Lahm bi 3ajeen recipe

Photo: Lahm bi 3ajeen recipe

Ingredients:

500g dough (or frozen shortcrust)
600g ground mutton
2 onions
1 teaspoon salt
1 pinch of pepper
1 tablespoon butter
10 tablespoons laban or yogurt
50g pine kernels (if available)

Preparation:

Mix together the mutton and finely chopped onions, with salt, pepper, melted butter, yogurt and pine kernels. Separate the dough in pices the size of an egg and spread it to a thickness of about 5 mm. Spread one tablespoon or more of the meat mixture on each piece of dough. Bake in a hot oven for15 mn.

Adopted from Beirut Restaurants

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Photo: Lahm bi 3ajeen recipe

Ingredients:

500g dough (or frozen shortcrust)
600g ground mutton
2 onions
1 teaspoon salt
1 pinch of pepper
1 tablespoon butter
10 tablespoons laban or yogurt
50g pine kernels (if available)

Preparation:

Mix together the mutton and finely chopped onions, with salt, pepper, melted butter, yogurt and pine kernels. Separate the dough in pices the size of an egg and spread it to a thickness of about 5 mm. Spread one tablespoon or more of the meat mixture on each piece of dough. Bake in a hot oven for15 mn.

Adopted from Beirut Restaurants

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How to make Pita Bread

Pita is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent from the Balkans through Turkey, the Levant and the Arabian Peninsula. The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. This bread is served with every meal and makes for great sandwiches.

Total Time: 50 Minutes
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Yield: 4
Level: Easy

Ingredients

3 cups flour + 1 cup flour for kneading
1 1/2 tsp salt
1 cup warm water
1 packet yeast (7 grams or 1/4 oz)
1 tsp sugar
1/2 cup warm water
olive oil

Directions

In a small bowl mix yeast, sugar and 1/2 cup warm water and let sit for 10-15 minutes. In a large bowl mix 3 cups flour with salt and make a well or whole in the middle. Slowly stir in yeast mix and 1 cup warm water until well combined. IN a large bowl add 1 tbs olive oil and spread all over to keep dough from sticking, place dough in oiled bowl, cover with a blanket, and let sit for 3 hours in a warm place. After 3 hours and dough has risen, add flour on to table surface and knead dough for 10 minutes, add flour to surface to keep it from sticking. Form dough into small balls and let sit in a plate for 10 minutes. Preheat oven to 450 degrees. Roll our balls to 1/8 inch thick and place on flat cookie sheet or pan, cook for 3-4 minutes on each side or until lightly brown and dough puffs up. If the dough does not puff up all the time, that is ok, you'll still have a pita pocket. 

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Pita is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent from the Balkans through Turkey, the Levant and the Arabian Peninsula. The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. This bread is served with every meal and makes for great sandwiches.

Total Time: 50 Minutes
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Yield: 4
Level: Easy

Ingredients

3 cups flour + 1 cup flour for kneading
1 1/2 tsp salt
1 cup warm water
1 packet yeast (7 grams or 1/4 oz)
1 tsp sugar
1/2 cup warm water
olive oil

Directions

In a small bowl mix yeast, sugar and 1/2 cup warm water and let sit for 10-15 minutes. In a large bowl mix 3 cups flour with salt and make a well or whole in the middle. Slowly stir in yeast mix and 1 cup warm water until well combined. IN a large bowl add 1 tbs olive oil and spread all over to keep dough from sticking, place dough in oiled bowl, cover with a blanket, and let sit for 3 hours in a warm place. After 3 hours and dough has risen, add flour on to table surface and knead dough for 10 minutes, add flour to surface to keep it from sticking. Form dough into small balls and let sit in a plate for 10 minutes. Preheat oven to 450 degrees. Roll our balls to 1/8 inch thick and place on flat cookie sheet or pan, cook for 3-4 minutes on each side or until lightly brown and dough puffs up. If the dough does not puff up all the time, that is ok, you'll still have a pita pocket. 

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Grilled Lebanese Flatbread Recipe

Photo: Grilled Lebanese Flatbread Recipe

Gorgeous, warm, crusty bread.  You can tear it up and use it as something to spread cheese or hummus on.  You can dip it into a bowl of olive oil seasoned with pepper and rosemary.  You can use it as the base for an avocado, egg and smoked salmon sandwich.  Or you can just stand next to the grill the second it comes off and eat it right there.  I may or may not have been known to have done that.

Grills.  They’re not just for burgers anymore.

Ingredients

2 teaspoons salt
1 teaspoon sugar
1 tablespoon instant yeast
3 cups all-purpose flour
Extra virgin olive oil as needed

Directions

1. Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes, then add the flour and mix until well combined. (If the dough is very dry, add more warm water a tablespoon at a time to moisten it.) Cover and let rise somewhere warm for about an hour.

2. Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the fire. When the dough has puffed up, transfer it to a well-floured surface and knead until soft and silky, 5 to 8 minutes.

3. Cut the dough into 8 equally sized pieces and roll each one out until it’s about 6 inches in diameter; don’t worry about making these perfectly round, but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil; when the breads begin to brown and puff up, flip them. When the second side is nicely browned, remove from the grill and serve immediately.

Recipe via Mark Bittman
Source: Framed Cooks

More cooking from the Lebanese Recipes Kitchen: 

Pita bread
Beoreg stuffed with onion and cheese
A’rrass Kebbeh   
Grape Leaves with Pomegranate Molasses 
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish  

Save and share Grilled Lebanese Flatbread Recipe

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Photo: Grilled Lebanese Flatbread Recipe

Gorgeous, warm, crusty bread.  You can tear it up and use it as something to spread cheese or hummus on.  You can dip it into a bowl of olive oil seasoned with pepper and rosemary.  You can use it as the base for an avocado, egg and smoked salmon sandwich.  Or you can just stand next to the grill the second it comes off and eat it right there.  I may or may not have been known to have done that.

Grills.  They’re not just for burgers anymore.

Ingredients

2 teaspoons salt
1 teaspoon sugar
1 tablespoon instant yeast
3 cups all-purpose flour
Extra virgin olive oil as needed

Directions

1. Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes, then add the flour and mix until well combined. (If the dough is very dry, add more warm water a tablespoon at a time to moisten it.) Cover and let rise somewhere warm for about an hour.

2. Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the fire. When the dough has puffed up, transfer it to a well-floured surface and knead until soft and silky, 5 to 8 minutes.

3. Cut the dough into 8 equally sized pieces and roll each one out until it’s about 6 inches in diameter; don’t worry about making these perfectly round, but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil; when the breads begin to brown and puff up, flip them. When the second side is nicely browned, remove from the grill and serve immediately.

Recipe via Mark Bittman
Source: Framed Cooks

More cooking from the Lebanese Recipes Kitchen: 

Pita bread
Beoreg stuffed with onion and cheese
A’rrass Kebbeh   
Grape Leaves with Pomegranate Molasses 
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish  

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Pita bread recipe – how to make pita bread

Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes. It is very hard to duplicate in a home kitchen, but these recipes, combined with high heat, comes very close.

The Dough (Al ‘ajeen)

Pita Bread

Lebanese Bread

Arabic Bread

Khibbiz Arabi (Pita or Arabic Bread)

 

Zaatar Pita Bread

 

More cooking from the Lebanese Recipes Kitchen:

Turkish Lamb Pita Burgers

Baba Ganoush and Pita Crisps
Red Pepper Hummus with Toasted Pita Triangle
Easy Pita Pizzas
Lebanese Meat-Stuffed Pitas (Arayes)
Falafel in Pita with Yogurt Sauce
 

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Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes. It is very hard to duplicate in a home kitchen, but these recipes, combined with high heat, comes very close.

The Dough (Al ‘ajeen)

Pita Bread

Lebanese Bread

Arabic Bread

Khibbiz Arabi (Pita or Arabic Bread)

 

Zaatar Pita Bread

 

More cooking from the Lebanese Recipes Kitchen:

Turkish Lamb Pita Burgers

Baba Ganoush and Pita Crisps
Red Pepper Hummus with Toasted Pita Triangle
Easy Pita Pizzas
Lebanese Meat-Stuffed Pitas (Arayes)
Falafel in Pita with Yogurt Sauce
 

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Zaatar Pita Bread Recipe

Photo: Zaatar Pita Bread Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Zaatar Pita Bread Recipe. Enjoy cooking quick & easy meals and learn how to make Zaatar Pita Bread.

Total Time: 2 hr 20 min | Prep: 45 min | Inactive Prep:1 hr 30 min | Cook: 5 min

Level: Easy
Yield:12 pitas

Ingredients

1 cup za'atar (Middle Eastern spice mix consisting of dried oregano, thyme, sumac, sesame seeds and salt)
1/2 cup extra-virgin olive oil
Lebanese Pita Dough, recipe follows

Labneh (strained yogurt)
Fresh tomatoes, sliced
Black olives

LEBANESE PITA:
3 cups all-purpose flour, plus more for dusting
1/4 ounce (7g) package active dry yeast
1 1/4 teaspoons kosher salt

1 teaspoon granulated sugar
1 1/2 cups lukewarm water
Olive oil, for drizzling

Directions

Mix the zaatar and olive oil in a bowl and set aside.

Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.

