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



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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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Beef kofta with saffron yoghurt recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef kofta with saffron yoghurt Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Beef kofta with saffron yoghurt.



Cooking Time 30 minutes



Ingredients (serves 8)



1/2 cup loosely packed fresh continental parsley leaves

1/2 cup loosely packed fresh coriander leaves

1 brown onion, quartered

500g lean beef mince

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground mild paprika

1/2 tsp ground allspice

Salt & freshly ground black pepper

10 saffron threads

1 tbs hot milk

200ml container skim-milk natural yoghurt

2 tbs chopped fresh coriander, extra

2 tsp olive oil



Method



1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.



2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.



3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.



4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.



5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.



Notes

You will need 16 bamboo skewers for this recipe.



Source

Good Taste - March 2002, Page 70

Recipe by Jan Purser



More Kofta Recipes:



Chicken kofta

Lamb kofta with mint and garlic yoghurt

Lamb kofta with fattoush

Lamb kofta with quke salad & saffron yoghurt

Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap

Lamb kofta with Lebanese bread and hummus  



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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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Lebanese platter recipe

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



Ingredients (serves 8)



4 Lebanese bread rounds

1 cup plain Greek-style yoghurt

1 teaspoon ground cumin



Lamb kofta

800g lean lamb mince

1 large brown onion, finely chopped

2 teaspoons ground cumin

1 teaspoon ground allspice

1/3 cup finely chopped fresh flat-leaf parsley leaves

1 egg

3/4 cup dried breadcrumbs

olive oil cooking spray



Tabouli

2 large tomatoes, finely chopped

1/2 cup burghul (cracked wheat)

1/4 cup lemon juice

4 cups chopped fresh flat-leaf parsley leaves

1 cup chopped fresh mint leaves

1 small red onion, finely chopped

1/4 cup olive oil



Method



1. Make tabouli: Place tomato, burghul and lemon juice in a bowl. Stand for 30 minutes or until burghul has softened. Add parsley, mint, onion and oil. Toss to combine.



2. Meanwhile, make lamb kofta balls: Place lamb, onion, cumin, allspice, parsley, egg and breadcrumbs in a bowl. Using hands, roll tablespoons of mixture into balls. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook kofta in batches, turning, for 5 to 7 minutes, or until cooked through.



3. Cook bread on barbecue for 2 minutes each side or until heated through. Tear into large pieces. Combine yoghurt and cumin in a bowl. Place bread and yoghurt mixture on a platter with kofta. Serve with tabouli.



Notes

Tip: You could serve baba ganoush, tahini dip or hommus with the bread instead of the yoghurt.



Source

Super Food Ideas - February 2009, Page 80

Recipe by Claire Brookman



More Lebanese Recipes:



Aubergine or Eggplant Salad

Lebanese Lentil/Rice Pilaf With Blackened Onions

Lebanese Bean Stew

Shish Barak with Yoghurt

Lebanese Lentils & Red Peppers

Lebanese Lamb Kabobs



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