Heat up 2 tablespoons of oil in a heavy bottom frying pan. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5 more minutes. Just seen this in a recipe instead of bulgur: If I had to pick one recipe to make with my eyes closed, it would without a doubt, be the recipe for my beloved Pumpkin Kibbeh. The spice mix can be adjusted to reflect your taste buds; pumpkin can be accommodated with a variety of spices. Page 229 of 421 for Find 1000s of simple, delicious recipes with easy step by step instructions, videos, photographs and guides to make everyday cooking easy. Cover and let it rest for 2 hours. it is full of flavors and freezer friendly. Or, try it with a mint cabbage salad or tarator tahini sauce. maple syrup, red quinoa, olive oil, pumpkin, sea salt, extra-virgin olive oil and 5 more Pumpkin Quinoa Chili and Halloween Treats Baking and Cooking, A Tale of Two Loves cinnamon, garlic, sour cream, oregano, cooked pumpkin, cayenne pepper and 13 more You'll receive our. Z ghertewiyeh with Beef & Nuts. Measure out the quinoa and rinse with water and put aside. Spoon the kibbeh stuffing evenly on top of the kibbeh base. If you would rather bake your kibbeh than fry them, I found that adding a tablespoon or two of. We were asked who the caterer was who made it. Step 3 Cover it with a plate and let it sit for 20 minutes. Allow the quinoa to cool. Does this one call for 2 cups bulgur cooked? I had a busy day, so the 2 parts were made, but then covered and left in the refrigerator overnight. Quinoa kibbeh is a gluten-free alternative for baked stuffed kibbeh by substituting quinoa for bulgar wheat. I enjoy sunsets, long walks on the beach, meaningful relationships, and anything related to food. oil to rub on top of kibbeh before baking. Responsibly sourced and never any added hormones or antibiotics. 1 flax egg (1 tbsp ground flaxseed + 2-3 tbsp of warm water, mixed until gelled) Add the spinach and chickpeas, and saut for several minutes. Kibbeh is freezer-friendly; just assemble the dish without baking it. Step 3. I bet theyd be great that way! Transfer the pulp onto a bowl and mash a bit. I used sunflower oil, but many people swear by rapeseed oil, coconut oil or even olive oil so up to you. Mix the pumpkins with flour and cracked wheat well. We gave up on the ball shape about halfway through and made the rest of the ingredients into the casserole version, which I sent home with him and he actually thought was pretty good. medium pumpkin), chopped, 1 heaped tbsp walnuts, toasted (optionally) and chopped, 2 tbsp fresh coriander OR parsley, chopped finely. Am planning on making it this Friday for dinner with friends. x Ania. thanks so much, I look forward to making these. Swapping pureed pumpkin for ground meat is an easy way to make traditional Lebanese kibbeh vegetarian-friendly. Instructions Start by draining the soaked white bulgur and dry it too; then set it aside Mix the pumpkin, bulgur, flour, salt and spices to get a pumpkin paste in a large bowl Finely chop the spinach and fry the chopped onions in half the amount of olive oil in a frying pan and saut for 5 minutes until the onions start to soften. I have never made kibbeh & I achieved satisfactory success with your recipe on my first try! Mix the pumpkin and bulgur with a spoon and cover; the bulgur will absorb the water in the pumpkin in a couple hours or overnight. Stir in pumpkin, maple syrup, cinnamon, and nutmeg. Wet your hands. Tip: The quinoa meat mixture is a little stickier than bulgar wheat kibbeh. Unique recipe idea. Last updated: Aug 15, 2022 2 min read. I made pumpkin kibbeh for the first time on Saturday. Bake in a 400 (205 ) oven for 40 to 50 minutes. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. This Pumpkin Kibbeh is very similar to the traditional kibbeh recipe, but it. Here are some notes on the ingredients: See the recipe card at the bottom of the post for quantities. When cool enough to handle, knead well to combine. Stuffed Pumpkin Kibbeh Tray 600g. Lay the pumpkin kibbeh in a single layer in the frying pan. A vegetarian substitute to the famous Lebanese delicacy. Add flour and mix well to form a dough (the dough will be wet). 