Lamb and olives pies (fatayer) - How to make Lamb and olives pies (fatayer)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb and olives pies (fatayer) Recipe. Enjoy Dough and Bakery recipes and learn how to make Lamb and olives pies (fatayer).

Ingredients

For filling
3 Tbs olive oil
1 Red onion, chopped
½ Cup spring onion, chopped
Salt and pepper
½ Kilo (pre-cooked) minced lamb
1 Cup green olives, sliced
½ Cup parsley, chopped
½ Cup walnut, chopped
3 Tbs pomegranates syrup

For dough
2 2/3 Cups all purpose flour
¼ Cup whole wheat flour
1 Tbs yeast
1 tsp milk powder
2 tsp sugar
¼ tsp salt
1 ½ Cup warm water
Egg whites, for brushing, beaten

Method

- For filling:
- Heat oil in a sauce pan over medium heat, stir red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until golden brown. Keep aside to cool.
- Blend onion mixture with minced lamb, add remaining filling ingredients, stir until well combined.

- For the dough:
- Mix flours, yeast, milk powder, sugar and salt in an electric mixer on low speed until combined.
- Add water gradually to the mixture; beat on a medium speed until consistent dough is obtained.
- Place in a greased bowl, cover and leave to rise for 45 minutes or until doubled in size.
- Roll dough on a lightly floured surface with thickness not more than 1 cm, then cut into 10 cm circles.
- Place a tablespoon of the lamb mixture on one side of the circle and fold over the dough to make a half-circle. Pinch the edges of the dough together to seal.
- Place in an oven tray, leave to rise for another 15 minutes.
- Preheat oven to 200° C.
- Brush pies with egg whites, and bake for 25 minutes or until golden.

Chef Osama       


More Dough and Bakery recipes:

Small pies (Manaeish) or Fatayer
Spinach fatayer
Cheese Fatayer 
Spinach Pie 
Middle Eastern Pastries 
Sambousek

Save and share Lamb and olives pies recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Baked Borek Recipe - How to Make Baked Borek

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baked Borek Recipe. Enjoy quick & easy Middle Eastern food and learn how to make Baked Borek. 

Ingredients

For the stuffing
2     Tablespoons olive oil
1/2 cup spring onions, chopped
1     cup spinach, chopped
2      tomatoes, diced
3      cups yellow lentils, cooked

For the dough
2     cups flour
1/2 teaspoon salt
1     teaspoon white vinegar
1/2  chilled water
Egg wash (1 egg beaten with 2 tablespoons milk)
Yogurt for brushing
Sesame or black seed for garnishing
Herbed tomato salsa for serving

Method

For stuffing

- Heat oil in a pan over medium heat. Add spring onion, stir for 2 minutes until softened.

- Add spinach, tomato and stir for 3 minutes.

- Remove from heat; add lentils, stirring until well combined. Season with salt and pepper.

- Put the stuffing aside and prepare the dough.

For the dough

- Preheat oven to 170 Celsius degrees.

- Mix flour and salt using an electric mixer on low speed, add vinegar.

- Add water gradually, knead on medium speed until the dough comes together.

- Roll on a lightly flour- dusted surface to a ½ cm thickness, cut into circles (7cm in diameter) using a ring.

- Brush with egg wash. Put a small amount of the stuffing in the centre of each circle and fold one side over the filling, pinch the edges slightly with a fork tip to seal.

- Arrange on a baking tin, brush with yogurt and sprinkle sesame or black seed on top.

- Bake for 10 minutes or until golden.

- Serve the Borek warm with the salsa on the side.

Chef Osama

More Side Dish Recipes:

Small pies (Manaeish) or Fatayer
Moroccan-spiced lamb triangles recipe
Roasted Red Pepper Hummus Recipe
Zucchini and haloumi fritters with dill yoghurt dressing
Kibbe Nayeh
Spinach fatayer recipe

Save and share Baked Borek recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chunky Vegetable Hummus Spread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chunky Vegetable Hummus Spread Recipe. Enjoy quick & easy Middle Eastern food and learn how to make Chunky Vegetable Hummus Spread. 

Total time 10 min
Prep 10 min
Servings 20 servings, 2 Tbsp. spread and 5 crackers each

Ingredients

1 container (7 oz.) ATHENOS Original Hummus
1/2 cup  finely chopped peeled and seeded cucumbers
1/4 cup finely chopped red onions
1   plum tomato, finely chopped
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
  RITZ Crackers

Preparation

SPREAD hummus onto plate.

TOP with layers of all remaining ingredients except crackers.

SERVE with crackers.

