Sambousik Jebneh Recipe

Photo: Sambousik Jebneh Recipe

Ingredients:

5 cups all purpose plain flour
1 ½ cups lukewarm water
2 tbsp salt
2 tbsp Sugar
vegetable oil for deep frying
1 cup oil

Cheese Filling
14 oz white cheese (Ikawi Altishiki)
¼ cup finely chopped fresh Parsley
¼ tspn ground cayenne pepper

Directions

1.Prepare Basic Dough.
2.Cover and leave aside for 1 hour.
3.Cheese filling: Mix ingredients and put aside.
4.Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter).
5.Fill circles with Cheese. following this way: Put filling on one side of circle.
6.Fold over one end to make semi-circles.
7.Press edges with fingers.
8.Fry in 1 cup of vegetable oil over medium heat. Brown both sides.
9.Serve hot.

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Photo: Sambousik Jebneh Recipe

Ingredients:

5 cups all purpose plain flour
1 ½ cups lukewarm water
2 tbsp salt
2 tbsp Sugar
vegetable oil for deep frying
1 cup oil

Cheese Filling
14 oz white cheese (Ikawi Altishiki)
¼ cup finely chopped fresh Parsley
¼ tspn ground cayenne pepper

Directions

1.Prepare Basic Dough.
2.Cover and leave aside for 1 hour.
3.Cheese filling: Mix ingredients and put aside.
4.Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter).
5.Fill circles with Cheese. following this way: Put filling on one side of circle.
6.Fold over one end to make semi-circles.
7.Press edges with fingers.
8.Fry in 1 cup of vegetable oil over medium heat. Brown both sides.
9.Serve hot.

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Gozleme Recipe

Photo: Gozleme Recipe

Try your hand at making this rustic Turkish snack stuffed with silver beet and salty feta. Once these moreish parcels are off the barbie, devour them hot with a squeeze of lemon.

To Prep 0:40
To Cook 0:30
INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 6

Ingredients

600g (4 cups) plain flour
1 tsp salt
410ml (12/3 cups) warm water
125ml (1/2 cup) olive oil
250g feta, finely grated
100g fresh ricotta, crumbled
4 shallots, trimmed, finely chopped
6 cups (1 bunch) finely shredded silverbeet leaves

Method

Step 1 Sift flour and salt into a bowl. Make a well in the centre. Add water and 2 tablespoons of oil. Mix until a dough comes together. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Cover and set aside overnight to rest.

Step 2 Divide the dough into 6 equal portions. Roll out 1 portion on a lightly floured surface to a 45 x 20cm rectangle.

Step 3 Combine feta, ricotta, shallot and silverbeet in a bowl. Top one half of the dough with one-sixth of the feta mixture, leaving a 3cm border. Fold in half to enclose the filling. Use a rolling pin to seal the edges. Repeat with remaining dough and feta mixture.

Step 4 Preheat a barbecue flat plate on medium-low. Drizzle over a little remaining oil. Cook 2-3 gözleme, drizzling over a little remaining oil, for 5 minutes each side or until golden. Repeat, in 2 more batches, with the remaining gözleme and oil. Cut into slices.

Notes

Allow overnight standing time.

Nutrition

Energy 2797kJ
Fat saturated 10.00g
Fat Total 31.00g
Carbohydrate sugars 1.00g
Carbohydrate Total 74.00g
Dietary Fibre 5.00g
Protein 20.00g
Cholesterol 34.00mg
Sodium 970.89mg

All nutrition values are per serve.

Australian Good Taste - March 2012 , Page 85
Recipe by Jody Vassallo

Photography by Ben Dearnley 

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Photo: Gozleme Recipe

Try your hand at making this rustic Turkish snack stuffed with silver beet and salty feta. Once these moreish parcels are off the barbie, devour them hot with a squeeze of lemon.

To Prep 0:40
To Cook 0:30
INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 6

Ingredients

600g (4 cups) plain flour
1 tsp salt
410ml (12/3 cups) warm water
125ml (1/2 cup) olive oil
250g feta, finely grated
100g fresh ricotta, crumbled
4 shallots, trimmed, finely chopped
6 cups (1 bunch) finely shredded silverbeet leaves

Method

Step 1 Sift flour and salt into a bowl. Make a well in the centre. Add water and 2 tablespoons of oil. Mix until a dough comes together. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Cover and set aside overnight to rest.

Step 2 Divide the dough into 6 equal portions. Roll out 1 portion on a lightly floured surface to a 45 x 20cm rectangle.

Step 3 Combine feta, ricotta, shallot and silverbeet in a bowl. Top one half of the dough with one-sixth of the feta mixture, leaving a 3cm border. Fold in half to enclose the filling. Use a rolling pin to seal the edges. Repeat with remaining dough and feta mixture.

Step 4 Preheat a barbecue flat plate on medium-low. Drizzle over a little remaining oil. Cook 2-3 gözleme, drizzling over a little remaining oil, for 5 minutes each side or until golden. Repeat, in 2 more batches, with the remaining gözleme and oil. Cut into slices.

Notes

Allow overnight standing time.

Nutrition

Energy 2797kJ
Fat saturated 10.00g
Fat Total 31.00g
Carbohydrate sugars 1.00g
Carbohydrate Total 74.00g
Dietary Fibre 5.00g
Protein 20.00g
Cholesterol 34.00mg
Sodium 970.89mg

All nutrition values are per serve.

Australian Good Taste - March 2012 , Page 85
Recipe by Jody Vassallo

Photography by Ben Dearnley 

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Spicy beef and eggplant gozleme recipe

Photo: Spicy beef and eggplant gozleme recipe

Great for entertaining, these Turkish frying-pan pastries are so delicious and a little bit different.

To Prep 1:15
To Cook 0:45
INGREDIENTS 14
DIFFICULTY ADVANCED
SERVINGS 12

Ingredients

1 1/4 cups warm water
7g sachet dried yeast
1 teaspoon caster sugar
2 3/4 cups plain flour
1 1/2 teaspoons salt
1/2 cup olive oil
1/2 small eggplant, cut into 1cm cubes
1/2 small brown onion, diced
2 garlic cloves, crushed
400g lean beef mince
100g baby spinach
1 teaspoon dried chilli flakes
100g feta, crumbled
2 teaspoons lemon juice

Method

Step 1 Combine warm water, yeast and sugar in a jug. Whisk to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.

Step 2 Sift flour and salt into a bowl. Add yeast mixture and 1 tablespoon olive oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap and stand in a warm place for 30 minutes or until dough doubles in size.

Step 3 Meanwhile, heat 2 tablespoons oil in a frying pan over medium-high heat. Add eggplant. Cook, stirring, for 6 to 7 minutes or until eggplant is tender. Drain on paper towel. Add onion and garlic to pan. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring, for 6 to 8 minutes or until browned. Add spinach, chilli and reserved eggplant. Cook, stirring, for 2 minutes or until spinach has wilted and mince is cooked. Remove from heat. Stir through feta and lemon juice.

Step 4 Divide dough into 4 equal portions. Roll 1 piece into a 32cm x 20cm rectangle. Place a quarter of the eggplant mixture over one half of rectangle. Brush opposite edge with water. Fold dough over to enclose filling. Press edges together to seal. Repeat with remaining dough and eggplant.

Step 5 Heat a frying pan over medium heat. Brush one side of each gozleme with half the remaining oil. Cook for 3 minutes or until base is golden. Brush uncooked side using remaining oil. Turn over. Cook for 3 minutes or until golden and crisp. Transfer to a board. Cut each gozleme into 8 slices. Serve.

Nutrition

Energy 1169kJ
Fat saturated 3.60g
Fat Total 14.20g
Carbohydrate sugars g
Carbohydrate Total 24.30g
Dietary Fibre 2.10g
Protein 12.30g
Cholesterol 23.00mg
Sodium 417.00mg

All nutrition values are per serve.

Super Food Ideas - February 2012 , Page 76
Recipe by Katrina Woodman

Photography by Cath Muscat 

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Photo: Spicy beef and eggplant gozleme recipe

Great for entertaining, these Turkish frying-pan pastries are so delicious and a little bit different.

