Simple Way to Make Favorite Pumpkin and spinach pie - kibbet lakteen bil saynieh
Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Favorite Pumpkin and spinach pie - kibbet lakteen bil saynieh. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pumpkin and spinach pie - kibbet lakteen bil saynieh, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pumpkin and spinach pie - kibbet lakteen bil saynieh delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pumpkin and spinach pie - kibbet lakteen bil saynieh is 8 persons. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pumpkin and spinach pie - kibbet lakteen bil saynieh estimated approx 1 hour 40 minutes.
To get started with this recipe, we have to prepare a few components. You can cook Pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you can achieve it.
A mixture of pumpkin puree and bulgur is spread in two layers in an oven tray and stuffed with chickpeas, spinach and onions, then baked. A refined vegetarian dish.
Ingredients and spices that need to be Get to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
- 1 kg canned pumpkin puree
- 2 cups fine bulgur
- 2 tablespoons flour
- 4 tablespoon vegetable oil
- 1 teaspoon salt
- - For the filling:
- 500 g spinach, shredded
- 1/2 cup canned chickpeas
- 1 cup walnuts, coarsely ground
- 2 medium onions, finely chopped
- 4 tablespoons olive oil
- 4 tablespoons pomegranate syrup, if available
- 1 teaspoon salt
- 1/4 teaspoon white pepper
Instructions to make Pumpkin and spinach pie - kibbet lakteen bil saynieh
- 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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So that is going to wrap it up with this special food Simple Way to Make Any-night-of-the-week Pumpkin and spinach pie - kibbet lakteen bil saynieh. Thank you very much for reading. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!