5. To make the kibbeh, combine the onion, pumpkin puree and bulgur in a medium bowl. Add diced onion and saute on a low-medium heat until translucent, stirring from time to time. Hey, these look delicious and I want to make them as a healthy version of kibbeh. Add baharat spice and fry it off gently on a low heat, stirring the whole time. . Once the water starts boiling, reduce heat to low and cover up. Five, six, and eight seem natural, but a seven pointed star? This recipe is split into two parts: making the stuffing and meat mixture and assembling the kibbeh. For the Kibbeh dough Have all the vegetables well washed and prepared as indicated in the ingredients description. Roast for 30 minutes in 400 degree F oven or until a knife easily pierces the flesh of the eggplant. Step 2. Instead of making my favourite autumn pasta with it, I decided to marry it up with Middle Eastern flavours to make pumpkin kibbeh balls. Instructions. Your email address will not be published. Taste a bit and adjust salt or garlic or lemon or tahini, to your taste. Vegan; . For pregnant and nursing dogs, please check with your veterinarian as requirements may vary depending on the number of puppies and stage of lactation. When Im making this in a hurry I stick with easy rounded oval shapes instead. Spices: 1 tsp each of cumin powder, ground coriander, cinnamon, paprika + a tsp of all spice. Fry the Kibbeh. Once ground, add teaspoon freshly grated nutmeg, teaspoon each ground cardamom and ground allspice. Blend the food processor on high until the meat is fully blended. Use fine bulgur or the texture of the dough will be gritty. Is there any significance to the 7 pointed design of the cuts? Learn how your comment data is processed. Of all the dishes I had on offer the pumpkin kibbeh was by far the most popular, with a few regular customers ordering it several times throughout the month. Cook for a few minutes until all the flavours come together well and the water cooks out. To make the stung, heat the oil in a heavy-bottomed saucepan and saut the onion until brown and soft. Using the rest of the bulgur "dough" form a closed oval-shaped ball around the kibbeh and gently pat to secure. I create simple, healthy, plant-based recipes inspired by Middle Eastern flavours and write about leading a vegan lifestyle in the Arab world. Read More, Copyright 2022 Feast Design Co. | Privacy policy. 4-6 servings Prep Time: 2 hours Cook Time: 20 minutes Ingredients 1 medium-size pumpkin, about 4 lbs (to yield 3 cups of cooked pumpkin pulp), baked whole in a 350F oven for one hour or until soft 2 large red or yellow onions, peeled and chopped fine (divided between the kibbeh and the stuffing) 1 1/4 cup bulgur extra fine #1 (yellow or brown) Thanks. Healthy fall side dish. Bring to a boil then reduce to simmer, stirring constantly until thickened, about 90 seconds. in a pinch, ill used canned pumpkin. -this recipe uses a billion pots and bowls and makes a huge mess! Store in an airtight container for up to 2 months. Heat a few inches of vegetable oil in a deep pot or skillet until hot. Fry batches until golden brown and crunchy, or about 8-10 minutes. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on tasteofbeirut.com. Stir in spices. Place a heaped teaspoon of the spinach and chickpea mixture in the middle and squish it inward lightly (you don't want to break the outer layer). Always introduce any new food by slowly mixing with your current diet for the first 7-10 days, increasing the amount of Stella & Chewys while decreasing the amount of the other brand. Only change made was to eliminate all oil. Chill the dough in the fridge to ensure that it is easier to work with. Hi Petra! I did not use fresh pumpkin however, I used 2 cans of plain pumpkin instead. I will be giving your recipe a go next time . Kibbeh is one of these dishes that is typically made with mince meat, but there are vegetarian versions, which are usually consumed during the period of fasting. If you can't find baharat spice, dry toast 1 tablespoon black peppercorns, 1teaspoons each of cumin and coriander seeds, 1 small quill cinnamon and 3 cloves then grind in a spice grinder. We also have a saucy newsletter. Add the finely chopped onion, cayenne pepper, salt, spices and mix. In two small saucepans, cook the quinoa and lentils according to instructions. PIN THIS RECIPE Also on Luvele US New improved L Reuteri yogurt method 3 years ago Ive found that a mix of wholewheat and regular bulgur also works nicely. Enter your email address to subscribe to this blog and receive notifications of new posts by email. It freezes just fine and is also delicious on its own or on top of some rice or quinoa. At this point, you can start kneading the mix to ensure that the ingredients are homogenous throughout. Set aside lots of time (more than the 55 mins quoted) for cooking and expect lots of cleanup Salt & black pepper. Required fields are marked *. Place the mixture in the fridge to cool down and firm up for a couple of hours. Cut