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

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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
 
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Middle eastern lamb & cranberry pizzas recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle eastern lamb & cranberry pizzas recipe. Enjoy tasty pizza recipes and learn how to make Middle eastern lamb & cranberry pizzas.  

Ingredients (serves 4)

1 1/2 tbs olive oil, plus extra to brush and drizzle
1 onion, chopped
350g lamb mince
1/2 tsp ground cinnamon
1/4 cup sweetened dried cranberries (Craisins), soaked in a little boiling water for 15 minutes
Two 24cm plain round pizza bases
1 cup (260g) hummus
2 tbs toasted pine nuts*
2/3 cup chopped flat-leaf parsley leaves
2/3 cup crumbled feta
Lemon wedges, to serve

Method

1. Preheat the oven to 230°C.

2. Heat oil over low heat in a frypan and gently cook the onion, stirring, for 12-15 minutes or until it starts to caramelise. Add lamb and cook for 4-5 minutes or until browned. Stir in the cinnamon and drained cranberries and season to taste.

3. Brush the pizza bases with a little extra oil, then heat in the oven for about 5 minutes or until lightly browned.

4. Spread the pizza bases with the hummus, sprinkle with the mince mixture, then add pine nuts, parsley and feta. Drizzle with a little extra olive oil and return to the oven for 2 minutes until warmed through.

5. Serve with lemon wedges to squeeze.

Notes

* Pine-nuts are available ready-toasted from supermarkets.

Source
delicious. - December 2005, Page 124
Recipe by Valli Little

More Pizza Recipes:

Turkish lamb pizzas with zucchini
Easy Pita Pizzas
Turkish lamb pizza with pumpkin & lentils
Turkish Bread Pizza
Lebanese Pizza - Lahm bi ajeen
Homemade Lebanese Bread Pizza

Save and share Middle eastern lamb & cranberry pizzas recipe

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Turkish lamb pizzas with zucchini recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkish lamb pizzas with zucchini recipe. Enjoy pizza recipes and learn how to make Turkish lamb pizzas with zucchini. 

Ingredients (serves 4)

2 cups (300g) plain flour
100ml olive oil
1 onion, finely chopped
500g minced lamb
1/2 tsp ground allspice
2 tsp ground cumin
1/3 cup (80g) tomato paste
1 tbs red wine vinegar
2 cloves garlic
4 (400g) zucchini, cut into 3mm-thick slices
Greek-style yoghurt, toasted pine nuts and coriander leaves, to serve

Method

1. Place flour and 1 tsp salt in a bowl. Make a well in the centre then pour in 3/4 cup hot water and 1 tbs oil. Stir until a dough forms. Knead in bowl until just smooth. Form into a ball then wrap in plastic wrap. Stand at room temperature for 1 hour.

2. Heat 2 tbs oil in a frying pan over medium heat. Cook onion, stirring, for 5 minutes. Add lamb and cook, stirring, for 3 minutes or until browned. Add allspice, 1 tsp cumin, 2 tbs tomato paste and 2 tbs water. Cook, stirring, for 2 minutes. Season to taste with salt and pepper. Cool.

3. Preheat oven to 230C. Combine vinegar and garlic with remaining oil, cumin and tomato paste then season to taste. Add zucchini and toss to coat.

4. Place a heavy-based oven tray on lowest shelf in oven. Heat for 10 minutes. Divide dough into 4. Working with 2 pieces, roll each out on a lightly floured surface until 12 x 30cm. Remove tray from oven and immediately place rolled dough on tray. Top each with 1/4 mince mixture and 1/4 zucchini slices. Bake for 10 minutes or until crisp. Repeat with remaining ingredients. Top with yoghurt, pine nuts and coriander. Serve warm.

Source
Notebook: - March 2006, Page 102
Recipe by Sophia Young

More Pizza Recipes:

Easy Pita Pizzas
Turkish lamb pizza with pumpkin & lentils
Turkish Bread Pizza
Lebanese Pizza - Lahm bi ajeen
Homemade Lebanese Bread Pizza
Lebanese Pizza - Manoushe zaatar 

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Zaatar Straws Recipe

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

A savory Middle Eastern spice mix, zaatar typically includes sesame seeds, thyme, marjoram, and sumac and is often sprinkled onto pita bread spread with thick, strained yogurt (labneh). Here, we sprinkled zaatar onto puff-pastry straws and paired them with a creamy, garlicky yogurt dip. Prep and Cook Time: about 40 minutes.

