BUTTERNUT SQUASH KIBBEH WITH SPICED FETA
Steps:
- Preheat the oven to 375 degrees. Cut the squash in half lengthwise, scrape out the seeds and bake, flesh side down, on a cookie sheet until tender, about 45 minutes. Let cool slightly, scrape out the flesh, then purée in a food processor until smooth. Season with salt and pepper.
- Simmer the butter in a small saucepan over medium-low heat until nut brown, about 10 minutes. Strain through a fine-mesh sieve and set aside.
- Heat the olive oil in a large saucepan over medium-high heat and sauté the onion and pepper until tender, stirring occasionally, about 5 minutes. Stir in the paprika and 1 teaspoon of baharat, followed by 2 cups of the squash. Bring to a simmer. Stir in the bulgur and remove from the heat. Cover tightly for 15 minutes. Season to taste with salt and pepper and stir in the brown butter.
- Stir together the feta, the remaining baharat, sumac, chilies and parsley, making the mixture as creamy as possible. Season with salt and pepper.
- Fill 8 1/2-cup ramekins each with a scant 1/2 cup of the bulgur mixture. With your fingers, compress the bulgur to form a large well in the center of each (the bulgur will creep up the sides). Fill each well with 2 heaping teaspoons of feta and use the displaced bulgur to seal in the cheese. Set the ramekins on a cookie sheet and bake until hot, about 15 minutes. Run a sharp knife around the inside of the ramekins, unmold the kibbeh and serve immediately.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 19 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 652 milligrams, Sugar 6 grams, TransFat 0 grams
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Takudzwa Nezambe
[email protected]Overall, I wasn't impressed with this recipe. The kibbeh was dry and the spiced feta was too overpowering.
Yuskysquad2
[email protected]The butternut squash kibbeh was a bit bland for my taste, but adding some extra spices helped.
Zafran Ali
[email protected]I found the recipe a bit confusing to follow, but the end result was worth the effort.
Jess Girardin
[email protected]The butternut squash kibbeh was a bit too dry for my taste, but the flavors were still great.
Habiba Abdulrahaman
[email protected]This dish is a true testament to the versatility of butternut squash. The spiced feta adds a nice touch of complexity.
Evon Henson
[email protected]I'm always looking for new and exciting recipes, and this butternut squash kibbeh definitely fits the bill. It's a great balance of flavors and textures.
Shakil Hosen Monowar
[email protected]The butternut squash kibbeh was a hit at our dinner party. Everyone loved the unique flavors and textures.
amir hashmi
[email protected]Easy to follow recipe that yielded delicious results. The butternut squash and spiced feta paired perfectly together.
Asif Adnan
[email protected]This recipe is a keeper! The kibbeh turned out crispy on the outside and fluffy on the inside. The spiced feta was a great addition, adding a burst of flavor.
Jago Camoni
[email protected]The butternut squash kibbeh was a delightful surprise! The spiced feta added a nice touch of flavor and the texture was perfect.
Ira Riz
[email protected]I'm not usually a fan of butternut squash, but this recipe changed my mind! The combination of spices, feta, and squash is incredible. Definitely a new favorite.
Uwineza Clementina
[email protected]Wow! Butternut squash kibbeh with spiced feta is an absolute winner! The flavors melt in your mouth, and the textures complement each other beautifully. Highly recommend trying this unique dish.
Eman Khalid
[email protected]This recipe is not only visually appealing with its vibrant colors, but it also packs a delightful blend of flavors. The butternut squash adds a natural sweetness while the spiced feta brings a hint of tanginess and warmth. Overall, it's a delightful