Squash or Pumpkin Baked Kibbee (Kibbit Laqtin) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a lovely vegetable twist on traditional middle Eastern lamb or beef kibbee, and makes a vegetarian meal or side dish! Found it in my Lebanese cookbook and tried it, and it's definitely a keeper! I used less oil than the recipe called for to cut down the fat, and less flour than called for, and it was great. Ingredients:
2 cups bulgar cracked wheat, fine |
1 tablespoon salt |
1 small onion, grated |
1 tablespoon coriander seeds or 1/2 bunch fresh coriander |
3 cups mashed cooked squash or 3 cups pumpkin |
1/3 cup flour |
2/3 cup olive oil |
2 large onions, julienned |
Directions:
1. Wash bulgar wheat in cold water, squeeze, sprinkle with salt and set aside.
2. Mash the grated onion with the coriander and pepper. Mix well with the cooled squash.
3. Add bulgar and knead well like dough, adding flour a little at a time to hold ingredients together.
4. Cover the bottom of a 11x4 pan with 1/3 cup oil and the julienned onions.
5. Pat the bulgar mixture on top carefully. You can make [press small patties out in your hands and then lay them evenly on top, pressing it all together to make a smooth top after all the patties have been placed.
6. Cut the kibbee into 1 diamond design on the diagonal of the pan, making cuts 1/4 deep.
7. Pour the rest of the oil on top in the crevices of the diagonal cuts.
8. Bake at 400 for 25-30 minutes until golden brown.
9. When serving, cut along the lines to the size desired.
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