Notes: The amounts given here are just guidelines; use any amount of pastry you have on hand, but try to roll it into a rough rectangle to begin with. Find puff pastry in boxes in your supermarket's freezer section. Zaatar is available at Middle Eastern markets and gourmet grocery stores.

YIELD: Makes about 20 straws (serving size: 1 straw)

Ingredients

About 1/2 cup flour for rolling pastry
1/2 pound chilled puff pastry (see Notes)
About 2 tbsp. extra-virgin olive oil
3 to 4 tbsp. zaatar (see Notes)
Egg wash (1 egg whisked with 2 tbsp. water)
Garlicky Yogurt Dip (Recipe follows)

Preparation

1. Preheat oven to 375°. Flour a work surface and a rolling pin. Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8 in. by 12 in. and 1/8 in. thick. Arrange pastry so that it's horizontal and trim edges even.

2. Brush pastry all over with olive oil. Sprinkle left half of pastry liberally with half of the zaatar and fold right (unsprinkled) pastry half over zaatar, like closing a book. Lightly sprinkle top of pastry with flour and roll back out into a rectangle almost as large as the one you began with. As before, brush pastry with olive oil, sprinkle half with remaining zaatar, and fold unsprinkled half over zaatar. Roll with the pin a few times to seal.

3. With a sharp knife, cut pastry lengthwise into 1/3-in.-wide strips. Twist each strip loosely a couple of times and put on an ungreased baking sheet (push ends onto sheet to keep straw from untwisting; you may need 2 sheets). Dab tops of strips lightly with egg wash.

4. Bake straws until medium golden brown, 12 to 15 minutes. Let cool 1 minute, then loosen gently from sheet with spatula. Serve warm or cool, with Garlicky Yogurt Dip. 

Garlicky Yogurt Dip Recipe:

This recipe goes with Zaatar Straws

YIELD: Makes about 1 cup (serving size: 1 tablespoon)

Ingredients

4 cloves garlic, minced
1/2 teaspoon coarse salt
1 cup thick Greek-style yogurt or labneh (Middle Eastern thick yogurt)
1 tablespoon finely chopped flat-leaf parsley

Preparation

1. On a cutting board, sprinkle minced garlic with salt and mash to a paste against the cutting board with the flat side of a large chef's knife.

2. In a small serving bowl, mix garlic mash with yogurt and parsley and serve.

Sunset JANUARY 2007

More Pastry Recipes: 

Spinach fatayer
Cheese and mint rolls
Saudi Puff Pastry with Meat
Middle-eastern pies
Middle Eastern Pastries
Rokak

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Spinach fatayer recipe

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

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

Preparation Time 25 minutes
Cooking Time 25 minutes

Ingredients (serves 20)

tbs sumac (see note)
500g baby spinach, finely chopped
1 small vine-ripened tomato, finely chopped
Olive oil, to brush
Lemon wedges and labne (see note) dusted
with sumac, to serve

Fatayer dough
250g (12/3 cup) plain flour, sifted
1/2 tsp dried yeast

Method

1. To make dough, combine flour, yeast and 1 tsp salt in a large bowl. Gradually add 160ml (2/3 cup) lukewarm water and stir to form a dough. Knead dough on a lightly floured work surface until smooth, adding a little more flour if too sticky. Place in a lightly oiled bowl, cover with plastic wrap and set aside to prove for 1 hour or until almost doubled in size.

2. Meanwhile, to prepare filling, place onion, sumac, spinach and tomato in a large bowl. Season with salt and stir to combine. Drain in a large sieve over a bowl, pressing down with the back of a spoon to remove excess moisture. Discard liquid and set aside.

