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How to Prepare Appetizing Vegetarian_pumpkin_kebbeh

Vegetarian_pumpkin_kebbeh. That mixture is combined with everything from tomatoes to goat. It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens.

Vegetarian_pumpkin_kebbeh It is preferable to use an average light-colored pumpkin; dark yellow or orange pumpkins are sweeter in taste. This tasty plant is a good source of vitamin C, calcium and potassium, and is thought to be beneficial for. Pumpkin Kibbeh is one of my favorite recipes. You can cook Vegetarian_pumpkin_kebbeh using 16 ingredients and 16 steps. Here is how you cook it.

Ingredients of Vegetarian_pumpkin_kebbeh

  1. You need of Part 1- preparing the kibbeh dough.
  2. Prepare 1 Kg of whole pumpkin.
  3. Prepare 150 g of fine bulgur.
  4. You need 1 tablespoon of flour.
  5. You need 1/2 teaspoon of all spice.
  6. Prepare 1/2 teaspoon of salt.
  7. You need of Part 2 - preparing the kibbeh filling.
  8. Prepare 1 kg. of spinach or swiss-chard - blanched.
  9. It's 1 cup of watercress leaves.
  10. Prepare 2 of onions - diced.
  11. You need 4 tablespoons of olive oil.
  12. It's 2 of onions, cut into small cubes.
  13. You need 2 cups of chickpeas cooked & peeled.
  14. You need 1 teaspoon of sumac.
  15. It's 1/2 cup of lemon juice.
  16. Prepare 1/2 teaspoon of salt.

I personally like it all year long or even for Thanksgiving. Pumpkin kebbeh is a healthy vegetarian dish which consists of many nutritious ingredients like pumpkin, spinach, burghul, onions and chickpeas. Pumpkin kebbeh is a healthy vegetarian dish which consists of many nutritious ingredients like pumpkin, spinach, burghul, onions and chickpeas. See more ideas about Pumpkin recipes, Vegan pumpkin, Vegan pumpkin recipes.

Vegetarian_pumpkin_kebbeh instructions

  1. Start by peeling and coring the seeds out of the pumpkin then cut into large chunks.
  2. Add the pumpkin chunks into a large pot and cover with lightly salted water, bring to a boil for a few minutes until the pumpkin in softened and cooked, then strain and set aside to cool down..
  3. Next wash the bulgur and strain from excess water..
  4. In a large mixing bowl, add the cooled pumpkin, bulgur, flour, all spice, salt & pepper to taste.
  5. Mash all ingredients together until a well combined dough consistency is established.
  6. Cover the dough and set aside to rest while we prepare the filling..
  7. In a saute pan, add the olive oil and saute the onion until translucent..
  8. Add the spinach or swiss-chard as desired then add the watercress & chickpeas and stir for a couple of minutes until greens have wilted..
  9. Add the sumac and salt to taste, then the lemon juice, simmer for 2 minutes then remove from heat and set aside to cool..
  10. Part 3 - Assembling & Stuffing the Kibbeh Divide the dough into medium-sized balls as desired either using an icecream scoop or a measurement cup or a scale..
  11. Then start by corring the dough balls using the palm of your hand and your finger, rolling around until a cavity is created for the stuffing.
  12. Using a spoon, fill the dough cavity with the stuffing mixture and gently start rolling around the palm of your hand to close the dough and establish the kibbeh shape..
  13. Continue stuffing the rest of the balls in the same way until all the quantity is done.
  14. Finally deep fry the kibbeh dough balls until golden brown & crunchy on the outside.
  15. Serve Hot.
  16. By: Reina Abdullah.

See more ideas about Kibbeh, Lebanese recipes, Middle eastern recipes. Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup. Make it dairy free: Use coconut milk, not heavy cream. Make it vegan: Use coconut milk and maple syrup. Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too.

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