Cut the Lebanese Pita Dough into 12 pieces. Roll out the dough to 1/4- inch thick. Pinch the edges around the dough to form higher edges. Take a fork and pierce the dough all over, releasing any air pockets. Spread 1 to 2 tablespoons za'atar (make sure you mix before using) over each pita dough. Place 3 to 4 pitas on the hot baking tray in the oven and close the door immediately, making sure to not overcrowd the baking tray or oven. Bake until golden on the bottom and a little golden on the top, about 5 minutes. Serve with labneh, tomatoes and black olives rolled inside. The perfect Lebanese breakfast!

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Lebanese Pita Dough Recipe
Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size, depending on the temperature, it could take 30 minutes to 1 1/2 hours.

Recipe courtesy Malek of Pheonicia Bakery, Austin, Texas.
Show: Eden Eats Episode: Eden Eats: Austin  

More from the Lebanese recipes kitchen:
 
Manoush (a personal Lebanese style pizza)
Pita Zaatar Bread
Lebanese Pizza - Manoushe zaatar
Grilled Za'atar Flatbread 
Middle Eastern-style pizza 
Lahm bi ajine: Minced lamb pizza

Save and share Zaatar Pita Bread Recipe

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Photo: Zaatar Pita Bread Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Zaatar Pita Bread Recipe. Enjoy cooking quick & easy meals and learn how to make Zaatar Pita Bread.

Total Time: 2 hr 20 min | Prep: 45 min | Inactive Prep:1 hr 30 min | Cook: 5 min

Level: Easy
Yield:12 pitas

Ingredients

1 cup za'atar (Middle Eastern spice mix consisting of dried oregano, thyme, sumac, sesame seeds and salt)
1/2 cup extra-virgin olive oil
Lebanese Pita Dough, recipe follows

Labneh (strained yogurt)
Fresh tomatoes, sliced
Black olives

LEBANESE PITA:
3 cups all-purpose flour, plus more for dusting
1/4 ounce (7g) package active dry yeast
1 1/4 teaspoons kosher salt

1 teaspoon granulated sugar
1 1/2 cups lukewarm water
Olive oil, for drizzling

Directions

Mix the zaatar and olive oil in a bowl and set aside.

Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.

Cut the Lebanese Pita Dough into 12 pieces. Roll out the dough to 1/4- inch thick. Pinch the edges around the dough to form higher edges. Take a fork and pierce the dough all over, releasing any air pockets. Spread 1 to 2 tablespoons za'atar (make sure you mix before using) over each pita dough. Place 3 to 4 pitas on the hot baking tray in the oven and close the door immediately, making sure to not overcrowd the baking tray or oven. Bake until golden on the bottom and a little golden on the top, about 5 minutes. Serve with labneh, tomatoes and black olives rolled inside. The perfect Lebanese breakfast!

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Lebanese Pita Dough Recipe
Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size, depending on the temperature, it could take 30 minutes to 1 1/2 hours.

Recipe courtesy Malek of Pheonicia Bakery, Austin, Texas.
Show: Eden Eats Episode: Eden Eats: Austin  

More from the Lebanese recipes kitchen:
 
Manoush (a personal Lebanese style pizza)
Pita Zaatar Bread
Lebanese Pizza - Manoushe zaatar
Grilled Za'atar Flatbread 
Middle Eastern-style pizza 
Lahm bi ajine: Minced lamb pizza

Save and share Zaatar Pita Bread Recipe

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Lavash Recipe

Photo: Lavash Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Lavash  Recipe. Enjoy cooking quick & easy meals and learn how to make Lavash

Cuisine: Middle Eastern
Recipe Type: bread
Total Time: 30 min | Prep 15 min | Cook 15 min   
Yield: 10 to 12 serving   
Level: Easy
Technique : Baking
Recipe courtesy Alton Brown, 2008
Show: Good Eats Episode: Flat is Beautiful: Going Crackers

Ingredients

14 1/2 ounces all-purpose flour, approximately 2 1/2 cups plus extra for rolling
1 teaspoon table salt
1/2 teaspoon granulated sugar
2/3 cup water, plus additional if needed
1 whole egg
5 tablespoons unsalted butter, divided, melted, and cooled slightly

Directions

Place the flour, salt and sugar into a medium bowl and whisk to combine. In a small bowl whisk together the water, egg, and 2 tablespoons of the butter. Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry. Knead the dough in the bowl 5 to 6 times. Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes.

Preheat the oven to 375 degrees F.

Lightly butter the back of a half sheet pan using some of the remaining butter. Place the sheet pan, upside down on a surface that will prevent sliding. Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8-inch thickness. Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place. Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown. Remove the lavash to a cooling rack. Repeat with the remaining dough, on a cooled pan. Break each sheet into shapes and sizes as desired. Once completely cooled, store in an airtight container for up to 5 days.

