The second one without breadcrumbs stayed in the oven for 45 min at 375 and never firmed up. Now season the pumpkin kibbeh by adding the finely chopped onion and all the spices and tasting. Read More, Copyright 2022 Feast Design Co. | Privacy policy. Roast for 30 minutes in 400 degree F oven or until a knife easily pierces the flesh of the eggplant. When cool enough to handle, knead well to combine. Here is the link: http://www.maysmartallergyfree.co.uk/scrapbook/millet-the-super-grain. Saut the garlic, onion and chilli until soft. More about me. and toasted pine nuts with labne. Let cook 4 - 6 hours on high, 6 - 8 hours on low. Set aside. Stir in bread crumbs, onion, goat cheese, parsley, onion, carrot, garlic and pepper. Substitute dried basil in lieu of fresh basil. Find this Pin and more on Fall Recipes by The Salt and Sweet Kitchen- Lebanese Recipes. Oh, and another thing about this Pumpkin Kibbeh? Place the mixture in the fridge to cool down and firm up for a couple of hours. I would make a thicker crust and try upping the flax/pumpkin for more moisture/hold perhaps? Cover and let it rest for 2 hours. Swapping pureed pumpkin for ground meat is an easy way to make traditional Lebanese kibbeh vegetarian-friendly. Any recommendation for a specific soup that will work well, flavor wise, with this Kibbeh? -if I made this again I would use chickpeas or veggie ground round for the filling, as it was very hard to form the balls around the bulky chickpeas (and veggie ground round would be more authentic in flavour and texture). Add the cooled quinoa, a couple of ice cubes, and the remaining meat to the food processor. Add of the minced meat, fresh basil, fresh mint, onion, spices, dried mint, and salt to the food processor. Cook the quinoa in water as per the package instructions. Lebanese kamouneh preparation:https://www.youtube.com/watch?v=fO3Pu2YAZGA Transfer the cooked pumpkin onto a cutting board and start chopping it up, keeping the seeds on one side and the pulp on the other. This is called kamouneh ( cumin fusion). I had assumed it was cooked, but my kibbehs never really firmed up (I ended up cooking for 40 minutes and they got crispy on the outside but mushy on the inside) and I also ended up with a TON of stuffing left over, so Im wondering if it was supposed to be 2 cups before cooking. also, i have subbed brown rice or barley instead of bulgur, which results in a different texture but is still very tasty. But it also has minced meat in it, maybe flax egg would do the trick?? Kibbeh is freezer-friendly; just assemble the dish without baking it. Voc est pensando em fazer um novo e delicioso prato para o almoo ou jantar? Place the cubed potatoes in a pot, add water and cook over high heat. Spices: 1 tsp each of cumin powder, ground coriander, cinnamon, paprika + a tsp of all spice. Cover the bowl with a kitchen towel and place in the fridge for 30 minutes. Pumpkin kibbeh - Lazy Cat Kitchen Find this Pin and more on thanksgiving.by Caitlin Henning. Thanks so much for your kind words, Sally. Dip your hands into ice water and spread half of the meat mixture into a greased 9" x 13" baking dish (or equivalent). I love mine with ALOT of lemon . Taste and adjust seasonings as needed before turning off the heat. Aside fromthe fact that it is one of my personal favourites, I genuinely couldnt begin to tell you how many times Ive made it ifmy life depended on it. Z ghertewiyeh with Beef & Nuts. Add the flour and knead one more time to create a malleable dough In a skillet, add the onions and olive oil. This delicious blend of pureed pumpkin, bulgur, onion and spices with a lemony spinach and onion filling is one of the many versions in the great Lebanese kibbeh tradition. I made the oven roasted cauliflower with tahini sauce this week and it was fantastic. Hi Monica totally you could prepare one day ahead. 1-2 minutes. Fill any holes with extra mixture and smooth the surface of the ball with wet fingers. vegan, kibbeh, pumpkin, Vegan Kibbe, bulgur, lebanese food, Photography and Content Copyright Joumana Accad, Taste of Beirut 2022. Grease a 9" x 13" baking dish. Main Dish, Whole Grain/Bulgur/Rice, Vegan. Turn off the stove and add the pomegranate molasses. Tip: The quinoa meat mixture is a little stickier than bulgar wheat kibbeh. the spices are just perfect and i really admire how beautifully yours are formed. 4-6 servings Prep Time: 2 hours Cook Time: 20 minutes Ingredients 1 medium-size pumpkin, about 4 lbs (to yield 3 cups of cooked pumpkin pulp), baked whole in a 350F oven for one hour or until soft 2 large red or yellow onions, peeled and chopped fine (divided between the kibbeh and the stuffing) 1 1/4 cup bulgur extra fine #1 (yellow or brown) They also crisped up nicely & held the shape with no cracks/breakage. The day of preparation, I simply peeled and mashed the pumpkin and butternut squash with a fork. Instructions. Thanks a lot for sharing. Then, add salt, pepper and basil. Since the canned pumpkin was a good consistency already, I did add about a cup cup and a half of water to the bulgur before I added it to the pumpkin. Fry them for about 2-3 minutes on one side, then flip them onto the other side with a fork and fry for another 2-3 minutes, or until golden brown. Drain and transfer to a large bowl. Wet your hands. +1/2 cup per each additional 10 lbs of body weight, Wholesome grains include oatmeal, pearled barley, and quinoa. If its too wet add in a little more bulgur or even some breadcrumbs would do the trick. The tahini-yogurt sauce is easy to make: just pour some tahini in a bowl, add the mashed garlic (mash it in a mortar), and the lemon juice, and stir, and then add the yogurt; you may need to add enough water to make it smooth and creamy (about 1/2 cup or so). Too bad because this recipe takes a long time to make and makes a mess I feel like I need to visit the middle east to really learn about their techniques because following this recipe didnt do the trick! Once the oil comes to temperature (test it by dropping a piece of dough in. We were asked who the caterer was who made it. Spiced sweet potato and crispy tofu cubes; Spicy puy lentils, grilled vegetables with . Can I prepare the kibbeh mixture one day before serving? Alternatively, cook in the air-fryer for 15 minutes onn 200. Does this one call for 2 cups bulgur cooked? Mash, then immediately add bulgur and flour; mix well. Once browned, season with salt and pepper, allspice and cinnamon and continue cooking until tender, 4 more minutes. I am, As it's less than a month till #christmas so I've, 1 heaped cup of baked pumpkin cubes (approx. Serving up amazing food, Maroush - Earl's Court sits in the heart of Earl's Court. Wet your hands. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Great substitute for bulgar wheat. Authentic Lebanese Cuisine from mahaslebanesecuisine.com . I made this yesterday and it was delicious! Remove from the oven and set aside until cool enough to handle. When Im making this in a hurry I stick with easy rounded oval shapes instead. @Rebecca My pleasure! Boil the pumpkins in a pot and put them in the strainer. Turn off the oven, let them cool, peel them and cut into chunks; transfer both to a bowl, mash the pulp of both . Required fields are marked *. In a large saucepan, heat enough oil to cover the kibbeh. Just make sure you process it in a food processor after cooking. Great recipe. Pumpkin Kibbeh Difficulty Moderate Cook Time 30 mins YIELDS 8 to 10 INGREDIENTS For the Kibbeh Dough 2 cups fine bulgur (No. Am planning on making it this Friday for dinner with friends. But my bf is not vegan and loves his traditional meat-filled Egyptian food, do you think itd be possible to make the kibbeh the traditional way with a vegan meat substitute (like gardein or even raw beyond meat or would it not puree well enough? The comments from readers who had trouble with the outer part may have overcooked the bulgur? Step 4: Day 10. Add the spinach, walnuts and sumac to the skillet and season with paprika and black pepper. When you complete a pet profile, youll receive a $5 off coupon, special offers and insider access in your inbox! I'm so happy you are here! And you make it easier. This pumpkin kibbeh pie is the quintessential village pie, where folks make do with what they have and what their traditions dictate. Weight: 600 g: 12 in stock. Cut the unpeeled pumpkin into chunks. Your email address will not be published. Apply the second half (flatten lumps of dough and apply them onto the filling side by side). Knead it all well with your hands until you obtain a pliable dough. One way to test it is to insert a knife and see if it goes in easily. Pour the olive oil or some melted ghee over the kibbeh and bake in a preheated 350F oven for about 20 to 25 minutes or until it is warm throughout and the top looks shiny and dry. 3 bunches of flat-leaf Italian parsley (OR curly parsley) 1 roma tomato, finely diced 4 scallion stalks, thinly sliced 1/2-1 cup olive oil juice of 2-2.5 lemons 1 teaspoon ground black pepper 1-1.5 tablespoons iodized salt Instructions Heat a saute pan over medium heat for a few minutes (3-5). Cover it with a plate and let it sit for 20 minutes. Cover it with a plate and let it sit for 20 minutes. oil to rub on top of kibbeh before baking. Add salt, baharat, cinnamon and pumpkin and mix well. Start making the filling whilst waiting. Pour 1 cup of boiling water over bulgur wheat and immediately cover the bowl with an upside down plate. Top with the filling. Please do not use our photos without prior written permission. Filed Under: Recipes, Sides and Snacks Tagged With: pumpkin kibbeh, Ramadan, vegan Ramadan. Continue making lines for a design. In this recipe, these vegan pumpkin kibbeh balls are stuffed with perfectly seasoned chickpeas, onions and pomegranate seeds mixture and shaped into football shaped balls. With dishes you're guaranteed to love, order now for delivery within 32 minutes I followed the recipe except I halved the stuffing. Kibbeh Nayeh Recipe (Lebanese Raw Kibbeh). Add the quinoa and ground meat mixture to the bowl. Last updated: Aug 15, 2022 2 min read. Add the finely chopped onion, cayenne pepper, salt, spices and mix. filmed by thepla. Place the mixture in the fridge to cool down and firm up for a couple of hours. Blend the food processor on high until the meat is fully blended. Just seen this in a recipe instead of bulgur: Rinse bulgur wheat, shake any excess water off and place it in a medium bowl. 1 cup steamed and pureed pumpkin. Southern Sweet Potato Casserole With Pecans, Tender Bone-In Ribeye Roast Recipe (Well Done Prime Rib), Steelhead Trout with Garlic Lime Butter Sauce. **Baharat is an aromatic Middle Eastern spice blend comprising of various amounts of sweet paprika, coriander, black pepper, cumin, cinnamon, cayenne pepper, cloves, nutmeg and caradamom. Let me know, thanks . Once ground, add teaspoon freshly grated nutmeg, teaspoon each ground cardamom and ground allspice. Scoop the pumpkin flesh and discard the skin. For pregnant and nursing dogs, please check with your veterinarian as requirements may vary depending on the number of puppies and stage of lactation. Fresh water should be available at all times. Add the minced meat breaking up the clumps. Zghertewiyeh with Fat. If you have excess filling, dont worry. It's also stuffed with spiced mince meat (yes, more meat!) I lived in the Middle East many years ago (pre vegan) and adored kibbeh, so was keen to try these. Kibbeh is one of these dishes that is typically made with mince meat, but there are vegetarian versions, which are usually consumed during the period of fasting. Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. This video is about how to make kibbe with pumpkin baked in a dish and decorated. Mix the meat mixture with a few ice cubes. If it's too "wet" add in a little more bulgur or even some breadcrumbs would do the trick. Preheat oven to 200 /180 fan/gas mark 6. For the Kibbeh dough Have all the vegetables well washed and prepared as indicated in the ingredients description. Its satisfying mix of savory and sweet lends itself well to all kinds of delights, like this easy-to-make, even-easier-to-enjoy cinnamon roll treat, using Trader Joe's Organic Jumbo Cinnamon Rolls with Vanilla Icing.The addition of bright, fruity Organic Reduced Sugar Strawberry Preserves and salty, flavorful Creamy Salted . Add the bulgur on top of the pumpkin (after measuring the pumpkin, if you get 3 cups of pumpkin then 1 1/4 cup of bulgur is enough (unless you prefer it to be more bulgur and less pumpkin). medium pumpkin), chopped, 1 heaped tbsp walnuts, toasted (optionally) and chopped, 2 tbsp fresh coriander OR parsley, chopped finely. Place the kibbehs on a lined baking sheet and brush with some olive oil. Add to cart. Gluten-free options are also available including Pumpkin Kibbeh, Quinoa Kibbeh, and "Telbl '' raw Kebbeh - a new star item rich in protein! Start by steaming the pumpkin and pureeing in a food processor. Responsibly sourced and never any added hormones or antibiotics. In each half, you'll see some water; pour it in a large bowl. Let in drain for 2-3 minutes only before adding it to the bulgur. I did not use fresh pumpkin however, I used 2 cans of plain pumpkin instead. (Leave the mixture covered in the fridge overnight). I baked my first batch with breadcrumbs for about 30 min and it came out okay. Heat the oven to 400 (205 ). For 30-days I cooked my heart out, meticulously designed labels and packaging, and hand-delivered the majority of the orders that came in. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. Add the chickpeas (along with a little water if you feel the mixture getting dry although this shouldnt be the case if youre using frozen spinach as it will release its own water) and allow to simmer on low heat. ASSEMBLY Prepare the dry quinoa per the package instructions. Thank you! Then make cuts (only going halfway down) diagonally forming a pattern. The taste was great! Please refer to the feeding chart below as an initial recommendation and adjust food amount as needed to reach desired weight goal. But thats another story, for another time. Add salt, baharat, cinnamon and pumpkin and mix well. All the recipes Ive seen incorporate pumpkin pure into the shell dough, but I wanted a more decisive pumpkin flavour so I added chopped pumpkin (together with chickpeas) to the filling instead. 1 tbsp olive oil. Remove the dough from the fridge and prepare a small bowl of water so that you can keep your hands moist while forming kibbeh balls. Stuffed Quinoa Kibbeh Tray. Step 2. Put the lamb in to a large mixing bowl and add 2 shakes of allspice (less than 1/8 tsp). Scoop half of the kibbeh mixture into the baking dish. Serve with cucumber yogurt, tarator sauce, or mint cabbage salad. Mix the meat mixture with a few ice cubes. I'm so pleased to hear that! Add baharat spice and fry it off gently on a low heat, stirring the whole time. Have I mentioned it goes great with a tahini dipping sauce? Drain the cooked pumpkins in a colander. Finally, mix in the chopped herbs. For the filling: 1 Tbsp (or more to taste) of sumac, 1 tsp salt, a pinch of sugar and 1 Tbsp of pomegranate molasses, 1 cup plain Greek or Bulgarian style yogurt if possible (or Lebanese-style of course). Combine the kibbeh mixture Place the soaked bulgur, fresh herbs, kamouneh spice and onions into a food processor. Transfer the pulp onto a bowl and mash a bit. Beef Recipe with Pumpkin & Quinoa Raw Coated Kibble Wholesome Grains Write a review #1 ingredient - grass-fed beef Wholesome grains include oatmeal, pearled barley, and quinoa Rich in omega fatty acids Minimally processed & easily digestible Responsibly sourced animal proteins Taurine added Added probiotics for optimal digestion Although any mention of it is surprisingly absent from this blog, during the summer andRamadan of 2013, I decided to bite the bullet and launch a humble home-based vegan catering business under the name of Arab Vegan Kitchen. Mix the pumpkin with the water and bulgur. Blend until it's well combined without any large chunks of onions. It took me several minutes of study to figure out what you did but I never figured out why. Let the filling cool down. You will get around 20 to 22 patties. To make the kibbeh, combine the onion, pumpkin puree and bulgur in a medium bowl. Cooked quinoa is an excellent substitute for bulgar wheat. I know this might sounds strange and weird questions but I never really try to fry anything ball shapedhow much oil should I have in pan and what kind is best for frying? The guests went nuts for it at our party.We made a huge vat of it. Add diced onion and saute on a low-medium heat until translucent, stirring from time to time. Pumpkin Kibbeh Bites. They did crumble easily in the hand when eating, but the taste is superb! They were still crumbly, but better. In a separate pan, toast the walnuts for a few minutes, stirring frequently, then add to the rest of the spinach mixture. maple syrup, red quinoa, olive oil, pumpkin, sea salt, extra-virgin olive oil and 5 more Pumpkin Quinoa Chili and Halloween Treats Baking and Cooking, A Tale of Two Loves cinnamon, garlic, sour cream, oregano, cooked pumpkin, cayenne pepper and 13 more You simply need enough oil to submerge the thing you are frying, so in this case I would fill the smallest pot you can find with about 6 cm of oil and fry 2-3 balls at the time. I baked for a total of 40 minutes, turning twice. A vegetarian substitute to the famous Lebanese delicacy. Type what you are looking for above and press ENTER. Set aside. Hi Joyce! 1) 2 (15 ounce) cans pumpkin (not pumpkin pie mix) or 2 small pumpkins, cooked and strained 1 cup grated onion cup whole wheat or all-purpose flour 1 teaspoon allspice 1 teaspoons salt For the Filling This one took quite a bit of testing to get right but we got there. In a large skillet, over medium high heat, saut onions until soft, about 5 min. Thanks. I said I did! The complement goes to the creator of this post. Meanwhile for the crust of the pumpkin kibbeh, whisk one egg in one bowl. Store baked kibbeh in the fridge for up to 4 days. Thank you for sharing my all time favorite kibbeh from my childhood in Lebanon. Blend until the beef is well incorporated with the bulgur mixture. PIN THIS RECIPE Also on Luvele US New improved L Reuteri yogurt method 3 years ago Absolutely wonderful! Written by MasterClass. Prepare kibbeh mixture: Begin by peeling the pumpkin and cutting it into 2 inch cubes. Taste of Beirut started as a blog in 2009 and its main purpose was to share my beloved Lebanese heritage with the world through recipes, anecdotes, and cultural tidbits. If you dont want to fry them, heat up the oven to 355F / 180C and brush all the kibbeh with a generous amount of oil. 5.000 KWD. The traditional filling I have seen used consists of chopped leafy greens such as Swiss chard sauted in a pan first with onions and some chopped walnuts or chickpeas (walnuts are more expensive so chickpeas are used more frequently); the filling gets doused with sumac which is everywhere in the mountains and gets harvested wild, dried and ground by local folks for their yearly mouneh(pantry supplies). The red lentil soup would go great with the kibbeh! Ive replaced quinoa for bulgur in salads, it might also work for this recipe. Using wet hands, smooth the kibbeh layer. 