October 13, 2015

Tis the season for pumpkin spice.. and kibbeh. As you know, I have a special place in my heart for mediterranean food; my diet consists of spinach and feta mostly. So, I thought I'd venture off and try a new mediterranean specialty: kibbeh. Kibbeh is a Levantine dish made of bulgur (cracked wheat), onions, garlick, and whatever else floats your boat. Some choose a savory option, I chose to go down a sweet path this time, in the spirit of fall. This kibbeh dish pairs well with vanilla greek yogurt. Enjoy!

All of the ingredients in a bowl look like I'm making pumpkin bread. It's very promising. 

This is the filling: pinto beans, tomatoes, spinach, feta, and olive oil. 

Who said pumpkin and spinach can't play together nicely?

Pumpkin Spice Stuffed Kibbeh
For kibbeh:
  • 1 cup bulgur
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 can pumpkin, pureed
  • 2 1/2 teaspoons olive oil
  • 1 tsp ground cumin
  • 1/2 cup water
  • 1 egg
For filling:
  • 1/2 cup spinach
  • 1/2 cup feta cheese
  • 1/4 cup chickpeas
  • 1/4 cup pinto beans
  • 1 medium onion, chopped

1. Preheat oven to 350
2. Rinse the bulgur
3.Chop the onion
4. Combine drained bulgar, cumin, salt, pumpkin, egg, olive oil, and cinnamon in a bowl and mix well
5. Caramelize the onion in a sauté pan
6. Combine the spinach, feta, chickpeas, and pinto beans to the pan after the onion caramelizes
7. Oil a 9 x 13 baking dish and lay the kibbeh mixture on the pan, sparing some
8. Once the filling is done cooking, lay it on top of the kibbeh mixture
9. Layer more kibbeh on top of the filling
10. Bake for 5-7 minutes
11. Enjoy!

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