Layered spinach and feta Kebbeh
A delicious, vegetarian version of kebbeh! Squash adds a lovely texture to this dish while successfully combining varying spice and citrus flavours. Serve hot or at room temperature with garlic yogourt.
Bulgur mixture
- 2 lbs Butternut squash or sweet potatoes, cut in large pieces
- 2 Tbsp olive oil
- Salt and pepper, to taste
- 2 cups fine bulgur, rinsed and strained
- 1 large onion
- 1 tsp cumin, ground
- 1 tsp Aleppo Seven Spice or Lebanese Seven Spice, ground
- 1 tsp oregano
- 1 Tbsp dried mint
- 1 tsp Aleppo pepper
- Zest of 1 lemon
- Zest of 1 orange
- 6 Tbsp flour
Stuffing
- 2 Tbsp olive oil
- 1 large onion, slivered
- 1 tsp Aleppo Seven Spice or Lebanese Seven Spice, ground
- 1 tsp cumin, ground
- ½ cup chickpeas, cooked
- 1½ lbs spinach, slivered (approximately 4 bags of 171 gr)
- 1 Tbsp sumac, ground
- Salt and pepper, to taste
- 1 tsp Aleppo pepper
- 1 cup feta cheese, crumbled
Method
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1
Heat oven to 350 °F.
-
2
Lightly oil squash pieces, salt and pepper to taste, then place on a baking sheet. Cook in oven for 35 to 40 minutes. Let cool.
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3
Remove the skin from squash and mash to a purée in a large bowl.
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4
Add bulgur and mix well.
-
5
Grate onion then squeeze, using your hands, to remove as much water as possible. Add to the bowl along with spices and zests. Mix well.
-
6
Add flour and mix well.
-
7
Cover and refrigerate for at least 30 minutes.
Stuffing
-
1
Heat oil in a casserole then sauté onion for about 3 minutes, until it becomes translucent.
-
2
Add Aleppo Seven Spice, cumin and chickpeas. Mix.
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3
Add spinach and cook another 5 minutes, mixing until the spinach wilts.
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4
Add sumac, salt, pepper and Aleppo pepper. Mix and let cool.
-
5
Once the preparation is cool, add feta and mix.
Kebbeh
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1
Heat oven to 350 °F.
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2
Oil a 9-inch X 13-inch rectangular baking dish or pan.
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3
Spread half the bulgur and squash preparation in the mold. Flatten, using your hands to create an even layer.
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4
Spread the stuffing on the first layer.
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5
Evenly spread the second half of the bulgur preparation on to the stuffing.
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6
Using a knife dipped in warm water, make diagonal cuts across the kebbeh.
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7
Brush with remaining oil and cook in the oven for 50 minutes to 1 hour.
