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Pumpkin kebab with carrots and ricotta
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Wheat for kibbeh200 g
- Oat flour100 g
- Pumpkin200 g
- Carrot1 unit(s)
- Green Smell1 pound
- Mint1 pound
- Cumin1 coffee spoon
- Shoyu2 coffee spoon
- Cinnamon1 coffee spoon
- Salt1 teaspoon
- Olive oil50 ml
- Fresh ricotta150 g
- Black pepper1 to taste
- Onion1 unit(s)
- Hydrate the wheat with filtered water covering 1 finger above
- Let rest for 20 minutes
- Meanwhile, clean and cut the pumpkin into cubes, cook in salted water.
- Peel and grate the carrot
- Clean and chop the green smell, choose the leaves and chop the mint
- Chop the onion into very small cubes
- Crumble the ricotta with your hands, season with salt, pepper and olive oil.
- If the ricotta is not creamy, you can add a little plain yogurt.
- Mix the ingredients with the wheat
- Drain the pumpkin and mash it into a puree.
- Mix everything, taste the seasonings to your liking and make the first layer of kibbeh in a refractory
- Pre heat the oven to 180°
- Line the first layer of kibbeh with the ricotta and make a new layer of kibbeh
- Finish with olive oil and you can make a few lines with the knife
- Now just bake for approximately 20 minutes and serve :)
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