Cheese and mint rolls recipe - How to make cheese and mint rolls

The Lebanese Recipes Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try  Cheese and mint rolls recipe. Enjoy cooking Tasty Middle eastern food and learn how to make Cheese and mint rolls.

An easy filo pastry "spring roll" adapted from a recipe in the book Tamarind and Saffron by the brilliant Claudia Roden.

 Ingredients

     150g feta
     150g ricotta
     1 egg, lightly beaten
     2 tbsp chopped mint
     2 tbsp chopped dill
     1 tbsp chopped spring onions
     Freshly ground pepper
     1 pack filo pastry, thawed
     60g butter, melted

Method

Mash the feta and ricotta together with a fork, then beat in the egg, mint, dill, onions and pepper.
Remove one sheet of filo pastry (keeping the others under a damp cloth) and cut into three strips about 15cm x 30cm. Brush lightly with melted butter, then place a scant tablespoon of the filling at one end, and roll as if for a spring roll, tucking the ends in as you go. If it tears, use two buttered sheets of filo instead of one. Place the roll, seam-side down, on a lightly oiled baking tray and brush with the melted butter. Repeat the process with remaining sheets and filling. Bake at 160C for 10 to 12 minutes or until crisp and golden, and serve. The rolls will soften as they cool but will crisp again if briefly reheated before serving.

Makes 18, serves 4 to 6



Chef: Jill Dupleix Photo: Marina Oliphant Source: The Sydney Morning Herald Friday August 14, 2009 Middle Eastern, Quick, Contemporary, Vegetarian, Kid-friendly, Finger food
 
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Saudi Puff Pastry with Meat Recipe

The Lebanese Recipes kitchen - The home of delicious middle eastern food recipes invites you to try Saudi Puff Pastry with Meat Recipe. Enjoy cooking Saudi food and learn how to make Saudi Puff Pastry with Meat.

Ingredients

3 cups plain flour or 420 g
1 teaspoon salt
1 egg
3 tablespoons ghee
¾ cup water or 190 ml

For the stuffing:
750 g minced beef
2 medium onions or 300 g, finely chopped
1 teaspoon ground black pepper
2 cubes MAGGI® Chicken Bouillon, dissolved in 3 tablespoons water
2 cups oil for deep frying

Preparation

1. Sift the flour in a large bowl. Make a well in the center and add ghee and egg.
2. Rub flour with fingertips adding little water gradually and mixing thoroughly to form homogenous dough.
3. Divide the dough into 4 portions. Cover and set aside for 1 hour.
4. Combine the minced meat with onion, black pepper and the dissolved MAGGI® Chicken Bouillon . Mix well and set aside.
5. Roll out each piece of dough. Using a cup and cut the dough into round pieces. Place a tablespoon of meat mixture in the center of each piece and seal the edges by twisting them.
6. Deep fry the meat puffs in 180°C preheated oil until golden brown. Serve hot.

Middle Eastern Pastries - Middle-eastern pies recipe - Sambousek

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Middle-eastern pies recipe - How to make Middle-eastern pies

The home of Lebanese Recipes Invites you to try Middle-eastern pies recipe. Enjoy Middle eastern food recipes and learn how to make tasty Middle-eastern pies.

Makes 4
Ingredients

1 medium eggplant
2 tbs olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g minced lamb
2 tsp each ground cumin, ginger, paprika
1 cinnamon stick
1 tbs tomato paste
410g can chopped tomatoes
100ml red wine
2 tbs finely chopped preserved lemon rind*
125ml (1/2 cup) thick Greek yoghurt
1 tbs chopped coriander

