lebanese

Baked Kibbeh Pumpkin Tray with Walnut Filling

Name: Baked Kibbeh Pumpkin Tray with Walnut Filling
Yield: 1 serving
Cuisine: lebanese
Ingredients: 56 g fine bulgur (dry); 191 g pumpkin puree (unsweetened); 36 g walnuts, chopped; 13 g olive oil; 16 g all purpose flour; 0.8 g ground cinnamon; 2 g salt; 0.8 g black pepper; 96 g warm water

This baked dish pairs pumpkin puree with walnuts, chopped, fine bulgur and all purpose flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegetarian Vegan Heart friendly High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

16 g Protein

74 g Carbohydrates

37 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

56g fine bulgur (dry) 192 kcal
191g pumpkin puree (unsweetened) 50 kcal
36g walnuts, chopped 235 kcal
13g olive oil 115 kcal
16g all purpose flour 58 kcal
1g ground cinnamon 2 kcal
2g salt 0 kcal
1g black pepper 2 kcal
96g warm water 0 kcal

Cooking instructions

olive oil
Heat oven to 400 F (200 C). Lightly oil a small baking dish.
fine bulgur (dry)warm water
Soak bulgur in warm water 10 minutes, then squeeze out excess water.
fine bulgur (dry)pumpkin puree (unsweetened)all purpose floursaltblack pepper
Mix bulgur, pumpkin puree, flour, salt, and black pepper until a soft dough forms.
walnutsolive oilground cinnamonsaltwarm water
In a skillet, warm olive oil and toast walnuts 2 minutes. Stir in ground cinnamon and a pinch of salt; remove from heat.
walnuts
Press half the kibbeh dough into the dish. Spread the walnut filling evenly, then top with the remaining dough and smooth the surface.
olive oil
Score the top into diamonds, drizzle with a little extra olive oil if desired, and bake 25-30 minutes until set and lightly browned. Cool 5 minutes before slicing and serving.