#kibbehrecipe, #kibbehvegetarian, #howtomakekibbeh, #ovenkibbeh"PUMPKIN KIBBEH" RECIPE I Savory Pie With Pumpkin Dough and Spinach Filling I Middle East CuisineMusic: Hala Lala Layya - Lebanese folk songArrangement and piano: Elvan A. ULUCINARIn this epidose, I'd like to share with you my version of 'Pumpkin Kibbeh' recipe. It is a very yummy and nutritious dish. First, you need to prepare a dough, using pumpkin and bulgur. For the filling, feel free to use sauteed ground meat if desired, I use some spinach in this recipe. And I bake Kibbeh in a baking dish, you can also shape them into balls adding some filling inside, then deep fry or bake in the oven.To stay tuned upcoming videos SUBSCRIBE here: https://www.youtube.com/c/ElvancaTariflerYou can support my channel by Patreon: https://www.patreon.com/ElvancaTariflerINGREDIENTSDOUGH:1 kg. (2 pounds) Pumpkin (peeled and sliced)1 cup fine bulgur (preferably super fine)3 tbsp semolina3-4 heaping teaspoon starch (I use wheat starch)1 small onion1 tbsp butterSalt & pepperFILLING:350 gr. (0.77 pounds) fresh spinach1 onion (chopped)1 cup cooked chickpeas1/2 cup walnuts1 tbsp currants1/2 lemon1/2 tbsp sumac flakesA tiny pinch of ground cinnamonA pinch of granulated sugarSalt&pepperOlive oilDIRECTIONSFor the dough: Rinse and drain pumpkin, cut into cubes.Transfer into a large pan, fill the pan with water.Sprinkle a pinch of salt and pepper.Bring to a boil over medium high heat.Meanwhile peel and grate the onion.Using a cheesecloth, squeeze out the extra liquid.Transfer onion into a bowl.Add bulgur and semolina on top.Sprinkle a pinch of salt and pepper, mix.Chop butter coarsely, add.When the water in the pan is boiling, reserve 1 cup water.Then reduce heat to medium low, cover and cook for 20-25 minutes or until pumpkins are tender.Pour reserved water on top of the bulgur mixture, mix well.Cover and set aside for 20-25 minutes or until bulgur is tender.Make sure to mix occasionally.For the filling: Rinse spinach until they look thoroughly clean and drain.Remove the stems, chop finely.Chop the walnuts coarsely.In a large pan, heat 2-3 tbsp olive oil, over medium low heat.Add chopped onion, sprinkle a pinch of salt and pepper.Saute for about 6-7 minutes or until tender.Add the currants, sumac flakes and cinnamon.Add chickpeas, mix.Add spinach in batches, spread.Sprinkle a pinch of sugar.Cover and cook until witted, then add the rest of spinach.Cook until tender, stirring occasionally.When the time is up, check pumpkins for doneness.Drain and let cool in the colander.When spinach is tender, season to taste.Add 1/2 fresh lemon juice.Then cook until it sizzles, over medium high heat, stirring constantly.Turn off the heat, add walnuts, mix and let cool.Transfer pumpkins to a big bowl.Mash with a fork, until pureed.Using a cheesecloth, squeeze out the extra liquid and put pumpkins back to the bowl.Add bulgur mixture on top, mix.Sprinkle a pinch of salt and start kneading process.Gradually add starch, and knead well for at least 5 minutes, or until it becomes a soft dough, that holds together.Prehat oven to 180 C (356 F)To assemble: Grease a baking dish with olive oil, I use a 24 cm./9 inches, pyrex glass pie dish.Divide dough into 2 portions.Spread one portion of the dough, on the bottom and halfway up sides of the baking dish.Evenly spread the filling on top.Then lay the other portion of the dough, over the filling.Flatten it with your lightly greased hands, until the entire surface is covered.Using a sharp knife, gently slice into diamond shapes.If desired, garnish each diamond with a walnut half.Drizzle with some olive oil, and brush to spread.Bake for about 35-40 minutes or until golden brown.Let cool for about 15 minutes.Run along the lines with a spatula, before transfering to a plate.Transfer to a plate and enjoy.If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.
