Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kibbet la2teen bi saniyyeh. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Kibbet la2teen Bi Saniyyeh is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Kibbet la2teen Bi Saniyyeh is something which I have loved my entire life.
According to shahiya.com, you can also prepare it bil sayniyye. kibbet la'teen. Making pumpkin kibbeh balls by TasteofBeirut.com. I am Joumana Accad and was born and raised in Beirut.
To get started with this recipe, we have to first prepare a few components. You can have kibbet la2teen bi saniyyeh using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Kibbet la2teen Bi Saniyyeh:
- Make ready 1 kg canned pumpkin puree
- Make ready 2 cups fine bulgur
- Make ready 2 tablespoons flour
- Make ready 4 tablespoons vegetable oil
- Take 1 teaspoon salt
- Take For the filling:
- Get 500 g spinach, shredded
- Get 1/2 cup canned chickpeas
- Get 1 cup walnuts, coarsely ground
- Get 2 medium onions, finely chopped
- Get 4 tablespoons olive oil
- Make ready 4 tablespoons pomegranate syrup, if available
- Take 1 teaspoon salt
- Prepare 1/4 teaspoon white pepper
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Instructions to make Kibbet la2teen Bi Saniyyeh:
- 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.
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