250g ground rice (not rice flour) Now its time to assemble. E mais: sem trigo. Preheat the oven to 200C (390F) Transfer to a medium bowl and set aside. Once boiling, reduce heat to medium-low, cover, and cook for 15 minutes. Quibe de Quinoa/ Quinoa Kibbeh. Set aside for about 15-20 mins, until all the water gets absorbed. So glad you enjoyed the recipe! The ice keeps the meat mixture cool when it blends. They're a great meatless appetizer to share with friends and family. In all honesty, I didnt expect to receive many orders. Make the top layer of the kibbeh mixture by spooning the kibbeh onto the stuffing. Stir the ingredients until they overlap and the spinach is wilted. Made them last week! My name Lilian, but my friends call me Lily. Bring to a boil then reduce to simmer, stirring constantly until thickened, about 90 seconds. kibbeh is also good with soup. Youmna's. 5.750 KWD. Dip your hands into ice water and spread half of the meat mixture into a greased 9" x 13" baking dish (or equivalent). Add the bulgur to the water. [] There is never a trip to Jerusalem when I do not stop at Morduchs in Mahane Yehudah, where I eat kibbeh and all kinds of stuffed [], Your email address will not be published. The Salt and Sweet Kitchen- Lebanese Recipes. Make the Coarse Kibbeh Stuffing. Once the pan is hot, add quinoa. Having only ever cookedfood for friends and family, I was unbelievably excited at the prospect of being to put my creations out there for others to savour. Always introduce any new food by slowly mixing with your current diet for the first 7-10 days, increasing the amount of Stella & Chewy's while decreasing the amount of the other brand. Sumac is used because it adds a nice tangy flavor to the pie. Chef's knife and cutting board to prep the onion, Small stovetop pot with a lid to prepare the quinoa, Non-stick skillet to make the kibbeh stuffing, Food processor to make the quinoa kibbeh meat mixture. If you would rather bake your kibbeh than fry them, I found that adding a tablespoon or two of. Spoon the kibbeh stuffing evenly on top of the kibbeh base. Try it with millet, it might work though may be a little crumbly! Line a pie plate with parchment paper or grease the plate and apply the kibbeh directly onto the plate. With regards to the spinach youd have to use a hefty amount of fresh spinach to make up the same amount that a frozen bag gives you but theres no reason you cant if you have access to it relatively cheaply. If you can't find baharat spice, dry toast 1 tablespoon black peppercorns, 1teaspoons each of cumin and coriander seeds, 1 small quill cinnamon and 3 cloves then grind in a spice grinder. Your email address will not be published. Add the lemon and orange zests. Doc I can only explain it by the fact that these designs used for kibbeh are from the Islamic art and probably were influenced by the Ottoman Occupation of the area for 400 years. Add lamb fat, beef fat, butter, or oil to the kibbeh before popping it in the oven for added flavor. Sea salt and black pepper to taste. Your email address will not be published. . Fry batches until golden brown and crunchy, or about 8-10 minutes. Make the lamb mixture in to one ball and cut in to approximately half. Great recipe. Crude protein, crude fat, crude fiber and moisture are listed on an as-fed basis. Remove the skins and place the warm pumpkin flesh into a large mixing bowl. I cut the pumpkin and the butternut squash into wedges and roasted them the day before I prepared the kibbeh. Price:Per Pack Packing:350g (12 Pcs per Pack) Status:Raw Frozen Shelf Life:9 months Origin:UAE Brand:Abela & Co Culinary Solutions Ingredients Pumpkin, Burghul, Onion, Corn Oil, Sp My idea was to prepare the mixture one night before to gain sometime in the morning. Spread the meat and pinenut stuffing into an even layer. Lay the pumpkin kibbeh in a single layer in the frying pan. Working in batches, fry the kibbeh until browned, approx. Score the kibbeh and press to form a tiny hole in the middle (you can insert the tip of the pumpkin or some other veggie like a bell pepper in the hole for decorative purposes). Love how the flavors melded. I just boil the quinoa with water for 15 minutes, then strain it. In a large saucepan, cover the pumpkin with enough water and boil it for 15 minutes or until soft. 150g millet grain. Add some flour gradually to the dough if it feels too wet and stir gently to combine. In fact Ive made them twice! We want to eat healthier, but we love some good kibbeh. Take a spoon of the shell mixture and mould it into a shell against your left hand with your right hand (unless you are left-handed). Ready-Food, To . I must make these! Required fields are marked *. Thanks for all your great recipes. It is our new favorite. Any suggestions regarding the crumbling? The kibbeh and quinoa meat mixture form the top and bottom layer of the stuffed quinoa kibbeh. When it comes to the best type of oil for this kind of thing, there is a lot of conflicting views about it on the Internet. You should have a mixture that can be easily moulded and is not too crumbly. They came out darker, with a crispy outside, A nice addition and we will be making these regularly. If it starts sizzling immediately, the oil is ready), lower a few kibbeh balls (make sure they have plenty of space in between them) into the hot oil. Then in one more plate keep the bread crumbs ready. Carnitas. Instructions. Required fields are marked *. Add flour and mix well to form a dough (the dough will be wet). Finally, a gluten free kibbeh recipe that actually works. Thank you! Roast for 30-40 minutes or until a knife easily pierces the flesh. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5 more minutes. Traditionally, kibbeh is made with an outer dough that includes mince meat, bulgar, a bit of flour and mixed spices. Gently oven baked for a less processed dry food. Notes Quibe de Quinoa/ Quinoa Kibbeh. Stuffed Quinoa Kibbeh Bites. today's recipe is my latest version of pumpkin burghul kibbeh in-tray with a healthy filling. Mix maida, pepper powder and salt in an another plate and keep it ready. Season with salt, sumac and chilli if using. Your email address will not be published. Line a loose bottomed cake tin with greaseproof paper. It kind of changed my life in ways I never thought possible. Mix it with your hands. I live alone in a tiny flat in Hong Kong with very limited kitchen space but found the effort well worth it. Scoop the seasoned meat mixture into a bowl. They look delicious! I create simple, healthy, plant-based recipes inspired by Middle Eastern flavours and write about leading a vegan lifestyle in the Arab world. At this point, you can start kneading the mix to ensure that the ingredients are homogenous throughout. Stuffed Pumpkin Kibbeh Tray 600g quantity. I look forward to trying some of your recipes. Serve hot or at room temperature with yogurt, (or tzatziki) and Mediterranean salads. I also made your tahini (YUM!). Prepare your baking pan by adding 1 Tablespoon of olive oil and arranging the sliced onion pieces in a single layer on the bottom of the pan. Once you get a compact shell, place a teaspoon of the filling mixture in the middle and mould the dough around it. PB&J doesn't just have to be relegated to the realm of sandwiches. Plantbased burger; Pumpkin kibbeh; Ravioli with kale, mushrooms and red pesto; Rhubarb-lentil curry; Roasted pumpkin, quinoa salad with black tahin