the horizontal and vertical lines fully to the bottom. Cover it with a plate and let it sit for 20 minutes. Please refer to the feeding chart below as an initial recommendation and adjust food amount as needed to reach desired weight goal. Mix quinoa, pumpkin, eggs and sea salt in large bowl. Can you soak it 20 min and squeeze water out and than use it? Fresh water should be available at all times. Favorite Recipes. Close. If the dough appears dry, add a few drops. http://www.maysmartallergyfree.co.uk/scrapbook/millet-the-super-grain. dough. Ready-Food, To Cook. Directions: Using a food processor, finely blend the onion, mint leaves, 1 tablespoon of bulgur and kibbeh spice. I always love variations in food. Stuffed Pumpkin Kibbeh Tray 600g quantity. Thanks a lot for sharing. this recipe has quickly become one of my favorites! I look forward to trying some of your recipes. Try it with millet, it might work though may be a little crumbly! To make the pumpkin shell, combine the pumpkin, bulgur, flour, onion and seasonings, and mix well. Wet your hands. Instructions. Add the flour and knead one more time to create a malleable dough In a skillet, add the onions and olive oil. In a separate pan, toast the walnuts for a few minutes, stirring frequently, then add to the rest of the spinach mixture. So today, I give you the treasured recipe for the new and improved, but still outstanding, Pumpkin Kibbeh 2.0. @Rebecca My pleasure! Whisk together 1 tbsp olive oil, 2 tsp honey, cumin, coriander and cinnamon in a mug. Read more Potato Kibbeh Potato kibbeh is deeply savory with a lemony spinach filling. Place in a baking tray, season with salt and drizzle with olive oil. Hi Monica totally you could prepare one day ahead. Finally, a gluten free kibbeh recipe that actually works. Did it in a combi oven so that I could steam and roast sequentially. Barbacoa. The kibbeh will shrink a bit once it cooks. Combine the lamb, quinoa, and allspice, using your hands (like meatloaf). Season with salt, sumac and chilli if using. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I am Joumana Accad and was born and raised in Beirut. If you have excess filling, dont worry. Boil the pumpkins in a pot and put them in the strainer. I made this yesterday and it was delicious! We're excited to partner with ASPCAs Relief & Recovery Initiative to help feed pets! Grate the onion and add it to the mixture. Cover the bowl with a kitchen towel and place in the fridge for 30 minutes. Shape the kibbeh into walnut-size balls and then deep-fry in the hot oil until light gold all over. I love how this quinoa kibbeh tastes similar to traditional bulgar wheat kibbeh, but it's gluten-free! Main Dish, Whole Grain/Bulgur/Rice, Vegan. Also, I really love this version with fresh basil and fresh mint added to the meat mixture. Required fields are marked *. Line a pie plate with parchment paper or grease the plate and apply the kibbeh directly onto the plate. It contains almost 3 times as much fiber as brown rice and twice as much as quinoa. Source: EatingWell Magazine, September/October 2018. These were way too advanced for my lebanese partner and I and they turned out disastrously when we tried to serve them at Thanksgiving dinner. Vegan Pumpkin Kibbeh Vegan and Vegetarian Recipes! This is called kamouneh ( cumin fusion). Hope you love it, please let me know if you do try it how it turns out. Divide mixture into 1/4 cup portions. A Kind Of Potato Kibbeh With Toasted Quinoa Orangeblossom Baked Kibbeh Recipe Kibbie The Lemon Bowl Sweet Potato Kibbeh Simply Lebanese Vegan Pumpkin Kibbeh 2 0 One Arab Lebanese Pumpkin Vegan Kibbeh Annacookingconcept Kibbeh Authentic Lebanese Baked Feelgoodfoo Baked Potato Kibbeh Lands Flavors A Simple Kibbeh Recipe Cover; let mixture stand for 5 minutes. I just boil the quinoa with water for 15 minutes, then strain it. Its satisfying mix of savory and sweet lends itself well to all kinds of delights, like this easy-to-make, even-easier-to-enjoy cinnamon roll treat, using Trader Joe's Organic Jumbo Cinnamon Rolls with Vanilla Icing.The addition of bright, fruity Organic Reduced Sugar Strawberry Preserves and salty, flavorful Creamy Salted . Sift 5 heaping tablespoons of whole wheat flour into the pumpkin mix and add 2 pinches of salt, 2 pinches of black pepper, and 1 pinch of freshly ground nutmeg. I lived in the Middle East many years ago (pre vegan) and adored kibbeh, so was keen to try these. Kibbeh Nayeh Recipe (Lebanese Raw Kibbeh). Preheat oven to 400F. Now season the pumpkin kibbeh by adding the finely chopped onion and all the spices and