Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos)
Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos)

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. 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):
  1. Get 📌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 📌
  2. Get Kibbeh dough ingredients
  3. Take 1 kg butternut squash/pumpkin
  4. Get 300 g fine bulgur wheat (Not the coarse one), soaked in water for 5 min and rinsed
  5. Prepare 1 tablespoon flour
  6. Prepare Spices for the kibbeh dough
  7. Get 1 teaspoon cumin
  8. Make ready 1/4 teaspoon cinnamon powder
  9. Take 1/4 teaspoon allspice
  10. Prepare 1/4 teaspoon coriander powder
  11. Take 1/4 teaspoon nutmeg powder
  12. Make ready salt and black pepper
  13. Take Filling
  14. Take 300 g spinach, chopped
  15. Get 1 medium onion, chopped
  16. Make ready 1 cup (100 g) cooked chickpeas
  17. Get 1 cup chopped walnuts
  18. Get 2 tablespoons lemon juice
  19. Take 1 teaspoon pomegranate molasses (optional)
  20. Get 2 tablespoons olive oil
  21. Take Spices for the filling
  22. Prepare 1 teaspoon sumac
  23. Make ready 1/2 teaspoon cumin
  24. Prepare 1/4 teaspoon coriander powder
  25. Get 1/2 teaspoon allspice
  26. Prepare salt and black pepper
  27. Take Topping
  28. Get shredded almond or pine nut
  29. Make ready 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):
  1. 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
  2. Add the rinsed fine bulgur with the flour and spices to the squash and mix everything together very well.
  3. Put the mixture in the fridge, preheat the oven to 200 degrees, then start preparing the filling.
  4. 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.
  5. 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.
  6. 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.
  7. Evenly spread the spinach filling on top, then cover with the other half of the kibbeh dough to make the final layer.
  8. 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.
  9. 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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