sauce. I cant eat wheat, though I have successfully used buckwheat instead of bulgur in the past, I think it would work here too, it has a similar texture to bulgur. Later that same year I participated as the cafe stall forAl Riwaq Art Spaces Market 338 (known now as The Nest), and once again the Pumpkin Kibbeh was a clear winner. A Kind Of Potato Kibbeh With Toasted Quinoa Orangeblossom Baked Kibbeh Recipe Kibbie The Lemon Bowl Sweet Potato Kibbeh Simply Lebanese Vegan Pumpkin Kibbeh 2 0 One Arab Lebanese Pumpkin Vegan Kibbeh Annacookingconcept Kibbeh Authentic Lebanese Baked Feelgoodfoo Baked Potato Kibbeh Lands Flavors A Simple Kibbeh Recipe and sometimes, when i dont feel like making it into little kibbehs, i make them into burger-sized patties and bake in the oven! Taste-wise, salt could be added generously. I made pumpkin kibbeh for the first time on Saturday. Baked them st 400 degrees for about 50 minutes, turning half way through. Growing-up in Beirut I never knew about it, and only discovered it when I moved to the Chouf Mountains and became familiar with the local folks and their cuisine. My infamous Pumpkin Kibbeh recipe, new, improved and served as appetiser-friendly bites! That use to be one of my favorite dishes as a kid. Assemble the Kibbeh Add the quinoa and ground meat mixture to the bowl. November 13, 2020 Category: Main Dish, Whole Grain/Bulgur/Rice, Vegan. Place the sweet potatoes and pumpkin (one large piece weighing about 1/2 pound) on a pan, add about 1 1/2 cup of water and bake for about 40 minutes in a 350F oven until they are tender (pierce with a fork to check). You should have a mixture that can be easily moulded and is not too crumbly. I just found your blog and love the looks and description of your foods! Brush with a light coating of olive oil, then bake until deep brown, about 25-30 minutes. Sudden changes in diet, including overfeeding, can sometimes result in digestive issues. Your email address will not be published or used to send you SPAM ever! This quinoa kibbeh is the gluten-free alternative to Lebanese baked stuffed kibbeh substituting quinoa in lieu of bulgar wheat. It was delicious. As withany recipe that has been tried and tested countless times, there have undoubtedly been modifications made along the way. Whisk together 1 tbsp olive oil, 2 tsp honey, cumin, coriander and cinnamon in a mug. Divide mixture into 1/4 cup portions. *If you cannot find extra fine bulgur wheat, you can use fine or medium grain too. Repeat until the bulgur mixture is used up. Step 3. Salt & black pepper. Heat a Kuzhi Paniyaram on medium heat, take the kibbeh out from the freezer. Serve this recipe with cucumber mint yogurt or plain homemade yogurt. Add the lean beef to the mixture along with salt and 7 Spice to season the beef. it is not optional and a large quantity is required to actually handle the dough. Add baked pumpkin, chickpeas, walnuts, sultanas and a splash of water. So the kibbeh base is pretty simple it is a mix of burghul with meat or with a vegan substitute like pumpkin potato and many more. this recipe has quickly become one of my favorites! Divide the dough in half and apply the one half evenly at the bottom. Press the kibbeh into an even layer. Quinoa might work as a substitute as well! Of all the dishes I had on offer the pumpkin kibbeh was by far the most popular, with a few regular customers ordering it several times throughout the month. Combine the lamb, quinoa, and allspice, using your hands (like meatloaf). Support your pups heart health with these mixers. Im Syrian and have been vegan for almost 2 years now Can the dough be eaten like kibbeh nayyeh? Half of them was baked in the oven and the other half deep fried. Enter your email address to subscribe to this blog and receive notifications of new posts by email. It was quite a project, but now Ive got enough of them in the freezer and we also ate about a dozen of them. Take a heaping tablespoonful or so of the bulgur mixture and flatten in your palm. This Pumpkin Kibbeh is very similar to the traditional kibbeh recipe, but it. Once youve made all the kibbeh balls, heat up a small pot of frying oil on the stove. Cook for a few minutes until all the flavours come together well and the water cooks out. Cut the horizontal and vertical lines fully to the bottom. Hope you'll make them :) Ania, Join our mailing list and we we will let you know when we publish a new recipe. The kibbeh will shrink a bit once it cooks. 3. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I am Joumana Accad and was born and raised in Beirut. Preheat oven to 400F. Oct 13, 2020 - Kibbeh is one of the most recognizable Middle Eastern dishes. Assembling can be tricky but wearing thin rubber gloves and a bowl of water at hand helps. Combine the pumpkin, bulgur, spices, flax and olive oil in a large bowl and mix thoroughly. Pumpkin Kibbeh has many different stuffing mixtures. Taste a bit and adjust the seasoning if necessary To assemble the pumpkin kibbeh Add some vegetable oil to a small bowl (for dipping your hands into to avoid sticking) and position on the table. Add the seasoning and our, mix, and chill in the refrigerator for at least one hour. Chill the dough in the fridge to ensure that it is easier to work with. Set aside lots of time (more than the 55 mins quoted) for cooking and expect lots of cleanup Place a heaped teaspoon of the spinach and chickpea mixture in the middle and squish it inward lightly (you don't want to break the outer layer). I'm the founder and one of the recipe authors here at The Matbakh. This looks so good! So today, I give you the treasured recipe for the new and improved, but still outstanding, Pumpkin Kibbeh 2.0. Store it in the freezer covered for up to 4 months. BAKING Preheat the oven to 180 C / 356 F. Arrange the kibbeh on a tray lined with baking paper. Heat a few inches of vegetable oil in a deep pot or skillet until hot. Peel the pumpkin and cut it into small cubes (you should use 500g (2 cups) of pumpkin flesh). I agree with the comments made by Jelly and Tania. Hope you'll like them! Ive found that a mix of wholewheat and regular bulgur also works nicely. Beef, lamb meal, oatmeal, pearled barley, pork meal, beef liver, beef fat (preserved with mixed tocopherols), pumpkin, quinoa, natural vegetable flavor, beef kidney, beef tripe, beef bone, sunflower oil, flaxseed, salmon oil, coconut flour, salt, pumpkin seed, organic cranberries, organic spinach, organic beets, organic carrots, organic squash, organic blueberries, inulin (from chicory root), thyme, sage, rosemary extract, tocopherols (preservative), dried kelp, choline chloride, potassium chloride, taurine, calcium carbonate, zinc proteinate, iron