Vegetarian_pumpkin_kebbeh. That mixture is combined with everything from tomatoes to goat. It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens.

Vegetarian_pumpkin_kebbeh In this video I will show you how to make Vegan Pumpkin Kibbeh which is a healthy, sweet and savoury Lebanese dish. I personally like it all year long or even for Thanksgiving. This recipe can be made into Kibbeh balls and fried too.

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, vegetarian_pumpkin_kebbeh. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

That mixture is combined with everything from tomatoes to goat. It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens.

Vegetarian_pumpkin_kebbeh is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It's enjoyed by millions every day. They are fine and they look fantastic. Vegetarian_pumpkin_kebbeh is something which I've loved my entire life.

To get started with this recipe, we must prepare a few components. You can have vegetarian_pumpkin_kebbeh using 16 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Vegetarian_pumpkin_kebbeh:

{Prepare of Part 1- preparing the kibbeh dough.
{Prepare 1 Kg of whole pumpkin.
{Make ready 150 g of fine bulgur.
{Prepare 1 tablespoon of flour.
{Take 1/2 teaspoon of all spice.
{Make ready 1/2 teaspoon of salt.
{Prepare of Part 2 - preparing the kibbeh filling.
{Prepare 1 kg. of spinach or swiss-chard - blanched.
{Get 1 cup of watercress leaves.
{Make ready 2 of onions - diced.
{Take 4 tablespoons of olive oil.
{Get 2 of onions, cut into small cubes.
{Get 2 cups of chickpeas cooked & peeled.
{Make ready 1 teaspoon of sumac.
{Prepare 1/2 cup of lemon juice.
{Make ready 1/2 teaspoon of salt.

Seasonal Syrian: Make This Vegetarian Pumpkin Kibbeh. Spice Blends A Food Food Processor Recipes Cravings Stuffed Peppers Bulgur Recipes Savoury Recipes Veggie Recipes Vegetarian. This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness.

Instructions to make Vegetarian_pumpkin_kebbeh:

Start by peeling and coring the seeds out of the pumpkin then cut into large chunks.
Add the pumpkin chunks into a large pot and cover with lightly salted water, bring to a boil for a few minutes until the pumpkin in softened and cooked, then strain and set aside to cool down..
Next wash the bulgur and strain from excess water..
In a large mixing bowl, add the cooled pumpkin, bulgur, flour, all spice, salt & pepper to taste.
Mash all ingredients together until a well combined dough consistency is established.
Cover the dough and set aside to rest while we prepare the filling..
In a saute pan, add the olive oil and saute the onion until translucent..
Add the spinach or swiss-chard as desired then add the watercress & chickpeas and stir for a couple of minutes until greens have wilted..
Add the sumac and salt to taste, then the lemon juice, simmer for 2 minutes then remove from heat and set aside to cool..
Part 3 - Assembling & Stuffing the Kibbeh Divide the dough into medium-sized balls as desired either using an icecream scoop or a measurement cup or a scale..
Then start by corring the dough balls using the palm of your hand and your finger, rolling around until a cavity is created for the stuffing.
Using a spoon, fill the dough cavity with the stuffing mixture and gently start rolling around the palm of your hand to close the dough and establish the kibbeh shape..
Continue stuffing the rest of the balls in the same way until all the quantity is done.
Finally deep fry the kibbeh dough balls until golden brown & crunchy on the outside.
Serve Hot.
By: Reina Abdullah.

Vegetarian_pumpkin_kebbeh. whole pumpkin, fine bulgur, flour, all spice, salt, spinach or swiss-chard - blanched, watercress leaves, onions - diced Notes. Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup. Make it dairy free: Use coconut milk, not heavy cream. Make it vegan: Use coconut milk and maple syrup. Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too.

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