Chicken, spinach and feta pide recipe

Chicken, spinach and feta pide

Try this classic Turkish dish of chicken, spinach and feta wrapped in a delicious golden-brown pastry.

To Prep 1:40
To Cook 0:40
INGREDIENTS 20
DIFFICULTY CAPABLE COOKS
MAKES 8

Ingredients

250ml (1 cup) milk
60g butter, chopped
1 1/2 tablespoons caster sugar
125ml (1/2 cup) warm water
2 teaspoons (7g/1 sachet) dried yeast
675g (4 1/2 cups) plain flour
2 teaspoons salt
1 egg yolk
1 tablespoon water
Lemon wedges, to serve

Chicken and spinach filling

1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1kg chicken mince
1 tablespoon tomato paste
1 tablespoon sweet paprika
2 tablespoons dried oregano leaves
400g can diced tomatoes
200g baby spinach leaves
200g Lemnos Full Cream Fetta, crumbled

Method

Step 1
To make the chicken and spinach filling, 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 chicken mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato paste, paprika and oregano; cook, stirring, for 1 minute or until aromatic. Add the tomatoes and cook, stirring occasionally, for 10 minutes or until sauce thickens slightly. Remove from heat. Add the spinach and toss until spinach wilts. Taste and season with salt and pepper. Set aside to cool.

Step 2
Meanwhile, to make the dough, combine the milk and butter in small saucepan over low heat. Cook, stirring, for 3 minutes or until butter melts and mixture is lukewarm. Remove from heat.

Step 3
Combine the sugar, water and yeast in a small bowl. Set aside for 3 minutes or until foaming.

Step 4
Combine the milk mixture and yeast mixture in a large bowl. Add the flour and salt and stir to form a dough. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Shape into a ball and place in a bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Step 5
Preheat oven to 200C. Lightly grease 2 baking trays with oil. Use your fist to knock back the dough. Divide into eight even portions. Roll a dough portion out to a 15 x 25cm oval. Place one-eighth of the chicken mixture over the dough, leaving a 2cm boarder. Sprinkle with feta. Combine the egg yolk and water in a small bowl. Brush egg wash around the boarder. Pull dough up and fold over to partially cover the filling. Pleat the edge. Brush with egg wash and place on the lined tray. Repeat with remaining dough, chicken mixture and feta.

Step 6
Bake in preheated oven, swapping trays halfway through cooking, for 20 minutes or until golden brown and cooked through. Serve with lemon wedges.

Nutrition

Energy 3112kJ
Fat saturated 11.20g
Fat Total 24.90g
Carbohydrate sugars 7.80g
Carbohydrate Total 76.20g
Dietary Fibre 5.00g
Protein 51.90g
Cholesterol 179.00mg
Sodium 1158.00mg

All nutrition values are per serve.

Taste.com.au - February 2014

Photography by Craig Wall

Sayadieh Fish Recipe

Sayadieh Fish

Preparation time: 20 minutes
ٍServes: 4
Level: Easy

Ingredients

1 tbsp olive oil
1 kg white fish fillets
3 white medium-sized onions, sliced
1/2 cup pine nuts
2 cups long-grain white rice
2 1/2 tsp cumin powder
1 1/2 tsp cinnamon powder
4 cups chicken broth
1 lemon, for garnish
Salt and pepper, to taste

Directions

Heat oil in a non-stick large saucepan. Fry fish fillets on both sides until golden brown. Put fried fish aside.

Add onion and pine nuts to the saucepan, stir on medium heat for 10 minutes or until a little golden brown.

Add rice, cumin powder, Cinnamon powder. Stir ingredients for 1 minute. Add chicken broth and leave it until it begins to boil.

Place fish fillets gently over the rice. Cover the saucepan and cook over low heat for 25 minutes or until rice is done.

Take out the fish fillets gently, place rice in a serving dish then put the fish beside the rice or over it.

Garnish with fried onion, pine nuts and lemon slices.

Source: Lebanese Recipes

Knafeh with Cheese Recipe

Knafeh with Cheese

Preparation time: 10 minutes
Serves: 10 people
Level: Intermediate

Ingredients

Knafeh

250 gram Knafeh dough
1/2 cup butter, melted
500g fresh mozzarella cheese, cut into halves and frozen
100 grams milk
Pinch of salt

Syrup

2 cups sugar
1 1/2 cup water
A few drops of lemon juice
1 teaspoon blossom water
2 teaspoon rose water

For garnish

Pistachio powder
any edible flowers

Directions

To prepare the Syrup:

Boil sugar and water in a sauce pan. Add drops of lemon juice. Let the mixture boils on low heat for about 20 minutes. Add blossom water and rose water. Strain the mixture and set aside to cool.