tasting. The next morning, I had no trouble forming & stuffing the kibbeh. A savory pumpkin croquette filled with a mix of seasoned greens. It took me several minutes of study to figure out what you did but I never figured out why. As withany recipe that has been tried and tested countless times, there have undoubtedly been modifications made along the way. When you complete a pet profile, youll receive a $5 off coupon, special offers and insider access in your inbox! Mash all the ingredients together using a potato masher until there are no large pumpkin lumps. Place the sweet potatoes and pumpkin (one large piece weighing about 1/2 pound) on a pan, add about 1 1/2 cup of water and bake for about 40 minutes in a 350F oven until they are tender (pierce with a fork to check). Once you get a compact shell, place a teaspoon of the filling mixture in the middle and mould the dough around it. Enter your email address to subscribe to the blog and receive notifications of new posts by email. Set aside for 10 minutes to let the bulgur soften. Quinoa might work as a substitute as well! Quinoa is a little drier so I used a mix of fatty meat (ground lamb and beef). I followed the recipe except I halved the stuffing. Authentic Lebanese Cuisine from mahaslebanesecuisine.com . Too bad because this recipe takes a long time to make and makes a mess I feel like I need to visit the middle east to really learn about their techniques because following this recipe didnt do the trick! While the potatoes are cooking, prepare the bulgur wheat by soaking it in lukewarm water for 20 minutes, then drain it in a sieve and let all excess water drip away. I made the oven roasted cauliflower with tahini sauce this week and it was fantastic. Instructions. I'm so happy you are here! Alternatively, you could blend up the chickpeas, but I didnt due to point number 3: Add the lemon and orange zests. Or 2 cups dry? Thaw before baking. Always introduce any new food by slowly mixing with your current diet for the first 7-10 days, increasing the amount of Stella & Chewy's while decreasing the amount of the other brand. Sudden changes in diet, including overfeeding, can sometimes result in digestive issues. All photos and content are copyright protected. Nada, wow! Ive replaced quinoa for bulgur in salads, it might also work for this recipe. Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. Add the onion mixture, burghul and flour to the pumpkin and mix them by hand until they become a smooth paste. Thank you. I'm the founder and one of the recipe authors here at The Matbakh. From day one I was getting anywhere from two to six orders a day. Pumpkin Kibbeh Bites. vegan, kibbeh, pumpkin, Vegan Kibbe, bulgur, lebanese food, Photography and Content Copyright Joumana Accad, Taste of Beirut 2022. Sudden changes in diet, including overfeeding, can sometimes result in digestive issues. In each half, you'll see some water; pour it in a large bowl. I also made your tahini (YUM!). Carnitas. They were fabulous. I advise newbies to this recipe to make version 1.0!! Ive been looking for this recipe for quite some time! Lebanese kamouneh preparation:https://www.youtube.com/watch?v=fO3Pu2YAZGA Southern Sweet Potato Casserole With Pecans, Tender Bone-In Ribeye Roast Recipe (Well Done Prime Rib), Steelhead Trout with Garlic Lime Butter Sauce. What do you mean cook the cracked wheat? he, he, I would say so, but a small pot rather than a pan is better for this kind of frying :). 1 cup wholewheat bulgur, cooked. 4. But it also has minced meat in it, maybe flax egg would do the trick?? It sounds delicious! Alternatively, cook in the air-fryer for 15 minutes onn 200. We proudly stand by our product and are committed to providing safe, quality, best-in-class nutrition you can trust. Use canned pumpkin puree or make your own. Notify me of follow-up comments by email. Once youve made all the kibbeh balls, heat up a small pot of frying oil on the stove. Each piece of kibble is coated in irresistible freeze-dried raw. Your email address will not be published. Transfer to a bowl, and top with pecans and maple sugar if using. Vegetarian Tacos . Spiced sweet potato and crispy tofu cubes; Spicy puy lentils, grilled vegetables with . Your email address will not be published or used to send you SPAM ever! Start making the filling whilst waiting. Continue wetting your hands as you smooth the kibbeh into an even layer. Serving up amazing food, Maroush - Earl's Court sits in the heart of Earl's Court. It kind of changed my life in ways I never thought possible. This delicious blend of pureed pumpkin, bulgur, onion