Beef Mince “Sfiha” Recipe

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.

Ingredients

Dough:

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

Topping:

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

 Instructions

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

Za'atar Manoush Recipe

Za'atar Manoush

Za'atar manoush is the Lebanese pizza! What makes this dish a favorite for many is the delicious mixture (za'atar) that you spread onto the dough. This mixture is made of spices and roasted sesame (it smells heavenly) and can also be eaten with pita bread. We typically eat manoush for breakfast or lunch with tomatoes, cucumbers, and a Lebanese yogurt spread called labneh.

Za'atar Manoush Ingredients:

10-12 ounces of dough (depending on how thick you want)
Olive oil
Za'atar spread (can be found in most Middle Eastern stores or check out Eva's recipe for it below)

*Makes one pan or 8 slices

Za'atar Ingredients:

1/4 cup za'atar
1/4 cup sumac
2 tablespoons of sesame seeds
Teaspoon of salt
8 tablespoons of olive oil

Instructions (with Za'atar recipe):

1. Heat non-stick pan on low heat and once heated, add sesame seeds to toast. Be sure to stir often so they don't burn (this step should only take a few minutes)
2. Once the sesame seeds are toasted or have turned a brown color, add za'atar, sumac, and salt and toss them together for a few minutes over the heat.
3. Turn stove off and place mixture into a mixing bowl with 8 tablespoons of olive oil (more or less depending on how oily you want)

Now that you have your mix, here are the instructions for the manoush:

4. Preheat your oven to 425 degrees
5. Butter the bottom of a baking pan
6. Spread out dough on pan as evenly as possible (like making a pizza)
7. If you bought your za'atar mix pre-made, add 4-8 tablespoons of olive oil
8. Spread za'atar mix over dough evenly and use your fingers to press down on the dough to avoid bubbles
9. Cook in oven for up to 20 minutes on the bottom rack or until the bottom is a golden brown and for up to 5 minutes on the top rack until top is golden brown (you can cook for longer depending on how crispy you want)
* Cook time may vary depending on your oven and how thick the dough is, you may have to turn your pan around as it cooks

Source: Eva's Lebanese Cooking

Lebanese Olive Pizza Recipe

Lebanese Olive Pizza

Total Time 20mins
Prep 5 mins
Cook 15 mins

OK I'm sure they don't eat these in Lebanon, but it does use Lebanese bread and is a quick way to cook a light pizza for one or two.

Ingredients

Servings 1-2

100 g lebanese bread (about 30cm or 12-inches round)
125 g tomato paste
125 g mozzarella cheese, grated
100 g kalamata olives (pitted)
1⁄4 teaspoon dried oregano
1⁄4 teaspoon dried basil
1⁄4 teaspoon ground black pepper

Directions

1. Pre-heat oven to 225 C (425F).
2. Spread tomato paste even over leabanese bread and top with grated mozzarella, followed by evenly spaced olives.
3. Sprinkle herbs over the top.
4. Bake in oven for 10 - 15 minutes (check after 10, it doesn't take long).
5. Allow to rest a few minutes before cutting and serving.

By Peter J
Source: food.com

Spicy beef and eggplant gozleme recipe

Spicy beef and eggplant gozleme

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 

Pirojki – Turkish bread recipe

 Pirojki – Turkish bread

Serves 6
30mins to prepare plus 1.5hr rising time and 15mins to cook
650 calories / serving

Ingredients

For the dough
125ml warm water
125ml milk
125ml vegetable oil
1 sachet of dried yeast
470g all purpose flour
1tsp salt
1tbsp of sugar
4tbsp sesame seeds
1 beaten egg yolk for glazing

For the filling
220g feta cheese
1 bunch fresh parsley de-stemmed and chopped finely
1 small pot natural yogurt
black pepper

Dissolve the yeast in the water and allow to infuse for 5 minutes (it should start to bubble). In a large bowl mix the flour, salt and sugar. Add the milk, oil and whole egg plus the white. Mix with your hands until blended into a dough, and then shape into a ball.

