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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Vegetable tagine with apricots recipe

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



This vegetarian tagine is full of healthy goodness. Not only is it low-GI, low-fat and diabetes-friendly, with its subtle blend of dates, apricots and spices, it tastes great too!



Preparation Time 20 minutes

Cooking Time 25 minutes



Ingredients (serves 4)



2 tsp olive oil

1 brown onion, halved, cut into wedges

2 carrots, peeled, coarsely chopped

2 garlic cloves, crushed

2 tsp finely grated fresh ginger

2 tsp cumin seeds

2 tsp ground paprika

1 x 7cm cinnamon stick

Large pinch of saffron threads

375ml (1 1/2 cups) vegetable stock

650g butternut pumpkin, deseeded, peeled, coarsely chopped

250g green beans, topped, cut into 6cm lengths

100g dried Turkish apricots

100g fresh dates, halved, pitted

1 x 400g can chickpeas, rinsed, drained

2 tsp finely grated lemon rind

1/3 cup fresh coriander leaves

Greek-style natural yoghurt, to serve



Method



1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.



2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.



3. Spoon among serving bowls and top with coriander. Serve with yoghurt.



Source

Good Taste - June 2006, Page 68

Recipe by Gemma Purcell





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Spicy Moroccan ratatouille recipe

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



Ingredients (serves 6)



1 red onion, cut into thin wedges

600g butternut pumpkin, peeled, deseeded, cut into 4cm pieces

400g eggplant, cut into 3cm pieces

250g zucchini, sliced into 3cm-thick rounds

1/3 cup olive oil

1 1/2 tablespoons Moroccan spice mix (see note)

2 x 400g cans diced tomatoes

2 teaspoons chilli sauce

1 1/2 cups vegetable stock

1 1/2 cups couscous

400g can chickpeas, drained, rinsed

fresh coriander leaves, to serve



Method



1. Preheat oven to 220°C. Combine onion, pumpkin, eggplant and zucchini in a large roasting pan. Drizzle with oil and sprinkle with spice mix. Toss to combine. Roast, turning vegetables occasionally, for 30 minutes or until golden.



2. Combine tomatoes and chilli sauce in a bowl. Pour over vegetables and stir to combine. Bake for a further 15 minutes or until vegetables are soft.



3. Meanwhile, bring stock to the boil in a saucepan over medium-high heat. Remove from heat. Add couscous. Cover and stand for 5 minutes. Stir with a fork to separate grains.



4. Remove vegetable mixture from oven. Stir in chickpeas. Stand in pan for 5 minutes. Spoon couscous into bowls. Spoon over ratatouille. Sprinkle with coriander. Serve.



Notes

You can find Moroccan spice mix in the spices aisle of your supermarket.



Source

Super Food Ideas - July 2007, Page 70

Recipe by Alison Adams 




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Middle Eastern White Beans Recipe

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



For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.



Cook Time: 6 Hrs

Ready In: 6 Hrs



Ingredients



1 1/2 cups dried white kidney beans, soaked overnight

3 tablespoons tomato paste

1 tablespoon red pimento sauce

3 cloves garlic, chopped

3 medium onions, chopped

1 tablespoon lemon juice

1 teaspoon ground cumin

2 tablespoons olive oil

salt and pepper to taste

1 (14.5 ounce) can beef broth



Directions



1. In a slow cooker combine the beans, tomato paste, pimento sauce, garlic, onions, cumin, lemon juice, olive oil, salt and pepper. Mix until the beans are coated. Pour in beef broth, and top off with enough water to completely cover the beans.



2. Cover, and cook on High for 6 hours, or until the beans are tender and the liquid is thickened. It should not be soupy.



Notes

 

Variation

To make on the stove top, follow step one, but place in a large pot on the stove. Simmer over medium heat for about 1 hour, or until thickened.



Nutritional Information



Amount Per Serving  Calories: 229 | Total Fat: 5.3g | Cholesterol: 0mg 



More Middle Eastern 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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