More bread for the Lebanese recipes kitchen:

Lebanese Bread
Arabic Bread
Pita Zaatar Bread
Pita Bread
Khibbiz Arabi (Pita or Arabic Bread)
Mixed-herb Turkish bread

Save and Share Lavash Recipe

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Photo: Lavash Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Lavash  Recipe. Enjoy cooking quick & easy meals and learn how to make Lavash

Cuisine: Middle Eastern
Recipe Type: bread
Total Time: 30 min | Prep 15 min | Cook 15 min   
Yield: 10 to 12 serving   
Level: Easy
Technique : Baking
Recipe courtesy Alton Brown, 2008
Show: Good Eats Episode: Flat is Beautiful: Going Crackers

Ingredients

14 1/2 ounces all-purpose flour, approximately 2 1/2 cups plus extra for rolling
1 teaspoon table salt
1/2 teaspoon granulated sugar
2/3 cup water, plus additional if needed
1 whole egg
5 tablespoons unsalted butter, divided, melted, and cooled slightly

Directions

Place the flour, salt and sugar into a medium bowl and whisk to combine. In a small bowl whisk together the water, egg, and 2 tablespoons of the butter. Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry. Knead the dough in the bowl 5 to 6 times. Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes.

Preheat the oven to 375 degrees F.

Lightly butter the back of a half sheet pan using some of the remaining butter. Place the sheet pan, upside down on a surface that will prevent sliding. Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8-inch thickness. Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place. Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown. Remove the lavash to a cooling rack. Repeat with the remaining dough, on a cooled pan. Break each sheet into shapes and sizes as desired. Once completely cooled, store in an airtight container for up to 5 days.

More bread for the Lebanese recipes kitchen:

Lebanese Bread
Arabic Bread
Pita Zaatar Bread
Pita Bread
Khibbiz Arabi (Pita or Arabic Bread)
Mixed-herb Turkish bread

Save and Share Lavash Recipe

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Manoush (a personal Lebanese style pizza)

Photo: Manoush (a personal Lebanese style pizza)

The Lebanese Recipes Kitchen: Share home-style and healthy Lebanese recipes inspired by Lebanese family traditions from savory dishes to sweet. Enjoy the lifestyle of cooking authentic Lebanese food at your home kitchen.

Author's note:
This one of the most popular Lebanese breakfast items. Most people buy it from the bakery, but it is hard to find Lebanese bakery around my area. I tried so many recipes from books and online but I was not satisfied. Finally I called my brother in-law who owns a Manoush bakery in Lebanon and he was very generous to give me the recipe and I can tell you it is the best one .

Prep time 30 min Bake time 1 hour Level easy

Ingredients

6 cups of flour
1 tbsp of sugar
1 tsp salt
1/3 tsp of Mahlab (optional)
2 tbsp of yeast
2 cups of water
3/4 cup of milk
zaatar ( thyme , sumac , sesame seeds, salt) mixed with olive oil until it become like paste

Direction

Mix the dry ingredients (flour, salt, sugar, Mahlab and yeast) then add water and milk.

Kneed the dough very well leave it slightly sticky. If it is too sticky add about 1 tbsp of flour at a time and kneed .

Cover and let it rest after 1 hour the dough should double the size now pushit down and kneed again for a little bit.

Now divide the dough into 8 small round dough and dust them with flour ( you can cover with a plastic bag and let it rest for another 30 minutes but if you are in a hurry you can skip this step).

Bring out the rolling pin and on a clean dry surface sprinkle flour and start rolling the dough one by one into a round mini pizza size. If the dough is sticking to the rolling pin just sprinkle more flour over it.

Place 2 pieces of the dough side by side in a baking tray and let it sit for about 15 minutes. Meanwhile heat the oven at 400 degree.

Spread the Zaatar/olive oil paste on top of the dough (you can put as much as you want, I like extra Zaatar on it) then bake for about 15 to 20 minutes, check the bottom of it if it is golden brown that means it is ready.

Tip: It is great with tea.

Source: Lebanese By Heart

More Lebanese Recipes:

Lebanese Pizza - Manoushe zaatar
Pita Zaatar Bread
Za'atar
Grilled Za'atar Flatbread
Spinach fatayer 
Small pies (Manaeish) or Fatayer

Save and share Manoush (a personal Lebanese style pizza)

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Photo: Manoush (a personal Lebanese style pizza)

The Lebanese Recipes Kitchen: Share home-style and healthy Lebanese recipes inspired by Lebanese family traditions from savory dishes to sweet. Enjoy the lifestyle of cooking authentic Lebanese food at your home kitchen.

Author's note:
This one of the most popular Lebanese breakfast items. Most people buy it from the bakery, but it is hard to find Lebanese bakery around my area. I tried so many recipes from books and online but I was not satisfied. Finally I called my brother in-law who owns a Manoush bakery in Lebanon and he was very generous to give me the recipe and I can tell you it is the best one .