On a lightly floured surface, knead the dough until its smooth and pliable, (5-6 minutes). Cover with a tea-towel and allow to prove in a warm place for 1½ hours. It should double in size.

Meanwhile prepare the filling. Crumble the feta cheese into a bowl, season with black pepper and add the chopped parsley and mix well. Blend the yogurt into the cheese and parsley and mix well. Add a little salt if the feta is unsalted.

Punch back the dough and then knead to get out any trapped air. Beat the remaining egg yolk. Pull off small balls of the dough (about 4cm in diameter).

Flatten the dough balls in your palm, then place a spoonful of the cheese filling onto one side of the dough circle. Fold the other half over and seal the edge, and then shape the dough into a pointed oval shape. Repeat until all the dough and filling mixture is used up.

Preheat the oven to 180°C , Gas Mark 6.

Brush the rolls with the beaten egg, sprinkle with sesame seeds and then cook in the oven for 25 minutes until golden brown. Remove from the oven and allow to cool a little before serving as a hot appetizer or lunchtime snack.

 From Tesco Real Food

Lahmacun or Turkish Meat Pies Recipe

Lahmacun or Turkish Meat Pies

Prep time 30 mins
Cook time 40 mins
Total time 1 hour 10 mins

Lahmacun or Turkish Meat Pies – much better than pizza, and a lot healthier.
Author: Joanna Cismaru

Serves: 8

Ingredients

For the crust

5 cups all purpose flour
1½ cups milk
¼ cup vegetable oil
1 tbsp salt
1 tsp sugar
1 tbsp active dry yeast

For meat mixture

1 lb ground beef
1 yellow bell pepper
1 green bell pepper
2 tomatoes
1 large onion
4 cloves garlic
1 tbsp paprika
1 tsp salt
1 tsp pepper
1 tsp chili flakes
1 tsp ground cumin
1 handful of parsley

Instructions

1. Warm the milk in the microwave so that it's lukewarm. Add sugar and yeast to milk, mix and let it rest until yeast dissolves.
2. In the bowl of your mixer add the flour, salt and mix. Add yeast mixture and using the dough hook mix for a couple minutes. Place the dough in an oiled bowl, cover with damp towel and let sit for an hour or two until it doubles in size.
3. Place all the meat mixture ingredients, minus meat, in food processor and pulse until it resembles salsa. Pour the salsa mixture over the meat and mix thoroughly.
4. Preheat oven to 500 F degrees.
5. Divide the dough into 8 equal pieces. Roll out each piece so that it's about 12 inches in diameter and about 2 mm in thickness. Place the rolled out dough onto a pizza pan, or a cookie sheet. Take a couple spoonfuls of the meat mixture and thinly spread it over the dough. Bake for about 5 minutes or until edges are golden brown. Repeat with remaining dough and meat mixture.
6. Serve sprinkled with lemon juice and topped with lettuce, tomatoes, peppers, onion and rolled up, if preferred.

Nutrition Information
Serving size: 1 pie Calories: 508 Fat: 12.4

Turkish Ground-Lamb Pizzas Recipe

Michael Turek

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Turkish Ground-Lamb Pizzas Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Turkish Ground-Lamb Pizzas.

At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead. To make the pizza even more substantial, bake it with an egg on top; the runny yolk is terrific with the whole-wheat crust.

Yield: 4
Total: 1 Hour, 40 Minutes

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
3/4 cup warm water $
1/2 tablespoon honey
1 tablespoon active dry yeast
1/2 tablespoon extra-virgin olive oil $
1 tablespoon extra-virgin olive oil, plus more for brushing $
1 (small) onion, finely chopped $
1 pound ground lamb or beef
1 garlic clove, minced
Salt
Freshly ground pepper
1/4 cup oil-packed sun-dried tomatoes, chopped, drained $
1 tablespoon Turkish red pepper paste (see Note) or 2 jarred hot cherry peppers, minced
1/2 teaspoon ground cumin
4 large eggs, (optional)
2 tablespoons flat-leaf parsley leaves

