Kibbeh Yaqeen
4
1
hour30
minutes1
hour30
minutesPancakes as a side dish. Syrians came up with this great idea one day. And not just simple pancakes, of course. No, they are made from a whole butternut squash, some bulgur, little flour, a lot of delicious spices of course… And really great as a side with Syrian spinach. Or some other divine vegetable dish. Deliciously crunchy, deliciously airy.
Ingredients
1 butternut squash (500 gram mashed flesh)
140 gram bulgur
120 ml water
140 gram flour
1 onion
4 cloves garlic
0,5-1 table spoon ground koriander, ground black peper, all spice and cumin.
pinch cayenne pepper
salt
sunflower oil
50 gram pumpkin seeds
preparation
- Start by putting the butternut squash as a whole in the oven, at 175 degrees for an hour.
- Soak the bulgur in plenty of warm water for about 30 minutes.
Then cut open the pumpkin and take out the pulp and put it in the food processor. Add the flour, spices, garlic, 120 ml water and salt. Let everything mix well. Add the bulgur as well and let it mix well. - Heat a pan with a good non-stick coating and pour a small layer of sunflower oil in it. Spoon some of the batter into the pan so that you get pancakes about four inches in diameter. Fry them for 3-4 minutes on both sides. In the meantime, roast the pumpkin seeds in a dry frying pan. You can divide these over the pancakes when serving.
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