3. Preheat oven to 200C. Line 2 large oven trays with baking paper. Divide dough into 20 and cover with a clean tea towel to prevent dough drying out. Roll a portion into a ball on a lightly floured work surface, then, using a floured rolling pin, roll out until 4mm thick. Place 1 packed tablespoon filling in centre, then fold in dough from 3 sides to form a triangular parcel. Press edges together with fingertips to seal and place on prepared trays. Repeat with remaining dough and filling.

4. Lightly brush fatayer with oil, then bake for 25 minutes or until golden and cooked through. Cool.

5. Transfer to a platter. Serve with lemon and labne dusted with sumac.

Notes
 
Sumac is a reddish-brown, sour ground Middle Eastern spice available from supermarkets.

Labne, available from delis and supermarkets, is drained yoghurt.

Fatayer are small savoury pies. Like many other mezze dishes, they come in a variety of shapes with different fillings and names. These ones are filled with a spinach and herb mixture, seasoned with sumac and flavoured with finely chopped onion. Allow an extra hour to prove the dough.

Source
MasterChef - February 2011, Page 76
Recipe by Kamal Mouzawak

More Pastry Recipes: 

Cheese and mint rolls
Saudi Puff Pastry with Meat
Middle-eastern pies
Middle Eastern Pastries
Rokak
Sfiha 

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Moroccan-spiced lamb triangles recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-spiced lamb triangles Recipe. Enjoy tasty Moroccan recipes and learn how to make Moroccan-spiced lamb triangles.

Preparation Time 20 minutes
Cooking Time 30 minutes
Makes 20

Ingredients

1 tbs olive oil
1 small brown onion, halved, finely chopped
1 garlic clove, crushed
1 1/2 tbs Middle Eastern spice (harissa) mix (McCormick brand)
250g lamb mince
50g (1/4 cup) finely chopped dried dates
40g (1/4 cup) toasted slivered almonds (Ducks brand)
70g (1/4 cup) natural yoghurt
1/4 cup coarsely chopped fresh coriander
Salt & freshly ground black pepper
20 sheets filo pastry
80g butter, melted
1 tbs caraway seeds

Method

1. Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spice mix and cook, stirring, for 2 minutes or until fragrant. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until golden brown. Remove from heat. Add the dates, almonds, yoghurt and coriander, and stir to combine. Taste and season with salt and pepper. Set aside for 15 minutes to cool.

2. Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter and fold lengthways into 3 to make a 5cm-wide strip of pastry. Place 1 tbs of the mince mixture on the narrow edge closest to you. Use your fingers to hold the mince in place and fold the bottom right-hand corner over diagonally to cover filling. Continue folding on the diagonal until the end of the pastry strip is reached and a triangle forms. Place on a baking tray. Repeat, with the remaining pastry, melted butter and filling, to make another 19 triangles.

3. Preheat oven to 180°C. Brush triangles with any remaining melted butter and sprinkle with caraway seeds. Bake in preheated oven for 15 minutes or until triangles are heated through and pastry is golden brown. Remove from oven.

4. Arrange triangles on a large serving platter and serve immediately.

Source
Good Taste - December 2004, Page 170
Recipe by Sarah Hobbs

More Moroccan Recipes:

Moroccan lamb with carrot mash
Beef, date & honey tagine with almonds
Moroccan chard & lamb pan-fry
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine

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Easy Pita Pizzas

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

With this clever pizza recipe, you don't have any pizza crust dough to prepare -- you simply use pita bread rounds as an excellent substitute. You can top the lightly broiled pita rounds with any ingredients that you prefer, but this recipe encourages you to use chicken or turkey to reduce some of the fat ordinarily found in meat pizzas. Homemade pizza sauce, mushrooms, green pepper, onion, garlic, and mozzarella cheese are used as toppings.

Ingredients

4 large pita bread rounds
1/2 pound ground raw turkey or chicken
3/4 cup sliced fresh mushrooms
2/3 cup chopped green sweet pepper
2/3 cup chopped onion
2 cloves garlic, minced
3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil, margarine, or butter
1 14-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 bay leaf
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 teaspoon fennel seed, crushed (optional)
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon dried oregano, crushed
1 cup shredded mozzarella cheese (4 ounces)

Directions

1. For pizza sauce, cook the 3/4 cup onion and 2 cloves garlic in oil. Stir in tomatoes; tomato sauce; bay leaf; basil; fresh or 1 teaspoon dried oregano; fennel seed, if using; sugar; and pepper. Bring to boiling. Reduce heat; simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally. Discard bay leaf.