Preparation

In a small bowl, whisk the whole wheat flour with the all-purpose flour and salt. In a large bowl, combine the warm water and honey. Sprinkle the yeast over the water and let stand for about 5 minutes, until foamy. Stir in the olive oil and then the flour mixture. Gently knead the dough on a work surface until it forms a smooth, somewhat sticky ball. Lightly oil another bowl and add the dough. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
 
In a skillet, heat the 1 tablespoon of olive oil. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the lamb and garlic and season with salt and pepper. Cook over moderately high heat, breaking up the meat with a wooden spoon, until the lamb is no longer pink, 3 minutes. Add the sun-dried tomatoes, red pepper paste and cumin and cook, stirring, for 1 minute. Remove from the heat and season with salt and pepper.
 
Preheat the oven to 450°. Arrange oven racks on the top and bottom thirds of the oven. Preheat a large rimmed baking sheet in the oven for about 5 minutes.
 
On a lightly floured work surface, punch down the dough and cut into 4 pieces. Roll each piece into a 6-inch round. Arrange the dough rounds on the preheated baking sheet, about 1 inch apart. Bake on the bottom shelf of the oven for 2 minutes. Spread the lamb topping over the dough, leaving a 1/2-inch border around the edges; brush the borders with olive oil. Crack an egg in the center of each pizza (if using) and bake on the top shelf of the oven for about 6 minutes, until the crust is crisp on the bottom, the egg white is firm and the yolk is runny. Scatter the parsley over the pizzas and serve hot.

Note: Turkish red pepper paste, also known as biber salcasi, is available at specialty stores.

Semsa Denizsel, Food & Wine
MAY 2012
 
More from the Hummus Recipes Kitchen:

Turkish Vegetarian Pizza Recipe
Turkish Bread Pizza Recipe
Turkish lamb pizza with pumpkin & lentils
Turkish pizza recipe
Middle Eastern spiced lamb pizza recipe
Middle eastern lamb & cranberry pizzas recipe

Save and share Turkish Ground-Lamb 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.

Turkish Silverbeet & Feta Gozleme Recipe

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.

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.

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. 

Save and share Sambousik Jebneh 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.

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  

Save and share 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.

Moroccan briouats recipe

Photo: Moroccan briouats recipe

To Prep 0:25
To Cook 0:30
INGREDIENTS 14
DIFFICULTY CAPABLE COOKS
MAKES 30

Ingredients

1/3 cup (55g) pistachio kernels
500g lamb or beef mince
1 onion, finely chopped
1/2 cup chopped coriander
2 tsp sweet paprika
1 tsp cinnamon, extra for dusting
1 tsp ground cumin
1/2 tsp hot paprika
Salt & freshly ground pepper
2 tablespoons vegetable oil
2 eggs
15 sheets filo pastry
80g butter, melted
Extra vegetable oil for frying Method
 
Preparation

Step 1
Blanch pistachio kernels in a saucepan of boiling water. Drain then using a clean tea towel, rub to remove skins. Roughly chop. In a bowl combine mince, onion, pistachios, coriander, spices and season well with salt and pepper. Mix well.

Step 2
Heat oil in a large frying pan over high heat, add mince mixture. Cook for 4 minutes, stirring occasionally until meat is brown. Add one egg at a time, stir, cook for 1-2 minutes or until egg scrambles through the mixture. Remove from heat and place in a bowl. Allow to cool slightly.

Step 3
Lay one sheet of pastry short edge facing towards you. Cut in half lengthways, so you have 2 long strips. Brush each with melted butter. Place 1 tbs of mince mixture along short edge facing you. Carefully roll pastry, tucking in sides to form a tight cigar shape. Towards the end of rolling, brush edge of pastry with butter and seal. Place seam side down on a tray. Continue with remaining pastry. Work quickly so pastry does not dry out.

Step 4
Fill a deep saucepan one-third full with vegetable oil. Using a thermometer heat oil to 190°C. Cook briouats, 4 at a time, for 3 minutes, turning regularly until crisp and golden brown. Drain on paper towel. Dust with cinnamon and serve warm with mint tea.