Prep time 30 min Bake time 1 hour Level easy

Ingredients

6 cups of flour
1 tbsp of sugar
1 tsp salt
1/3 tsp of Mahlab (optional)
2 tbsp of yeast
2 cups of water
3/4 cup of milk
zaatar ( thyme , sumac , sesame seeds, salt) mixed with olive oil until it become like paste

Direction

Mix the dry ingredients (flour, salt, sugar, Mahlab and yeast) then add water and milk.

Kneed the dough very well leave it slightly sticky. If it is too sticky add about 1 tbsp of flour at a time and kneed .

Cover and let it rest after 1 hour the dough should double the size now pushit down and kneed again for a little bit.

Now divide the dough into 8 small round dough and dust them with flour ( you can cover with a plastic bag and let it rest for another 30 minutes but if you are in a hurry you can skip this step).

Bring out the rolling pin and on a clean dry surface sprinkle flour and start rolling the dough one by one into a round mini pizza size. If the dough is sticking to the rolling pin just sprinkle more flour over it.

Place 2 pieces of the dough side by side in a baking tray and let it sit for about 15 minutes. Meanwhile heat the oven at 400 degree.

Spread the Zaatar/olive oil paste on top of the dough (you can put as much as you want, I like extra Zaatar on it) then bake for about 15 to 20 minutes, check the bottom of it if it is golden brown that means it is ready.

Tip: It is great with tea.

Source: Lebanese By Heart

More Lebanese Recipes:

Lebanese Pizza - Manoushe zaatar
Pita Zaatar Bread
Za'atar
Grilled Za'atar Flatbread
Spinach fatayer 
Small pies (Manaeish) or Fatayer

Save and share Manoush (a personal Lebanese style pizza)

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Sumac Chicken – Roasted over Onions and Pita Bread Recipe

Photo: Sumac Chicken – Roasted over Onions
and Pita Bread Recipe

Authentic Lebanese recipes - Enjoy a collection of healthy and home-style Lebanese recipes like tabbouleh, fattoush, hummus, baba ghanouj, kibbee, falafel, shawarma, and Baklava.

This recipe for sumac-dusted roast chicken is not only easy to prepare, but is also an excellent introduction to the spice called sumac, and by extension, the charming simplicity of Lebanese cookery. The purple-maroon spice is used extensively in this cuisine; canisters of ground sumac take the place of ground pepper in most Lebanese restaurants I’ve visited.

A sour spice ground from dried shrub berries to a gritty consistency, sumac is used much like vinegar, lemon juice, or tamarind. It has a pleasant tanginess similar to tart apples, making it seem less harsh than the other aforementioned souring agents. Sumac is probably best known as an essential component in the savory spice blend Zaatar, where it is mixed with thyme and toasted sesame seeds.

Sprinkled with sumac and olive oil, the chicken is roasted over a bed of slivered onions and pita bread. The outer edges of the pita bread will crisp, contrasting sharply against the moist center soaked with olive oil and juices from the roasting chicken. The pita bread essentially turns into a Lebanese take on stuffing, but with a bit of crunch.

recipe adapted from Mary Laird Hamady’s Lebanese Mountain Cookery

Djaj Bi Summak
Chicken with Sumac, Roasted over Onions and Pita Bread

Ingredients

makes 4 servings

Sumac

4 loaves pita bread (6 to 8 inch round), or any flatbread
1 onion, thinly sliced, about 1 cup
Salt and pepper, to taste
5 tablespoons ground sumac
4 chicken leg quarters, or 1 3-pound chicken cut into serving pieces
1/4 cup extra virgin olive oil

Notes:

• The original recipe calls for tearing the bread into smaller pieces but I prefer to keep the pita whole. Each pita loaf can serve as a serving platform for the chicken. Just lift and plate.

• If using stale or dry pita bread, spray or sprinkle both sides with water before using in the recipe.

Instructions:

Preheat the oven to 450°F/232°C.

Drizzle the bottom of a 9×13-inch baking dish lightly with olive oil. Stagger the pita bread loaves on the baking dish and top each loaf with the thinly sliced onions. Season the pita bread loaves with salt and pepper and dust with about 3 tablespoons of the ground sumac.

Trim any excess fat from the chicken pieces. Place the chicken leg quarters on each of the pita bread loaves and season liberally with salt and pepper. Dust with the remaining 2 tablespoons of ground sumac. Drizzle the bread and chicken with about 1/4 cup extra virgin olive oil.

Bake at 450°F/232°C for approximately 45 minutes to 1 hour, checking every 15 minutes to ensure that the pita bread does not burn. Cover the baking dish loosely with aluminum foil if the pita bread is browning too quickly.