2. Meanwhile, place pita bread rounds on a baking sheet. Broil 3 to 4 inches from heat about 1 minute on each side or until toasted. Set aside.

3. In a large skillet cook ground turkey or chicken, mushrooms, green pepper, the 2/3 cup onion, and 2 cloves garlic until turkey is brown and vegetables are tender. Drain fat, if necessary. Stir in 1 cup of the pizza sauce and the dried oregano. (Reserve remaining sauce for another use.) Cook and stir until bubbly.

4. Divide turkey mixture evenly between the toasted pita bread rounds. Sprinkle with mozzarella cheese. Return to broiler. Broil 3 to 4 inches from heat for 1 to 2 minutes or until cheese melts. Makes 4 servings.

5. Make-ahead tip: Prepare pizza sauce; cool. Transfer to freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in rerigerator before using.

Recipe source BHG.com

Turkish Bread Pizza Recipe - Turkish Style Pizza Recipe - Lebanese Pizza... Lahm bi ajeen Recipe

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Grilled Za'atar Flatbread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to tryGrilled Za'atar Flatbread  recipe . Enjoy tasty Middle Eastern food and learn how to make easy Lebanese Grilled Za'atar Flatbread. 

Za'atar is one of the most delicious Middle Eastern Spices. This is traditionally eaten for breakfast in the Middle Easter. Sometimes one can melt cheese in it as well. It can also be baked in the oven open faced like a pizza.

Cook Time: 5 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

1 pound store-bought pizza dough
Olive oil
4 tablespoons za'atar
Salt

Directions

Preheat grill pan. On a well floured surface, roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick. Brush the crust with a thin layer of olive oil, and dust liberally with za'atar. Lay the oiled side down onto the hot grill. Once the dough looks set, in about 2 minutes, lightly brush with more oil, dust with za'atar and turn the crust over. Sprinkle with salt. Cut into large wedges and serve while warm.

Recipe courtesy Tyler Florence

 Za'atar - Manoushe zaatar recipe - Pita Zaatar Bread

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Cheese and mint rolls recipe - How to make cheese and mint rolls

The Lebanese Recipes Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try  Cheese and mint rolls recipe. Enjoy cooking Tasty Middle eastern food and learn how to make Cheese and mint rolls.

An easy filo pastry "spring roll" adapted from a recipe in the book Tamarind and Saffron by the brilliant Claudia Roden.

 Ingredients

     150g feta
     150g ricotta
     1 egg, lightly beaten
     2 tbsp chopped mint
     2 tbsp chopped dill
     1 tbsp chopped spring onions
     Freshly ground pepper
     1 pack filo pastry, thawed
     60g butter, melted

Method

Mash the feta and ricotta together with a fork, then beat in the egg, mint, dill, onions and pepper.
Remove one sheet of filo pastry (keeping the others under a damp cloth) and cut into three strips about 15cm x 30cm. Brush lightly with melted butter, then place a scant tablespoon of the filling at one end, and roll as if for a spring roll, tucking the ends in as you go. If it tears, use two buttered sheets of filo instead of one. Place the roll, seam-side down, on a lightly oiled baking tray and brush with the melted butter. Repeat the process with remaining sheets and filling. Bake at 160C for 10 to 12 minutes or until crisp and golden, and serve. The rolls will soften as they cool but will crisp again if briefly reheated before serving.

Makes 18, serves 4 to 6



Chef: Jill Dupleix Photo: Marina Oliphant Source: The Sydney Morning Herald Friday August 14, 2009 Middle Eastern, Quick, Contemporary, Vegetarian, Kid-friendly, Finger food
 
Cheese Fatayer Recipe - Curd cheese Pie Recipe - Mediterranean Cheese Rolls Recipe

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Saudi Puff Pastry with Meat Recipe

The Lebanese Recipes kitchen - The home of delicious middle eastern food recipes invites you to try Saudi Puff Pastry with Meat Recipe. Enjoy cooking Saudi food and learn how to make Saudi Puff Pastry with Meat.

