Simple Way to Make Perfect Vegetarian_pumpkin_kebbeh

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, vegetarian_pumpkin_kebbeh. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Vegetarian_pumpkin_kebbeh is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Vegetarian_pumpkin_kebbeh is something which I’ve loved my entire life.

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

The ingredients needed to make Vegetarian_pumpkin_kebbeh:

1. Prepare Part 1- preparing the kibbeh dough
2. Get whole pumpkin
3. Prepare fine bulgur
4. Prepare flour
5. Get all spice
6. Get salt
7. Make ready Part 2 - preparing the kibbeh filling
8. Prepare spinach or swiss-chard - blanched
9. Prepare watercress leaves
10. Make ready onions - diced
11. Get olive oil
12. Prepare onions, cut into small cubes
13. Make ready chickpeas cooked & peeled
14. Take sumac
15. Get lemon juice
16. Get salt

Steps to make Vegetarian_pumpkin_kebbeh:

1. Start by peeling and coring the seeds out of the pumpkin then cut into large chunks
2. 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.
3. Next wash the bulgur and strain from excess water.
4. In a large mixing bowl, add the cooled pumpkin, bulgur, flour, all spice, salt & pepper to taste
5. Mash all ingredients together until a well combined dough consistency is established
6. Cover the dough and set aside to rest while we prepare the filling.
7. In a saute pan, add the olive oil and saute the onion until translucent.
8. Add the spinach or swiss-chard as desired then add the watercress & chickpeas and stir for a couple of minutes until greens have wilted.
9. Add the sumac and salt to taste, then the lemon juice, simmer for 2 minutes then remove from heat and set aside to cool.
10. 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.
11. 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
12. 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.
13. Continue stuffing the rest of the balls in the same way until all the quantity is done
14. Finally deep fry the kibbeh dough balls until golden brown & crunchy on the outside
15. Serve Hot
16. By: Reina Abdullah

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