Kibbeh Like Never Before – Vegan pumpkin Kibbeh Lakteen

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Immerse yourself in the rich flavors and vibrant colors of Lebanese cuisine with our irresistible Vegan Kibbeh Lakteen recipe. As the crisp autumn air settles in, there’s no better time to savor the comforting blend of savory spices and sweet pumpkin in this beloved dish. Join us as we walk you through the art of crafting Kibbeh Lakteen, a cherished tradition passed down through generations, and discover how simple ingredients can create extraordinary flavors.

Thank you for joining us on this culinary journey, where every dish tells a story of heritage and tradition. Your enthusiasm fuels our passion for sharing the joys of homemade cooking and celebrating the flavors of Lebanon’s culinary heritage. Stay tuned for more delicious recipes and culinary adventures!

Ingredients :

* The filling – Olive oil – Brown onions – Swiss chard leaves – Spinach – Dill – Pomegranate molasses – Sumac – Salt – Black pepper – Lemon juice – Chickpeas – Walnuts

* Pumpkins dough – Pumpkins – Fine bulgur – Flour – Marjoram – Salt – Cinnamon – Black pepper – Fine chopped onions – Olive oil

Chapters:

0:00 Start
0:10 Preparing the pumpkins
1:31 The spinach stuffing
2:55 The pumpkins kibbeh dough
3:31 The kibbeh Lakteen assembly

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😎 About Marc:

Hey there, I’m Marc, and I recently made a stopover in Lebanon while contemplating my next adventure. Having spent the last seven years in Abu Dhabi, I’ve been creating food and travel videos to capture my experiences. I have a passion for exploring different and intriguing cuisines. With years of experience as a professional chef worldwide, I enjoy sharing my culinary philosophy, from mastering the basics to crafting exquisite dishes. Join me on this culinary journey!

I would love to connect with you! 📱
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oh Lord look at this Divine pumpkin Kip
it is commonly known that Kip is made
with beef and it is the national dish of
Lebanon however instead today we’re
going to prepare the vegan version made
with pumpkin stuffed with spinach let’s
dive in into this wonderful recipe
together you did not subscribe to my
YouTube channel yet there is a lot of
interesting and easy recipes you can
Master at home whenever you want come on
subscribe you know a lot of people tells
me that working in the kitchen it is
labor work but of course we’re always
looking for the end results peel this
skin and then we’re going to slice them
into small cubes in a pot we’re going to
pour in some water add rock salt then
we’re going to add the diced pumpkins so
the smaller they are the better we’re
going to blend them blend them blend
them really really well until we have a
fine paste you have to remove as much as
you can the excess water of the pumpkin
because it is going to be really
difficult to adjust the texture and the
firmness of the pumpkin
Kido second inable we are going to use
fine bwood which is crack quat we’re
going to add the pumpkin puy and then
we’re going to leave it for 2 hours
because what we’re looking for is the B
to suck all the water from the pumpkin
so that will take approximately 2
hours I’ve never seen a spinach like
this through all my travels the lion
spinach is a bit different I don’t know
why do you know what those spinach are
called leave me a comment and let me
know beautiful people we’re going to
start with the filling that really
describes the Lebanon by the way because
of course you have the spinach you have
the chickpeas the sum the olive oil the
P so imagine all this mixture and a
medium heat we’re going to pour on some
olive oil we’re going to wait a few
seconds until it’s medium hot then we’re
going to add some finely chopped
onions wait basically until the onions
are softened I never really like to
follow a recipe sometimes all you need
to understand what is the primary
ingredient in any dish in this dish for
example the major ingredients the
spinach and the Swiss chart wait wait
wait wait do not throw your Swiss chart
stocks I am going to teach you a dish
called Lo it is a Lees stared it is
really really good it’s easy and of
course you going love it and of course
the dill will give it a Twist to its
flavor all the leaves are there so it
can create a lot of freshness in this
stage the Pate molasses the Su is
basically to create a certain tanginess
with of course with the lemon juice
salt black pepper and all the other ones
is basically to create textures and
flavors blanch chickpeas and finally
chopped walnuts oh my God that’s going
to give it a lot of
crunch oh my goodness look at this smell
the seasoning noises I love being in the
kitchen what about you Beautiful People
the burul has sucked all the juice from
the pumpk p and this is exactly what we
you were looking for a bit of
flour
Maan salt some cinnamon some black
pepper add a bit of finely chopped
onions you can always adjust the flavor
by adding a bit of sumak a bit of pom
grenade really depends what you’re
looking for if the pumpkin kit dough
it’s a bit thick then we can add a bit
of water but be careful we don’t want to
make it too soggy we still want to have
a certain texture that is firm then we
can to add it in the blender until all
the ingredients are really well
Incorporated and combined in a tray
we’re going to drizzle a bit of olive
oil we’re going to spread the kib
mixture all over the
tray then we’re going to add this moist
gorgeous sexy filling on the top and
then we’re going to spread the KY my
wife is the queen of making patterns she
always helped me out making those
beautiful pattern on the KY Aiza thank
you so much for helping me make those
wonderful recipe and of course to share
them with you the olive oil I guess
everyone loves olive oil the Italians
Mediterraneans libanese olive oil is
always must to be in any dish what about
you Beautiful People how important is
the olive oil for you we’re going to
bake this wonderful kbe on 180° C 40
minutes 1550 minutes really depends of
the oven that you have at home oh baby
this is exactly the texture that we’re
looking for it is beautifully done
beautifully decorated the texture have
to be crispy from the top The Filling
have to be really really soft really
really moist and that’s really really
important as well by the way if you want
to learn aiza’s kis pattern I will add
the link on the top over there anyways
beautiful people we’ll see you very soon
with another Vlog we are making so many
leonese recipes stay tuned subscribe I
will see you very soon yeah keep it
closed keep it
closed open open L wow this
is this is Happy
[Music]
C