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

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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.

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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. 

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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  

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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  

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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   

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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    

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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 

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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 

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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 
 
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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 
 
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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.

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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
 
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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

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Turkish Pizza Recipe

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

If you’re in the mood to experiment and take a trip to Istanbul – try my Turkish pizza.

Yield: 8

Ingredients

Dough

1 envelope (1/4-ounce) active dry yeast
1 teaspoon sugar (5 ml)
1 1/3 cups lukewarm water (325 ml)
2 teaspoons coarse salt (10 ml)
1/4 cup olive oil (60 ml)
3 3/4 cups to 4 cups, all-purpose flour (925 ml to 1 l)
1/4 cup yogurt (60 ml)
Flour, for kneading and rolling
Olive oil, for oiling the bowl

Toppings

4 tablespoons olive oil (60 ml)
2 baby eggplants, chopped in ¼ -inch dice
1 pound medium ground lamb or ground beef (454 grams)
1/4 cup tomato paste or sun-dried tomato puree (60 ml)
1/2 cup crushed canned tomatoes (125 ml)
Coarse salt and freshly cracked black pepper, to taste
1 teaspoon of sumac (5 ml)
2 fresh chiles, chopped or red chile pepper flakes, optional
3 cloves garlic, chopped
1/4 cup chopped fresh parsley (60 ml)
2 cups grated mozzarella (500 ml)

Directions

Dough

In a small bowl, add 1 1/3 cup lukewarm water and 1 tsp. sugar. Add yeast and let sit until foamy, about 5 to 10 minutes.

Combine 3 ¾ all-purpose flour and salt in the bowl of a stand mixer. In a stand mixer fitted with a dough blade, add olive oil, yogurt and yeast mixture. Blend. Knead on low speed for about 10 to 12 minutes until the dough comes together and is smooth. (Alternatively just mix the dough by hand.)
Turn dough onto a well-floured surface. Using the remaining flour continue to knead the dough by hand until smooth and elastic, about 2 to 5 minutes. The dough should be soft but not sticky. If dough is still too sticky, add a little more flour. Place the dough in a lightly oiled medium bowl and cover with plastic wrap. Let rest in a warm spot until doubled, about 45 to 60 minutes.

Toppings

Heat 3 tbsp. olive oil in a medium large sauté pan on medium heat. Add the eggplant and season with salt and pepper. Sauté eggplant until soft, about 5 to 10 minutes. Transfer to a plate or bowl. Let eggplant cool to room temperature.

In the same sauté pan, add 1 tbsp. of olive over medium high heat. Add lamb and season with sumac and salt and pepper. Sauté until browned, about 5 minutes. Add tomato paste, crushed tomatoes and continue to cook for another 5 minutes, just to cook the tomato paste. Let mixture cool to room temperature.

Combine eggplant with the lamb mixture in a large bowl. Add garlic, chiles, parsley and ½ cup of the grated mozzarella. Toss to combine.

Assembly

Preheat oven to 500 degrees F. Place a pizza stone on the bottom rack of the oven and heat pizza stone according to manufacturer’s directions. (Alternatively bake the pizzas on baking sheets or pizza pans if not using a pizza stone.)

Punch down dough. Divide dough into 4 equal pieces. Using your hands, stretch and pull (or alternatively roll with a rolling pin) each piece of dough into a large rectangle, about 10 x 12-inch ovals.

Sprinkle some flour onto a pizza paddle. Place an oval of dough onto the pizza paddle. (Alternatively if you don’t have a paddle, you can sprinkle flour onto the back of a pizza pan or baking sheet to transfer dough to the pizza stone. If you are not using a pizza stone to bake the pizzas just bake them in a floured baking sheet or pizza pan).

Evenly spoon a ¼ of the lamb and eggplant mixture over the dough, leaving a 1-inch border. Fold over edges of the dough using a twisting action to create a crust. Sprinkle a ¼ of the remaining grated cheese (about 1/3 cup) on top of the lamb and eggplant mixture.

Transfer the pizza onto the preheated pizza stone. Bake until topping is bubbly and crust is golden brown, about 8 to 10 minutes. Cut in strips or wedges. Repeat with remaining ovals of dough. Makes 4 pizzas.

Courtesy of Christine Cushing

More Middle Eastern Bakery & Pastry Recipes:

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

Save and Share Turkish Pizza Recipe

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Stuffed Brown Bread Cups Recipe

Photo: Stuffed Brown Bread Cups Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Stuffed Brown Bread Cups Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Stuffed Brown Bread Cups.

Ingredients

11/2 cups flour
11/2 cups whole flour
1 teaspoon salt
1 tablespoon active dry yeast
1 tablespoon honey
1 tablespoon butter
11/2 cups warm water

For the stuffing:-
Chocolate chips (for cooking)
½ cup pistachio
½ cup shedder cheese cubes
½ cup akawi cheese
½ cups fried chicken breasts in cubes
Black seed, sesame, oats, pumpkin seeds (for garnishing)

Method

- Combine the flour, salt, yeast, honey and butter.
- Gradually add water, knead to have homogenous soft dough.
- Cover the dough and let rise for 30 minutes or until double in size.
- Divide the dough to equal balls.
- Fill the balls with different stuffing and seal well.
- Put the bread balls in a muffin cups, spray the bread with water and garnish the top with black seeds, sesame. Oats or pumpkin seeds.
- Let rise again for 35 minutes or until doubled in size.
- Preheat oven to 200 C.
- Bake for 15 minutes or until golden brown.
- Serve hot with tea, coffee, or as desired.

More recipes from the hummus blog: 

Cookies Filled with Fig, Dates and Apricot
Honey Cookies with Walnuts
Firm Yogurt with Honey
Christmas balls
Chocolate shortbread stars
Chocolate mint bark

Save and share Stuffed Brown Bread Cups Recipe

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What is Pita Bread - How to Make Pita Bread

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) presents (Video: Pita Bread Recipe). Enjoy the Middle Eastern Cuisine and learn How to Make Pita Bread.

 

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Mix Ingredients for Middle Eastern Cookie Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) presents (Video: Mix Ingredients for Middle Eastern Cookie Recipe). Enjoy the Middle Eastern Cuisine and learn how to Mix Ingredients for Middle Eastern Cookie. 

Discover tips for mixing the ingredients for this Middle Eastern Cookie recipe with expert cooking tips in this free online video series on snack food recipes.

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Ingredients for Middle Eastern Cookie Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) presents (Video: Ingredients for Middle Eastern Cookie Recipe). Enjoy the Middle Eastern Cuisine and learn about the Ingredients for Middle Eastern Cookie.

Watch an expert chef gather the ingredients needed when making this Middle Eastern Cookie recipe with expert cooking tips in this free online video series on snack food recipes. 

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The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) presents (Video: Shape Middle Eastern Cookie Dough). Enjoy the Middle Eastern Cuisine and learn How to Shape the Middle Eastern Cookie Dough with expert cooking tips in this free recipe video series on snack food recipes. 

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