To Prep 1:15
To Cook 0:45
INGREDIENTS 14
DIFFICULTY ADVANCED
SERVINGS 12

Ingredients

1 1/4 cups warm water
7g sachet dried yeast
1 teaspoon caster sugar
2 3/4 cups plain flour
1 1/2 teaspoons salt
1/2 cup olive oil
1/2 small eggplant, cut into 1cm cubes
1/2 small brown onion, diced
2 garlic cloves, crushed
400g lean beef mince
100g baby spinach
1 teaspoon dried chilli flakes
100g feta, crumbled
2 teaspoons lemon juice

Method

Step 1 Combine warm water, yeast and sugar in a jug. Whisk to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.

Step 2 Sift flour and salt into a bowl. Add yeast mixture and 1 tablespoon olive oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap and stand in a warm place for 30 minutes or until dough doubles in size.

Step 3 Meanwhile, heat 2 tablespoons oil in a frying pan over medium-high heat. Add eggplant. Cook, stirring, for 6 to 7 minutes or until eggplant is tender. Drain on paper towel. Add onion and garlic to pan. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring, for 6 to 8 minutes or until browned. Add spinach, chilli and reserved eggplant. Cook, stirring, for 2 minutes or until spinach has wilted and mince is cooked. Remove from heat. Stir through feta and lemon juice.

Step 4 Divide dough into 4 equal portions. Roll 1 piece into a 32cm x 20cm rectangle. Place a quarter of the eggplant mixture over one half of rectangle. Brush opposite edge with water. Fold dough over to enclose filling. Press edges together to seal. Repeat with remaining dough and eggplant.

Step 5 Heat a frying pan over medium heat. Brush one side of each gozleme with half the remaining oil. Cook for 3 minutes or until base is golden. Brush uncooked side using remaining oil. Turn over. Cook for 3 minutes or until golden and crisp. Transfer to a board. Cut each gozleme into 8 slices. Serve.

Nutrition

Energy 1169kJ
Fat saturated 3.60g
Fat Total 14.20g
Carbohydrate sugars g
Carbohydrate Total 24.30g
Dietary Fibre 2.10g
Protein 12.30g
Cholesterol 23.00mg
Sodium 417.00mg

All nutrition values are per serve.

Super Food Ideas - February 2012 , Page 76
Recipe by Katrina Woodman

Photography by Cath Muscat 

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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 Samboosek

Samboosek is a wonderful appetizer that is traditionally served during the meza portion of the meal. It is traditionally made with phyllo dough or a thin dough pastry. It can either be stuffed with ground meat or cheese.

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4
Level: Easy

Ingredients

1 lb ground beef
1/2 cup finely chopped onion
1 tbs DedeMed's Seven Spices
6 tbs olive oil
2 cups melted butter
1 package phyllo dough
1 tsp salt

Directions

In a preheated pan, on medium heat, add the 3 tbs olive oil and then the onions. Cook for 3-5 minutes then remove from pan into a plate. Add the ground beef to the same pan on medium heat and add 3 tbs olive oil, seven spices and add 1 tsp salt and and cook until brown, about 5 minutes. Add the onions back to the beef and cook for 2-3 minutes. Remove from heat and place mixture into a plate to let cool. Preheat oven to 450 degrees.

Prepare the phyllo dough by laying out a few layers, start with 3 layers and butter each layer. Cut the layered phyllo into 3 inch strips and place about 2 tbs of the meat filling at the end of each strip. Follow the video instructions on how to fold the phyllo into triangles. Place the samboosek onto a nonstick pan and brush with melted butter. Bake for 10 minutes until golden brown. Let rest of 5 minutes and then serve alone or with yogurt or a Dede’s spicy harrisa sauce.

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Samboosek is a wonderful appetizer that is traditionally served during the meza portion of the meal. It is traditionally made with phyllo dough or a thin dough pastry. It can either be stuffed with ground meat or cheese.

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4
Level: Easy

Ingredients

1 lb ground beef
1/2 cup finely chopped onion
1 tbs DedeMed's Seven Spices
6 tbs olive oil
2 cups melted butter
1 package phyllo dough
1 tsp salt

Directions

In a preheated pan, on medium heat, add the 3 tbs olive oil and then the onions. Cook for 3-5 minutes then remove from pan into a plate. Add the ground beef to the same pan on medium heat and add 3 tbs olive oil, seven spices and add 1 tsp salt and and cook until brown, about 5 minutes. Add the onions back to the beef and cook for 2-3 minutes. Remove from heat and place mixture into a plate to let cool. Preheat oven to 450 degrees.

Prepare the phyllo dough by laying out a few layers, start with 3 layers and butter each layer. Cut the layered phyllo into 3 inch strips and place about 2 tbs of the meat filling at the end of each strip. Follow the video instructions on how to fold the phyllo into triangles. Place the samboosek onto a nonstick pan and brush with melted butter. Bake for 10 minutes until golden brown. Let rest of 5 minutes and then serve alone or with yogurt or a Dede’s spicy harrisa sauce.

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Beef, baharat and pine nut pies (sambousik) recipe

Photo: Beef, baharat and pine nut pies (sambousik) recipe
Photography by Alan Benson

This recipe is for the Lebanese version of a meat pie, but these fragrant pastries don’t require tomato sauce. You can freeze uncooked sambousik wrapped in plastic wrap for up to one month. Stand frozen at room temperature for 10 minutes before frying.

Makes 18–20
Preparation 30min
Cooking 25min
Skill level Mid

From SBS Food
By Norma Dakhoul

Ingredients

60 ml (¼ cup) olive oil, plus extra to deep-fry
½ cup pine nuts
2 brown onions, finely chopped
250 g lamb or beef mince
¾ tsp salt
1 tbsp pomegranate molasses (see Note)
yoghurt, to serve
chopped coriander, to serve (optional)

Pastry

150 g (1 cup) plain flour
150 g (1 cup) self-raising flour
1 tsp salt
1 tsp sugar
60 ml (¼ cup) vegetable oil
125 ml (½ cup) water

Baharat

½ tsp ground allspice
¼ tsp ground black pepper
¼ tsp ground cinnamon
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground nutmeg

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 
Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Resting time 1 hour

Cooling time 15 minutes

To make the pastry, combine the flours, salt and sugar in a large bowl. Add the oil and rub into the flour with your fingers until it looks like breadcrumbs. Add the water and mix until a dough starts to form. Turn out onto a lightly floured surface and knead for 6–7 minutes until smooth and elastic. Place the dough into a lightly oiled bowl, cover with plastic wrap and rest at room temperature for 1 hour.

Meanwhile, combine the baharat spices and set aside. Heat the olive oil in a frying pan over medium heat. Add the pine nuts and cook for 2–3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the onion and cook for 4–5 minutes until softened. Add the mince and cook for 4–5 minutes, breaking up the lumps with a wooden spoon, until evenly browned. Sprinkle 2½ tsp of baharat and the salt over the mince and continue to cook for a further 3 minutes. Remove from the heat, add the pomegranate molasses and pine nuts and mix until combined. Place in the fridge for 15 minutes until cool. 

Roll out the dough on a lightly floured surface until 3 mm thick.  Use a 9 cm pastry cutter to cut out rounds. Take one piece of dough and place in the palm of your hand and brush half of the edge lightly with water. Place 1 tablespoon of filling in the centre and fold in half to form a semicircle. Pinch edges together to seal then pleat by making tight, overlapping folds, or crimp with a fork. Repeat with the remaining pastry and filling. Place filled pies in the fridge while you work.

Heat 10 cm olive oil in a deep saucepan to 170°C. Cook the pies, in batches, for 2–3 minutes until golden. Drain on paper towel.

Serve immediately with yoghurt and coriander, if you like.

Note
• Pomegranate molasses is available from Middle Eastern food stores and some delicatessens and supermarkets.

More from the Lebanese Recipes Kitchen:

Sambousik Lahmeh
Fried Meat Sambousek
Sambousek  
Spinach and Feta Cheese Sambousek    
Meat pies, Damascus-style 
Small pies (Manaeish) or Fatayer 

Save and share Beef, baharat and pine nut pies (sambousik) recipe

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Photo: Beef, baharat and pine nut pies (sambousik) recipe
Photography by Alan Benson

This recipe is for the Lebanese version of a meat pie, but these fragrant pastries don’t require tomato sauce. You can freeze uncooked sambousik wrapped in plastic wrap for up to one month. Stand frozen at room temperature for 10 minutes before frying.

