Butternut Squash Kibbeh With Spiced Feta Recipes
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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SQUASH KIBBEH WITH BROWN BUTTER AND SPICED FETA
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Estimated Reading Time 4 mins
- Cut the squash in half lengthwise, scrape out the seeds, and bake it, flesh-side down, on a lightly oiled heavy baking sheet for 30 to 40 minutes, until tender. When the squash is cool, remove the flesh from the skin with a large spoon, and puree it in a food processor fitted with a metal blade, until smooth and creamy. Season with salt and pepper. Reserve 2 cups of the puree for the recipe.
- To make brown butter, bring the butter to a boil in a heavy saucepan over medium heat, and then reduce the heat to medium-low. Simmer the butter for about 10 minutes, until it turns brown and smells like hazelnuts. The butter has just clarified-the solids have sunk to tbe bottom and tbe water has evaporated-and it can burn quickly (turning from brown to black), so you must watch it carefully after 6 minutes of simmering, As soon as you smell a toasted nut aroma, check the butter. Strain the clarified butter immediately through a fine sieve into a small bowl. Allow the butter to cool.
- In a large saucepan or soup pan over medium high heat, cook the onion and pepper in olive oil for 8 to 10 minutes, or until the onions are translucent and the peppers are soft.
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