Spinach fatayer recipe

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







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







Preparation Time 25 minutes



Cooking Time 25 minutes







Ingredients (serves 20)







tbs sumac (see note)



500g baby spinach, finely chopped



1 small vine-ripened tomato, finely chopped



Olive oil, to brush



Lemon wedges and labne (see note) dusted



with sumac, to serve







Fatayer dough



250g (12/3 cup) plain flour, sifted



1/2 tsp dried yeast







Method







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







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







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







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







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







Notes







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







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







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







Source



MasterChef - February 2011, Page 76



Recipe by Kamal Mouzawak









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Spinach fatayer recipe

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



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



Preparation Time 25 minutes

Cooking Time 25 minutes



Ingredients (serves 20)



tbs sumac (see note)

500g baby spinach, finely chopped

1 small vine-ripened tomato, finely chopped

Olive oil, to brush

Lemon wedges and labne (see note) dusted

with sumac, to serve



Fatayer dough

250g (12/3 cup) plain flour, sifted

1/2 tsp dried yeast



Method



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



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



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



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



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



Notes



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



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



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



Source

MasterChef - February 2011, Page 76

Recipe by Kamal Mouzawak



Save and share Spinach fatayer recipe



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Lebanese sausages (makanek) recipe

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



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



Preparation Time 5 minutes

Cooking Time 10 minutes



Ingredients (serves 4)



500g makanek (see note) or merguez sausages (see note)

2 tbs pomegranate molasses



Method



1. Using your index finger and thumb, press firmly through a sausage at the halfway point to separate the meat, then twist the sausage casing to make 2 smaller sausages (if using merguez sausages, twist at two even points to form 3 smaller sausages). Using kitchen scissors, cut at the twist to separate. Repeat with remaining sausages.



2. Preheat a chargrill pan or barbecue to medium and cook sausages, turning occasionally, for 8 minutes or until cooked through. Transfer sausages to a bowl, add pomegranate molasses and stir to combine.



3. Place makanek on a platter and serve immediately.



Notes



Serves 4-6 as a mezze.



Pomegranate molasses is from selected supermarkets and delis.



Merguez sausages are typically North African in origin. They are usually made from lamb or beef, or a mixture of both, and are spiced with chilli and harissa, which gives them a red colour. Available from selected butchers.



If you can't find makanek or merguez sausages, substitute lamb, beef or pork sausages; the pomegranate molasses will make the dish taste as authentic.



Makanek is a type of Lebanese sausage made from a mixture of beef, lamb and sometimes pork. A comforting spicy staple in winter, these are cooked on the barbecue or fried in their own juices and then seasoned with lemon juice or pomegranate molasses for a thick, delicious gravy to mop up with flat bread. Serve them with lemon wedges to squeeze over if you like them extra tangy!



Source

MasterChef - February 2011, Page 74

Recipe by Kamal Mouzawak



More Lebanese Recipes:



Baba Ganoush and Pita Crisps

Muttabel with Za'atar-Spiced Pita Bread

Kibbe Nayeh

Kibbe

Sambousek

Batata Harra



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Moroccan-spiced lamb triangles recipe

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



Preparation Time 20 minutes

Cooking Time 30 minutes

Makes 20



Ingredients



1 tbs olive oil

1 small brown onion, halved, finely chopped

1 garlic clove, crushed

1 1/2 tbs Middle Eastern spice (harissa) mix (McCormick brand)

250g lamb mince

50g (1/4 cup) finely chopped dried dates

40g (1/4 cup) toasted slivered almonds (Ducks brand)

70g (1/4 cup) natural yoghurt

1/4 cup coarsely chopped fresh coriander

Salt & freshly ground black pepper

20 sheets filo pastry

80g butter, melted

1 tbs caraway seeds



Method



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



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



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



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



Source

Good Taste - December 2004, Page 170

Recipe by Sarah Hobbs



More Moroccan Recipes:



Moroccan lamb with carrot mash

Beef, date & honey tagine with almonds

Moroccan chard & lamb pan-fry

Chicken tagine with couscous

Fast chicken tagine

Moroccan Tagine



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Baked falafel with roasted eggplant salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baked falafel with roasted eggplant Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Baked falafel with roasted eggplant.

 

Preparation Time 30 minutes

Cooking Time 40 minutes



Ingredients (serves 4)



165g (3/4 cup) dried chickpeas

1 small brown onion, halved, finely chopped

2 garlic cloves, crushed

1/3 cup firmly packed fresh continental parsley leaves

1/3 cup firmly packed fresh coriander leaves

2 tsp finely grated lemon rind

1 tsp fresh lemon juice

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp baking powder

1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces

3 ripe egg tomatoes, each tomato cut into 6 wedges

Olive oil spray

1 bunch rocket, ends trimmed, washed, dried, leaves torn

1 small red onion, halved, thinly sliced

1/4 cup fresh mint leaves

1/4 tsp sumac

130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)

Freshly ground black pepper



Method



1. Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.



2. Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.



3. Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.



4. Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.



5. Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.



Notes



- Sumac is a tangy, deep-purple spice commonly used in Middle-Eastern cooking. It's available in the spice section of Woolworths supermarkets.



- This is a high fibre dish.



Source

Good Taste - September 2005, Page 112

Recipe by Tracy Rutherford



More Lebanese Recipes:



Lebanese platter

Aubergine or Eggplant Salad

Lebanese Lentil/Rice Pilaf With Blackened Onions

Lebanese Bean Stew

Shish Barak with Yoghurt

Lebanese Lentils & Red Peppers



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