Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, kibbet la2teen kras. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Making pumpkin kibbeh balls by TasteofBeirut.com. I am Joumana Accad and was born and raised in Beirut. I am the mother of two grown children and a former school.
Kibbet la2teen Kras is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Kibbet la2teen Kras is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook kibbet la2teen kras using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Kibbet la2teen Kras:
- Get 1 kg pumpkin, washed, peeled and cut into cubes
- Make ready 1 1/2 cups fine bulgur
- Make ready 5 tablespoons flour
- Get 1 teaspoon salt
- Take 4 tablespoons vegetable oil
- Take oil for frying
- Get Stuffing:
- Get 1/2 cup chickpeas, soaked in water overnight, peeled and halved
- Prepare 1/2 kg swiss chard, leaves without the stems and cut into small pieces
- Take 2 medium onions, finely chopped
- Make ready 2 tablespoons pomegranate syrup
- Prepare pepper to taste
- Take salt to taste
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Steps to make Kibbet la2teen Kras:
- Put the pumpkin cubes in a pot, cover with water and boil over heat for 20 to 25 minutes or until they are well cooked.
- Transfer the pumpkin cubes to a strainer, leave to cool and then squeeze.
- In a large bowl, put the pumpkin and add the burghul, flour and salt. Knead well until you get a well combined pumpkin dough. Put in the fridge for half an hour to cool.
- To prepare the stuffing, put the vegetable oil in a pot over medium heat, add the chopped onions and stir for 2 minutes.
- Add the chickpeas, swiss chard, pomegranate syrup, pepper and salt. Stir the mixture over medium heat for around 5 minutes. Remove from heat and leave to cool.
- To prepare the pumpkin kibbeh balls, shape the pumpkin dough into egg-sized balls. Hold a ball in one hand and form a hole in the middle of it using the index finger of the other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Make sure that the shell is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh ball.
- Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape kibbeh with pointed ends. Set aside on a tray.
- Repeat the process until all the pumpkin dough balls are turned into stuffed pumpkin kibbeh balls.
- In a deep frying pan, fry the stuffed kibbeh balls in preheated vegetable oil for 2-4 minutes or until they become golden brown. Place the fried kibbeh balls on a serving dish and allow to cool before serving.
- Serve with pickles or a green salad.
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