proteinate, copper proteinate, manganese proteinate, sodium selenite, calcium iodate, vitamin E supplement, thiamine mononitrate, niacin supplement, d-calcium pantothenate, riboflavin supplement, vitamin A supplement, vitamin D3 supplement, vitamin B12 supplement, pyridoxine hydrochloride, folic acid, dried Pediococcus acidilactici fermentation product, dried Lactobacillus acidophilus fermentation product, dried Bifidobacterium longum fermentation product, dried Bacillus coagulans fermentation product. In Lebanese cuisine, quinoa can be substituted for bulgar wheat in kibbeh and tabouli. Remove with tongs or a slotted spoon and transfer to a plate lined with paper towel, to soak the excess oil. In two small saucepans, cook the quinoa and lentils according to instructions. Season with salt, sumac and chilli if using. For immediate inquiries, please reach out to our Customer Service team at info@stellaandchewys.com. Thank you for sharing. Add to wishlist. Your email address will not be published. Set aside. Stuffed Pumpkin Kibbeh Tray 600g. Super super healthy kibbeh is unheard off- so thanks for reinventing the wheel in this one , I make this recipe all the time I make it likeeps a big delicious kibbeh brownie or I make them into footballs and fry or bake them. Add in the chopped tomato followed by the spinach and stir through along with the sumac, lemon juice and salt and pepper to taste. Instead of adding the onion to the kibbeh chopped up, it is best to grate it, or even replace it with some onion powder; the advantage here is that the onion powder will add some flavor but not water. I liked that the recipe was very close to traditional Kibbeh, I've been cooking things up ever since I was a kid. Always introduce any new food by slowly mixing with your current diet for the first 7-10 days, increasing the amount of Stella & Chewys while decreasing the amount of the other brand. Adding the bulgar and flour to the meat creates a unique . 1 1/2 pounds pumpkin or butternut squash, peeled and cut up 1 small onion 1 1/3 cup fine bulgur wheat 1 teaspoon salt 1 teaspoon black pepper 1/3 cup all-purpose flour vegetable oil, for deep-frying Stuffing 1 small onion, peeled and quartered oil, for frying 1 1/2 teaspoon 7 spice 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon Aleppo Pepper Make sure any water evaporates before adding it onto the pumpkin. I love how this quinoa kibbeh tastes similar to traditional bulgar wheat kibbeh, but it's gluten-free! In a deep frying pan, heat the oil on medium heat for 5 minutes or until it reaches 350 F, if you are measuring. Mix quinoa, pumpkin, eggs and sea salt in large bowl. These are divine. Allow me to explain. Just finished eating these. Cut all the way through the kibbeh horizontally and vertically once. Watch on. Which was really too bad because I love the site! Tips for newbs: Place the dried pumpkin kibbeh flesh in a large bowl or measuring cup and blend with an immersion blender. Ten minutes to steam a 1.5 lb head then 30 minutes at 450F/230C with low fan speed after brushing with a little olive oil. Blend the quinoa and meat. I fried mine but if you are not keen on that idea, you can also bake them in the oven instead . Use canned pumpkin puree or make your own. Combine the onion with the allspice, cinnamon, cumin and salt in a food processor until finely chopped. If the dough appears dry, add a few drops. Hello! Sorry, your blog cannot share posts by email. It was extremely challenging (especially given that I was only in my second year of post-graduation full-time work at the time) but also incredibly rewarding. Hello, Brilliant thank you very much for help. Above Image introduces Quibe de Quinoa/ Quinoa Kibbeh. Measure out the quinoa and rinse with water and put aside. Be mindful of not overcrowding the pan so the balls cook evenly. Add the remaining pound of meat and the pine nuts, if using. These look so good! As an Amazon Associate, I earn from qualifying purchases. Quinoa kibbeh is more sticky than bulgar wheat kibbeh, making it difficult to shape. Once the meat has browned, add the spices. Combine the pumpkin, bulgur, spices, flax and olive oil in a large bowl and mix thoroughly. Notify me of follow-up comments by email. Unless you managed to buy extra fine bulgur wheat, I found that it is really helpful to give rehydrated bulgur wheat a good whizz in my food processor before combining it with other ingredients. To make the pumpkin shell, combine the pumpkin, bulgur, flour, onion and seasonings, and mix well. It is vegan, delicious, fulfilling and easy to make. I had a busy day, so the 2 parts were made, but then covered and left in the refrigerator overnight. 4. Tons of filling leftover because the dough cant be shaped into balls, its too sticky and moist. I'm so happy to hear that you liked them and that they brought back nice food memories for you! Make the kibbeh stuffing by frying the chopped onions in butter or oil. Toss the eggplant, zucchini, carrots, and the minced garlic together with olive oil, salt, and pepper. document.getElementById("ak_js_1").setAttribute("value",(new Date()).getTime()); If you make this recipe please tag me on Instagram using the. Did it in a combi oven so that I could steam and roast sequentially. It was really great to find your article. For kibbeh place the two halves of the pumpkin in a roasting tray, skin side down, and roast for about 25 minutes until completely soft. Learn how your comment data is processed. Get a bowl with water and ice ready. We also have a saucy newsletter. Bake for 25-30 minutes or until golden brown, flipping once in between to ensure even baking. Continue wetting your hands as you smooth the kibbeh into an even layer. Itd be great if you could add some step-by-step pictures or a video of the whole process. Ive never tried but Im sure it would work just as well with a faux meat substitute! While the potatoes are cooking, prepare the bulgur wheat by soaking it in lukewarm water for 20 minutes, then drain it in a sieve and let all excess water drip away. Thank you for sharing your recipes! Allow the quinoa to cool. But it seems like too much work for me to actually make. x Ania. Place quinoa and water in a small saucepan over high heat and bring to a boil. Close. Unique recipe idea. Fish ready kibbeh out with a slotted spoon and place them on a piece of paper towel to drain any excess oil. Que tal fazer um quibe. Chop pumpkin into small chunks, about 2cm square. Each piece of kibble is coated in irresistible freeze-dried raw. Barbacoa. Yes! Add pumpkin (or squash) and cook until very tender, 20 to 25 minutes. I enjoy sunsets, long walks on the beach, meaningful relationships, and anything related to food. Hi