From applepiepatispate.com

More from the Lebanese Recipes Kitchen:

Fattoush with sumac chicken
Sumac kebabs on couscous tabouli
Chicken Musakhan
Sumac
Lebanese Fattoush Salad with Grilled Chicken
Msakhan Chicken

Save and share Sumac Chicken – Roasted over Onions and Pita Bread Recipe

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Photo: Sumac Chicken – Roasted over Onions
and Pita Bread Recipe

Authentic Lebanese recipes - Enjoy a collection of healthy and home-style Lebanese recipes like tabbouleh, fattoush, hummus, baba ghanouj, kibbee, falafel, shawarma, and Baklava.

This recipe for sumac-dusted roast chicken is not only easy to prepare, but is also an excellent introduction to the spice called sumac, and by extension, the charming simplicity of Lebanese cookery. The purple-maroon spice is used extensively in this cuisine; canisters of ground sumac take the place of ground pepper in most Lebanese restaurants I’ve visited.

A sour spice ground from dried shrub berries to a gritty consistency, sumac is used much like vinegar, lemon juice, or tamarind. It has a pleasant tanginess similar to tart apples, making it seem less harsh than the other aforementioned souring agents. Sumac is probably best known as an essential component in the savory spice blend Zaatar, where it is mixed with thyme and toasted sesame seeds.

Sprinkled with sumac and olive oil, the chicken is roasted over a bed of slivered onions and pita bread. The outer edges of the pita bread will crisp, contrasting sharply against the moist center soaked with olive oil and juices from the roasting chicken. The pita bread essentially turns into a Lebanese take on stuffing, but with a bit of crunch.

recipe adapted from Mary Laird Hamady’s Lebanese Mountain Cookery

Djaj Bi Summak
Chicken with Sumac, Roasted over Onions and Pita Bread

Ingredients

makes 4 servings

Sumac

4 loaves pita bread (6 to 8 inch round), or any flatbread
1 onion, thinly sliced, about 1 cup
Salt and pepper, to taste
5 tablespoons ground sumac
4 chicken leg quarters, or 1 3-pound chicken cut into serving pieces
1/4 cup extra virgin olive oil

Notes:

• The original recipe calls for tearing the bread into smaller pieces but I prefer to keep the pita whole. Each pita loaf can serve as a serving platform for the chicken. Just lift and plate.

• If using stale or dry pita bread, spray or sprinkle both sides with water before using in the recipe.

Instructions:

Preheat the oven to 450°F/232°C.

Drizzle the bottom of a 9×13-inch baking dish lightly with olive oil. Stagger the pita bread loaves on the baking dish and top each loaf with the thinly sliced onions. Season the pita bread loaves with salt and pepper and dust with about 3 tablespoons of the ground sumac.

Trim any excess fat from the chicken pieces. Place the chicken leg quarters on each of the pita bread loaves and season liberally with salt and pepper. Dust with the remaining 2 tablespoons of ground sumac. Drizzle the bread and chicken with about 1/4 cup extra virgin olive oil.

Bake at 450°F/232°C for approximately 45 minutes to 1 hour, checking every 15 minutes to ensure that the pita bread does not burn. Cover the baking dish loosely with aluminum foil if the pita bread is browning too quickly.

From applepiepatispate.com

More from the Lebanese Recipes Kitchen:

Fattoush with sumac chicken
Sumac kebabs on couscous tabouli
Chicken Musakhan
Sumac
Lebanese Fattoush Salad with Grilled Chicken
Msakhan Chicken

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Yoghurt bread dough recipe

Photo: Yoghurt bread dough recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Yoghurt bread dough Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Yoghurt bread dough. 

This recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

Ingredients

310 g (10 1⁄2 oz) plain (all-purpose) flour
1⁄2 teaspoon salt
3⁄4 teaspoon sugar
1 tablespoon dried yeast
50 ml (2 fl oz) warm water
150 g (5 oz) plain yoghurt
3 tablespoons extra-virgin olive oil

Preparation

A versatile dough that we use for making Cheesy Pull-Apart Bread and Lebanon’s famous lamb pizzas, Lahm bi Ajine.

Sift the flour into a large mixing bowl and add the salt. Dissolve the sugar and yeast in the warm water. In another small bowl, whisk together the yoghurt and olive oil.

Pour the bubbling yeast into the flour with the yoghurt mix. Knead for about 10 minutes, until the dough is smooth and silky. Lightly oil the ball of dough and put it into a bowl. Cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size.

Knock the air out of the dough then tip it out onto a floured work surface. Proceed according to which recipe you are making.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
Published by Hardie Grant Books.

More from the Lebanese Recipes Kitchen:   
 
How to bake perfect bread 
Video: How to Make Whole Wheat Pita 
Whole-Wheat Pizza Dough 
The Dough (Al 'ajeen) 
Saudi Steamed Dough Patties - Almento 
Meat pies, Damascus-style 

Save and share Yoghurt bread dough 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.

Photo: Yoghurt bread dough recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Yoghurt bread dough Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Yoghurt bread dough. 

This recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

Ingredients

310 g (10 1⁄2 oz) plain (all-purpose) flour
1⁄2 teaspoon salt
3⁄4 teaspoon sugar
1 tablespoon dried yeast
50 ml (2 fl oz) warm water
150 g (5 oz) plain yoghurt
3 tablespoons extra-virgin olive oil

Preparation

A versatile dough that we use for making Cheesy Pull-Apart Bread and Lebanon’s famous lamb pizzas, Lahm bi Ajine.

Sift the flour into a large mixing bowl and add the salt. Dissolve the sugar and yeast in the warm water. In another small bowl, whisk together the yoghurt and olive oil.

Pour the bubbling yeast into the flour with the yoghurt mix. Knead for about 10 minutes, until the dough is smooth and silky. Lightly oil the ball of dough and put it into a bowl. Cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size.

Knock the air out of the dough then tip it out onto a floured work surface. Proceed according to which recipe you are making.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
Published by Hardie Grant Books.

More from the Lebanese Recipes Kitchen:   
 
How to bake perfect bread 
Video: How to Make Whole Wheat Pita 
Whole-Wheat Pizza Dough 
The Dough (Al 'ajeen) 
Saudi Steamed Dough Patties - Almento 
Meat pies, Damascus-style 

Save and share Yoghurt bread dough 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.

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How to choose the right bread

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read  this article about How to choose the right bread.


With so many different types of bread on the shelves, Dr Rosemary Stanton has the need-to-know information so you can feed the family right. 

WHITE
1 of 5 stars
Contrary to popular belief, Australian white bread flour isn't bleached - it's made from wheat that's milled to remove the outer layers of the grain. The result is a soft slice with less flavour to compete with fillings. it doesn't have the fibre of wholegrain, but it's a good source of protein and carbs. it's fortified with thiamin, iodine and folic acid, too.

Did you know?
Additives that make the dough rise rapidly also make the glycaemic index (gi) go up, so the energy you get from white bread won't last. Combat its high gi with protein-rich sandwich fillings such as cheese, egg, chicken or peanut butter. Fibre: about 1g per slice.

WHOLEMEAL
3 of 5 stars
When it's made from ground whole grains, wholemeal bread has a similar nutritional value to wholegrain bread. However, most packaged wholemeal is made by recombining white flour with the bran and wheatgerm removed during milling. This creates a longer-lasting flour but doesn't provide the same nutritional balance. Wholemeal bread has more fibre, vitamins and minerals than white, plus it's fortified with iodine and folic acid.

Did you know?
Wholemeal bread is faster to digest and has a higher GI than wholegrain. Fibre: a healthy 2g per slice.

FLATBREADS & WRAPS
2 of 5 stars
These are made with or without added yeast. The health rating depends on the flour used.

Did you know?
Broken pieces of flatbread are a healthy alternative to crackers. Spray with oil, sprinkle with sesame seeds and bake for 2-3 minutes at 180ºC. Fibre: varies, depending on the flour used and the weight of the piece, from 1 to 7g per piece.

WHOLEGRAIN
4 of 5 stars
While multigrain bread is white bread with grains mixed in, wholegrain has grains (and often seeds) added to wholemeal flour for extra nutritional value. Wholegrain breads (including rye and sourdough varieties) have up to four times the fibre of white breads, making them one of the healthiest options.
 
Did you know?
Wholegrain breads are low GI because the seeds and grains take longer to digest. This is good for lunchtime sandwiches, as the slow release of energy keeps you full for longer. Soy and linseed adds good omega-3 fats to the mix, too. Fibre: varies from 1.5 to 4.5g per slice.

WHOLEGRAIN RYE
4 of 5 stars
Rye bread has a heavier texture than other breads due to the lower gluten content. Light rye, made from rye and wheat flours, comes in halfway between white and wholemeal for health, but wholegrain rye, with added grains, comes top for its fibre and vitamin content.

Did you know?
People with coeliac disease must avoid all rye bread. Fibre: varies from 1 to 4g per slice.

HIGH-FIBRE WHITE
2 of 5 stars
Let's face it, some kids won't eat grainy bread, which is where high-fibre white can help. With added fibre from legumes, it has more benefits than white bread, but lacks the full range of vitamins and minerals of wholemeal.

Did you know?
Some high-fibre loaves have added omega-3 fats - useful for those who don't eat fish - so check the label. Fibre: generally 2g per slice.

WHOLEGRAIN SOURDOUGH
5 of 5 stars
Wholegrain sourdough sourdough rises for up to 18 hours, giving it more flavour and a low GI. Vitamins, minerals and fibre levels vary depending on the flour – wholegrain sourdough wins across the bread board from nutritionists.

Did you know?
Some loaves labelled sourdough aren't sourdough - they're artificially flavoured. Always check the label. Fibre: varies from 1 to 4.5g per slice.

