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Pumpkin kibbeh with ricotta
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Carla e
@cozinhadaduplinha- Ingredients
- Recipe
- Japanese pumpkin, diced without skin750 g
- Wheat for kibbeh2 cup
- Garlic Cloves2 unit(s)
- Salt and pepper to taste
- Ricotta150 g
- Cream cheese50 g
- Hydrate the kibbeh (place the wheat in a container and add enough hot water to cover. Let it rest until the wheat absorbs all the water and cools down. This takes about 15 to 30 minutes).
- In a pan, brown the chopped think, add the chopped pumpkin, season with salt and pepper and sauté well. Add enough water to cover and cook until the squash is tender.
- Then drain the water and, with a fork or masher, make a thick puree.
- Finally, mix the puree with the hydrated wheat and adjust the seasonings. Assemble: a layer of kibbeh, stuffing (sliced ricotta and curd), kibbeh again and bake for approximately 20-30 minutes at 180 degrees.
- Enjoy your food!!
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