutmeg powder
- Make ready salt and black pepper
- Prepare Filling
- Get 300 g spinach, chopped
- Make ready 1 medium onion, chopped
- Get 1 cup (100 g) cooked chickpeas
- Make ready 1 cup chopped walnuts
- Take 2 tablespoons lemon juice
- Prepare 1 teaspoon pomegranate molasses (optional)
- Make ready 2 tablespoons olive oil
- Get Spices for the filling
- Prepare 1 teaspoon sumac
- Make ready 1/2 teaspoon cumin
- Get 1/4 teaspoon coriander powder
- Prepare 1/2 teaspoon allspice
- Make ready salt and black pepper
- Make ready Topping
- Take shredded almond or pine nut
- Get olive oil
Wash, peel, de-seed, and chop squash (scroll up if you need help with those steps). Place a steamer basket in the bottom of Instant Pot. The kibbeh dough is a mixture of finely ground meat and bulgur. In this recipe, the dough is shaped in oval balls and stuffed with ground meat and chopped onions.
Instructions to make Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos):
- Peel and cut the butternut squash into medium slices. Move to a pot, cover with water and boil for 15 minutes. Once soft, drain and mash until smooth
- Add the rinsed fine bulgur with the flour and spices to the squash and mix everything together very well.
- Put the mixture in the fridge, preheat the oven to 200 degrees, then start preparing the filling.
- In a pan, add 2 tablespoons of olive oil and start frying the chopped onion until soft. Then add half of the chopped spinach to the onion, mix for 2 minutes then add the second half.
- Add the cup of cooked chickpeas with lemon juice and pomegranate molasses. Mix for 3 minutes. Then add the sumac, shredded walnuts and the rest of the spices. Mix for 2 more minutes.
- Remove the dough from the fridge. Lightly grease a rectangular baking dish with olive oil, and spread half of the dough with your hand over the base of the dish.
- Evenly spread the spinach filling on top, then cover with the other half of the kibbeh dough to make the final layer.
- With a knife, make diagonal lines to create diamond shapes. With a brush spread a bit of olive oil on top and place the nuts on each slice. Then put the tray in the oven and cook for 30 minutes until gold brownish. Pop it under the grill for 3-4 minutes for a golden crispy top layer.
- Serve with natural/greek yogurt or salad on the side (check my fattoush salad recipe. Goes perfectly with it! https://cookpad.com/uk/recipes/12464040)
Preparing stuffed kibbeh is an art! This is an easy step-by-step recipe to certainly amaze your guests! You can definitely substitute butternut squash or even canned pumpkin in a pinch, if you need to. Shaping the little kibbeh nuggets into perfect ovals with pinched pointed edges is an acquired skill that admittedly takes a lot long time to master. When I'm making this in a hurry I stick with easy rounded oval shapes instead.
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