and spices with a lemony spinach and onion filling is one of the many versions in the great Lebanese kibbeh tradition. I need to try them in the air fryer. You will get around 20 to 22 patties. But my bf is not vegan and loves his traditional meat-filled Egyptian food, do you think itd be possible to make the kibbeh the traditional way with a vegan meat substitute (like gardein or even raw beyond meat or would it not puree well enough? They also crisped up nicely & held the shape with no cracks/breakage. Im Syrian and have been vegan for almost 2 years now Can the dough be eaten like kibbeh nayyeh? Combine the pumpkin, bulgur, spices, flax and olive oil in a large bowl and mix thoroughly. Mix the meat mixture with a few ice cubes. Spice mix: For the kibbeh: 1 1/2 tsp salt, 3/4 tsp turmeric, 3/4 tsp ground cinnamon, 3/4 tsp ground coriander, 1/4 tsp black or white pepper, 1/4 tsp fenugreek (optional). Store it in the freezer covered for up to 4 months. Boil the pumpkins for about 3o minutes, or until easily pierced by a fork. The taste was great! They were still crumbly, but better. Filed Under: Recipes, Sides and Snacks Tagged With: pumpkin kibbeh, Ramadan, vegan Ramadan. 1) 2 (15 ounce) cans pumpkin (not pumpkin pie mix) or 2 small pumpkins, cooked and strained 1 cup grated onion cup whole wheat or all-purpose flour 1 teaspoon allspice 1 teaspoons salt For the Filling Add baked pumpkin, chickpeas, walnuts, sultanas and a splash of water. You can definitely substitutebutternut squash or even canned pumpkin in a pinch, if you need to. 3. Add to wishlist. Add to wishlist. Thank you for sharing my all time favorite kibbeh from my childhood in Lebanon. If you cannot find it, simply use a combination of these spices. We want to eat healthier, but we love some good kibbeh. One way to test it is to insert a knife and see if it goes in easily. The bulgur and squash mix NEEDS breadcrumbs. Have I mentioned it goes great with a tahini dipping sauce? Dip your hands into ice water and spread half of the meat mixture into a greased 9" x 13" baking dish (or equivalent). ASSEMBLY *If you cannot find extra fine bulgur wheat, you can use fine or medium grain too. Feel free to use it if you have some or replace it with a squeeze of lemon or lime. Add salt, baharat spice, flour and finely grated onion (if using) to the rehydrated bulgur wheat. Guaranteed probiotics and strong levels of glucosamine & chondroitin with added taurine. Add in the chopped tomato followed by the spinach and stir through along with the sumac, lemon juice and salt and pepper to taste. The ice keeps the meat mixture cool when it blends. Pumpkin Kibbeh has many different stuffing mixtures. Even though we still havent said goodbye to summer in these parts (we were on the beach this past weekend), pumpkins have already made an appearance on our green grocers shelves. Howdy! Instead of adding the onion to the kibbeh chopped up, it is best to grate it, or even replace it with some onion powder; the advantage here is that the onion powder will add some flavor but not water. Stuffed Kibbeh Bites. Combine the quinoa flakes, pumpkin, maple syrup, and milk in a small sauce pan. In fact Ive made them twice! For immediate inquiries, please reach out to our Customer Service team at info@stellaandchewys.com. Chop pumpkin into small chunks, about 2cm square. Serve immediately with the tahini-yogurt sauce on the side or simply some quartered lemons to squeeze on top of the warm. It's three-layer stuffed kibbeh made with minced beef, tender quinoa, onion, allspice, Lebanese seven spice, fresh mint, fresh basil, pinenuts, and pomegranate molasses. Add the remaining pound of meat and the pine nuts, if using. Take a heaping tablespoonful or so of the bulgur mixture and flatten in your palm. Sea salt and black pepper to taste. Knead well to form the dough. Let me know, thanks . It was quite a project, but now Ive got enough of them in the freezer and we also ate about a dozen of them. Price:Per Pack Packing:350g (12 Pcs per Pack) Status:Raw Frozen Shelf Life:9 months Origin:UAE Brand:Abela & Co Culinary Solutions Ingredients Pumpkin, Burghul, Onion, Corn Oil, Sp Use chopped frozen spinach or fresh. Be mindful of not overcrowding the pan so the balls cook evenly. Turn off the stove and add the pomegranate molasses. Ingredients. Score the kibbeh and press to form a tiny hole in the middle (you can insert the tip of the pumpkin or some other veggie like a bell pepper in the hole for decorative purposes). 