Ingredients

3 cups plain flour or 420 g
1 teaspoon salt
1 egg
3 tablespoons ghee
¾ cup water or 190 ml

For the stuffing:
750 g minced beef
2 medium onions or 300 g, finely chopped
1 teaspoon ground black pepper
2 cubes MAGGI® Chicken Bouillon, dissolved in 3 tablespoons water
2 cups oil for deep frying

Preparation

1. Sift the flour in a large bowl. Make a well in the center and add ghee and egg.
2. Rub flour with fingertips adding little water gradually and mixing thoroughly to form homogenous dough.
3. Divide the dough into 4 portions. Cover and set aside for 1 hour.
4. Combine the minced meat with onion, black pepper and the dissolved MAGGI® Chicken Bouillon . Mix well and set aside.
5. Roll out each piece of dough. Using a cup and cut the dough into round pieces. Place a tablespoon of meat mixture in the center of each piece and seal the edges by twisting them.
6. Deep fry the meat puffs in 180°C preheated oil until golden brown. Serve hot.

Middle Eastern Pastries - Middle-eastern pies recipe - Sambousek

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Middle-eastern pies recipe - How to make Middle-eastern pies

The home of Lebanese Recipes Invites you to try Middle-eastern pies recipe. Enjoy Middle eastern food recipes and learn how to make tasty Middle-eastern pies.

Makes 4
Ingredients

1 medium eggplant
2 tbs olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g minced lamb
2 tsp each ground cumin, ginger, paprika
1 cinnamon stick
1 tbs tomato paste
410g can chopped tomatoes
100ml red wine
2 tbs finely chopped preserved lemon rind*
125ml (1/2 cup) thick Greek yoghurt
1 tbs chopped coriander

Pastry
2 cups plain flour, sifted
125g unsalted butter
1 egg
1 egg yolk, beaten

Method

1. Cut the eggplant into 1/2cm dice, sprinkle with salt and set aside for 30 minutes to degorge.
2. To make the pastry, place flour and butter in a food processor and process until mixture resembles fine crumbs. Add egg and 1-2 tablespoons of water, and process until mixture forms a smooth ball. Cover in plastic wrap and refrigerate for 30 minutes.
3. Meanwhile, heat oil in a pan over medium heat. Add onion and fry for 1-2 minutes until just softened. Add garlic and lamb. Cook for 5 minutes until lamb has browned. Add spices and cook for 1 minute. Add tomato paste, tomatoes and wine, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
4. Rinse eggplant and squeeze dry in a tea towel. Heat remaining oil in a separate frying pan over medium-high heat. Add eggplant and fry for 1-2 minutes until golden brown. Drain on paper towel, then add to lamb and cook over medium-low heat for 10 minutes until thick and pulpy. Cool slightly.
5. Preheat oven to 180°C. Grease pans. Roll out pastry and divide into 4. Use to line pans, leaving 2cm overhanging. Spoon a quarter of the lamb mixture into each case and fold up pastry, pleating as you go. Brush with egg yolk, place on a baking tray and bake for 25 minutes until golden.
6. Combine lemon rind, yoghurt and coriander, and serve with the pies.

Notes

* Available from delicatessens.

Source
delicious. - May 2002, Page 145
Recipe by Valli Little

Spinach Pie Recipe - Sambousek - Manoushe zaatar recipe
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Turkish lamb pizza with pumpkin & lentils recipe

The Lebanese Recipe Kitchen presents the Turkish lamb pizza with pumpkin & lentils recipe. This pizza is awesome! very easy and delicious. Baked until golden, Turkish bread makes a fantastic base for fresh toppings on a bed of deliciously tangy beetroot dip.