More Recipes from the Hummus Blog:

Moroccan lamb pan-fry
Lemon and oregano lamb kebab
Spicy chicken kebabs
Date Bake  
Creamy Semolina Pudding  
Lebanese cream slice   

Save and share Moroccan briouats 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.

Cheese filled pastry recipe

Photo: Cheese filled pastry recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Cheese filled pastry Recipe. Enjoy the Middle Eastern cuisine and learn how to make Cheese filled pastry.  

Category: Appetizers
Serving: 6 Persons
Preparation Time: 30 minutes
Cooking Time: 10 minutes

Ingredients:

400g ready-made filo pastry  sheets
1 cup of sugar syrup
2 cups of milk
2 tbsp starch
6 kiri squares
¼ cup sugar

Mix for spreading over filo pastry sheets:

1 cup of milk
1 tbsp butter
1 tsp oil

Directions

Stuff:

Put two cups of milk with starch and sugar in a vessel on fire and stir well and continuously.

Add kiri cheese and stir until mix becomes homogenous. Let it cool

Spreading Mix:

Melt butter and add milk and two spoons of oil.

Stir the mix and remove from fire.

Cut filo sheets with 7 × 25cm width

Butter filo sheet with butter then put another one over it.

Put two tsp of stuff on one end of filo piece and bend angles on triangle form

Repeat the same until you finish all sheets.

Oil the tray and arrange filo pieces in it.

Grill in oven until color becomes golden. You can fry them instead as desired.

Served cold or hot with syrup.
 
More Recipes from the Hummus Blog:

Meat & Potatoes Samboosak
Chicken and Potato Casserol
Kofta With Lemon Sauce  
Cheese turnovers (White Cheese Burek)
Broiled Chicken with Herb
Bokhari Rice   

Save and share Cheese filled pastry 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.

Meat & Potatoes Samboosak Recipe

Photo: Meat & Potatoes Samboosak Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Meat & Potatoes Samboosak Recipe. Enjoy the Middle Eastern cuisine and learn how to make Meat & Potatoes Samboosak.

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

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.

More Recipes from the Hummus Blog:

Chicken and Potato Casserol
Kofta With Lemon Sauce
Cheese turnovers (White Cheese Burek)
Broiled Chicken with Herb
Bokhari Rice
Chicken tabouli salad    

Save and Share Meat & Potatoes Samboosak 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.

Middle Eastern lamb pizzas recipe

Photo: Middle Eastern lamb pizzas recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Middle Eastern lamb pizzas recipe. Enjoy the Middle Eastern cuisine and learn how to make Middle Eastern lamb pizzas.

For a gourmet twist on a classic pizza, try some beautiful Middle Eastern ingredients and flavours.

To Prep 0:20
To Cook 0:20
INGREDIENTS 11
SERVINGS 4

Ingredients

300g (2 cups) plain flour
95g (1/3 cup) Greek-style yoghurt, plus extra, to serve
100ml olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
600g minced lamb
2 tsp ground cumin
1/2 tsp ground cinnamon
90g (1/3 cup) tomato paste
400g can chickpeas, rinsed, drained
Coriander leaves and lemon wedges, to serve

Method

Step 1
To make pizza dough, place flour and 1 tsp salt in a bowl. Make a well in the centre, pour in 125ml (1/2 cup) hot water, yoghurt and 2 tbs oil, and stir until mixture comes together. Turn dough out on a lightly floured surface and knead until just smooth. Form into a ball and wrap in plastic wrap. Set aside.

Step 2
Place 2 heavy-based oven trays in the oven and preheat to 220C.

Step 3
Heat remaining 60ml (1/4 cup) oil in a frying pan over medium heat. Add onion, garlic and 1 1/2 tsp salt, and cook, stirring occasionally, for 5 minutes or until soft. Add lamb and cook, breaking up with a wooden spoon, for 3 minutes or until lightly browned. Add spices, tomato paste and 60ml (1/4 cup) water, and cook, stirring, for 2 minutes.

