Raspberry cake

Raspberry cake

Thursday, 20 July 2017

Pumpkin kibbeh with some delicious salad dressing





Delicious salad dressing:
170g plain yogurt
juice of one lemon
a pinch of salt and freshly ground black pepper
chopped mint to taste
2 tbsp olive oil
sesame seeds
Combine all ingredients and let it cool before serving.

Pumpkin kibbeh:
250 g cracked wheat, soaked in cold water for half an hour then drained
1 medium kabocha squash, cooked like a puree
Salt and black pepper to taste
1 tsp zaatar 
1 large onion
3 tbsp olive oil
mint to taste
200g grated provolone cheese

Finely chopp onion and mint or you can also use a food processor. In a large bowl, combine all ingredientes: chopped onion and mint, salt, pepper, zaatar, cracked wheat and pumpkin puree. Mix very well. Divide the kibbeh paste into halves and spread one of the portions over the base of a large tray. Cover it with grated provolone cheese (or any other cheese of your preference) and then cover the filling with the remaining portion. Drizzle some olive oil on top and take it to the oven for 40 minutes or until lightly golden brown.


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