Preparation Time 20 - 25 minutes
Cooking Time 50 minutes
Makes 1 pizza

Ingredients (serves 4)

700g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
Olive oil spray
1 x 430g loaf Turkish bread
1 (about 200g) lamb eye of loin (backstrap)
1 x 400g can brown lentils, rinsed, drained
1 x 200g ctn beetroot dip
Fresh mint leaves, to serve

Minted yoghurt
130g (1/2 cup) low-fat natural yoghurt
1 Lebanese cucumber, cut into 5mm pieces
1/2 small garlic clove, crushed
1/2 cup chopped fresh mint

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin on the lined tray. Spray with olive oil spray. Roast for 30 minutes or until tender and golden.
2. To make the minted yoghurt, combine the yoghurt, cucumber, garlic and mint in a small bowl. Season with salt and pepper.
3. Bake the bread on the top shelf of oven for 10 minutes. Turn and bake for a further 10 minutes or until crisp and golden.
4. Meanwhile, heat a non-stick frying pan over medium-high heat. Spray both sides of the lamb with olive oil spray. Season with salt and pepper. Add to pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.
5. Add the lentils and pumpkin to the frying pan and cook, tossing, for 2 minutes or until heated through.
6. Thinly slice the lamb across the grain. Spread dip over bread. Top with pumpkin mixture and lamb. Spoon over the minted yoghurt. Season with pepper. Sprinkle with mint to serve.

Notes
Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the pumpkin and yoghurt in separate airtight containers in the fridge. Continue from step 3, 20 minutes before serving.

Source
Good Taste - June 2008, Page 70
Recipe by Gemma Luongo

Turkish Bread Pizza Recipe - Turkish Style Pizza Recipe - Lebanese Pizza Lahm bi ajeen Recipe

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Turkish Bread Pizza Recipe

The Lebanese Recipes kitchen presents the Turkish Bread Pizza Recipe. Delicious and simple to make. Enjoy middle eastern food & cooking recipes.

Makes 30

Ingredients

2 x 450g Turkish breads, cut in half lengthways
40ml (2 tbs) olive oil
700g jar good-quality thick tomato passata*
200g shredded ham
400g grated mozzarella cheese
1 tbs dried mixed Italian herbs
1 cup pitted black olives, halved

Method

1. Preheat the grill to high. Lay the bread halves on large baking trays and brush with the olive oil. Grill cut-side up until golden. Spread each slice with a quarter of the passata, then sprinkle the ham over the bread, followed by the cheese and herbs. Dot the olives over each pizza. Refrigerate until ready to serve.
2. Preheat the oven to 200°C.
3. Bake the pizzas for 8-10 minutes until the cheese has melted. Use a sharp knife to cut diagonally into wedges.
4. Place on platters and serve pronto!

Notes
Tomato passata (or sugo) is sieved tomatoes, available from supermarkets and delicatessens.

Source
delicious. - March 2003, Page 92
Recipe by Valli Little

Turkish Style Pizza Recipe - middle eastern spiced lamb pizza - Lebanese Pizza Manoushe zaatar recipe

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Middle Eastern Pastries - How to Make Middle Eastern Pastries

Easy and delicious recipe for Middle Eastern pastries. Learn how to make one of the most popular middle eastern pastries. It's served as an appetizer or side dish. Thsi recipe consists of olive oil, garlic, minced lamb, lemon juice, tomato, peas, fresh mint, pastry sheets, eggs and sesame seeds.

Cooking Time: 30 minutes

Ingredients (serves 4) 1 tbs olive oil
1/2 medium red onion, halved, thinly sliced
1 garlic clove, crushed
300g lamb mince
2 tsp Middle Eastern spice mix
1 tbs fresh lemon juice
1 medium ripe tomato, finely chopped
80g (1/2 cup) frozen peas
35g reduced-fat feta, crumbled
1/4 cup finely shredded fresh mint
2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry
1 egg, lightly whisked
1 tbs sesame seeds

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Heat oil in a medium non-stick frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until soft.
2. Increase heat to high. Add the garlic and lamb and cook, stirring with a wooden spoon to break up lumps, for 2 minutes or until lamb changes colour. Add the spice mix and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the lemon juice, tomato, peas, feta and mint and stir to combine.
3. Cut the pastry sheets into quarters. Divide the lamb mixture among the centres of the pastry squares. Brush the edges of the pastry with egg and fold over to form triangles and enclose the filling. Press the edges together to seal.
4. Place the triangles on the prepared tray. Lightly brush with egg and sprinkle over sesame seeds. Bake in oven for 20 minutes or until golden. Serve with the roasted beetroot & silver beet.