Makes 18–20
Preparation 30min
Cooking 25min
Skill level Mid

From SBS Food
By Norma Dakhoul

Ingredients

60 ml (¼ cup) olive oil, plus extra to deep-fry
½ cup pine nuts
2 brown onions, finely chopped
250 g lamb or beef mince
¾ tsp salt
1 tbsp pomegranate molasses (see Note)
yoghurt, to serve
chopped coriander, to serve (optional)

Pastry

150 g (1 cup) plain flour
150 g (1 cup) self-raising flour
1 tsp salt
1 tsp sugar
60 ml (¼ cup) vegetable oil
125 ml (½ cup) water

Baharat

½ tsp ground allspice
¼ tsp ground black pepper
¼ tsp ground cinnamon
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground nutmeg

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 
Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Resting time 1 hour

Cooling time 15 minutes

To make the pastry, combine the flours, salt and sugar in a large bowl. Add the oil and rub into the flour with your fingers until it looks like breadcrumbs. Add the water and mix until a dough starts to form. Turn out onto a lightly floured surface and knead for 6–7 minutes until smooth and elastic. Place the dough into a lightly oiled bowl, cover with plastic wrap and rest at room temperature for 1 hour.

Meanwhile, combine the baharat spices and set aside. Heat the olive oil in a frying pan over medium heat. Add the pine nuts and cook for 2–3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the onion and cook for 4–5 minutes until softened. Add the mince and cook for 4–5 minutes, breaking up the lumps with a wooden spoon, until evenly browned. Sprinkle 2½ tsp of baharat and the salt over the mince and continue to cook for a further 3 minutes. Remove from the heat, add the pomegranate molasses and pine nuts and mix until combined. Place in the fridge for 15 minutes until cool. 

Roll out the dough on a lightly floured surface until 3 mm thick.  Use a 9 cm pastry cutter to cut out rounds. Take one piece of dough and place in the palm of your hand and brush half of the edge lightly with water. Place 1 tablespoon of filling in the centre and fold in half to form a semicircle. Pinch edges together to seal then pleat by making tight, overlapping folds, or crimp with a fork. Repeat with the remaining pastry and filling. Place filled pies in the fridge while you work.

Heat 10 cm olive oil in a deep saucepan to 170°C. Cook the pies, in batches, for 2–3 minutes until golden. Drain on paper towel.

Serve immediately with yoghurt and coriander, if you like.

Note
• Pomegranate molasses is available from Middle Eastern food stores and some delicatessens and supermarkets.

More from the Lebanese Recipes Kitchen:

Sambousik Lahmeh
Fried Meat Sambousek
Sambousek  
Spinach and Feta Cheese Sambousek    
Meat pies, Damascus-style 
Small pies (Manaeish) or Fatayer 

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Beoreg stuffed with onion and cheese recipe

Photo: Beoreg stuffed with onion and cheese recipe

These beoregs can be prepared ahead of time and baked the day you plan to eat them. They will reheat very well or can be stored in the freezer for unexpected company.

INGREDIENTS: 18 beoregs

2 1/2 cups of unbleached all-purpose flour
1/2 teaspoon of salt
1/4 cup (2 ounces) of oil
6 ounces of water
1/2 teaspoon of baking powder
1 Tablespoon of instant yeast
1 large egg yolk, to brush the pastries with
1/4 cup of toasted sesame seeds to sprinkle on the pastries prior to baking

STUFFING INGREDIENTS:

1 large onion
butter or olive oil to fry the onions
2 eggs
2 tablespoons of flour
1/2 cup of milk or cream
12 ounces of shredded white cheese such as mozzarella, akkawi,  string cheese or nabulsi

METHOD:

1. Place the flour, baking powder and salt in a mixer bowl. Add the oil and mix for a few seconds. Proof the yeast in a small cup of warm water till it bubbles (this step can be omitted and the yeast can be added directly to the mixer bowl, I do it out of habit). Add the yeast, water, and mix until a dough forms. Knead a few seconds on a work surface till smooth, cover with a damp towel and let the dough rise in a warm place for one hour or longer.
2. Heat some olive oil in a skillet (or a mixture of oil and butter). Add the chopped onions and stir every few minutes over low heat until the onions are golden. Add the flour and stir, add the milk or cream and stir the mixture till the liquid is almost evaporated. Transfer the mixture to a bowl, cool a few minutes then add the eggs and the shredded cheese, mixing well.
3. Roll out the dough on a lightly floured work area. The dough should be fairly thin, no thicker than 1/4 ich. Cut circles with a 4-inch cutter and place on each circle one tablespoon of cheese mixture. Close the circles tightly, pinching the edges and place on a parchment-lined cookie sheet. Brush the pastries with a beaten egg yolk and sprinkle with sesame seeds.
4. Bake in a preheated 375F oven for about 15 minutes till golden and firm. Serve immediately.

Source: Taste of Beirut

More cooking from the Lebanese Recipes Kitchen:

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  
Arabic Lamb and Potato Pie 
Curd cheese Pie   

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Photo: Beoreg stuffed with onion and cheese recipe

These beoregs can be prepared ahead of time and baked the day you plan to eat them. They will reheat very well or can be stored in the freezer for unexpected company.

INGREDIENTS: 18 beoregs

2 1/2 cups of unbleached all-purpose flour
1/2 teaspoon of salt
1/4 cup (2 ounces) of oil
6 ounces of water
1/2 teaspoon of baking powder
1 Tablespoon of instant yeast
1 large egg yolk, to brush the pastries with
1/4 cup of toasted sesame seeds to sprinkle on the pastries prior to baking

STUFFING INGREDIENTS:

1 large onion
butter or olive oil to fry the onions
2 eggs
2 tablespoons of flour
1/2 cup of milk or cream
12 ounces of shredded white cheese such as mozzarella, akkawi,  string cheese or nabulsi

METHOD:

1. Place the flour, baking powder and salt in a mixer bowl. Add the oil and mix for a few seconds. Proof the yeast in a small cup of warm water till it bubbles (this step can be omitted and the yeast can be added directly to the mixer bowl, I do it out of habit). Add the yeast, water, and mix until a dough forms. Knead a few seconds on a work surface till smooth, cover with a damp towel and let the dough rise in a warm place for one hour or longer.
2. Heat some olive oil in a skillet (or a mixture of oil and butter). Add the chopped onions and stir every few minutes over low heat until the onions are golden. Add the flour and stir, add the milk or cream and stir the mixture till the liquid is almost evaporated. Transfer the mixture to a bowl, cool a few minutes then add the eggs and the shredded cheese, mixing well.
3. Roll out the dough on a lightly floured work area. The dough should be fairly thin, no thicker than 1/4 ich. Cut circles with a 4-inch cutter and place on each circle one tablespoon of cheese mixture. Close the circles tightly, pinching the edges and place on a parchment-lined cookie sheet. Brush the pastries with a beaten egg yolk and sprinkle with sesame seeds.
4. Bake in a preheated 375F oven for about 15 minutes till golden and firm. Serve immediately.

Source: Taste of Beirut

More cooking from the Lebanese Recipes Kitchen:

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  
Arabic Lamb and Potato Pie 
Curd cheese Pie   

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Lamb and pistachio pizzas with pomegranate molasses recipe

Photo: Lamb and pistachio pizzas with pomegranate molasses recipe
Photography by Katie Quinn Davies  e

This easy pizza recipe showcases the flavours of the middle-east, with its lamb, pistachio and pomegranate toppings.

To Prep 0:40
To Cook 0:15
INGREDIENTS 11
DIFFICULTY EASY
MAKES 2 pizzas

 Ingredients

120g soft goat’s cheese
1/3 cup (80g) sour cream
1/4 cup mint leaves, plus extra leaves to serve
Juice of 1/2 lemon
250g lamb backstrap, trimmed
1 tbs Dijon mustard
1 tbs olive oil
2 Lebanese breads
250g chargrilled eggplant slices, cut into strips
1 long green chilli, sliced
Roughly chopped pistachios and pomegranate molasses (see note), to serve

Method

Step 1
Preheat the oven to 200°C and line 2 baking trays with baking paper.