Step 4
Divide dough into 4. Roll out each portion to a 12cm x 30cm rectangle on individual floured sheets of baking paper. Spread one-quarter of lamb mixture over each pizza base and top with one-quarter of chickpeas. Slide 2 pizzas with baking paper onto each hot tray and bake for 10 minutes, swapping trays halfway, or until bases are crisp and browned.

Step 5
Top pizzas with large spoonfuls of extra yoghurt, scatter with coriander leaves and serve with lemon wedges.

Tip: Don't feel like making pizza dough? Substitute Turkish or pita bread, halved horizontally.

MasterChef - August 2010 , Page 42
Recipe by Sophia Young
Photography by Brett Stevens 

More Recipes from the Hummus Blog:

Toast Bread Shrimp Samboosa
Spicy Meatballs in Pomegranate BBQ Sauce
Kofta Stew
Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad   
Lamb kofta Tuna Kofte with Pomegranate Molasses
Lamb kofta with fattoush 

Save and share Middle Eastern lamb 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.

Best Baklava Recipe

Photo: Best Baklava Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Best Baklava recipe. Enjoy the Middle Eastern cuisine and learn how to make Best Baklava. 

Move over cakes and puddings, baklava is here! Baklava, an Arabic pastry, is packed with dry fruits and nuts between layers of phyllo pastry. You might find our baklava recipes a bit too sweet but its amazing flavours will hardly keep you complaining.

A single bite on this Arabic pastry and you will pop a few into your mouth without much ado. The buttery crust and the nuts like pistachios and walnuts add a nice crunch to the dessert while a hint of cinnamon creates magic with the dried fruits.

To cut down the dryness, baklava is often served with thick syrup made of honey, sugar and water which is much less sweet than the baklava itself but adds to its amazing flavours.

Every oriental culture claim their share of fame as the inventor of baklava but its original roots still remains a dispute. Most believe that it is of Turkish origin and was given its contemporary form by the royal cooks of topkapi palace.

Different Middle Eastern countries love to relish their baklava in their own way. While the Turkish prefer their baklava loaded with pistachios, the people of Iran love it dried with a trace of rosy flavour.

Introduce your kids with the Middle Eastern flavors through a baklava and amaze them with its delightful flavours. If you think that making baklava is a laborious process, follow this authentic baklava recipe and you will be cooking it like a professional.

Ingredients

16 oz phyllo dough
1 cup butter
1 lb chopped nuts (walnuts, pistachios, cashew nuts)
1 cup white sugar
½ cup honey
1 tsp vanilla extract
1 cup water

Method

1. Warm your oven to 350 degrees F. 2. Grease a fairly large baking dish with butter and keep aside.
3. Sprinkle cinnamon on top of chopped nuts and toss well to mix.
4. Roll out the phyllo dough and cut it into half.
5. Spread out two dough sheets in the dish and butter; continue the process until you get 8 layers of phyllo dough sheets in your dish.
6. Spoon in some of the spiced nuts and spread evenly throughout the sheets.
7. Cover them with 2 more sheets, coat it with butter and top the sheets with another layer of nut mixture.
8. Continue the layering and until you have covered 2/3 rd of the depth of baking dish.
9. Top the layers up with final 6 phyllo sheets.
10. Cut it out in small squares with a sharp knife.
11. Bake for 50 minutes until the crust turns crisp and golden.
12. Meanwhile, to make the sauce, melt sugar in water over heat.
13. Pour in honey and vanilla and let it simmer for half an hour.
14. When your baklava is done, take it out of the oven, smother it with the sauce and serve. 

More Recipes from the Hummus Blog: 

Open meat and tomato pies (Sfiha)
Stuffed Grape Leaves 
Stuffed tomatoes with lamb mince, dill & rice
Couscous-Stuffed Peppers with Basil Sauce
Stuffed Baby Zucchini with Tomato Sauce
Recipe for Hummus 

Save and Share Best Baklava 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.