Pastry
2 cups plain flour, sifted
125g unsalted butter
1 egg
1 egg yolk, beaten

Method

1. Cut the eggplant into 1/2cm dice, sprinkle with salt and set aside for 30 minutes to degorge.
2. To make the pastry, place flour and butter in a food processor and process until mixture resembles fine crumbs. Add egg and 1-2 tablespoons of water, and process until mixture forms a smooth ball. Cover in plastic wrap and refrigerate for 30 minutes.
3. Meanwhile, heat oil in a pan over medium heat. Add onion and fry for 1-2 minutes until just softened. Add garlic and lamb. Cook for 5 minutes until lamb has browned. Add spices and cook for 1 minute. Add tomato paste, tomatoes and wine, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
4. Rinse eggplant and squeeze dry in a tea towel. Heat remaining oil in a separate frying pan over medium-high heat. Add eggplant and fry for 1-2 minutes until golden brown. Drain on paper towel, then add to lamb and cook over medium-low heat for 10 minutes until thick and pulpy. Cool slightly.
5. Preheat oven to 180°C. Grease pans. Roll out pastry and divide into 4. Use to line pans, leaving 2cm overhanging. Spoon a quarter of the lamb mixture into each case and fold up pastry, pleating as you go. Brush with egg yolk, place on a baking tray and bake for 25 minutes until golden.
6. Combine lemon rind, yoghurt and coriander, and serve with the pies.

Notes

* Available from delicatessens.

Source
delicious. - May 2002, Page 145
Recipe by Valli Little

Spinach Pie Recipe - Sambousek - Manoushe zaatar recipe
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Turkish lamb pizza with pumpkin & lentils recipe

The Lebanese Recipe Kitchen presents the Turkish lamb pizza with pumpkin & lentils recipe. This pizza is awesome! very easy and delicious. Baked until golden, Turkish bread makes a fantastic base for fresh toppings on a bed of deliciously tangy beetroot dip.

Preparation Time 20 - 25 minutes
Cooking Time 50 minutes
Makes 1 pizza

Ingredients (serves 4)

700g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
Olive oil spray
1 x 430g loaf Turkish bread
1 (about 200g) lamb eye of loin (backstrap)
1 x 400g can brown lentils, rinsed, drained
1 x 200g ctn beetroot dip
Fresh mint leaves, to serve

Minted yoghurt
130g (1/2 cup) low-fat natural yoghurt
1 Lebanese cucumber, cut into 5mm pieces
1/2 small garlic clove, crushed
1/2 cup chopped fresh mint

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin on the lined tray. Spray with olive oil spray. Roast for 30 minutes or until tender and golden.
2. To make the minted yoghurt, combine the yoghurt, cucumber, garlic and mint in a small bowl. Season with salt and pepper.
3. Bake the bread on the top shelf of oven for 10 minutes. Turn and bake for a further 10 minutes or until crisp and golden.
4. Meanwhile, heat a non-stick frying pan over medium-high heat. Spray both sides of the lamb with olive oil spray. Season with salt and pepper. Add to pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.
5. Add the lentils and pumpkin to the frying pan and cook, tossing, for 2 minutes or until heated through.
6. Thinly slice the lamb across the grain. Spread dip over bread. Top with pumpkin mixture and lamb. Spoon over the minted yoghurt. Season with pepper. Sprinkle with mint to serve.

Notes
Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the pumpkin and yoghurt in separate airtight containers in the fridge. Continue from step 3, 20 minutes before serving.

Source
Good Taste - June 2008, Page 70
Recipe by Gemma Luongo

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Turkish Bread Pizza Recipe

The Lebanese Recipes kitchen presents the Turkish Bread Pizza Recipe. Delicious and simple to make. Enjoy middle eastern food & cooking recipes.

Makes 30

Ingredients

2 x 450g Turkish breads, cut in half lengthways
40ml (2 tbs) olive oil
700g jar good-quality thick tomato passata*
200g shredded ham
400g grated mozzarella cheese
1 tbs dried mixed Italian herbs
1 cup pitted black olives, halved

Method

1. Preheat the grill to high. Lay the bread halves on large baking trays and brush with the olive oil. Grill cut-side up until golden. Spread each slice with a quarter of the passata, then sprinkle the ham over the bread, followed by the cheese and herbs. Dot the olives over each pizza. Refrigerate until ready to serve.
2. Preheat the oven to 200°C.
3. Bake the pizzas for 8-10 minutes until the cheese has melted. Use a sharp knife to cut diagonally into wedges.
4. Place on platters and serve pronto!

