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Before you jump to Kibbet la2teen Kras recipe, you may want to read this short interesting healthy tips about Treats that provide You Energy.
Healthy and balanced eating helps bring about a feeling of wellness. When we eat more healthy snacks and a smaller amount of the detrimental ones we generally feel much better. A little bit of pizza does not have you feeling as healthy as eating a fresh green salad. This is often a problem, however, with regards to eating between goodies. Shopping for goodies can be a difficult task because you have a great number of options. There’s nothing like one of these simple healthy foods if you want an energy-boosting snack.
Whole grain foods are an outstanding choice for a fast healthy snack. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for lunch. Eating on the run can be healthier with whole grain chips and crackers. Whole grains are usually better than highly processed grains included in white bread.
A large variety of easy health snacks is easily available. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to kibbet la2teen kras recipe. You can have kibbet la2teen kras using 13 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to prepare Kibbet la2teen Kras:
- Provide 1 kg pumpkin, washed, peeled and cut into cubes
- Prepare 1 1/2 cups fine bulgur
- Prepare 5 tablespoons flour
- Take 1 teaspoon salt
- You need 4 tablespoons vegetable oil
- You need oil for frying
- Take Stuffing:
- Get 1/2 cup chickpeas, soaked in water overnight, peeled and halved
- Get 1/2 kg swiss chard, leaves without the stems and cut into small pieces
- Provide 2 medium onions, finely chopped
- Get 2 tablespoons pomegranate syrup
- Get pepper to taste
- You need salt to taste
Instructions to make Kibbet la2teen Kras:
- Put the pumpkin cubes in a pot, cover with water and boil over heat for 20 to 25 minutes or until they are well cooked.
- Transfer the pumpkin cubes to a strainer, leave to cool and then squeeze.
- In a large bowl, put the pumpkin and add the burghul, flour and salt. Knead well until you get a well combined pumpkin dough. Put in the fridge for half an hour to cool.
- To prepare the stuffing, put the vegetable oil in a pot over medium heat, add the chopped onions and stir for 2 minutes.
- Add the chickpeas, swiss chard, pomegranate syrup, pepper and salt. Stir the mixture over medium heat for around 5 minutes. Remove from heat and leave to cool.
- To prepare the pumpkin kibbeh balls, shape the pumpkin dough into egg-sized balls. Hold a ball in one hand and form a hole in the middle of it using the index finger of the other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Make sure that the shell is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh ball.
- Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape kibbeh with pointed ends. Set aside on a tray.
- Repeat the process until all the pumpkin dough balls are turned into stuffed pumpkin kibbeh balls.
- In a deep frying pan, fry the stuffed kibbeh balls in preheated vegetable oil for 2-4 minutes or until they become golden brown. Place the fried kibbeh balls on a serving dish and allow to cool before serving.
- Serve with pickles or a green salad.
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