Nikki! Thaw before baking. Sift 5 heaping tablespoons of whole wheat flour into the pumpkin mix and add 2 pinches of salt, 2 pinches of black pepper, and 1 pinch of freshly ground nutmeg. Add the spinach and chickpeas, and saut for several minutes. Shaping the little kibbeh nuggets into perfect ovals with pinched pointed edges is an acquired skill that admittedly takes a lot long time to master. Preheat oven to 180C and grab two non-stick oven trays or line the trays with baking paper. Even though we still havent said goodbye to summer in these parts (we were on the beach this past weekend), pumpkins have already made an appearance on our green grocers shelves. Quinoa is a little drier so I used a mix of fatty meat (ground lamb and beef). . I advise newbies to this recipe to make version 1.0!! It's three-layer stuffed kibbeh made with minced beef, tender quinoa, onion, allspice, Lebanese seven spice, fresh mint, fresh basil, pinenuts, and pomegranate molasses. Your standard tahini sauce was perfect as a topping. Will post a recipe on the balls soon. Knead well to form the dough. Healthy fall side dish. It freezes just fine and is also delicious on its own or on top of some rice or quinoa. Stir in pumpkin, maple syrup, cinnamon, and nutmeg. Read more Potato Kibbeh Potato kibbeh is deeply savory with a lemony spinach filling. Stuffed Kibbeh Tray 1000g. 1 medium-size pumpkin, about 4 lbs (to yield 3 cups of cooked pumpkin pulp), baked whole in a 350F oven for one hour or until soft, 2 large red or yellow onions, peeled and chopped fine (divided between the kibbeh and the stuffing), 1 1/4 cup bulgur extra fine #1 (yellow or brown), 1 large bunch kale (or Swiss chard or other greens of your choice), 1 cup (or more) of toasted or raw nuts (toasted or fried would taste richer), such as pine nuts, chopped walnuts or pumpkin seeds, 3/4 cup all-purpose flour (as needed, if the dough is too wet or loose); can substitute breadcrumbs or semolina flour, 3/4 cup olive oil or clarified butter or ghee melted. All else was the same as the written recipe. Simmer on a low heat for 8-10 minutes, stirring occasionally. I often make extra filling for that purpose alone! Instructions Start by draining the soaked white bulgur and dry it too; then set it aside Mix the pumpkin, bulgur, flour, salt and spices to get a pumpkin paste in a large bowl Finely chop the spinach and fry the chopped onions in half the amount of olive oil in a frying pan and saut for 5 minutes until the onions start to soften. To make the stung, heat the oil in a heavy-bottomed saucepan and saut the onion until brown and soft. 1 cup wholewheat bulgur, cooked. Here are some notes on the ingredients: See the recipe card at the bottom of the post for quantities. I bet theyd be great that way! Instructions. Remove quinoa from heat and fluff with fork. Step 3 in a pinch, ill used canned pumpkin. Taste a bit and adjust salt or garlic or lemon or tahini, to your taste. only the sides dried a little bit making it chewy and hard on the tooth. To make the kibbeh dough: In a large bowl, combine bulgur wheat and boiling water. Place in a large bowl. Vegetarian Tacos . Glad you made it already, it can also be made into balls, but the balls are a bit trickier to make. :). -both the bulgur and chickpea mix need a lot of salt (I foolishly interpreted to taste to mean a sprinkle) We gave up on the ball shape about halfway through and made the rest of the ingredients into the casserole version, which I sent home with him and he actually thought was pretty good. The kibbeh itself also freezes wonderfully, so this is the perfect dish to whip up in advance for an easy weeknight meal or snack. If you are not happy with your recent purchase, we offer a Satisfaction Guarantee. I will be giving your recipe a go next time . I ended up adding some flour and bread crumbs to get the right dough consistency. It appears around Fall when all the farmers display their various pumpkins on the side of the roads, and is also made when fasting is in order. This step makes it much easier to mould the dough into kibbeh shells afterwards, especially when it comes to medium and large size bulgur wheat. Using the rest of the bulgur "dough" form a closed oval-shaped ball around the kibbeh and gently pat to secure. I recently discovered your blog and Im excited Ill be able to eat all my favorite foods I grew up with! A quinoa, que fonte de protena e fibras, com a abbora, que possui poucas calorias, rica . Nigella seed and cardamom spiced pumpkin; Pasta with roasted Brussels sprouts and green pesto sauce. Guaranteed probiotics and strong levels of glucosamine & chondroitin with added taurine. Page 229 of 421 for Find 1000s of simple, delicious recipes with easy step by step instructions, videos, photographs and guides to make everyday cooking easy. Preheat the oven at 200C. I used sunflower oil, but many people swear by rapeseed oil, coconut oil or even olive oil so up to you. Sudden changes in diet, including overfeeding, can sometimes result in digestive issues. A savory pumpkin croquette filled with a mix of seasoned greens. Hope you love it, please let me know if you do try it how it turns out. I'm Nada, (pronounced ned-a). Cook the filling: panfry the onions (leave about 1/2 cup for the kibbeh) in some olive oil until browned or at least golden and add the chopped kale and stir fry until the kale softens; if necessary, add a couple tablespoons of water. For the stuffing, saut the onions and garlic on medium heat the olive oil for 5-8 minutes until softened. Well, apparently a lot. Put the filling aside and start preparing the kibbeh dough. Cover and turn the slow cooker to high. Use chopped frozen spinach or fresh. Spice mix: For the kibbeh: 1 1/2 tsp salt, 3/4 tsp turmeric, 3/4 tsp ground cinnamon, 3/4 tsp ground coriander, 1/4 tsp black or white pepper, 1/4 tsp fenugreek (optional). Also, is it okay to use fresh spinach instead of frozen? Nada, wow! I need to try them in the air fryer. I would start with about 2 tablespoons of onion powder and adjust to taste. So glad youre enjoying my blog an recipes The dough can be eaten on its own but it will taste nothing like kibbeh nayyeh Im afraid! You can definitely substitutebutternut squash or even canned pumpkin in a pinch, if you need to. Quinoa kibbeh is a gluten-free alternative for baked stuffed kibbeh by substituting quinoa for bulgar wheat. This is normal. After making it to Abu Dhabi and Kuwait, Youmna's products travelled all the way to Qatar last October and are now available at Dekanet Beirut to give Lebanese expats a taste of home! When ready to serve, stir together, add a splash more broth if needed and top with your desired toppings. Howdy! The