𝐌𝐎𝐌’𝐒 𝐊𝐈𝐁𝐁𝐄𝐓 𝐋𝐀𝟐𝐓𝐄𝐄𝐍🎃🍁
Pumpkin Kibbeh with Ground Pumpkin Seed Flour!
Did you know you can blend your roasted pumpkin seeds into a flour? Yup, perfectly edible with the shells, full of fiber, helps the texture, pairs well with Burghol & tastes🤤 zero waste too.
🇱🇧This Vegan dish is a Lebanese classic.
I used a 30cm tray
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒 (Serves 4 people)
LAYERS:
– 2 cups mashed pumpkin (cook 1 medium size pumpkin or use ready made purée cans)
– 1 cup fine burghol (not coarse, it will be gritty, if u buy coarse just blend it to be more fine)
– 1/4 cup pumpkin seed flour (make this from oven roasting your seeds and grinding them in a food processor OR just use flour)
– 1 small onion blended into liquid
– touches of salt, white pepper, lemon or orange zest, fresh or ground marjoram, coriander, cinnamon, cumin.
– Icy water to dip hands in
– Olive Oil to grease the tray, for sautéing the veggies and drizzling all over kibbeh before baking.
FILLING:
– 1 large bag of spinach
– 1 red onion diced
– 4 garlic cloves diced
– 400g cooked chick peas (1 can)
– A little crushed Walnuts
– a little fresh coriander, chopped
– touches of salt, pepper, cinnamon, cumin, but LOTS of sumac with a little pomegranate molasses and water added.
𝐃𝐈𝐑𝐄𝐂𝐓𝐈𝐎𝐍𝐒
It’s EXACTLY like a regular meat Kibbeh Sanieh, but instead of ground beef in the layers it’s pumpkin, and instead of ground beef in the filling, it’s vegetables and chickpeas.
Bake at 200C for 35-40 mins till cooked well. If your texture is still a bit soft, continue baking, it will harden👌🏼
🚨Let it cool completely after you baked it, this will help it solidify more, so when you cut it later it won’t break easily. Fridge for 1 hour helps too!
𝐏𝐥𝐞𝐚𝐬𝐞 𝐬𝐜𝐫𝐨𝐥𝐥 𝐝𝐨𝐰𝐧 𝐦𝐲 𝐩𝐚𝐠𝐞 𝐭𝐨 find my 𝐊𝐢𝐛𝐛𝐞𝐡 𝐒𝐚𝐧𝐢𝐞𝐡 𝐓𝐮𝐭𝐨𝐫𝐢𝐚𝐥, this will help you a lot also💛
source:@thevoicenotechef