More Middle Eastern Recipes:

Hummus and Grilled Vegetable Wrap
Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli

Save and share Chunky Vegetable Hummus Spread Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Small pies (Manaeish) or Fatayer Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Small pies (Manaeish) or Fatayer  Recipe. Enjoy tasty middle Eastern recipes and learn how to make Small pies (Manaeish) or Fatayer.

Ingredients

1 Tbs yeast
¼ Cup water, warm
2 ½ Cup flour
½ tsp salt
½ tsp sugar
¾ Cup milk
¼ Cup oil
1 Egg, beaten +2 Tbs milk

Method

Dissolve yeast in warm water, leave for 5 minutes or until foamy.

Combine flour, salt and sugar in an electric mixer on low speed.

Add yeast mixture, milk and oil while beating on medium speed for 10 minutes or until soft dough is formed (can be mixed with hands for about 25 minutes).

Place dough and roll in a greased bowl, cover and let rise for 1hour or until doubled in size.

Roll dough on a lightly floured surface into a (½ cm thickness) circle. Cut into approximately 7 cm circles.

Brush circle edges with the egg mixture and fill one side of the circle as desired (for example white cheese and dried mint mixture), then fold into a half circle; pinch the edges with a fork to seal. (Hint: flour the fork so it won’t stick with the dough).

Brush with the egg mixture, prick with a fork, sprinkle with sesame seeds, black sesame or crushed pistachios (as desirer).

Bake for 15 minutes or until golden (time may vary according to filling).

Serving Suggestions
 
For spinach filling:
(Olive oil/ spinach, cut/ pomegranates seeds/pomegranates syrup/lemon juice)

heat oil in a skillet over medium heat, add ingredients and stir until done.

Fill pies by adding a portion of the mixture in the middle of the dough circle, then fold edges to meet in the middle to shape a triangle. Top with pomegranates seeds. 

For minced beef filling (precooked ground beef, pine nuts)
Place a portion of filling in the middle of the dough circle; pinch the edges to form an unsealed square. Sprinkle with roasted pine nuts.

Chef Osama

More Side Dish Recipes:

Moroccan-spiced lamb triangles recipe
Roasted Red Pepper Hummus Recipe
Zucchini and haloumi fritters with dill yoghurt dressing
Kibbe Nayeh
Spinach fatayer recipe
Sfiha
 
Save and share Small pies (Manaeish) or Fatayer Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Kibbee Recipe - How to Make Kibbee

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kibbee  Recipe. Enjoy tasty middle Eastern recipes and learn how to make Kibbee .

Ingredients

1 cup of cracked wheat (bulgur)
1 pound ground meat (beef or lamb)
1 grated onion
1 teaspoon Salt
½ teaspoon Black pepper
1 teaspoon Allspice or kibbee spices
¼ ice cold water or crushed ice

Filling

½ pound ground meat (beef or lamb)
½ onion, diced
¼ cup toasted pine nuts
½ teaspoon Allspice or kibbee spices
salt and pepper to taste
1 tablespoon vegetable oil
oil for frying

Method

- Wash the cracked wheat very well. Let drain and squeeze out the excess water.
- Take the cracked wheat and place it on a tray to dry for about 2 hours.
- Grate the onion, mix it with the cracked wheat and add the meat. Mix them together until well combined.
- Add your seasonings. Salt, pepper, and allspice. Mix once again very well.

TIP: You can mix these ingredients in a food processor so that they become better combined.

Preparation for the filling

- Heat up the oil, then add your diced onion, cook until golden in color.
- Add the meat to the onions and cook until the meat is done.
- Add your salt, pepper and allspice.
- Drain any excess fat from the filling.
- Add the toasted pine nuts.

Making Kibee Balls

- Soak your hands in cold water. Take a small piece of dough.
- Push with your index finger into the center of the ball making an indentation or place for the filling to go. The hole should be long in length in order to fill the dough ball.
- Once this is done take a small amount of the filling and place it into the ball.
- Close the ball with your index finger and thumb. Repeat this step with every ball.
- Once all of them are made, you will heat up your frying oil and place each Kibbee Ball into the hot oil for frying.
- Once they are medium brown in color, take them out of the oil and place on a paper towel to soak up the excess oil.

Chef Osama

More Kibbeh Recipes:

Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle
Kibbeh
Potato Kibbeh
Kibbeh Recipe
KIBBEH NAYYEH
Lebanese Meat Loaf (Kibbeh)
 
Save and share Kibbee Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Grilled Middle Eastern Baba Ghanoush Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Grilled Middle Eastern Baba Ghanoush Recipe. Enjoy delicious & easy Middle Eastern side dishes and learn how to make Grilled Middle Eastern Baba Ghanoush.  

