Fast Guide to Producing Yummy Pumpkin and spinach pie - kibbet lakteen bil saynieh

Wishing to eat Pumpkin and spinach pie - kibbet lakteen bil saynieh a top restaurant's, but for a few causes are not able to go to restaurants. This page is going to guide you with useful procedures on cooking a Pumpkin and spinach pie - kibbet lakteen bil saynieh like a famous chef made.

We hope you got insight from reading it, now let's go back to pumpkin and spinach pie - kibbet lakteen bil saynieh recipe. You can cook pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you cook it.

To prepare an extraordinary Pumpkin and spinach pie - kibbet lakteen bil saynieh, below are the components required:

1. You need 1 kg of canned pumpkin puree.
2. You need 2 cups of fine bulgur.
3. Take 2 tablespoons of flour.
4. Take 4 tablespoon of vegetable oil.
5. Get 1 teaspoon of salt.
6. Provide of - For the filling:.
7. Use 500 g of spinach, shredded.
8. Provide 1/2 cup of canned chickpeas.
9. Take 1 cup of walnuts, coarsely ground.
10. Get 2 of medium onions, finely chopped.
11. You need 4 tablespoons of olive oil.
12. Take 4 tablespoons of pomegranate syrup, if available.
13. Use 1 teaspoon of salt.
14. Get 1/4 teaspoon of white pepper.

After readying the materials, now you are good to make your tasty Pumpkin and spinach pie - kibbet lakteen bil saynieh by following the guidances on this section:

1. Strain very well the pumpkin puree. It is very important to drain all the water from it..
2. 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..
3. To prepare the filling, put the olive oil in a pot over medium heat, add the chopped onions and stir for 2 min..
4. 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..
5. Preheat the oven to medium heat..
6. Divide the pumpkin paste into two parts. Coat a large oven pan with 4 tablespoons of vegetable oil..
7. 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..
8. Using a knife, make cuts on the surface of the pumpkin pie in the shape of lozenges or small squares..
9. Put the pan in the preheated oven for around 30 min..
10. Remove and cut into pieces. Serve hot or cold..

This healthier, vegetarian recipe uses a chickpea and spinach filling and. Annette Sym from Symply Too Good To Be True cookbook series creates this truly tasty Roasted Pumpkin and Spinach Pie.and it's low fat ! Kibbeh Pie with Minced Meat Stuffing Pumpkin Kibbeh In A Tray (Kibbet Lakteen). This vegetarian kibbeh recipe is made with pumpkin and stuffed with seas.

Recipe : Pumpkin and spinach pie - kibbet lakteen bil saynieh

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step by step to make Pumpkin and spinach pie - kibbet lakteen bil saynieh

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