Butternut squash kibbeh with feta and spinach from Observer Food Monthly Magazine, October 22, 2017: Special Edition: 20 Best Middle Eastern Recipes (page 7) by Greg Malouf and Lucy Malouf

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Notes about this recipe

  • Foodycat on October 11, 2021

    I adapted it to be a layered bake instead of individual stuffed and fried torpedos. I used medium bulgur instead of fine and pressed half of it into a gratin dish. I used twice as much spinach for the filling, spread it over the butternut layer, sprinkled crumbled feta on top and then the rest of the butternut layer. Baked at 180C for 30 minutes. A very filling main meal for 2 people, could have served 4 with more side dishes.

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