Step 2
Place the goat's cheese, sour cream, mint leaves and lemon juice in a bowl and stir until smooth. Season and set aside.

Step 3
Coat lamb with Dijon mustard and season. Heat oil in a large non-stick frypan over medium heat. Add lamb and cook, turning, for 2-3 minutes for medium-rare. Remove from the pan and set aside to rest for 5 minutes, then cut into thin slices.

Step 4
Spread half the goat’s cheese sauce over 1 Lebanese bread, then add half the eggplant. Repeat with remaining Lebanese bread and toppings. Place pizzas on prepared trays and bake for 8 minutes or until golden. Scatter with the lamb and return to the oven for a further 2 minutes or until just heated through.

Step 5
Top pizzas with chilli, pistachios and extra mint leaves, then season and drizzle with pomegranate molasses.

Notes
Pomegranate molasses available from delis and gourmet food shops.

delicious. - August 2012 , Page 87
Recipe by Katie Quinn Davies 

More from the Lebanese Recipes Kitchen:

Spicy lamb flatbread pizzas
Middle Eastern-style pizza
Lahm bi ajine: Minced lamb pizza
Turkish Pizza    
Manoushe zaatar 
Whole-Wheat Pizza Dough   
 
Save and share Lamb and pistachio pizzas with pomegranate molasses recipe

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Photo: Lamb and pistachio pizzas with pomegranate molasses recipe
Photography by Katie Quinn Davies  e

This easy pizza recipe showcases the flavours of the middle-east, with its lamb, pistachio and pomegranate toppings.

To Prep 0:40
To Cook 0:15
INGREDIENTS 11
DIFFICULTY EASY
MAKES 2 pizzas

 Ingredients

120g soft goat’s cheese
1/3 cup (80g) sour cream
1/4 cup mint leaves, plus extra leaves to serve
Juice of 1/2 lemon
250g lamb backstrap, trimmed
1 tbs Dijon mustard
1 tbs olive oil
2 Lebanese breads
250g chargrilled eggplant slices, cut into strips
1 long green chilli, sliced
Roughly chopped pistachios and pomegranate molasses (see note), to serve

Method

Step 1
Preheat the oven to 200°C and line 2 baking trays with baking paper.

Step 2
Place the goat's cheese, sour cream, mint leaves and lemon juice in a bowl and stir until smooth. Season and set aside.

Step 3
Coat lamb with Dijon mustard and season. Heat oil in a large non-stick frypan over medium heat. Add lamb and cook, turning, for 2-3 minutes for medium-rare. Remove from the pan and set aside to rest for 5 minutes, then cut into thin slices.

Step 4
Spread half the goat’s cheese sauce over 1 Lebanese bread, then add half the eggplant. Repeat with remaining Lebanese bread and toppings. Place pizzas on prepared trays and bake for 8 minutes or until golden. Scatter with the lamb and return to the oven for a further 2 minutes or until just heated through.

Step 5
Top pizzas with chilli, pistachios and extra mint leaves, then season and drizzle with pomegranate molasses.

Notes
Pomegranate molasses available from delis and gourmet food shops.

delicious. - August 2012 , Page 87
Recipe by Katie Quinn Davies 

More from the Lebanese Recipes Kitchen:

Spicy lamb flatbread pizzas
Middle Eastern-style pizza
Lahm bi ajine: Minced lamb pizza
Turkish Pizza    
Manoushe zaatar 
Whole-Wheat Pizza Dough   
 
Save and share Lamb and pistachio pizzas with pomegranate molasses recipe

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Spicy lamb flatbread pizzas recipe

Photo: Spicy lamb flatbread pizzas recipe
Photography by Mark O'Meara 

A pizza without cheese? Yes! This version, with its spiced topping, is tasty and healthy, too.

To Prep 0:10
To Cook 0:25
INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 4

Ingredients

Olive oil spray
1 red onion, halved, thinly sliced
1 red capsicum, halved, deseeded, thinly sliced
300g lean lamb mince
1 tsp ground cumin
1 tsp ground paprika
1 tsp ground coriander
2 tbs currants
2 tbs chopped fresh continental parsley
80ml (1/3 cup) passata (tomato pasta sauce)
2 pieces wholemeal Lebanese bread
1 bunch rocket, trimmed, shredded
130g (1/2 cup) low-fat natural yoghurt

Method

Step 1
Preheat oven to 220°C. Heat 2 large baking trays in the oven for 10 minutes.

Step 2
Meanwhile, heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Add the onion and capsicum. Cook, stirring occasionally, for 4-5 minutes or until soft. Increase heat to high. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until the mince changes colour. Add the cumin, paprika and coriander. Cook, stirring, for 1-2 minutes or until aromatic. Remove from heat. Stir in the currants and parsley.

Step 3
Divide passata and mince mixture among bread. Place on the trays. Bake for 8-10 minutes or until bases are crisp.

Step 4
Cut each pizza into quarters. Top with rocket and serve with the yoghurt.

Australian Good Taste - July 2009 , Page 55
Recipe by Chrissy Freer

More from the Lebanese Recipes Kitchen:

Middle Eastern-style pizza
Lahm bi ajine: Minced lamb pizza
Turkish Pizza  
Manoushe zaatar
Whole-Wheat Pizza Dough  
Homemade Lebanese Bread Pizza 

Save and share Spicy lamb flatbread pizzas 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: Spicy lamb flatbread pizzas recipe
Photography by Mark O'Meara 

A pizza without cheese? Yes! This version, with its spiced topping, is tasty and healthy, too.

To Prep 0:10
To Cook 0:25
INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 4

Ingredients

Olive oil spray
1 red onion, halved, thinly sliced
1 red capsicum, halved, deseeded, thinly sliced
300g lean lamb mince
1 tsp ground cumin
1 tsp ground paprika
1 tsp ground coriander
2 tbs currants
2 tbs chopped fresh continental parsley
80ml (1/3 cup) passata (tomato pasta sauce)
2 pieces wholemeal Lebanese bread
1 bunch rocket, trimmed, shredded
130g (1/2 cup) low-fat natural yoghurt

Method

Step 1
Preheat oven to 220°C. Heat 2 large baking trays in the oven for 10 minutes.

Step 2
Meanwhile, heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Add the onion and capsicum. Cook, stirring occasionally, for 4-5 minutes or until soft. Increase heat to high. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until the mince changes colour. Add the cumin, paprika and coriander. Cook, stirring, for 1-2 minutes or until aromatic. Remove from heat. Stir in the currants and parsley.

Step 3
Divide passata and mince mixture among bread. Place on the trays. Bake for 8-10 minutes or until bases are crisp.

Step 4
Cut each pizza into quarters. Top with rocket and serve with the yoghurt.

Australian Good Taste - July 2009 , Page 55
Recipe by Chrissy Freer

More from the Lebanese Recipes Kitchen:

Middle Eastern-style pizza
Lahm bi ajine: Minced lamb pizza
Turkish Pizza  
Manoushe zaatar
Whole-Wheat Pizza Dough  
Homemade Lebanese Bread Pizza 

Save and share Spicy lamb flatbread pizzas recipe

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Traditional arabic hot pudding with kiri recipe

Photo: Traditional arabic hot pudding with kiri recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Traditional arabic hot pudding with kirie Recipe. Enjoy the Lebanese Cuisine and learn how to make Traditional arabic hot pudding with kiri.

Serving: 6 Persons
Preparation Time: 40 minutes
Cooking Time: 20 minutes

Ingredients

250gm puff pastry

1 liter milk

100gm (1/2 cup) icing sugar

100gm (1/2 cup) raisins

50gm (1/2 cup) pistachio 

50gm (1/3cup) boiled and cut almond

50gm (1/3 cup) pine nuts

150gm cream

10 kiri squares

Directions

Heat oven to 190ºC

Spread pastry in 30×20cm oven tray

Bake for 10 minutes until it becomes crispy and golden

Cut paste after cooling it to medium sized pieces

Mix cream with kiri squares and icing sugar in a vessel

Let it boil

Lower fire and let it boil gently for 5 minutes

Put it aside to cool

Mix pastry pieces in a side dish with raisins and nuts

Pour milk above the mix and let soak for 30 mintues

Bake mix in oven for 20 minutes until it becomes golden

Serve the pastry hot 

Source: Kiri Recipe Book 

More from the Lebanese Recipes Kitchen:

Sweet cheese and cream rolls
znood al sit
Maamoul
Mamool, Mamoul, Maamoul, Mamool Cookies
Pistachio Maamoul   
Maamool with Dates    

Save and share Traditional arabic hot pudding with kiri 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: Traditional arabic hot pudding with kiri recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Traditional arabic hot pudding with kirie Recipe. Enjoy the Lebanese Cuisine and learn how to make Traditional arabic hot pudding with kiri.

