Ingredients
- Canned mashed pumpkin1 kilogram
Fine Bulgur2 cup
Flour2 tablespoon
Vegetable Oil4 tablespoon
Salt1 teaspoon- Spinach, chopped0.5 kilogram
Canned Chickpeas0.5 cup- Walnuts, coarsely ground1 cup
- Medium-sized onion, finely chopped2 piece
Olive oil4 tablespoon
Pomegranate Molasses4 tablespoon- Salt1 teaspoon
White Pepper0.3 teaspoon
Steps
- 1
Squeeze the mashed pumpkin well. It is very important to remove all the water from it.
5 min - 2
Place the pumpkin in the blender, then add the bulgur, flour, and salt. Mix the ingredients well until a cohesive dough forms. Place the dough in the refrigerator for 30 minutes.
30 minRequired Tools:
Blender - 3
To prepare the filling, heat the olive oil in a frying pan over medium heat. Add the onion and sauté for two minutes.
2 minRequired Tools:
Frying Pan - 4
Add the chickpeas, spinach, pomegranate molasses, pepper, and salt. Stir the mixture over medium heat for 5 minutes. Remove from heat and add the walnuts, stirring, then set the filling aside to cool.
5 min - 5
Preheat the oven to medium temperature.
5 minRequired Tools:
Oven - 6
Divide the dough into two parts, then grease a large baking sheet with about 4 tablespoons of vegetable oil.
5 minRequired Tools:
Baking Sheet - 7
Spread the first part of the dough in the bottom of the baking sheet, ensuring to cover the entire area well. Evenly spread the filling over the dough, then spread the second part of the dough, ensuring to cover the filling completely.
5 min - 8
Cut the top of the tray into squares or as desired using a knife.
5 min - 9
Place the tray in the oven and leave for about 30 minutes.
30 min - 10
Remove the tray from the oven and cut it. Serve cold or hot as desired.
5 min
Nutrition Facts
Fine Bulgurper 100gFlourper 100gVegetable Oilper 100gSaltper 100gCanned Chickpeasper 100gOlive oilper 100gPomegranate Molassesper 100gSaltper 100gWhite Pepperper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.