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Recipes

Layered spinach and feta Kebbeh

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

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

  1. 1

    Heat oven to 350 °F.

  2. 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.

  3. 3

    Remove the skin from squash and mash to a purée in a large bowl.

  4. 4

    Add bulgur and mix well.  

  5. 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. 6

    Add flour and mix well.

  7. 7

    Cover and refrigerate for at least 30 minutes. 

Stuffing

  1. 1

    Heat oil in a casserole then sauté onion for about 3 minutes, until it becomes translucent.

  2. 2

    Add Aleppo Seven Spice, cumin and chickpeas. Mix.  

  3. 3

    Add spinach and cook another 5 minutes, mixing until the spinach wilts.  

  4. 4

    Add sumac, salt, pepper and Aleppo pepper. Mix and let cool. 

  5. 5

    Once the preparation is cool, add feta and mix.  

Kebbeh

  1. 1

    Heat oven to 350 °F.

  2. 2

    Oil a 9-inch X 13-inch rectangular baking dish or pan.

  3. 3

    Spread half the bulgur and squash preparation in the mold. Flatten, using your hands to create an even layer. 

  4. 4

    Spread the stuffing on the first layer.

  5. 5

    Evenly spread the second half of the bulgur preparation on to the stuffing.

  6. 6

    Using a knife dipped in warm water, make diagonal cuts across the kebbeh.

  7. 7

    Brush with remaining oil and cook in the oven for 50 minutes to 1 hour.

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