Yield: about 2 cups  | Level: Easy

Ingredients

2 medium eggplants, about 1 pound total
4 garlic cloves, coarsely chopped
1/4 cup tahini (sesame seed paste)
1 lemon, juiced
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped roasted pistachios, for garnish
Pita bread, cut into wedges, for dipping

Directions

Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them.

For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often. (If you prefer, roast the eggplants in a preheated 400 degree F oven for 30 minutes.)

When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible.

In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth. Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree. Pour in the oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with chopped pistachios. Serve with pita wedges for dipping.

Recipe courtesy Tyler Florence and JoAnn Cianciulli
Show: Food 911 Episode: Eggplant for Everyone

More Middle Eastern Recipes:

Eggplant with Yogurt and Dill
Roasted Red Pepper Hummus
Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing

Save and share Grilled Middle Eastern Baba Ghanoush Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle Recipe. Enjoy delicious & easy Middle Eastern side dishes and learn how to make Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle.


Total Time:1 hr 0 min
Prep 20 min
Cook 40 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

1 onion, quartered
2/3 cup bulgur, soaked in warm water for 20 minutes then drained
1 pound ground lamb
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 plus 1/8 teaspoon ground cinnamon
1/4 plus 1/8 teaspoon ground allspice
2 tablespoons chopped fresh mint leaves
Extra-virgin olive oil, for brushing meatballs, plus 3 tablespoons
1 1/2 pounds onions, halved and thinly sliced
3 tablespoons pine nuts
1/2 cup mixed dried fruit, chopped if large, such as apricots, golden raisins, and currants
3 tablespoons pomegranate molasses, or to taste

Directions

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or aluminum foil.

Place the onion in the bowl of a food processor and process to a smooth paste. Add the bulgur, lamb, 1 teaspoon of the salt, 1/4 teaspoon of the pepper, the cinnamon, allspice, and mint and process until mixture is smooth and thoroughly combined. Using damp hands, divide the meat mixture into about 24 evenly sized portions (about 2 tablespoons each) and shape into little torpedo shaped meatballs. Brush the top of each meatball with some of the olive oil, then place on the baking sheet and bake until just cooked through, about 12 to 15 minutes.

While the meatballs are baking, make the caramelized onion topping. Heat a medium skillet until hot. Add the 3 tablespoons of extra-virgin olive oil and, when hot, add the sliced onions, remaining 1/4 teaspoon of salt and remaining 1/4 teaspoon of pepper. Cook, stirring frequently, until onions are soft and beginning to caramelize, about 10 minutes. Add the pine nuts and continue cooking until onions are nicely caramelized and pine nuts are golden, about 10 minutes longer. Add the dried fruit and cook for 5 minutes.

When the lamb meatballs come out of the oven, transfer to a serving platter and top with the caramelized onion mixture. Drizzle with the pomegranate molasses and serve hot.

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions 2008
Show: The Essence of Emeril Episode: Lebanese Foods 

More Kibbeh Recipes:

Kibbeh
Potato Kibbeh
Kibbeh Recipe
KIBBEH NAYYEH
Lebanese Meat Loaf (Kibbeh)
baked kibbeh

Save and share Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Roasted Red Pepper Hummus Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted Red Pepper Hummus Recipe. Enjoy tasty & easy Middle Eastern food recipes and learn how to make Roasted Red Pepper Hummus. This recipe is simply delicious. Fresh roasted red bell peppers make it really special.

12 Servings | Prep: 30 min. + standing

Ingredients

2 large sweet red pepper
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/3 cup lemon juice
3 tablespoons tahini
1 tablespoon olive oil
2 garlic cloves, peeled
1-1/4 teaspoons salt
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Pita bread, warmed and cut into wedges, and reduced-fat wheat snack crackers
Additional garbanzo beans or chickpeas, optional

Directions

Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.

Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.

Transfer to a serving bowl. Serve with pita bread and crackers. Garnish with additional beans if desired. Yield: 3 cups.

Nutrition Facts: 1/4 cup (calculated without pita bread, crackers or additional beans) equals 113 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 339 mg sodium, 14 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

From Light & Tasty December/January 2008, p35 

More Middle Eastern Recipes:

Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)

Save and Share Roasted Red Pepper Hummus Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Red Pepper Hummus with Toasted Pita Triangles

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Red Pepper Hummus with Toasted Pita Triangles Recipe. Enjoy tasty & easy Middle Eastern food recipes and learn how to make Red Pepper Hummus with Toasted Pita Triangles.  

