Lebanese Pumpkin Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g bulur, fine
- 500 g pumpkin meat (Hokkaido)
- 3 onion (s), chopped
- 1 bunch parsley, smooth, chopped
- 400 g minced beef or lamb
- 2 tablespoon flour
- salt and pepper
- butter
- oil
- 1 tablespoon cinnamon powder
- 2 tablespoon spice mixture (Ras al Hanout)
- Parsley, for garnish
Print Recipe
Pin Recipe Instructions
- Put the bulgur in a bowl, cover with plenty of cold water and let it soak.
- Cut the pumpkin into 2 cm cubes and steam in a sieve over boiling water for 15 minutes until cooked. Let it cool down until it is at most lukewarm.
- Heat 1 tablespoon oil, fry the onions until translucent. Stir in the minced meat, season with salt and pepper, fry for 10 minutes until the meat has crumbly crumbles. Stir in the spices and parsley, season with salt and pepper and remove from the stove.
- Preheat the oven to 200 ° C top / bottom heat.
- Drain the bulgur, knead with the pumpkin and flour to form a dough. Season well with salt and pepper.
- Grease a baking dish, line with about 3/4 of the pumpkin bulgur batter. Pour the minced meat mixture into the mold, put a lid on the meat with the rest of the batter. Cover with flakes of butter.
- Put it in the oven on the second from the bottom, bake for 30 minutes.
- Garnish with parsley.
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