An easy healthy brunch breakfast recipe🍳🥑🫓:
- 2 Pita Toast
-Mashed Avocado
- Black Pepper
- Chili Flakes
- Himalayan pink salt
- Sunny Side Fried Eggs with Spinach
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Kebbet Laktin
A Levantine treat: spinach and onion stuffed into a crust made from a fragrant pumpkin-bulgur dough.
From Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond by Georgina Hayden
Serves 6–8
1kg pumpkin or butternut squash, peeled, deseeded, and chopped into 3cm chunks, or 400g pumpkin puree
1 onion
250g fine bulgur wheat
½ tsp ground cinnamon
¼ tsp ground allspice
Sea salt and black pepper
3 tbsp plain flour
100ml olive oil
5 red onions, peeled and finely sliced
2 garlic cloves, peeled and finely sliced
200g baby leaf spinach
1 tsp cumin seeds
½ tsp pul biber or dried chilli flakes
3 tbsp pomegranate molasses
2 tbsp toasted pine nuts
If you are using fresh pumpkin, put the chunks in a large pan, cover with water, and bring to a boil. Turn down to a simmer, cook for 20-30 minutes, until tender, then drain into a colander and leave to steam dry for 30 minutes, so that all the excess liquid evaporates. Meanwhile, peel and finely chop the onion and set aside.
Once the pumpkin is cooled and dry, you should have about 400g. Transfer to a large bowl and blitz to a puree with a stick blender. Stir in the chopped onion, bulgur, cinnamon, allspice, salt, and pepper, then set aside for 30 minutes, so the bulgur can absorb the moisture from the pumpkin. Stir in the flour until combined, then use your hands to knead the mixture to a smooth dough. If it’s looking a bit dry and crumbly, very gradually add enough water to bring it together – depending on the pumpkin, you might need up to six tablespoons.
Heat the oven to 220C (fan 200C)/425F/gas 7. Brush a deep, loose-bottomed 24cm fluted pie tin with a little oil (I find larger flutes work better with this recipe). Press the pumpkin-bulgur dough evenly into the base and up the sides of the tin, then drizzle generously with olive oil, gently brushing it around so it covers the whole surface of the dough. Bake for about 35 minutes, until the crust is golden all over and the tops of the sides are slightly browned.
Meanwhile, make the filling. Rinse the spinach well, then set aside. Put a wide pan on a medium-low heat, add three tablespoons of oil, then stir in the onions and garlic, cover the pan, and leave to cook for 10 minutes, until they start to soften. Stir in the cumin seeds, pul biber, and a teaspoon each of salt and black pepper, then fry, uncovered, and stir occasionally for a further 15 minutes, until sticky and sweet.
Stir in the pomegranate molasses and cook for a further 5 minutes – the onions should by now be gloriously pink. Add the spinach, turn up the heat a little, and cook for 8 to 10 minutes, until all the leaves have wilted and there is hardly any moisture left in the pan.
Spoon the filling into the tart pan, then remove it from the tin and slide on to a serving board. Sprinkle over the pine nuts and leave to stand for 5 minutes before serving.
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