Pumpkin kibbe or Kebbet laktin

 Ingredients:
1 kg pumpkin, that makes about 21/2 cup of pumpkin puree
3 cups fine bulgur
1 onion, finely chopped
1/2 tsp cinnamon
1 tsp allspice
1 tsp cumin
11/2 tsp salt
1/2 cup flour


For the filling:
2 cups canned chickpeas, drained and peeled
1 kg onion, sliced
2 tbsp sumac
4 tbsp pomegrante molasses
1 tbsp salt
1/3 cup oil
1/2 tsp cinnamon
1 tsp a;;spice
1/2 tsp cumin
2 cups swiss chard or spinach, chopped

Peel the pumpkin and cut into medium-sized pieces; transfer to a pot, cover it with water and cook on high heat. Upon boiling, reduce temperature, cover up and cook for about 40 minutes or until fully cooked.
 
Place the pumpkin in a colander and squeeze to drain as much water as possible (leave it aside for a minimum of 4 hours to fully drain).
 
Blend the pumpkin with an immersion blender.
 
In a large bowl, mix the bulgur and the pureed pumpkin. Add the finely chopped onion, salt, spices and mix. Set aside for 20 minutes.
 
Add the flour to the mix and knead the kibbeh dough.

Filling directions:

In a skillet, add the oil and onions. Saute the onions over high heat until they become translucent.
 
Add the chickpeas and shredded Swiss chard to the onions and cook for additional 2 minutes.
 
Add the sumac, pomegranate molasses, cinnamon, allspice, and cumin powder. Cook for one additional minute, place the mixture in a bowl and let it cool down completely.

Divide the pumpkin kibbeh dough to 2 equal portions.
 
Grease a round baking tray. Spread the first half of the kibbeh over the baking tray.
 
Evenly spread the stuffing over it.
 
Top it with the other half of the pumpkin kibbeh dough. Wet your palm, spread and flatten the surface of the kibbeh, ensuring that it covers the whole surface.
 
With a pairing knife, score in diamond patterns.
 
Pour the oil evenly on top.
 
Bake in a preheated oven to 200°C/400°F, for about 30 minutes or until well cooked.
Broil for 5 minutes to a golden color.

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Bazella w rezz or Lebanese peas stew with rice

Ingredients:
2 small bags frozen peas and carrots
1 big onion
200g meat chunks
2 bay leaves
1 cinnamon stick
1 tbsp tomato paste
7spices/allspice/salt and pepper

In a pot, saute the onion with some oil. Add the meat cubes, the cinnamon stick and the bay leaves. Saute the meat 2 mn. Add water and let them simmer until cooked.
When done, remove only the cinnamon stick and bay leaves. Add the frozen peas and carrots to the pot, the tomato paste and the spices. Season with salt and pepper, and let it cook on low heat for half an hour.

Serve with rice.

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Sbenegh w rezz - Spinack and rice

Since childhood, I remember mom cooking different stews with a side of rice. Honestly, they weren't my favorite as a child. But now, I can live on them, especially the spinach and rice dish. Usually it is made with meat but I wanted to try to healthiest version and skip the meat. It was delicious! The lemon juice added gave it a yummy taste.

Ingredients:
1 medium onion, diced
5 garlic cloves, minced
1 tsp allspice
salt and pepper
frozen or fresh spinach (drained and squeezed)
1 bunch chopped cilantro
lemon juice
Cooked rice
Pine nuts

Heat some of oil in a pot, fry the nuts until brown. Set aside. 

In same pot, add onions, fry for 5 minutes. Add garlic, and coriander. Stir for 2 minutes. Add the spinach. Cover and simmer on low heat till the spinach start releasing its juice, add water or stock, spices, lemon juice, salt and pepper. Cook on low heat for 1/2 hour. Serve with rice, sprinkled with the nuts.

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