Cook Time: 8 min |  Level: Easy | Yield: about 4 to 6 servings

Ingredients

4 whole-wheat pita pockets, cut into triangles
Cooking spray
Garlic salt
1 (15-ounce) can chickpeas, drained
1 cup sauteed red peppers
1/4 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
3 to 4 cloves garlic
1 teaspoon ground cumin
Salt and ground black pepper
2 tablespoons finely chopped fresh parsley leaves

Directions

Preheat oven to 400 degrees F.

Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.

Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.

Serve hummus with toasted pita triangles arranged alongside.

2006, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller - Episode: Multitasking

More Middle Eastern Recipes:

Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Baba Ganoush and Pita Crisps

Save and share Red Pepper Hummus with Toasted Pita Triangles recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Extra Easy Hummus

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Extra Easy Hummus Recipe. Enjoy tasty & easy Middle Eastern Food and learn how to make Extra Easy Hummus. Tahini-free hummus that only takes minutes.

Prep Time: 5 Min | Ready In: 5 Min

Ingredients

1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil

Directions

1. In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

Nutritional Information

Amount Per Serving  Calories: 35 | Total Fat: 3.6g | Cholesterol: 0mg 

More Lebanese Recipes:

Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Baba Ganoush and Pita Crisps
Muttabel with Za'atar-Spiced Pita Bread

Save and share Extra Easy Hummus recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lemon Cilantro Eggplant Dip Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lemon Cilantro Eggplant Dip Recipe. Enjoy cooking and learn how to make Lemon Cilantro Eggplant Dip. The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious dip.


Yields: About 2 cups dip
Total Time: 55 min
Prep Time: 10 min
Cook Time: 45 min
Oven Temp: 450

Ingredients

2 whole(s) (1 pound each) eggplants , each halved lengthwise
4 clove(s) garlic, unpeeled
3 tablespoon(s) tahini, sesame puree
3 tablespoon(s) fresh lemon juice
Salt
1/4 cup(s) loosely packed fresh cilantro or mint leaves, chopped
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices

Directions

1. Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle.

2. When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.


Nutritional Information (per serving)
Calories    10
Sodium    55mg
Total Carbohydrate    2g
Dietary Fiber    1g

More Dip recipes:

Fast and Easy Middle Eastern hummus Dip
Lemon-Garlic Chick Pea Dip with Veggies and Chips
Chickpea & olive dip
Tahini and Parsley Dip
Avocado Dip
Baba Ganoush and Pita Crisps

Save and share Lemon Cilantro Eggplant Dip recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Fast and Easy Middle Eastern hummus Dip

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to watch this video about Fast and Easy Middle Eastern hummus Dip. Learn how to make easy and delicious hummus dip.

Hummus is a fast and easy and delicious dip. Hooray for the garbanzo bean!

Similar Recipes and Entertaining Videos: 

 

Chopping an Onion  

Cutting Up a Chicken  

Preparing Chicken Breasts - Butterfly, Pounding  

Gazpacho  

Cookie Tips  

How to Make Chocolate Curls 

Save and share Fast and Easy Middle Eastern hummus Dip Recipe

Want to share this video recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Roast vegetable quiche recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast vegetable quiche recipe. Enjoy Christmas cooking recipes and learn how to make Roast vegetable quiche. 

A Meat-free Monday delight: this eggcellent quiche will tart up your Christmas meal, plus it's everything it's cracked up to be!

Ingredients (serves 4)

2 sheets frozen ready-rolled shortcrust pastry, partially thawed
500g butternut pumpkin, peeled, cubed
1 small red capsicum, thickly sliced
1 small red onion, cut into thin wedges
Olive oil cooking spray
1/2 quantity Basic egg mix (see recipe below)
1 tablespoon chopped fresh coriander leaves

Method

1. Preheat oven to 200°C/180°C fan-forced. Place baking tray on top shelf of oven. Line another baking tray with baking paper.

2. Use pastry to line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan. Prick base with a fork. Freeze for 15 minutes or until firm.

3. Place pumpkin, capsicum and onion on prepared tray. Spray with oil. Season with salt and pepper. Place on lower shelf of oven. Place tart pan on hot baking tray in oven. Bake for 10 to 15 minutes or until pastry is golden and vegetables are just tender. Remove tart pan and vegetables from oven. Reduce oven temperature to 180°C/160°C fan-forced.

4. Make egg mix. Arrange vegetables in pastry case. Pour over egg mix. Bake for 35 to 40 minutes or until golden and just set. Top with coriander. Serve.

