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

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos). One of my favorites food recipes. For mine, 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 current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is something which I’ve loved my whole life. They are fine and they look wonderful.

Authentic Middle Eastern kibbeh recipe with step-by-step tutorial. Delicious stuffed croquetts made w/ bulgur wheat, ground beef or lamb A new meatless kibbeh (middle eastern baked "Meatloaf" with bulgur). Run a sharp knife around the inside of the ramekins, unmold the kibbeh and serve immediately.

To begin with this particular recipe, we must first 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 it.

The ingredients needed to make Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos):
  1. Prepare 📌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. Make ready Kibbeh dough ingredients
  3. Make ready 1 kg butternut squash/pumpkin
  4. Make ready 300 g fine bulgur wheat (Not the coarse one), soaked in water for 5 min and rinsed
  5. Take 1 tablespoon flour
  6. Prepare Spices for the kibbeh dough
  7. Make ready 1 teaspoon cumin
  8. Make ready 1/4 teaspoon cinnamon powder
  9. Get 1/4 teaspoon allspice
  10. Make ready 1/4 teaspoon coriander powder
  11. Prepare 1/4 teaspoon nutmeg powder
  12. Make ready salt and black pepper
  13. Make ready Filling
  14. Get 300 g spinach, chopped
  15. Take 1 medium onion, chopped
  16. Make ready 1 cup (100 g) cooked chickpeas
  17. Take 1 cup chopped walnuts
  18. Make ready 2 tablespoons lemon juice
  19. Prepare 1 teaspoon pomegranate molasses (optional)
  20. Get 2 tablespoons olive oil
  21. Make ready Spices for the filling
  22. Take 1 teaspoon sumac
  23. Take 1/2 teaspoon cumin
  24. Take 1/4 teaspoon coriander powder
  25. Prepare 1/2 teaspoon allspice
  26. Get salt and black pepper
  27. Make ready Topping
  28. Make ready shredded almond or pine nut
  29. Take olive oil

This step by step helpful recipe will make this daunting recipe accessible. I hope you try it out! Kibbeh bil sanieh is one of my most favorite dishes - even though I've been saying that about a lot of the dishes on here. I think I just really like a lot of different foods.

Steps 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)

Kibbeh is a Lebanese classic dish that consists of beef croquettes made with meat, bulgur wheat, mint leaves, pine nuts, onions and Middle Eastern spices! I've shared my recipe for Baked Kibbeh, which I described as "Lebanese Meatloaf", a while ago and I make it pretty often! Follow our easy step-by-step instructions to learn how to make butternut squash puree. Butternut squash is very mild—ideal as a first vegetable by itself—or mixed with other veggies, fruits, meats, and spices. Kibbeh are stuffed meat patties widely enjoyed in Lebanon and Syria.

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