Open meat and tomato pies (Sfiha) Recipe - How to make Open meat and tomato pies (Sfiha)

Photo: Sfiha Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food 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 Recipes from the Hummus Blog:    

Stuffed Grape Leaves   
Stuffed tomatoes with lamb mince, dill & rice 
Couscous-Stuffed Peppers with Basil Sauce 
Stuffed Baby Zucchini with Tomato Sauce 
Recipe for Hummus
Spiced tomato & couscous soup 
 
Save and share Open meat and tomato pies (Sfiha) 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.

Saudi Dough with King Fish Recipe

Photo:  Saudi Dough with King Fish Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try  Saudi Dough with King Fish recipe. Enjoy the Middle Eastern Cuisine and learn how to make  Saudi Dough with King Fish. 

Cuisine: Saudi
Category: Arabian Gulf
Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time : 30 minutes
Cooking time : 40 minutes

Ingredients

for the dough:

2½ cups all purpose flour or 350 g

1 egg, lightly beaten

¼ cup NIDO Full Cream Milk Powder or 25 g

5 tablespoons vegetable oil

1 tablespoon salt

½ cup water or 150 ml

for the stuffing:

400 g king fish, cut into 2cm cubes

¼ cup lemon juice or 50 ml

30 g tamarind paste

¼ cup water or 50 ml, hot

1 tablespoon vegetable oil

1 medium red onion or 150 g, finely chopped

6 cloves garlic, finely chopped

1 medium tomato or 300 g, finely chopped

2 cubes MAGGI® Chicken Bouillon or 20 g

½ cup water or 125 ml, hot

1 tablespoon chilli flakes

1 cup coriander leaves or 50 g, finely chopped

½ cup pine seeds or 50 g, roughly chopped

Preparation

In a large bowl, combine Flour, Egg, NIDO Full Cream Milk Powder, Vegetable Oil and Salt. Rub with your fingertips until the mixture resembles fine breadcrumbs. Gradually add water and mix to form soft dough.

Divide the dough into 2 equal portions. Cover and keep aside for 1 hour.

In a medium mixing bowl combine King Fish cubes with Lemon Juice and allow to marinate in the fridge for 30 minutes.

Dissolve Tamer Hindi in 50ml of Hot water and run through a sieve to remove seeds and skins.

Heat Vegetable Oil in a medium sauce pan, add Onions and Garlic and sauté until Onions are translucent. Add Tomatoes, Chili Flakes and MAGGI® Chicken Bouillon , Water and Tamer Hindi Sauce and allow to simmer on medium heat for 15 minutes or until Tomatoes are soft. stir in chopped Coriander Leaves and remove from heat.

Turn out the first piece of dough onto a lightly floured work surface. Knead the dough and roll it out into a greased 30cm round oven tray.

Carefully spread half of the tomato sauce over the top, place pieces of raw fish over the sauce discarding the lemon juice marinate, spoon over the reminder of the sauce and sprinkle over with Pine Seeds.

Roll out the second piece of dough and place it over the pan to cover. Tightly press the edges and brush the top with the extra egg wash.

Bake in a 170°C oven for 35-40 minutes or until the top is golden and fish is cooked.

Nutritional Information

Energy : 544.00 Kcal
Protein : 24.00 g
Carbohydrate : 58.00 g
Fats : 24.00 g   

More Middle Eastern Recipes:   

Turkish Bread Pizza
Cheese and mint rolls
Shape Middle Eastern Cookie Dough 
Turkish Pizza 
Middle Eastern spiced lamb pizza 
Smoked salmon on toasted Turkish bread 
 
Save and Share Saudi Dough with King Fish 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.

Spinach & feta filo pie recipe

Photo: Spinach & feta filo pie recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spinach & feta filo pie recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spinach & feta filo pie recipe.  

A veggie option that will suit everyone for a great-value supper with salad

Ingredients

2 onions , halved and sliced
butter
2 garlic cloves , crushed
500g spinach , washed and roughly chopped
grating nutmeg
200g feta cheese , cumbled
2 eggs , beaten
4 large sheets filo pastry

Method

Heat the oven to 200C/fan 180C/gas 6. Cook the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs and season.