bulgur and squash mix NEEDS breadcrumbs. Freeze the pumpkin kibbeh in the refrigerator for 10 minutes. Grate the onion and add it to the mixture. Vegan Pumpkin Kibbeh Vegan and Vegetarian Recipes! Or, try it with a mint cabbage salad or tarator tahini sauce. I completed high school in France and moved to the US in 1979. I have never made kibbeh & I achieved satisfactory success with your recipe on my first try! Instead of making my favourite autumn pasta with it, I decided to marry it up with Middle Eastern flavours to make pumpkin kibbeh balls. When ready to bake, thaw prior to baking. Or 2 cups dry? If I had to pick one recipe to make with my eyes closed, it would without a doubt, be the recipe for my beloved Pumpkin Kibbeh. All photos and content are copyright protected. Thank you. Set aside for 10 minutes to let the bulgur soften. After all, I was still new and how many people in Bahrain would really want to have home-cooked, healthified vegan food for iftar? Cook the bulgur as directed on the package and season with salt it shouldnt take too long as bulgur is already parboiled so keep a steady eye on it and make sure it doesnt go mushy. Favorite Recipes. Only change made was to eliminate all oil. What do you mean cook the cracked wheat? Description; Description. This recipe is split into two parts: making the stuffing and meat mixture and assembling the kibbeh. Have you ever tried? Five, six, and eight seem natural, but a seven pointed star? Enjoy these pumpkin kibbeh bites as a tasty afternoon snack or serve as an appetiser with some hummus, labneh and garlic paste for a complete authentic experience. Freeze the assembled kibbeh (pre-baked without oil) for up to 4 months. Detailed nutritional information will be added in the near future. Add salt, baharat spice, flour and finely grated onion (if using) to the rehydrated bulgur wheat. Overview. Very nice design. Season to taste with salt. Also, I really love this version with fresh basil and fresh mint added to the meat mixture. The olive oil can be replaced by clarified butter or ghee, which is wonderful paired with pumpkin. Hi! 3. -my boyfriend wanted to try frying them instead of baking to make them more authentic, but they totally fell apart and wasted quite a bit of ingredients and oil, so we did the next batch in the oven. Once cold, peel them and squeeze them, by hand. Space them on a baking tray and bake for about 40 mins, or until golden brown. This is a very interesting recipe, but it is not detailed enough. Instructions. So daunting was the demand that I often had to relegate orders to the next day and enlist the help of my mother more than a handful of times.Needless to say, I had my work cut out for me. It contains almost 3 times as much fiber as brown rice and twice as much as quinoa. It took me a few goes to get the balance of flavours right, but I am really pleased with how these crispy beauties turned out. Heat up 2 tablespoons of oil in a heavy bottom frying pan. Preheat the oven to 180 C / 356 F. Arrange the kibbeh on a tray lined with baking paper. Add to wishlist. Dip your hands in water when the kibbeh starts sticking to your hands. The next morning, I had no trouble forming & stuffing the kibbeh. Stuffed Kibbeh Tray 2020 by Youmna's . Maybe it's a time to get a small pan, my pleasure! In a large bowl, mix the bulgur (dry) and the blended pumpkin. Let the filling cool down. Wow! The other lines are shallow cuts to form a design. I think after a few more tries (and without the stress of Thanksgiving family dinner) I could probably master this recipe, but it was too time consuming and messy for me to give it another chance. Photography and Content Copyright Joumana Accad, Taste of Beirut 2022 Privacy Policy Design by Swank Web Design Powered by WordPress, Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pocket (Opens in new window), Click to email a link to a friend (Opens in new window). I always love variations in food. Pumpkin kibbeh ranks very high on my all-time favorite dishes and if you haven't tried it yet, I highly recommend that you do! You'll receive our. Alternatively, you could blend up the chickpeas, but I didnt due to point number 3: Quinoa Kibbeh Bites GF 480 gr. dough. The Spruce / Diana Chistruga. Mix the pumpkin and bulgur with a spoon and cover; the bulgur will absorb the water in the pumpkin in a couple hours or overnight. Bake in a 400 (205 ) oven for 40 to 50 minutes. By LilyPublished:Jul 19, 2022Updated: Oct 5, 2022Post may have affiliate links. Post was not sent - check your email addresses! Add the onion mixture, burghul and flour to the pumpkin and mix them by hand until they become a smooth paste. Quick view. It sounds delicious! 5. Save my name, email, and website in this browser for the next time I comment. Pour the rinsed quinoa on top of the lamb. Finally, mix in the chopped herbs. These were way too advanced for my lebanese partner and I and they turned out disastrously when we tried to serve them at Thanksgiving dinner. As Im a massive pumpkin aficionado, I had to get one, I couldnt help myself. Ive been looking for this recipe for quite some time! Finely chop the marjoram and basil, finely grate the onion, and add to the mixture. Made it for a second time. Bake in the oven at 400 (205 ) for about 40 minutes to 1 hour. Wow this looks so lovely, and your story is also very interesting !! Can you soak it 20 min and squeeze water out and than use it? Serve immediately after frying with a drizzle of vegan yoghurt or a simple. Feel free to use it if you have some or replace it with a squeeze of lemon or lime. Pour quinoa porridge into bowl and top with nuts. We proudly stand by our product and are committed to providing safe, quality, best-in-class nutrition you can trust. Instructions. Make sure there are no gaps in the shell as otherwise the kibbeh may burst during frying. http://www.maysmartallergyfree.co.uk/scrapbook/millet-the-super-grain. Cook for a few minutes until all the flavours come together well and the water cooks out. Joan Nathans 15 favorite Jewish foods The Jewish Light, Joan Nathans 15 favorite Jewish foods - Edmonton Jewish News, Mezes and More: 15 Vegan Mediterranean Recipes for Summer Vegan simplicity, Mediterranean Vegetable and Chickpea Stew, Garlic and Herb Air-Fryer Roasted Chickpeas, 1.5 cup steamed and pureed pumpkin OR butternut squash, 1.5 tbsp olive oil (or cooking oil of choice. They were fabulous. Allow the quinoa to cool off. Hey, these look delicious and I want to make them as a healthy version of kibbeh. Tags: vegan, kibbeh, pumpkin, Vegan Kibbe, bulgur, lebanese food, This recipe looks fantastic, thanks for sharing. 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