Monday, February 20, 2017
Sfiha is an open Middle-Eastern baked pie that looks like a mini pizza and is topped with spiced beef or lamb mince.
Some of the fresh ingredients of “sfiha”, tomatoes and onions keep the mince moist, lime and mint give the mince lots of zing and complement the flavour of the spices. Adopted from The Amazing Flavours of Brazil.
520g plain flour, sifted
2 tbs caster sugar
1 tsp salt
2 tsp instant dried yeast
250ml luke-warm milk
40ml extra-virgin olive oil
700g full fat beef mince
3 tomatoes (about 400g), deseeded, roughly chopped
3 onions (about 450g), finely chopped
Juice of 2 limes
1 bunch mint, finely chopped
1 tsp ground coriander
¼ tsp of nutmeg
¼ tsp ground cloves
1 tsp chilli flakes
½ tsp ground white pepper
½ tsp cinnamon
3 tsp sumac*
1 tbs freshly ground sea salt
Freshly ground black pepper to taste
Extra-virgin olive oil, to drizzle
Lime wedges, to serve
American mustard, to serve
Vegetable oil spray to grease
*Available from Middle-Eastern grocers or large supermarkets
1. For the dough, in a large bowl combine flour, sugar and salt. Make a well in the centre and add milk, yeast and oil. Using your hands combine all the ingredients until the mixture comes to a ball. Knead the dough for 10 minutes, make a ball and cover lightly with olive oil. Cover the bowl with a clean tea towel and set aside to prove in a warm draught-free place for 1 hour or until doubled in size.
2. Pre-heat the oven 200°C, grill fan-forced. Line two large trays with baking paper. In a large bowl mix all ingredients of the topping and set aside for 15 minutes.
3. When the dough is ready make 20 balls of the size of a lime and place them on a clean bench dusted with flour. Flatten a ball in the middle and push down sideways keeping the round shape. Spoon about 2 tbs of mince, squeeze tightly in one of your hands over a bowl (to remove excess juices) and spread the mince on top of the dough at the same time you flatten the dough to make a thin round mini-pizza shape of about 8cm diameter, leaving a little bit of crust on the edges then place it on a tray. The thinner the dough, the better the end results will be. Repeat with remaining balls.
4. Drizzle the sfihas with extra-virgin olive oil and bake in the middle shelf of the oven for 8-10 minutes or until the crusts are golden and the base is dry and crispy. Serve with lime wedges and mustard.
Makes: 20 sfihas
Serve this salad on its own or pair with barbecued beef, lamb or chicken. Adopted from taste.com.au.
0:15 Prep | 0:10 Cook | 4 Servings | Easy
1 large piece Lebanese bread
Olive oil spray
1 bunch Coles Brand Australian Broccolini®, cut into 5cm pieces
250g baby cucumbers, thinly sliced lengthways
1/2 bunch radishes, thinly sliced
175g pkt Vine Sweet Minicaps*, thinly sliced
4 spring onions, thinly sliced
350g mixed medley tomatoes, halved
1/2 cup mint leaves
1 tablespoon olive oil
2 tablespoons lemon juice
1 garlic clove, crushed
1 teaspoon ground paprika
Step 1 Preheat oven to 180C. Place bread on a baking tray. Spray with oil. Bake for 10 mins or until golden and crisp. Set aside to cool. Break into pieces.
Step 2 Meanwhile, place the broccolini in a heatproof bowl. Cover with boiling water and set aside for 2 mins. Refresh under cold water. Drain.
Step 3 Combine broccolini, cucumber, radish, capsicum, spring onion, tomato, mint and bread in a bowl. Season.
Step 4 Combine oil, lemon juice, garlic and paprika in a screw-top jar. Shake until well combined. Drizzle over the salad.
Saturday, February 18, 2017
“Lebanese pastries are a must at any banquet, and home cooks are not forgiven if at least one is not served,” says Norma. Znoud el-sit, meaning “ladies’ arms”, are traditionally sweet pastries, but in this recipe Norma has stuffed them with the popular savoury filling, hashwi.
Makes 15 | Preparation 30min | Cooking 35min | Skill level Easy
50 g (⅓ cup) pine nuts
80 ml (⅓ cup) olive oil, plus extra, to brush
2 onions, finely chopped
250 g minced lamb or beef
1 tbsp pomegranate molasses, plus extra, to serve
15 sheets filo pastry, fresh or thawed
½ tsp allspice
¼ tsp black pepper
¼ tsp ground cinnamon
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground nutmeg
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.
Cooling time 20 minutes
To make spice mixture, combine all of the ingredients in a bowl and set aside.
Place pine nuts in a frying pan over medium heat. Cook, stirring, for 2 minutes or until browned, then remove from pan and set aside. Add oil to the pan with onion and cook, stirring, for 3 minutes or until softened. Add meat and cook, breaking up with a wooden spoon, for 6 minutes or until browned. Add 1 tsp of the spice mixture and ¾ tsp salt and cook for 2 minutes or until fragrant. Remove from heat and stir in toasted pine nuts and pomegranate molasses. Set aside to cool completely.