Melt 30g more butter, and butter a non-stick springform cake tin, about 20-22cm. Put the first sheet of filo in the tin and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter. When all the pastry is used up, tip in the filling and fold over the excess pastry to cover. Butter the top then bake in the oven for about 20-30 minutes until the filo is crisp and golden. Leave for 5 minutes before turning out and cutting into wedges to serve.

Nutrition Per Serving

398 kcalories, protein 17.8g, carbohydrate 22.9g, fat 26.8 g, saturated fat 14.8g, fibre 3.6g, salt 2.67 g

Recipe from olive magazine, May 2010.

Save and share Spinach & feta filo pie 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.

Lamb pasties recipe

Photo: Lamb pasties recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb pasties recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb pasties. 

To Prep 0:15
To Cook 0:25
INGREDIENTS 8
DIFFICULTY EASY
MAKES 4

Ingredients

4 frozen shortcrust or puff pastry sheets, thawed
1 tbs olive oil
1 onion, finely chopped
350g lean lamb mince
1 tsp each ground cinnamon and cumin
1/4 cup chopped mint leaves
2 tomatoes, chopped
Beaten egg, to brush

Method

Preheat oven to 190°C. Cut four 12cm circles from pastry. Transfer to a lined baking tray. Chill while you make filling.

Heat oil in a large pan over medium heat, then cook the onion, stirring, for 1-2 minutes until starting to soften. Add mince and spices and cook, breaking up with a wooden spoon, for 5-6 minutes until meat is browned. Season, add mint and tomato, then remove from heat and cool.

Divide lamb among pastry, spooning it over half of each circle and leaving a 1cm border. Brush edges with egg, then fold over to form parcels. Press edges to seal, decorate with pastry offcuts if desired, then brush all over with egg. Bake for 15 minutes or until golden. Cool.  

delicious. - February 2008 , Page 116
Recipe by Valli Little

More Middle Eastern Bakery & Pastry Recipes:

Turkish Pizza
Middle eastern lamb & cranberry pizzas
Turkish bread crostini 
Turkish Vegetarian Pizza
Moroccan spiced pie
Cheese and mint rolls
 
Save and share Lamb pasties 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.

Borek (assorted pies) recipe

Photo: Borek (assorted pies) recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Borek (assorted pies) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Borek (assorted pies).

Ingredients

For the stuffing
2     Tablespoons olive oil
1/2 cup spring onions, chopped
1     cup spinach, chopped
2      tomatoes, diced
3      cups yellow lentils, cooked
 
For the dough
2     cups flour
1/2 teaspoon salt
1     teaspoon white vinegar
1/2  chilled water
Egg wash (1 egg beaten with 2 tablespoons milk)
Yogurt for brushing
Sesame or black seed for garnishing
Herbed tomato salsa for serving

Method

For stuffing
- Heat oil in a pan over medium heat. Add spring onion, stir for 2 minutes until softened.
- Add spinach, tomato and stir for 3 minutes.
- Remove from heat; add lentils, stirring until well combined. Season with salt and pepper.
- Put the stuffing aside and prepare the dough.

For the dough
- Preheat oven to 170 Celsius degrees.
- Mix flour and salt using an electric mixer on low speed, add vinegar.
- Add water gradually, knead on medium speed until the dough comes together.
- Roll on a lightly flour- dusted surface to a ½ cm thickness, cut into circles (7cm in diameter) using a ring.
- Brush with egg wash. Put a small amount of the stuffing in the centre of each circle and fold one side over the filling, pinch the edges slightly with a fork tip to seal.
- Arrange on a baking tin, brush with yogurt and sprinkle sesame or black seed on top.
- Bake for 10 minutes or until golden.
- Serve the Borek warm with the salsa on the side.

More Middle Eastern Bakery & Pastry Recipes:

Turkish Pizza
Middle eastern lamb & cranberry pizzas
Turkish pizza
Turkish lamb pizza with pumpkin & lentils
Middle Eastern spiced lamb pizza
Turkish Vegetarian Pizza

Save and share Borek (assorted 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.