Serving: 6 Persons
Preparation Time: 40 minutes
Cooking Time: 20 minutes

Ingredients

250gm puff pastry

1 liter milk

100gm (1/2 cup) icing sugar

100gm (1/2 cup) raisins

50gm (1/2 cup) pistachio 

50gm (1/3cup) boiled and cut almond

50gm (1/3 cup) pine nuts

150gm cream

10 kiri squares

Directions

Heat oven to 190ºC

Spread pastry in 30×20cm oven tray

Bake for 10 minutes until it becomes crispy and golden

Cut paste after cooling it to medium sized pieces

Mix cream with kiri squares and icing sugar in a vessel

Let it boil

Lower fire and let it boil gently for 5 minutes

Put it aside to cool

Mix pastry pieces in a side dish with raisins and nuts

Pour milk above the mix and let soak for 30 mintues

Bake mix in oven for 20 minutes until it becomes golden

Serve the pastry hot 

Source: Kiri Recipe Book 

More from the Lebanese Recipes Kitchen:

Sweet cheese and cream rolls
znood al sit
Maamoul
Mamool, Mamoul, Maamoul, Mamool Cookies
Pistachio Maamoul   
Maamool with Dates    

Save and share Traditional arabic hot pudding with kiri recipe

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Fteer falahi (Cheese and anise flat bread) recipe

Photo: Fteer falahi (Cheese and anise flat bread) recipe

This fteer or flat bread which is also known as Palestinian peasant pastry can be made with a variety of fillings. My grandmother made three varieties of this layered bread, cheese and anise, oregano and green onions, and a sweet almond one that she would drizzle with syrup. You can also make it with spinach instead of the oregano.

There are two secrets behind this bread popularity, one is brushing the  dough with oil after each fold. That gives the final product a wonderful layering. When you tear a piece of it you will find super thin layers with the filling in between. The other is use of fresh ingredients, as you will see in the ingredient list, the dough is simple, flour, yeast  and water. It is the fresh filling ingredients that transform this from a regular simple bread to a wonderful layered bread that is bursting with flavor with every bite. 

Read more on Chef in Disguise

More from the Lebanese Recipes kitchen:

Cheese turnovers (White Cheese Burek)
Turkish Silverbeet & Feta Gozleme
Turkish meatballs
Turkish Lamb Pita Burgers 
Meat & Potatoes Samboosak
Fried Meat Sambousek 

Save and share Fteer falahi (Cheese and anise flat bread) 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: Fteer falahi (Cheese and anise flat bread) recipe

This fteer or flat bread which is also known as Palestinian peasant pastry can be made with a variety of fillings. My grandmother made three varieties of this layered bread, cheese and anise, oregano and green onions, and a sweet almond one that she would drizzle with syrup. You can also make it with spinach instead of the oregano.

There are two secrets behind this bread popularity, one is brushing the  dough with oil after each fold. That gives the final product a wonderful layering. When you tear a piece of it you will find super thin layers with the filling in between. The other is use of fresh ingredients, as you will see in the ingredient list, the dough is simple, flour, yeast  and water. It is the fresh filling ingredients that transform this from a regular simple bread to a wonderful layered bread that is bursting with flavor with every bite. 

Read more on Chef in Disguise

More from the Lebanese Recipes kitchen:

Cheese turnovers (White Cheese Burek)
Turkish Silverbeet & Feta Gozleme
Turkish meatballs
Turkish Lamb Pita Burgers 
Meat & Potatoes Samboosak
Fried Meat Sambousek 

Save and share Fteer falahi (Cheese and anise flat bread) recipe

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reade more... Résuméabuiyad

Cheese turnovers (White Cheese Burek) Recipe

Photo: Cheese turnovers (White Cheese Burek) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cheese turnovers (White Cheese Burek) Recipe. Enjoy the Lebanese Cuisine and learn how to make Cheese turnovers (White Cheese Burek).

Serves: 8  Persons
Duration : 20 Min

Ingredients:

2     Cups     Flour
2/1     Cup     Butter
2/1     Cup     Water
4/1     Teaspoon     Baking Powder
2/1     Teaspoon     Salt

Filing
1     Cup     White Cheese
4/1     Cup     Chopped Parsley
Fried     corn oil

Preparation:

1. In a stand mixer bowl place the flour, butter, water, baking powder and salt. Fit the hook beater. Beat on low speed for 3-4 minutes until soft dough forms.

2. Form the dough into a smoothed disc and wrap with a cling film. Chill the dough up to 2 hours.

3. The filling: in a bowl put the cheese and parsley. Using a fork stir the chees until will mixed.

4. On a slightly floured surface, roll the dough until 3-4 mm thick. Using a 3 or 4 inch round cookie cutter, cut the dough into rounds.

5. Put about ½ teaspoon of cheese in middle of each round. Close the dough on the cheese forming half a circle. Press well on the dough edge to secure the filling.

6. Fry Cheese Burek until golden brown and serve hot.  

More from the Lebanese Recipes kitchen:

Turkish Silverbeet & Feta Gozleme
Turkish meatballs
Turkish Lamb Pita Burgers  
Meat & Potatoes Samboosak 
Fried Meat Sambousek 
Cheese Fatayer   

Save and share Cheese turnovers (White Cheese Burek) 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: Cheese turnovers (White Cheese Burek) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cheese turnovers (White Cheese Burek) Recipe. Enjoy the Lebanese Cuisine and learn how to make Cheese turnovers (White Cheese Burek).

Serves: 8  Persons
Duration : 20 Min

Ingredients:

2     Cups     Flour
2/1     Cup     Butter
2/1     Cup     Water
4/1     Teaspoon     Baking Powder
2/1     Teaspoon     Salt

Filing
1     Cup     White Cheese
4/1     Cup     Chopped Parsley
Fried     corn oil

Preparation:

1. In a stand mixer bowl place the flour, butter, water, baking powder and salt. Fit the hook beater. Beat on low speed for 3-4 minutes until soft dough forms.

2. Form the dough into a smoothed disc and wrap with a cling film. Chill the dough up to 2 hours.

3. The filling: in a bowl put the cheese and parsley. Using a fork stir the chees until will mixed.

4. On a slightly floured surface, roll the dough until 3-4 mm thick. Using a 3 or 4 inch round cookie cutter, cut the dough into rounds.

5. Put about ½ teaspoon of cheese in middle of each round. Close the dough on the cheese forming half a circle. Press well on the dough edge to secure the filling.

6. Fry Cheese Burek until golden brown and serve hot.  

More from the Lebanese Recipes kitchen:

Turkish Silverbeet & Feta Gozleme
Turkish meatballs
Turkish Lamb Pita Burgers  
Meat & Potatoes Samboosak 
Fried Meat Sambousek 
Cheese Fatayer   

Save and share Cheese turnovers (White Cheese Burek) Recipe

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Turkish Silverbeet & Feta Gozleme Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkish Silverbeet & Feta Gozleme Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish Silverbeet & Feta Gozleme.
 
Ingredients – makes 4
 
3 cups high grade flour
1.25 cups luke warm water
2 tsp instant yeast
One bunch of Silverbeet, finely sliced
4 spring onions, finely sliced
2 tsp cumin seeds
200g feta cheese, crumbled
Olive oil for frying

Method
 
1. Place the flour in a large bowl and make a well in the middle.
 
2. Put the yeast into the well and pour the warm water over the yeast and leave to dissolve for a 2 minutes until dissolved.
 
3. Stir together and knead into a soft dough and knead for 5 minutes until the dough is glossy.
 
4. Divide dough into four and place each piece on a floured tray with plenty of space for dough to double in size. Cover tray with a plastic bag and make sure the bag doesn’t touch the dough.
 
