Baked Squash Kibbeh

Name: Baked Squash Kibbeh
Yield: Serves 4 to 6
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 2 pounds, butternut squash, peeled, seeded, and cut into ½-inch pieces (6 cups); 3 tablespoons, extra-virgin olive oil; 1 , onion, chopped fine; 2 , garlic cloves, minced; 1 teaspoon, ground coriander; 1/4 teaspoon, five-spice powder; 1 1/2 cups fine-grind, bulgur, rinsed; 1/2 cup, all-purpose flour; 1/4 cup, minced fresh cilantro; 2 tablespoons, minced fresh mint; 1 teaspoon, salt; 1/2 teaspoon, pepper; 4 ounces, feta cheese, crumbled (1 cup); 2 tablespoons, pine nuts, toasted and chopped

7 comments

A garnish of feta and toasted pine nuts adds creaminess and crunch.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6

TIME2¼ hours

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Kibbeh is a combination of finely ground beef or lamb, bulgur, and onions that's either formed into balls and deep-fried or pressed into a pan and baked. Variations are enjoyed throughout the Middle East. For a vegetarian version of this fl...

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