Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, pumpkin and spinach pie - kibbet lakteen bil saynieh. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Pumpkin and spinach pie - kibbet lakteen bil saynieh. 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. Apart from being delicious, "Pumpkin Kibbeh"is super healthy! Muajannat, or savory pies, are a staple at Palestinian family gatherings.

Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:

1. Get canned pumpkin puree
2. Get fine bulgur
3. Prepare flour
4. Make ready vegetable oil
5. Take salt
6. Make ready - For the filling:
7. Take spinach, shredded
8. Prepare canned chickpeas
9. Make ready walnuts, coarsely ground
10. Make ready medium onions, finely chopped
11. Make ready olive oil
12. Prepare pomegranate syrup, if available
13. Make ready salt
14. Prepare white pepper

Everything you'd want in a pumpkin pie is right here in this classic and traditional recipe–smooth and velvety texture, the perfect blend of spices, and it This was my grandmother's "secret" recipe and she was by far the best pie-maker I ever met. I went and asked my mom for my grandmother's pumpkin. Today's deliciousness -> This Roast Pumpkin, Spinach and Feta Salad that I've never made for them. This is a really terrific combination of flavours, and I think of this as quite a classic salad.

Steps to make 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.

Today's deliciousness -> This Roast Pumpkin, Spinach and Feta Salad that I've never made for them. This is a really terrific combination of flavours, and I think of this as quite a classic salad. I'm sure I picked it up from a Women's Weekly magazine many years ago. Pumpkin kibbeh (kibbet lakteen). "This recipe from our dear friend Lebanese home cook Judy Saba is a version of her mother's recipe, made communally with relatives each year This vegan Meatless Pumpkin Kibbeh is a twist on the traditional Middle Eastern Bulgur and Meat pie Kibbeh Bil Sanieh. Pumpkin Kibbeh In A Tray (Kibbet Lakteen)

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