5. Stand in a warm place for 20 minutes or until dough doubles in size.
 
6. Roll each piece of dough into rectangles so that the dough is paper thin, approx 12 x 6 inches.
 
7. Divide the silverbeet, feta and spring onions into four and top half of each dough rectangle with the ingredients, feta first then silverbeet and onions.
 
8. Sprinkle cumin seeds over each filling.
 
9. Fold dough over to enclose filling and seal edges together.
 
10. Heat a griddle or barbecue plate or caste iron pan over a medium-high heat.
 
11. Place a thin layer of olive oil on the griddle and place the Gozleme on top.
 
12. Cook for 2 to 3 minutes or until base is golden.
 
13. Brush uncooked side of gozleme with olive oil.
 
14. Turn over and cook for 2 to 3 minutes or until golden and crisp.
 
15. Remove to a serving plate and cut into wedges.
 
16. Serve with lemon or lime wedges.

More from the Lebanese Recipes kitchen:
 
Turkish meatballs
Turkish Lamb Pita Burgers 
Meat & Potatoes Samboosak
Fried Meat Sambousek
Cheese Fatayer   
Spinach fatayer 

Save and Share Turkish Silverbeet & Feta Gozleme 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.

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkish Silverbeet & Feta Gozleme Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish Silverbeet & Feta Gozleme.
 
Ingredients – makes 4
 
3 cups high grade flour
1.25 cups luke warm water
2 tsp instant yeast
One bunch of Silverbeet, finely sliced
4 spring onions, finely sliced
2 tsp cumin seeds
200g feta cheese, crumbled
Olive oil for frying

Method
 
1. Place the flour in a large bowl and make a well in the middle.
 
2. Put the yeast into the well and pour the warm water over the yeast and leave to dissolve for a 2 minutes until dissolved.
 
3. Stir together and knead into a soft dough and knead for 5 minutes until the dough is glossy.
 
4. Divide dough into four and place each piece on a floured tray with plenty of space for dough to double in size. Cover tray with a plastic bag and make sure the bag doesn’t touch the dough.
 
5. Stand in a warm place for 20 minutes or until dough doubles in size.
 
6. Roll each piece of dough into rectangles so that the dough is paper thin, approx 12 x 6 inches.
 
7. Divide the silverbeet, feta and spring onions into four and top half of each dough rectangle with the ingredients, feta first then silverbeet and onions.
 
8. Sprinkle cumin seeds over each filling.
 
9. Fold dough over to enclose filling and seal edges together.
 
10. Heat a griddle or barbecue plate or caste iron pan over a medium-high heat.
 
11. Place a thin layer of olive oil on the griddle and place the Gozleme on top.
 
12. Cook for 2 to 3 minutes or until base is golden.
 
13. Brush uncooked side of gozleme with olive oil.
 
14. Turn over and cook for 2 to 3 minutes or until golden and crisp.
 
15. Remove to a serving plate and cut into wedges.
 
16. Serve with lemon or lime wedges.

More from the Lebanese Recipes kitchen:
 
Turkish meatballs
Turkish Lamb Pita Burgers 
Meat & Potatoes Samboosak
Fried Meat Sambousek
Cheese Fatayer   
Spinach fatayer 

Save and Share Turkish Silverbeet & Feta Gozleme Recipe

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Open meat and tomato pies (Sfiha) recipe

Photo: Open meat and tomato pies (Sfiha) recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Open meat and tomato pies (sfiha) recipe. Enjoy the Middle Eastern Cuisine and learn how to make Open meat and tomato pies (Sfiha).

Makes 18-20
Suitable for mezza

Speha are traditional savoury pastries that are excellent for mezza. While they are best served hot, they are surprisingly delicious when served at room temperature.

The juice of half a lemon may be used instead of pomegranate molasses. However do not add the juice at the same time as the spices and salt - add it along with the meat and tomato instead.
 
Ingredients

2 tablespoons olive oil, plus extra for greasing
1/3 cup (50g) pine nuts
1 onion, finely chopped
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1 teaspoon ground sumac
1 teaspoon salt, or to taste
1 teaspoon pomegranate molasses
250g coarsely minced lean lamb
1 large tomato, finely chopped
1 quantity Sambousik pastry
 
Preparation

Preheat the oven to 180°C and lightly grease a baking tray.

Heat the oil in a frying pan over medium heat and cook the pine nuts for 2-3 minutes or until golden brown, stirring constantly to prevent burning. Remove the pine nuts with a slotted spoon and drain on paper towel, reserving the oil.

Place the onion in a bowl and rub in the spices, salt and pomegranate molasses. Add the meat and tomato, then the pine nuts and the reserved oil.

Roll out the pastry until 3-5 mm thick and cut it into twenty 9 cm rounds. Turn the rounds over (this helps the pastry corners stick together) and place 1 tablespoon of filling in the centre of each. Pinch the rounds together at the four 'corners', bringing up the sides to make walls around the filling but leaving the top open (see opposite). If the corners of the pastry will not stick, dip your fingers in water, then dab onto the pastry to dampen the edges.

Arrange the pies on the baking tray and bake for 20-25 minutes or until golden brown. Serve hot or at room temperature.

This recipe and others are included in Abla's book The Lebanese Kitchen, available from all good book stores, or by contacting Patricia at Present Company Included on +61 3 9387 4717.
 
More from the Lebanese recipes kitchen:

Meat & Potatoes Samboosak
Fried Meat Sambousek
Sambousek  
Cheese Fatayer  
Spinach fatayer 
Lamb and olives pies (fatayer)   

Save and share Open meat and tomato 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.

Photo: Open meat and tomato pies (Sfiha) recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Open meat and tomato pies (sfiha) recipe. Enjoy the Middle Eastern Cuisine and learn how to make Open meat and tomato pies (Sfiha).

Makes 18-20
Suitable for mezza

Speha are traditional savoury pastries that are excellent for mezza. While they are best served hot, they are surprisingly delicious when served at room temperature.

The juice of half a lemon may be used instead of pomegranate molasses. However do not add the juice at the same time as the spices and salt - add it along with the meat and tomato instead.
 
Ingredients

2 tablespoons olive oil, plus extra for greasing
1/3 cup (50g) pine nuts
1 onion, finely chopped
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1 teaspoon ground sumac
1 teaspoon salt, or to taste
1 teaspoon pomegranate molasses
250g coarsely minced lean lamb
1 large tomato, finely chopped
1 quantity Sambousik pastry
 
Preparation

Preheat the oven to 180°C and lightly grease a baking tray.

Heat the oil in a frying pan over medium heat and cook the pine nuts for 2-3 minutes or until golden brown, stirring constantly to prevent burning. Remove the pine nuts with a slotted spoon and drain on paper towel, reserving the oil.

Place the onion in a bowl and rub in the spices, salt and pomegranate molasses. Add the meat and tomato, then the pine nuts and the reserved oil.

Roll out the pastry until 3-5 mm thick and cut it into twenty 9 cm rounds. Turn the rounds over (this helps the pastry corners stick together) and place 1 tablespoon of filling in the centre of each. Pinch the rounds together at the four 'corners', bringing up the sides to make walls around the filling but leaving the top open (see opposite). If the corners of the pastry will not stick, dip your fingers in water, then dab onto the pastry to dampen the edges.

Arrange the pies on the baking tray and bake for 20-25 minutes or until golden brown. Serve hot or at room temperature.

This recipe and others are included in Abla's book The Lebanese Kitchen, available from all good book stores, or by contacting Patricia at Present Company Included on +61 3 9387 4717.
 
More from the Lebanese recipes kitchen:

Meat & Potatoes Samboosak
Fried Meat Sambousek
Sambousek  
Cheese Fatayer  
Spinach fatayer 
Lamb and olives pies (fatayer)   

Save and share Open meat and tomato pies recipe 

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Meat & Potatoes Samboosak Recipe

Photo: Meat & Potatoes Samboosak Recipe

Healthy and easy Lebanese recipes and meals - Find a collection of Lebanese and Lebanese-inspired recipes from savory to sweet. The popular cuisine makes use of gorgeous herbs, spices and offers a truly sensational experience of taste and aroma.