Source Good Taste - July 2006, Page 55 Recipe by Kim Meredith

Similar recipes

Spinach Pie Recipe - Sambousek - curd cheese pie recipe - Cheese Fatayer Recipe - spinach turnovers (fatayir bi sabaanikh)

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Cheese Fatayer Recipe - Recipe for Cheese Fatayer

This is a middle eastern recipe for Cheese Fatayer (Yummy Cheese Snacks). Learn how to make the best cheese fatayer. This dish is usually served in Lebanese Restaurants. My kids just love it. Yummy!!

Makes around 20 pieces

Ingredients

• 2 cups white flour
• 2 tablespoon powder milk
• 1 tablespoon sugar
• 1 tablespoon yeast
• 1/2 teaspoon baking powder
• a little oil
• a pinch of salt
• 1 egg
• Around 1 cup water

Stuffing

• 8 squares of Kiri Cheese
• A pinch of zataar

Topping

• Seasem Seeds
• One beaten egg

Method

1. Mix flour, milk, sugar, yeast, baking powder,
2. oil, salt and egg together in one bowl while adding water gradually to make a combined dough.
3. Leave the dough to rest for about 20 mins until it rises.
4. Take a small amount of dough at a time and roll into a ball,
5. then flatten it and add the cheese in the middle.
6. Fold the flattened dough and close in the middle (As shown in the pic)
7. and place on the greased baking pan.
8. Brush on top of each piece with beaten egg and sprinkle with seasem seeds.
9. Repeat same process until the dough is finished.
10. Bake in oven (180 degrees) for about 20 mins or until golden brown.

Enjoy the hot snacks-Best when fresh!

Recipe by Reema : Hungy

You might also like

Arayes Recipe - Manoushe Zaatar Recipe - Lahm bi Ajeen Recipe

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Turkish Pizza - Turkish Style Pizza Recipe

For Pizza lovers, enjoy a delicious Turkish Style vegetarian Pizza. This is a traditional Turkish pizza recipe, enjoy!

Ingredients (serves 4)

1/4 cup (60ml) olive oil
2 garlic cloves, crushed
300g baby spinach
Grated rind and juice of 1 large lemon, plus lemon wedges to serve
1 round Turkish bread or half a rectangle of Turkish bread, halved sideways through the centre
1 cup grated mozzarella cheese
1 cup crumbled feta cheese

Method

1. Preheat the oven to 190°C.

2. Heat 1 tablespoon of oil in a frypan, then add the garlic, spinach, lemon rind and half the juice. Toss over low heat until the spinach is just wilted. Allow the spinach to cool, then squeeze out excess liquid.

3. Arrange the spinach mixture over bread base, squeeze over remaining lemon juice, then top with cheeses and season with pepper. Top with the other bread half and drizzle with remaining oil. Wrap completely in foil and place on a baking sheet. To flatten, place a heavy baking tray on top and bake for 10 minutes. To serve, unwrap and serve with lemon wedges.

Source
delicious. - November 2003, Page 80
Recipe by Valli Little

More pizza recipes

Lebanese Pizza - Manoushe zaatar recipe
Lebanese Pizza - Lahm bi ajeen Recipe
Homemade Lebanese Bread Pizza Recipe
Grilled Pesto Pizza

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Homemade Lebanese Bread Pizza Recipe

Enjoy homemade Lebanese recipes and let your kids involved in preparing this Lebanese Bread Pizza Recipe.

The ingredients for the topping can be as few or as many as you like as well as being as expensive or as inexpensive as you like.

Ingredients

1 pkt Wholemeal Lebanese Bread
350grams Lite/Reduced fat Mozzarella or Tasty/Cheddar Cheese, grated
1 bottle, store bought Tomato or BBQ Pizza sauce

Toppings of your choosing, some suggestions are:

• Salami
• BBQ Chicken
• Ham
• Pepperoni
• Cabanossi
• Prawns
• Capsicum
• Mushrooms
• Olives
• Tomato
• Pineapple
• Onion
• Anchovies
• Broccoli
• Eggplant

Preparation
Preheat oven to 200C (fan forced)

First chop (All ingredients chopped to roughly the same size) and prepare your toppings and place each topping either on a breadboard, tray or in individual bowls and place in the center of the pizza preparation area.