Notes
Tomato passata (or sugo) is sieved tomatoes, available from supermarkets and delicatessens.

Source
delicious. - March 2003, Page 92
Recipe by Valli Little

Turkish Style Pizza Recipe - middle eastern spiced lamb pizza - Lebanese Pizza Manoushe zaatar recipe

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Middle Eastern Pastries - How to Make Middle Eastern Pastries

Easy and delicious recipe for Middle Eastern pastries. Learn how to make one of the most popular middle eastern pastries. It's served as an appetizer or side dish. Thsi recipe consists of olive oil, garlic, minced lamb, lemon juice, tomato, peas, fresh mint, pastry sheets, eggs and sesame seeds.

Cooking Time: 30 minutes

Ingredients (serves 4) 1 tbs olive oil
1/2 medium red onion, halved, thinly sliced
1 garlic clove, crushed
300g lamb mince
2 tsp Middle Eastern spice mix
1 tbs fresh lemon juice
1 medium ripe tomato, finely chopped
80g (1/2 cup) frozen peas
35g reduced-fat feta, crumbled
1/4 cup finely shredded fresh mint
2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry
1 egg, lightly whisked
1 tbs sesame seeds

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Heat oil in a medium non-stick frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until soft.
2. Increase heat to high. Add the garlic and lamb and cook, stirring with a wooden spoon to break up lumps, for 2 minutes or until lamb changes colour. Add the spice mix and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the lemon juice, tomato, peas, feta and mint and stir to combine.
3. Cut the pastry sheets into quarters. Divide the lamb mixture among the centres of the pastry squares. Brush the edges of the pastry with egg and fold over to form triangles and enclose the filling. Press the edges together to seal.
4. Place the triangles on the prepared tray. Lightly brush with egg and sprinkle over sesame seeds. Bake in oven for 20 minutes or until golden. Serve with the roasted beetroot & silver beet.

Source Good Taste - July 2006, Page 55 Recipe by Kim Meredith

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Spinach Pie Recipe - Sambousek - curd cheese pie recipe - Cheese Fatayer Recipe - spinach turnovers (fatayir bi sabaanikh)

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Cheese Fatayer Recipe - Recipe for Cheese Fatayer

This is a middle eastern recipe for Cheese Fatayer (Yummy Cheese Snacks). Learn how to make the best cheese fatayer. This dish is usually served in Lebanese Restaurants. My kids just love it. Yummy!!

Makes around 20 pieces

Ingredients

• 2 cups white flour
• 2 tablespoon powder milk
• 1 tablespoon sugar
• 1 tablespoon yeast
• 1/2 teaspoon baking powder
• a little oil
• a pinch of salt
• 1 egg
• Around 1 cup water

Stuffing

• 8 squares of Kiri Cheese
• A pinch of zataar

Topping

• Seasem Seeds
• One beaten egg

Method

1. Mix flour, milk, sugar, yeast, baking powder,
2. oil, salt and egg together in one bowl while adding water gradually to make a combined dough.
3. Leave the dough to rest for about 20 mins until it rises.
4. Take a small amount of dough at a time and roll into a ball,
5. then flatten it and add the cheese in the middle.
6. Fold the flattened dough and close in the middle (As shown in the pic)
7. and place on the greased baking pan.
8. Brush on top of each piece with beaten egg and sprinkle with seasem seeds.
9. Repeat same process until the dough is finished.
10. Bake in oven (180 degrees) for about 20 mins or until golden brown.

Enjoy the hot snacks-Best when fresh!

Recipe by Reema : Hungy

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