To prepare Kunafa:

Preheat oven at 200 °C.

Mix milk, butter and a pinch of salt.

Divide kunafa into smooth strands about 13 cm long. Spread part of the kunafa dough.

Brush kunafa with butter and milk. Wrap a piece of the frozen mozzarela cheese with kunafa and form it like a ball.

Put kunafa in a muffin or tart pan. Repeat the process until the pan is filled with kunafa then pour a little of butter and milk on top.

Place another pan filled with chickpeas of beans over the kunafa pan.

Bake for 20 minutes until gaining a little color of golden brown.

After 10 minutes, remove the pan which is filled with chickpeas or beans.


Continue baking for another 10 minutes.

Pour cold syrup over hot knafeh. Let it rest for 5 minutes.

Sprinkle with pistachio powder and garnish with edible flowers. Serve hot

Source: Lebanese Recipes

Lebanese biryani rice recipe

Lebanese biryani rice

Preparation time: 60 minutes
Serves: 3
Level: Medium

Ingredients

3 cups rice
300 grams of lamb, minced
1 onion, chopped small
2 tbsp oil
3 tbsp butter
1 tsp meat spices
1/2 tsp of cinnamon powder
1 tsp seven spices
black pepper
1/4 teaspoon sweet spices

Directions

In a saucepan, heat oil and 3 table spoons butter, add onion and stir until golden brown then add meat. Stir well and add spices.

Add washed and rinsed rice to the meat and stir gently.

Add boiled water. Leave it until rice absorbs the water.

Let it cook on low heat for 10 minutes.

Place rice in a serving dish. Garnish with fried almonds and pine nuts.

Serve with biryani sauce.

Source: Lebanese Recipes

Basbousa with Chocolate Recipe

Basbousa with Chocolate Recipe

Preparation time: 10 minutes | Serves: 12 persons| Level: Medium

Ingredients

2 cups caster sugar
1/4 cup honey
1 cup water
1 stick cinnamon
2 pods cardamom
1/2 orange peel
1/2 cup butter
8 bars soft dark chocolate
1 cup yogurt
1/2 cup caster sugar
1 cup semolina
2 tsp baking powder
2 tsp vanilla

To garnish
boiled almonds

Directions

- Preheat oven to 180°C.

- Place sugar, honey, water, cardamom and orange peel in a sauce pan. Let it cook for five minutes. Let mixture cools.

- Melt butter and chocolate in a hot water bath.

- Mix remaining ingredients together and add to the chocolate mixture and Mix well.

- Pour mixture in a baking ban greased with butter. Cut it into desired shapes using a knife. Place an almond over each piece. Bake in the oven for 30 minutes.

- Remove from oven and power sugar syrup over it.

- Place basbousa again in over for another 5 minutes.

Source: Lebanese Recipes

Kofta with Green Olives Recipe

Kofta with Green Olives Recipe

Ingredients

½ kg meat, minced
3 garlic cloves, minced
1 tablespoon fresh thyme, minced
2 tablespoons parsley, chopped
½ cup bread crumbs, crushed
1 eggs, Whipped
1 onion, chopped
1 teaspoon red pepper, paprika
1 stick cinnamon
4 tomatoes, grated
2 tablespoons tomato sauce
1 cup beef broth
1 cup green olives, Pitted
Salt and black pepper, to taste
2 tablespoons olive oil

Directions

- In a deep bowl, mix meat with garlic, herbs, eggs, bread crumbs, salt and black pepper

- Form small balls from the meat mixture. Put in the fridge for 30 minutes.

- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel.

- Saute onion in the same skillet with the remaining olive oil.

- Add pepper, paprika and stir until onion softens.

- Add the cinnamon, tomatoes, tomato sauce and broth.

- Leave the sauce to boil over low heat and season with salt and black pepper.

- Add meat balls and olives. Cook for 10 minutes until the sauce thickens and the meatballs are cooked.

- Serve with rice.

Source: Lebanese Recipes
 

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