THE STAR TREATMENT
Here's a guide to our star ratings for health:

1 star - not the healthiest choice
2 stars - some fibre, vitamins or minerals
3 stars - a good choice for fibre
4 stars - high in wholegrains and fibre
5 stars - the healthiest choice all round

Source
Australian Good Taste - February 2011 , Page 140

Author
Dr Rosemary Stanton 

More cooking tips:  

Make Moroccan-spiced chicken 
Kitchen essentials 
How to Poach Eggs

How to Prep Dried Spices

How to Segment oranges

Knife Techniques: Dice

Save and share How to choose the right bread

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

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read  this article about How to choose the right bread.


With so many different types of bread on the shelves, Dr Rosemary Stanton has the need-to-know information so you can feed the family right. 

WHITE
1 of 5 stars
Contrary to popular belief, Australian white bread flour isn't bleached - it's made from wheat that's milled to remove the outer layers of the grain. The result is a soft slice with less flavour to compete with fillings. it doesn't have the fibre of wholegrain, but it's a good source of protein and carbs. it's fortified with thiamin, iodine and folic acid, too.

Did you know?
Additives that make the dough rise rapidly also make the glycaemic index (gi) go up, so the energy you get from white bread won't last. Combat its high gi with protein-rich sandwich fillings such as cheese, egg, chicken or peanut butter. Fibre: about 1g per slice.

WHOLEMEAL
3 of 5 stars
When it's made from ground whole grains, wholemeal bread has a similar nutritional value to wholegrain bread. However, most packaged wholemeal is made by recombining white flour with the bran and wheatgerm removed during milling. This creates a longer-lasting flour but doesn't provide the same nutritional balance. Wholemeal bread has more fibre, vitamins and minerals than white, plus it's fortified with iodine and folic acid.

Did you know?
Wholemeal bread is faster to digest and has a higher GI than wholegrain. Fibre: a healthy 2g per slice.

FLATBREADS & WRAPS
2 of 5 stars
These are made with or without added yeast. The health rating depends on the flour used.

Did you know?
Broken pieces of flatbread are a healthy alternative to crackers. Spray with oil, sprinkle with sesame seeds and bake for 2-3 minutes at 180ºC. Fibre: varies, depending on the flour used and the weight of the piece, from 1 to 7g per piece.

WHOLEGRAIN
4 of 5 stars
While multigrain bread is white bread with grains mixed in, wholegrain has grains (and often seeds) added to wholemeal flour for extra nutritional value. Wholegrain breads (including rye and sourdough varieties) have up to four times the fibre of white breads, making them one of the healthiest options.
 
Did you know?
Wholegrain breads are low GI because the seeds and grains take longer to digest. This is good for lunchtime sandwiches, as the slow release of energy keeps you full for longer. Soy and linseed adds good omega-3 fats to the mix, too. Fibre: varies from 1.5 to 4.5g per slice.

WHOLEGRAIN RYE
4 of 5 stars
Rye bread has a heavier texture than other breads due to the lower gluten content. Light rye, made from rye and wheat flours, comes in halfway between white and wholemeal for health, but wholegrain rye, with added grains, comes top for its fibre and vitamin content.

Did you know?
People with coeliac disease must avoid all rye bread. Fibre: varies from 1 to 4g per slice.

HIGH-FIBRE WHITE
2 of 5 stars
Let's face it, some kids won't eat grainy bread, which is where high-fibre white can help. With added fibre from legumes, it has more benefits than white bread, but lacks the full range of vitamins and minerals of wholemeal.

Did you know?
Some high-fibre loaves have added omega-3 fats - useful for those who don't eat fish - so check the label. Fibre: generally 2g per slice.

WHOLEGRAIN SOURDOUGH
5 of 5 stars
Wholegrain sourdough sourdough rises for up to 18 hours, giving it more flavour and a low GI. Vitamins, minerals and fibre levels vary depending on the flour – wholegrain sourdough wins across the bread board from nutritionists.

Did you know?
Some loaves labelled sourdough aren't sourdough - they're artificially flavoured. Always check the label. Fibre: varies from 1 to 4.5g per slice.

THE STAR TREATMENT
Here's a guide to our star ratings for health:

1 star - not the healthiest choice
2 stars - some fibre, vitamins or minerals
3 stars - a good choice for fibre
4 stars - high in wholegrains and fibre
5 stars - the healthiest choice all round

Source
Australian Good Taste - February 2011 , Page 140

Author
Dr Rosemary Stanton 

More cooking tips:  

Make Moroccan-spiced chicken 
Kitchen essentials 
How to Poach Eggs

How to Prep Dried Spices

How to Segment oranges

Knife Techniques: Dice

Save and share How to choose the right bread

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

reade more... Résuméabuiyad