Preheat oven to 200°C. Line an oven tray with baking paper. Lay a sheet of filo pastry on a clean work surface or chopping board, with a long edge facing you. Brush the half closest to you with oil, then fold in half lengthwise. Turn filo so that the short edge is facing you and brush with oil. Shape a heaped tablespoonful of cooled filling along the short edge closest to you, leaving a 2.5 cm border on sides and bottom. Roll short edge over filling to enclose, then fold in the 2 longer sides and roll up to form a cigar shape. Place seam side-down on prepared oven tray and repeat with remaining filo pastry and filling to make 15 rolls.
Place in oven and bake for 20 minutes or until golden. Serve pastries with extra pomegranate molasses.
Photography Mark Roper
Styling Berni Smithies
Food Preparation Norma Dakhoul
Tuesday, February 7, 2017
|Falafel Wraps - Grilled Vegetables & Salsa|
Recipe by Jamie Oliver from Jamie's 15 Minute Meals - Lifestyle Food
21 Ingredients Serves 4
Try your hand at this quick and delicious vegetarian meal.
1 x 400g tin of mixed beans
1 x 400g tin of chickpeas
1 tbsp harissa
1 heaped tsp allspice
1 heaped tbsp plain flour
1 bunch of fresh coriander
2 mixed-colour peppers
4 spring onions
8 small wholewheat tortillas
1 tbsp Lingham's chilli sauce
250g low-fat cottage cheese
optional: pickled red cabbage
1 big handful of mixed-colour ripe tomatoes
½ –1 fresh red chilli
½ a clove of garlic
Food processor (bowl blade)
Large frying pan, medium heat
Griddle pan, high heat
1. Drain the beans and chickpeas and put them into the processor • Finely grate in the lemon zest, then add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves) • Blitz until smooth, scraping down the sides of the processor if needed • Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick • Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp
2. Rip the seeds and stalks out of the peppers, tear each one into bite-sized chunks and put on the griddle pan with the trimmed and halved spring onions and a pinch of salt and pepper, turning when charred • Put the tomatoes, chilli and half the coriander leaves into the processor • Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish
3. Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese • Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander • Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like.
"Middle Eastern dessert."
Recipe by: Basma Yacoub
1 h 50 m 16 servings 286 cals
1 tablespoon tahini (sesame seed paste)
2 cups dry farina cereal
1 1/2 cups white sugar
2 teaspoons baking powder
1 cup plain yogurt
1 tablespoon butter, softened
16 blanched almond halves
2 cups white sugar
2 cups water
1 teaspoon lemon juice
1 tablespoon butter
1 teaspoon orange flower water (optional)
Add all ingredients to list
Prep 20 m | Cook 30 m | Ready In 1 h 50 m
- Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
- Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
- While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.
Dry farina is commonly sold in the US under the Cream of Wheat(R) brand.
|Semolina Turmeric Cake (Sfoof)|
Recipe by: Lara
"A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to it's lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (bon appetit!)"
12 servings | 263 cals
1 1/2 cups semolina flour
1/2 cup all-purpose flour
1 teaspoon ground turmeric
1 1/2 teaspoons baking powder
1 1/8 cups white sugar
1 cup milk
1/2 cup vegetable oil
1 tablespoon pine nuts
Add all ingredients to list
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking pan.
- In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
- In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
- Pour into a prepared 9 inch round pan. Sprinkle top with pine nuts. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry.
Monday, February 6, 2017
|Za'atar lamb cutlet platter with dips|
0:10 Prep | 0:10 Cook | 6 Servings | Easy
For the perfect spring platter serve up these succulent Middle Eastern infused lamb cutlets.
18 Coles Australian lamb cutlets, french trimmed
3 wholemeal pita breads
1 tablespoon olive oil
Coriander leaves, to serve
200g beetroot dip
200g eggplant dip
1 tablespoon sesame seeds
2 teaspoons cumin seeds
1 teaspoon ground paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried marjoram (optional)
Step 1 Preheat a barbecue grill or chargrill on medium.
Step 2 To make the za'atar, combine the sesame seeds, cumin, paprika, thyme, oregano and marjoram in a small bowl.
Step 3 Place lamb in a large bowl. Sprinkle over the za'atar and toss to combine. Cook on grill for 2 1/2 mins each side for medium or until cooked to your liking. Transfer to a platter and cover with foil. Set aside for 5 mins to rest.
Step 4 Meanwhile, lightly brush the pita breads with oil. Toast the pita breads on the barbecue for 2 mins or until toasted.
Step 5 Arrange the lamb on a large serving platter. Top with coriander. Serve with the dips and bread.