3. Add the quinoa and ground meat mixture to the bowl. Support your pups heart health with these mixers. also, i have subbed brown rice or barley instead of bulgur, which results in a different texture but is still very tasty. Place the dried pumpkin kibbeh flesh in a large bowl or measuring cup and blend with an immersion blender. Add the cooled quinoa, a couple of ice cubes, and the remaining meat to the food processor. Add the chickpeas (along with a little water if you feel the mixture getting dry although this shouldnt be the case if youre using frozen spinach as it will release its own water) and allow to simmer on low heat. Instructions. Glad you made it already, it can also be made into balls, but the balls are a bit trickier to make. The traditional filling I have seen used consists of chopped leafy greens such as Swiss chard sauted in a pan first with onions and some chopped walnuts or chickpeas (walnuts are more expensive so chickpeas are used more frequently); the filling gets doused with sumac which is everywhere in the mountains and gets harvested wild, dried and ground by local folks for their yearly mouneh(pantry supplies). Mix the meat mixture with a few ice cubes. it is not optional and a large quantity is required to actually handle the dough. Cook the quinoa in water as per the package instructions. Yes! is there any alternative to frying? filmed by thepla. Joan Nathans 15 favorite Jewish foods The Jewish Light, Joan Nathans 15 favorite Jewish foods - Edmonton Jewish News, Mezes and More: 15 Vegan Mediterranean Recipes for Summer Vegan simplicity, Mediterranean Vegetable and Chickpea Stew, Garlic and Herb Air-Fryer Roasted Chickpeas, 1.5 cup steamed and pureed pumpkin OR butternut squash, 1.5 tbsp olive oil (or cooking oil of choice. Beef Recipe with Pumpkin & Quinoa Raw Coated Kibble Wholesome Grains Write a review #1 ingredient - grass-fed beef Wholesome grains include oatmeal, pearled barley, and quinoa Rich in omega fatty acids Minimally processed & easily digestible Responsibly sourced animal proteins Taurine added Added probiotics for optimal digestion Remove the skins and place the warm pumpkin flesh into a large mixing bowl. Taste-wise, salt could be added generously. I live alone in a tiny flat in Hong Kong with very limited kitchen space but found the effort well worth it. My infamous Pumpkin Kibbeh recipe, new, improved and served as appetiser-friendly bites! Tip: The quinoa meat mixture is a little stickier than bulgar wheat kibbeh. If its too wet add in a little more bulgur or even some breadcrumbs would do the trick. After all, I was still new and how many people in Bahrain would really want to have home-cooked, healthified vegan food for iftar? I had assumed it was cooked, but my kibbehs never really firmed up (I ended up cooking for 40 minutes and they got crispy on the outside but mushy on the inside) and I also ended up with a TON of stuffing left over, so Im wondering if it was supposed to be 2 cups before cooking. The olive oil can be replaced by clarified butter or ghee, which is wonderful paired with pumpkin. It took me a few goes to get the balance of flavours right, but I am really pleased with how these crispy beauties turned out. Your email address will not be published. Season with salt, sumac and chilli if using. Cook the filling: panfry the onions (leave about 1/2 cup for the kibbeh) in some olive oil until browned or at least golden and add the chopped kale and stir fry until the kale softens; if necessary, add a couple tablespoons of water. Taste of Beirut started as a blog in 2009 and its main purpose was to share my beloved Lebanese heritage with the world through recipes, anecdotes, and cultural tidbits. Place in a large bowl. Set aside for about 15-20 mins, until all the water gets absorbed. Stuffed Kibbeh Tray 2020 by Youmna's . You simply need enough oil to submerge the thing you are frying, so in this case I would fill the smallest pot you can find with about 6 cm of oil and fry 2-3 balls at the time. Once the oil comes to temperature (test it by dropping a piece of dough in. Wow this looks so lovely, and your story is also very interesting !! I cant eat wheat, though I have successfully used buckwheat instead of bulgur in the past, I think it would work here too, it has a similar texture to bulgur. I'm Nada, (pronounced ned-a). Make the Coarse Kibbeh Stuffing. Required fields are marked *. Bake for 25-30 minutes or until golden brown, flipping once in between to ensure even baking. :). Add the spinach, walnuts and sumac to the skillet and season with paprika and black pepper. Finely chop the marjoram and basil, finely grate the onion, and add to the mixture. Roast for 30-40 minutes or until a knife easily pierces the flesh. I almost always use steamed butternut squash for this recipe. The day of preparation, I simply peeled and mashed the pumpkin and butternut squash with a fork. It was delicious. the spices are just perfect and i really admire how beautifully yours are formed. Mash, then immediately add bulgur and flour; mix well. Add the bulgur to the water. Spread the meat and pinenut stuffing into an even layer. 