Enjoy the festival of delicious food & warm hospitality and learn how to make easy Meat & Potatoes Samboosak.

Cuisine: Arabic
Category: Levant
Serves: 10 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     30 minutes

Ingredients

for filling:

2 medium potatoes or 400 g

1 tablespoon vegetable oil

500 g minced beef

2 medium onions or 250 g, finely chopped

1 cup flat leaf fresh parsley or 75 g, finely chopped

2 cubes MAGGI® Chicken Bouillon or 20 g

½ cup water or 125 ml, hot

1 teaspoon ground black pepper

pastry:

1 packet samosa pastry sheets or 500 g

½ cup water or 125 ml, cold

2 tablespoons corn flour

1 cup vegetable oil

Preparation

Peel and cut Potatoes to 1cm cubes and set aside.

In a deep pan, heat Vegetable Oil, add potato cubes and fry until golden, remove and set aside.

In the same pan brown Minced Meat, add chopped Onions and fry until onions are translucent.

Add chopped Parsley and the MAGGI® Chicken Bouillon and Water and simmer for five minutes until liquid is absorbed.

Stir in previously fried potatoes and remove the filling from heat, cover and cool down to room temperature.

Dissolve Corn Flour and cold water until smooth and milky.

Place about a tablespoon of the filling on the Samboosa pastry and roll to desired shape, making sure the filling is completely covered, brush with the cornstarch mixture to seal the ends of the pastry.

Pan fry rolled samboosa in hot vegetable oil and place on kitchen paper to drain excess grease.

Serve warm with a side of chili sauce.

Other tips : Uncooked Samboosa’s can be kept in containers in the freezer for up to 3 months.

Nutritional Information

Energy :     454.00 Kcal
Protein :     20.00 g
Carbohydrate :     51.00 g
Fats :     21.00 g   

From Nestle Family

More from the Lebanese recipes kitchen:
 
Fried Meat Sambousek 
Sambousek 
Cheese Fatayer 
Spinach fatayer 
Lamb and olives pies (fatayer)
Small pies (Manaeish) or Fatayer  

Save and Share Meat & Potatoes Samboosak Recipe

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Photo: Meat & Potatoes Samboosak Recipe

Healthy and easy Lebanese recipes and meals - Find a collection of Lebanese and Lebanese-inspired recipes from savory to sweet. The popular cuisine makes use of gorgeous herbs, spices and offers a truly sensational experience of taste and aroma.

Enjoy the festival of delicious food & warm hospitality and learn how to make easy Meat & Potatoes Samboosak.

Cuisine: Arabic
Category: Levant
Serves: 10 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     30 minutes

Ingredients

for filling:

2 medium potatoes or 400 g

1 tablespoon vegetable oil

500 g minced beef

2 medium onions or 250 g, finely chopped

1 cup flat leaf fresh parsley or 75 g, finely chopped

2 cubes MAGGI® Chicken Bouillon or 20 g

½ cup water or 125 ml, hot

1 teaspoon ground black pepper

pastry:

1 packet samosa pastry sheets or 500 g

½ cup water or 125 ml, cold

2 tablespoons corn flour

1 cup vegetable oil

Preparation

Peel and cut Potatoes to 1cm cubes and set aside.

In a deep pan, heat Vegetable Oil, add potato cubes and fry until golden, remove and set aside.

In the same pan brown Minced Meat, add chopped Onions and fry until onions are translucent.

Add chopped Parsley and the MAGGI® Chicken Bouillon and Water and simmer for five minutes until liquid is absorbed.

Stir in previously fried potatoes and remove the filling from heat, cover and cool down to room temperature.

Dissolve Corn Flour and cold water until smooth and milky.

Place about a tablespoon of the filling on the Samboosa pastry and roll to desired shape, making sure the filling is completely covered, brush with the cornstarch mixture to seal the ends of the pastry.

Pan fry rolled samboosa in hot vegetable oil and place on kitchen paper to drain excess grease.

Serve warm with a side of chili sauce.

Other tips : Uncooked Samboosa’s can be kept in containers in the freezer for up to 3 months.

Nutritional Information

Energy :     454.00 Kcal
Protein :     20.00 g
Carbohydrate :     51.00 g
Fats :     21.00 g   

From Nestle Family

More from the Lebanese recipes kitchen:
 
Fried Meat Sambousek 
Sambousek 
Cheese Fatayer 
Spinach fatayer 
Lamb and olives pies (fatayer)
Small pies (Manaeish) or Fatayer  

Save and Share Meat & Potatoes Samboosak Recipe

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Pide with feta & spinach recipe

Photo: Pide with feta & spinach recipe

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

This Turkish flatbread makes a nice change from pizza - and using a packet dough mix makes it a speedy supper.

Easy
Serves 2
Prep 15 mins
Cook 30 mins
Vegetarian

Ingredients

200g pizza dough mix or ciabatta dough mix
1 onion , sliced
2 roasted peppers from a jar, sliced
1 garlic clove , crushed
200g spinach , washed
½ tsp ground cinnamon
½ tsp ground cumin
100g feta cheese , crumbled

Method

Heat the oven to 200C/fan 180C/gas 6. Make up the dough following pack instructions then divide into 4.
Cook the onion in a little oil until caramelised then add the pepper and garlic. Tip the spinach in the pan and stir until wilted, then mix in the spices and season.

Roll the dough out into 4 elongated rugby ball shapes and divide the filling between them, leaving a 2cm border. Sprinkle the feta over the top. Fold over the long edges of each pide to make a ridge then twist at the ends. Bake for 20-25 minutes until the dough is crisp and golden.

Nutrition per serving:

475 kcalories, protein 22.6g, carbohydrate 66.4g, fat 15 g, saturated fat 7g, fibre 10g, salt 4.69 g

Recipe from olive magazine, January 2011. 

More from the Lebanese recipes kitchen:
 
Cheese Fatayer 
Spinach fatayer 
Lamb and olives pies (fatayer) 
Small pies (Manaeish) or Fatayer 
Spinach Pie 
Grilled Za'atar Flatbread 
 
Save and share Pide with feta & spinach recipe

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Photo: Pide with feta & spinach recipe

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

This Turkish flatbread makes a nice change from pizza - and using a packet dough mix makes it a speedy supper.

Easy
Serves 2
Prep 15 mins
Cook 30 mins
Vegetarian

Ingredients

200g pizza dough mix or ciabatta dough mix
1 onion , sliced
2 roasted peppers from a jar, sliced
1 garlic clove , crushed
200g spinach , washed
½ tsp ground cinnamon
½ tsp ground cumin
100g feta cheese , crumbled

Method

Heat the oven to 200C/fan 180C/gas 6. Make up the dough following pack instructions then divide into 4.
Cook the onion in a little oil until caramelised then add the pepper and garlic. Tip the spinach in the pan and stir until wilted, then mix in the spices and season.

Roll the dough out into 4 elongated rugby ball shapes and divide the filling between them, leaving a 2cm border. Sprinkle the feta over the top. Fold over the long edges of each pide to make a ridge then twist at the ends. Bake for 20-25 minutes until the dough is crisp and golden.

Nutrition per serving:

475 kcalories, protein 22.6g, carbohydrate 66.4g, fat 15 g, saturated fat 7g, fibre 10g, salt 4.69 g

Recipe from olive magazine, January 2011. 

More from the Lebanese recipes kitchen:
 
Cheese Fatayer 
Spinach fatayer 
Lamb and olives pies (fatayer) 
Small pies (Manaeish) or Fatayer 
Spinach Pie 
Grilled Za'atar Flatbread 
 
Save and share Pide with feta & spinach recipe

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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

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: 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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Middle Eastern-style pizza recipe

Photo:  Middle Eastern-style pizza recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern-style pizza recipe. Enjoy the good taste of food and learn how to make Middle Eastern-style pizza.  