Place the Lebanese Bread on a baking tray and squeeze the pizza sauce onto the Lebanese bread’s surface, then using the back of a spoon spread the sauce to create an even and liberal spread all over the bread.

Next sprinkle the desired amount of shredded cheese evenly over the sauced bread (placing the cheese on the bottom allows the toppings to melt into the cheese when cooking).

Add Toppings of your choice! This is the fun part! I'll leave the amounts up to you on this one, depending on the age and number of your children. (I find that less is more when it comes to toppings! Too many toppings create a soggy and hard to eat pizza!)

The pizzas are now ready for the oven so place them in the middle shelf of the oven for about 15mins each until cheese has melted and they are golden in color!

Let them cool slightly and then Bon Apetit! Enjoy your own handy work and watch the kids devour them, vegetables and all!

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Lebanese Pizza - Manoushe zaatar recipe

Original & traditional Lebanese Pizza recipe - Manoushe/Mankoushe zaatar. Learn how to make Manoushe zaatar Pizza, famous Lebanese breakfast.

Ingredients
250 gr white flours
salt 20 gr yeast
2 tsp sugar
100 gr thyme ( zaatar )
50 gr sesame
Olive Oil

Preparation
1. Put the flour and the tsp salt into a bowl. Mix the yeast with the recession in the flour.then, add sugar and a little warm water. Knead it to change to a pre-daugh with the adition of flour if necessary. Keep it for 10 minutes after covering.

2. Add 2 tbsp oil and knead the dough well. Then mix it with warm water following instructions.The dough should not be wet and should not stick to the bowl. Roll into a ball and leave in a warm place for 1hr.

3. Mix all dough ingredients and work with your hands Untill you obtain a firm dough for the pizza. 8inches width OR Roll it to becomes a rounded flat piece with 1 cm as possible and make a border using your fingers.

4. Heat the oven to 200c.

5. put oil in a pan on a medium heat, roast the sesam, so that it becomes gold brown. Mix it with Thyme ( Zaatar ) and Olives oil .

6. Spread it all over the dough ( pizza bread ).

7. cook it in the the oven for 10-15 mins. Wait till the bread becomes golden brown. It can be served with cucumber,tomatoes, onions and sour pickles

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Lebanese Pizza - Lahm bi ajeen Recipe

Original & traditional Lebanese Pizza recipe - Lahm bi ajeen. Learn how to make Lahm bi ajeen Pizza, famous Lebanese Appetizer (side dish).

Ingredients
250 gr white flours salt
20 gr yeast
2 tsp sugar
3 med Onions
3 pcs Garlic
1 bch Parsley
250 gr Lamb or beef - chopped
3 pcs Tomato
2 tsp Cumin
1 tsp Paprika powder Fresh black pepercorns - ground Grease for the oven tray

Preparation

1. Put the flour and the tsp salt into a bowl. Mix the yeast with the recession in the flour.then, add sugar and a little warm water. Knead it to change to a pre-daugh with the adition of flour if necessary. Keep it for 10 minutes after covering.

2. Add 2 tbsp oil and knead the dough well. Then mix it with warm water following instructions.The dough should not be wet and should not stick to the bowl. Roll into a ball and leave in a warm place for 1hr.

3. Mix all dough ingredients and work with your hands Untill you obtain a firm dough . 8inches width OR Roll it to becomes a rounded flat piece with 1 cm as possible and make a border using your fingers.

4. Chop the peeled onions and press the garlic through a garlic press. Wash and finely chop parsley.

5. put oil in a pan and medium heat and cook the minced meat, onions and garlic for about 5 mins stiring all the time.cut the tomato in small pieces, Pepper, salt and mix it together. take away from the heat. 5. Pre-heat oven to 200c.

6. Grease the baking tray, put the mankoushe on it and spread all the sauce type mixture over each pizza and cook in the middle of the oven for 10-15mins. Wait till the bread becomes golden brown.

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