1 1/2 pounds pumpkin or butternut squash, peeled and cut up 1 small onion 1 1/3 cup fine bulgur wheat 1 teaspoon salt 1 teaspoon black pepper 1/3 cup all-purpose flour vegetable oil, for deep-frying Stuffing 1 small onion, peeled and quartered oil, for frying 1 1/2 teaspoon 7 spice 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon Aleppo Pepper Sorry, your blog cannot share posts by email. Stir in bread crumbs, onion, goat cheese, parsley, onion, carrot, garlic and pepper. Aside fromthe fact that it is one of my personal favourites, I genuinely couldnt begin to tell you how many times Ive made it ifmy life depended on it. Add flour and mix well to form a dough (the dough will be wet). They did crumble easily in the hand when eating, but the taste is superb! In this recipe, these vegan pumpkin kibbeh balls are stuffed with perfectly seasoned chickpeas, onions and pomegranate seeds mixture and shaped into football shaped balls. Although any mention of it is surprisingly absent from this blog, during the summer andRamadan of 2013, I decided to bite the bullet and launch a humble home-based vegan catering business under the name of Arab Vegan Kitchen. Which was really too bad because I love the site! Then, add salt, pepper and basil. Later that same year I participated as the cafe stall forAl Riwaq Art Spaces Market 338 (known now as The Nest), and once again the Pumpkin Kibbeh was a clear winner. To make the kibbeh dough: In a large bowl, combine bulgur wheat and boiling water. Make the top layer of the kibbeh mixture by spooning the kibbeh onto the stuffing. Mix the onion, dried coriander, black pepper, cumin, paprika and salt in an electric mixer. Make the lamb mixture in to one ball and cut in to approximately half. Add the seasoning and our, mix, and chill in the refrigerator for at least one hour. In a large skillet, over medium high heat, saut onions until soft, about 5 min. If it's too "wet" add in a little more bulgur or even some breadcrumbs would do the trick. After making it to Abu Dhabi and Kuwait, Youmna's products travelled all the way to Qatar last October and are now available at Dekanet Beirut to give Lebanese expats a taste of home! The red lentil soup would go great with the kibbeh! The other lines are shallow cuts to form a design. Add pumpkin (or squash) and cook until very tender, 20 to 25 minutes. Preheat oven to 180C and grab two non-stick oven trays or line the trays with baking paper. Place the kibbehs on a lined baking sheet and brush with some olive oil. Wow! Add some oil, butter, or lamb fat on top of the kibbeh if desired. This pumpkin kibbeh pie is the quintessential village pie, where folks make do with what they have and what their traditions dictate. Maybe it's a time to get a small pan, my pleasure! Knead it all well with your hands until you obtain a pliable dough. I would make a thicker crust and try upping the flax/pumpkin for more moisture/hold perhaps? Space them on a baking tray and bake for about 40 mins, or until golden brown. Remove with tongs or a slotted spoon and transfer to a plate lined with paper towel, to soak the excess oil. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Great substitute for bulgar wheat. document.getElementById("ak_js_1").setAttribute("value",(new Date()).getTime()); If you make this recipe please tag me on Instagram using the. This looks so good! Very nice design. Turn off the oven, let them cool, peel them and cut into chunks; transfer both to a bowl, mash the pulp of both . Combine the onion with the allspice, cinnamon, cumin and salt in a food processor until finely chopped. As Im a massive pumpkin aficionado, I had to get one, I couldnt help myself. It appears around Fall when all the farmers display their various pumpkins on the side of the roads, and is also made when fasting is in order. Make sure there are no gaps in the shell as otherwise the kibbeh may burst during frying. Enjoy these pumpkin kibbeh bites as a tasty afternoon snack or serve as an appetiser with some hummus, labneh and garlic paste for a complete authentic experience. 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