Notes

• Freezing pastry in the tin removes the need for 'blind baking' with baking paper and weights or uncooked rice.
• If using non-stick pan or tin, there is no need to grease before adding pastry.
• Stand quiche for 5 minutes before serving.

Source
Super Food Ideas - September 2009, Page 44
Recipe by Claire Brookman 

Basic Egg Mix

Ingredients (serves 6)

8 eggs
1/2 cup pure cream
1/2 cup finely grated parmesan cheese

Method

1. Place eggs, cream and cheese in a large jug. Whisk to combine. Season with salt and pepper.

Notes
You could use milk instead of pure cream in the Basic egg mix.

More Christmas Recipes...
Gingerbread tree
Tabouli Salad
Potato & onion soup with sour cream
Chunky Vegetable Hummus Spread
Prosciutto-wrapped beef with pesto
Cranberry cheese cake 

Save and share Roast vegetable quiche recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Spicy prawn cocktails recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy prawn cocktails Recipe. Enjoy tasty Christmas side dishes Dishes and learn how to make wonderful Spicy prawn cocktails!! Merry Christmas & happy new year.

Haven't settled on a starter for Christmas yet? This new twist on an old favourite is much-loved by many Taste.com.au members.

Ingredients (serves 8)

1 cup (300g) good-quality mayonnaise
2 tbs sweet chilli sauce
1 tbs tomato sauce (ketchup)
Juice of 1 lime, plus wedges to serve
2 kaffir lime leaves, finely shredded
1/2 iceberg lettuce, shredded
3 avocados, flesh diced
32 cooked prawns, peeled, deveined

Method

1. Combine mayonnaise, sweet chilli and tomato sauces, lime juice and half the lime leaves in a small bowl. Set aside.

2. Divide lettuce among serving dishes, then add avocado and prawns. Drizzle with dressing and top with remaining lime leaves. Serve with lime wedges.

Source
delicious. - December 2005, Page 114
Recipe by Valli Little

Save and share Spicy prawn cocktails recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chunky Vegetable Hummus Spread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chunky Vegetable Hummus Spread Recipe. Enjoy Lebanese Food  and learn how to make Chunky Vegetable Hummus Spread.

prep time 10 min
total time 10 min
makes 2-1/2 cups or 20 servings, 2 Tbsp. spread and 5 crackers each

Ingredients

1 container (7 oz.) ATHENOS Original Hummus
1/2   of a medium cucumber, peeled, seeded and chopped
1/4 cup chopped red onions
1   plum tomato, chopped
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
  RITZ Crackers Roasted Vegetable

Preparation

Spread hummus onto serving plate.

Top with layers of cucumbers, onions and tomatoes; sprinkle with cheese.

Serve as a spread with the crackers.

Hummus without Tahini - Classic Lebanese Hummus Dip - Middle Eastern Hummus with veg sticks Recipe

Save and share Chunky Vegetable Hummus Spread Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Hummus Dip - Best Hummus Dip

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus Dip Recipe. Enjoy Lebanese Food  and learn how to make Hummus Dip.

prep time 15 min
total time 1 hr 15 min
Makes 1-1/2 cups dip or 12 servings, 2 Tbsp. dip and 16 crackers each.

Ingredients

1 can (15-1/2 oz.) chickpeas (garbanzo beans), undrained
1/4 cup  chopped onions
2 Tbsp. lemon juice
1/2 tsp.  minced garlic
1/2 tsp. dried basil leaves
1/2 tsp.  hot pepper sauce
WHEAT THINS Original Crackers

Preparation

Drain beans, reserving 1/4 cup liquid.

Place beans, reserved liquid and all remaining ingredients except crackers in food processor or blender; process until smooth. Cover. Refrigerate at least 1 hour before serving.

Serve as a dip with crackers.

Kitchens Tips
Garnish with fresh basil leaves just before serving.

 Hummus without Tahini - Classic Lebanese Hummus Dip - Middle Eastern Hummus with veg sticks Recipe
 
Save and share Hummus Dip recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Hummus Dip - Recipe For Hummus Dip

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Recipe For Hummus Dip. Enjoy tasty Middle Eastern Cuisine and learn how to make easy Hummus Dip.

Prep Time: 10 min
Level: Easy
Yield: about 2 cups

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1/2 lemon, juiced
2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
2 cloves garlic, peeled
1 1/2 teaspoon salt
1/2 teaspoon dark Asian sesame oil
1/2 to 1 teaspoon ground cumin
12 to 15 grinds black pepper
1/4 cup water
Paprika, for garnish

Directions

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
 

Classic Lebanese Hummus Dip Recipe - Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe - Roasted Garlic Hummus 

Save and share Recipe For Hummus Dip

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.