Ingredients

2 tablespoons olive oil
1 medium (150g) brown onion, chopped finely
1 clove garlic, crushed
500g minced lamb or beef
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 cup (250ml) beef stock
2 medium (280g) tomatoes, chopped finely
1/3 cup (50g) pine nuts, toasted
1/4 cup coarsely chopped fresh flat-leaf parsley
1/3 cup coarsely chopped fresh mint
1 x 400g Afghan bread (or 2 x 150g
24cm round traditional pizza bases)
190g jar chilli pesto
1 cup (280g) Greek-style yogurt
1 teaspoon sumac

Preparation

1. Preheat oven to 220°C (200°C fan-forced).
2. Heat oil in a large frying pan. Add onion and garlic. Cook, stirring, until onion is soft. Add mince. Cook, stirring, until browned. Add pepper and spices; stir until fragrant.
3. Add stock and tomatoes to the pan. Cook, stirring, over a medium heat until most of the liquid is evaporated. Remove from the heat, stir in the pine nuts, parsley and half the mint.
4. Place Afghan bread or pizza bases on greased oven trays. Top each pizza base with pesto; then press mince mixture onto pesto, leaving a 3cm border. Bake on the lower shelf in a hot oven for about 12 minutes or until browned lightly.
5. Serve pizzas topped with yogurt and sprinkled with remaining mint and sumac.

Lamb mixture suitable to freeze.
Not suitable to microwave. 

More from the Lebanese Recipes Kitchen: 

Lahm bi ajine: Minced lamb pizza 
Turkish Pizza 
Manoushe zaatar
Whole-Wheat Pizza Dough 
Homemade Lebanese Bread Pizza 
Middle Eastern spiced lamb pizza  

Save and share Middle Eastern-style pizza 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:  Middle Eastern-style pizza recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern-style pizza recipe. Enjoy the good taste of food and learn how to make Middle Eastern-style pizza.  

Ingredients

2 tablespoons olive oil
1 medium (150g) brown onion, chopped finely
1 clove garlic, crushed
500g minced lamb or beef
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 cup (250ml) beef stock
2 medium (280g) tomatoes, chopped finely
1/3 cup (50g) pine nuts, toasted
1/4 cup coarsely chopped fresh flat-leaf parsley
1/3 cup coarsely chopped fresh mint
1 x 400g Afghan bread (or 2 x 150g
24cm round traditional pizza bases)
190g jar chilli pesto
1 cup (280g) Greek-style yogurt
1 teaspoon sumac

Preparation

1. Preheat oven to 220°C (200°C fan-forced).
2. Heat oil in a large frying pan. Add onion and garlic. Cook, stirring, until onion is soft. Add mince. Cook, stirring, until browned. Add pepper and spices; stir until fragrant.
3. Add stock and tomatoes to the pan. Cook, stirring, over a medium heat until most of the liquid is evaporated. Remove from the heat, stir in the pine nuts, parsley and half the mint.
4. Place Afghan bread or pizza bases on greased oven trays. Top each pizza base with pesto; then press mince mixture onto pesto, leaving a 3cm border. Bake on the lower shelf in a hot oven for about 12 minutes or until browned lightly.
5. Serve pizzas topped with yogurt and sprinkled with remaining mint and sumac.

Lamb mixture suitable to freeze.
Not suitable to microwave. 

More from the Lebanese Recipes Kitchen: 

Lahm bi ajine: Minced lamb pizza 
Turkish Pizza 
Manoushe zaatar
Whole-Wheat Pizza Dough 
Homemade Lebanese Bread Pizza 
Middle Eastern spiced lamb pizza  

Save and share Middle Eastern-style pizza 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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Borek Recipe – Made in Pan

Photo: Borek Recipe – Made in Pan

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

You will need;

1 packet Yufka

Cheese (Cheddar = Chopped or White Cheese = Crumbled)

2 Eggs

2 cups Milk

2 tsps & 2 tbsp Sunflower Oil

1/3 tsp Salt

Mix eggs, milk and 2 tbsp oil in a bowl with third of a teaspoon of salt. (depending on how salty your cheese is!)

Heat 2 tsps oil in a pan over a low to medium flame.

While heating up drop in one sheet of pastry. Spoon over some egg mixture and smooth over pastry with back of spoon. Lay another sheet of pastry over top. Crumble some cheese on top and drizzle some of the egg mixture over.

Lay a sheet over this and repeat process until you have used all or most of the pastry. You can make Borek with as little or as many layers as you like.

Once you have finished layering, carfully turn over in the pan – the egg mixture will ensure it wont all fall apart. Heat Borek over low flame until both sides brown (see photo for example).

Serve hot! 

Source Nazar Blue

More from the Lebanese Recipes Kitchen:   
 
Baked Borek  
Cheese Fatayer
Spinach fatayer 
Lamb and olives pies (fatayer) 
Small pies (Manaeish) or Fatayer 
Spinach Turnovers (Fatayir bi Sabaanikh)

Save and share Borek Recipe – Made in Pan

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Photo: Borek Recipe – Made in Pan

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

You will need;

1 packet Yufka

Cheese (Cheddar = Chopped or White Cheese = Crumbled)

2 Eggs

2 cups Milk

2 tsps & 2 tbsp Sunflower Oil

1/3 tsp Salt

Mix eggs, milk and 2 tbsp oil in a bowl with third of a teaspoon of salt. (depending on how salty your cheese is!)

Heat 2 tsps oil in a pan over a low to medium flame.

While heating up drop in one sheet of pastry. Spoon over some egg mixture and smooth over pastry with back of spoon. Lay another sheet of pastry over top. Crumble some cheese on top and drizzle some of the egg mixture over.

Lay a sheet over this and repeat process until you have used all or most of the pastry. You can make Borek with as little or as many layers as you like.

Once you have finished layering, carfully turn over in the pan – the egg mixture will ensure it wont all fall apart. Heat Borek over low flame until both sides brown (see photo for example).

Serve hot! 

Source Nazar Blue

More from the Lebanese Recipes Kitchen:   
 
Baked Borek  
Cheese Fatayer
Spinach fatayer 
Lamb and olives pies (fatayer) 
Small pies (Manaeish) or Fatayer 
Spinach Turnovers (Fatayir bi Sabaanikh)

Save and share Borek Recipe – Made in Pan

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Sambousik Lahmeh recipe

Photo: Sambousik Lahmeh recipe

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

Ingredients:

5 cups all purpose plain flour
1 ½ cups lukewarm water
2 tbsp salt
2 tbsp Sugar
vegetable oil for deep frying
1 cup oil

Meat Filling :

10 oz ground meat
1 tbsp shortening or butter
¼ cup fried pine nuts
a dash of ground allspice
¼ tspn salt 

Note: Sambousik can be stuffed with ground beef, ground lamb or feta Cheese

Preparation:

Prepare Basic Dough . Cover and leave aside for 1 hour. meat filling: Fry meat in shortening, add salt, spices and pine nuts. Stir over medium heat for 1 minute. Put aside. Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter). Fill circles with meat. following this way: Put filling on one side of circle. Fold over one end to make semi-circles. Press edges with fingers. Fry in 1 cup of vegetable oil over medium heat. Brown both sides. Serve hot.

More from the Lebanese Recipes Kitchen: 

Fried Meat Sambousek 
Sambousek 
Spinach and Feta Cheese Sambousek  
Meat pies, Damascus-style 
Small pies (Manaeish) or Fatayer 
Spinach fatayer

Save and share Sambousik Lahmeh recipe 

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Photo: Sambousik Lahmeh recipe

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

Ingredients:

5 cups all purpose plain flour
1 ½ cups lukewarm water
2 tbsp salt
2 tbsp Sugar
vegetable oil for deep frying
1 cup oil

Meat Filling :

10 oz ground meat
1 tbsp shortening or butter
¼ cup fried pine nuts
a dash of ground allspice
¼ tspn salt 

Note: Sambousik can be stuffed with ground beef, ground lamb or feta Cheese

Preparation:

Prepare Basic Dough . Cover and leave aside for 1 hour. meat filling: Fry meat in shortening, add salt, spices and pine nuts. Stir over medium heat for 1 minute. Put aside. Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter). Fill circles with meat. following this way: Put filling on one side of circle. Fold over one end to make semi-circles. Press edges with fingers. Fry in 1 cup of vegetable oil over medium heat. Brown both sides. Serve hot.

More from the Lebanese Recipes Kitchen: 

Fried Meat Sambousek 
Sambousek 
Spinach and Feta Cheese Sambousek  
Meat pies, Damascus-style 
Small pies (Manaeish) or Fatayer 
Spinach fatayer

Save and share Sambousik Lahmeh 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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