Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is something that I have loved my whole life. They’re fine and they look wonderful.

Peel and cut the butternut squash into medium slices. Once soft, drain and mash until smooth Add the rinsed fine bulgur with the flour and spices to the squash and mix everything together very well. Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) Jump to: Recipe Weight Loss Tips. Before you jump to Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.

To get started with this recipe, we must prepare a few ingredients. You can cook butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos) using 29 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos):

1. Prepare 📌I know it looks like a lot of ingredients, but I’ve duplicated the spices since you need different amounts for the dough and the filling so dont be scared 📌
2. Prepare Kibbeh dough ingredients
3. Make ready 1 kg butternut squash/pumpkin
4. Get 300 g fine bulgur wheat (Not the coarse one), soaked in water for 5 min and rinsed
5. Take 1 tablespoon flour
6. Make ready Spices for the kibbeh dough
7. Take 1 teaspoon cumin
8. Prepare 1/4 teaspoon cinnamon powder
9. Take 1/4 teaspoon allspice
10. Get 1/4 teaspoon coriander powder
11. Get 1/4 teaspoon nutmeg powder
12. Get salt and black pepper
13. Make ready Filling
14. Make ready 300 g spinach, chopped
15. Make ready 1 medium onion, chopped
16. Make ready 1 cup (100 g) cooked chickpeas
17. Take 1 cup chopped walnuts
18. Take 2 tablespoons lemon juice
19. Make ready 1 teaspoon pomegranate molasses (optional)
20. Make ready 2 tablespoons olive oil
21. Prepare Spices for the filling
22. Prepare 1 teaspoon sumac
23. Get 1/2 teaspoon cumin
24. Prepare 1/4 teaspoon coriander powder
25. Take 1/2 teaspoon allspice
26. Make ready salt and black pepper
27. Get Topping
28. Get shredded almond or pine nut
29. Take olive oil

This is a vegetarian kibbeh made in a tray with potatoes. This recipe is also vegan friendly.. One of his favorite Lebanese dishes is Baked Kibbeh. Every year his family has a reunion and his brother brings authentic Lebanese food from a great restaurant in Brooklyn - one of those dishes, of course, being Baked Kibbeh.

Instructions to make Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos):

1. Peel and cut the butternut squash into medium slices. Move to a pot, cover with water and boil for 15 minutes. Once soft, drain and mash until smooth
2. Add the rinsed fine bulgur with the flour and spices to the squash and mix everything together very well.
3. Put the mixture in the fridge, preheat the oven to 200 degrees, then start preparing the filling.
4. In a pan, add 2 tablespoons of olive oil and start frying the chopped onion until soft. Then add half of the chopped spinach to the onion, mix for 2 minutes then add the second half.
5. Add the cup of cooked chickpeas with lemon juice and pomegranate molasses. Mix for 3 minutes. Then add the sumac, shredded walnuts and the rest of the spices. Mix for 2 more minutes.
6. Remove the dough from the fridge. Lightly grease a rectangular baking dish with olive oil, and spread half of the dough with your hand over the base of the dish.
7. Evenly spread the spinach filling on top, then cover with the other half of the kibbeh dough to make the final layer.
8. With a knife, make diagonal lines to create diamond shapes. With a brush spread a bit of olive oil on top and place the nuts on each slice. Then put the tray in the oven and cook for 30 minutes until gold brownish. Pop it under the grill for 3-4 minutes for a golden crispy top layer.
9. Serve with natural/greek yogurt or salad on the side (check my fattoush salad recipe. Goes perfectly with it! https://cookpad.com/uk/recipes/12464040)

One of his favorite Lebanese dishes is Baked Kibbeh. Every year his family has a reunion and his brother brings authentic Lebanese food from a great restaurant in Brooklyn - one of those dishes, of course, being Baked Kibbeh. Well this year, yours truly decided to make it. Wash, peel, de-seed, and chop squash (scroll up if you need help with those steps). Place a steamer basket in the bottom of Instant Pot.

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