You are looking for idea recipes pumpkin and spinach pie - kibbet lakteen bil saynieh that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious pumpkin and spinach pie - kibbet lakteen bil saynieh should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of pumpkin and spinach pie - kibbet lakteen bil saynieh, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare pumpkin and spinach pie - kibbet lakteen bil saynieh good home, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings required in prepare

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

It is very important to drain all the water from it. Put the drained pumpkin in a food processor and add the bulgur, flour and salt. Pumpkin and spinach pie - kibbet lakteen bil saynieh. Apart from being delicious, "Pumpkin Kibbeh"is super healthy!

How to cook Pumpkin and spinach pie - kibbet lakteen bil saynieh:

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.
11. Done and ready to serve!

A mixture of pumpkin puree and bulgur is spread in two layers in an oven tray and stuffed with chickpeas, spinach and onions, then baked. Pumpkin and spinach pie - kibbet lakteen bil saynieh. Apart from being delicious, "Pumpkin Kibbeh"is super healthy! Apart from being delicious, "Pumpkin Kibbeh"is super healthy! A mixture of pumpkin puree and bulgur is spread in two layers in an oven tray and stuffed with chickpeas, spinach and onions, then baked.

me, the simple preparation of Pumpkin and spinach pie - kibbet lakteen bil saynieh above can help you prepare servings that are delicious for family/friends Good luck!