Labneh filling
• 1 cup of onions
• 3 tbls parsley
• 2 tbls green peppers
• 2 cups labneh
• Salt and pepper to taste
Method:
Mix all the ingredients well and use the mixture to stuff the sambousik as described in the master recipe.
Wednesday, 1 September 2010
Muhammara sauce
Muhammara- sauce
Ingredients
• 4 large onions, finely chopped
• 1 cup of walnuts, pounded
• ¾ cup oil
• 2 tbl spoon powdered hot red pepper
• 2 tbl pine seeds, browned
• 1 cup of breadcrumbs blended in a little water to form a puree
• Salt and pepper
• Cumin to taste
Method:
Sauté the onions until they are browned in the oil. Add the walnuts, the peppers and the puree of breadcrumbs and season to taste. Continue to sauté the mixture on low heat until the ingredients are well blended. Remove it from the fire and top it with the pine seeds. Serve on toast hot or cold.
Makes a good sauce on the side for plain toast or kibbeh.
Ingredients
• 4 large onions, finely chopped
• 1 cup of walnuts, pounded
• ¾ cup oil
• 2 tbl spoon powdered hot red pepper
• 2 tbl pine seeds, browned
• 1 cup of breadcrumbs blended in a little water to form a puree
• Salt and pepper
• Cumin to taste
Method:
Sauté the onions until they are browned in the oil. Add the walnuts, the peppers and the puree of breadcrumbs and season to taste. Continue to sauté the mixture on low heat until the ingredients are well blended. Remove it from the fire and top it with the pine seeds. Serve on toast hot or cold.
Makes a good sauce on the side for plain toast or kibbeh.
Green pepper and tomato appetizers
Green peppers and tomato appetizer
Ingredients:
• 3 green peppers, sliced
• 4 tomatoes, quartered
• 3 tbls oil
• 2 cloves garlic, chopped
• 2 tbls chopped parsley
• Salt and pepper
Method:
Sauté the green pepper slices in hot oil for about 10 minutes. fold in the tomatoes and season with salt and pepper to taste. Cook for 5 minutes until the vegetables are tender. Do not allow the tomatoes to become pulpy. In a separate pan sauté the garlic in1 tsp oil, add the chopped parsley and mix well. Add the mixture to the peppers and tomatoes and toss for two minutes.this appetizer may be served sold or hot on toast or on a serving dish.
Ingredients:
• 3 green peppers, sliced
• 4 tomatoes, quartered
• 3 tbls oil
• 2 cloves garlic, chopped
• 2 tbls chopped parsley
• Salt and pepper
Method:
Sauté the green pepper slices in hot oil for about 10 minutes. fold in the tomatoes and season with salt and pepper to taste. Cook for 5 minutes until the vegetables are tender. Do not allow the tomatoes to become pulpy. In a separate pan sauté the garlic in1 tsp oil, add the chopped parsley and mix well. Add the mixture to the peppers and tomatoes and toss for two minutes.this appetizer may be served sold or hot on toast or on a serving dish.
Lahm Bi ajeen
Lahm bi ajeen
Ingredients
• Dough prepared according to sambouskik recipe
• 2 cups minced lamb meat
• 3 medium onions chopped
• 2 tbls pine seeds
• 1 cup labneh
• 1 tbls lemon juice
• 1 ¼ tsp salt
• ½ tsp all spice
Method
Sauté the meat, onions and nuts in butter until the ingredients lose their colour. Season with salt and all spice and set aside to cool. Fold in the labneh and mix well. Roll out the pastry to a ¼ inch thickness. Cut into rounds and place onto a greased baking tray. Allow them to stand for 10 minutes. place portions of the filling rounds and bake them for about 20 minutes. serve.
Samboosa/Samosas
Sambousik
• 2 cups flour
• 2/3 cups of butter
• 1 tsp yeast
• ¼ cup water
• 1 tsp salt
• A pinch of sugar
To prepare the pastry blend the yeast in 1tsp water and sugar. Set it aside to rise. Rub the shortening and salt into the flour. Work in the blended yeast and knead by adding gradually ¼ cup water to make a stiff dough. Set aside for an hour.
Filling (FOR LABNEH FILLING, CLICK HERE) :
• 2 cups minced lamb meat
• 3 medium onions, finely chopped
• 2 tbl pine seeds
• 1 ¼ tsp salt
• ½ tsp all spice
Saute the meat, onions and pine seeds in butter just until the ingredients lose their colour. Season with salt and spices. Set the mixture aside to cool.
Roll out the dough and cut into circles. Place a tbl of filling into the center of each round. Pinch the edges together and twist forward forming a fringe along the entire edge. Saute the sambousik in a deep hot fat until golden brown. Drain on kitchen towels and serve.
• 2 cups flour
• 2/3 cups of butter
• 1 tsp yeast
• ¼ cup water
• 1 tsp salt
• A pinch of sugar
To prepare the pastry blend the yeast in 1tsp water and sugar. Set it aside to rise. Rub the shortening and salt into the flour. Work in the blended yeast and knead by adding gradually ¼ cup water to make a stiff dough. Set aside for an hour.
Filling (FOR LABNEH FILLING, CLICK HERE) :
• 2 cups minced lamb meat
• 3 medium onions, finely chopped
• 2 tbl pine seeds
• 1 ¼ tsp salt
• ½ tsp all spice
Saute the meat, onions and pine seeds in butter just until the ingredients lose their colour. Season with salt and spices. Set the mixture aside to cool.
Roll out the dough and cut into circles. Place a tbl of filling into the center of each round. Pinch the edges together and twist forward forming a fringe along the entire edge. Saute the sambousik in a deep hot fat until golden brown. Drain on kitchen towels and serve.
Spinach turnovers
Spinach turnovers
Ingredients
• 3 cups of flour
• ½ cup olive oil
• 1.2 tsp dried yeast blended in 2 tsp warm water
• 1 tsp salt
• 1 cup lukewarm water
Method
Combine the given four ingredients and add water to them. Gather and press them together to for a dough but do not kneed. Cover and set aside for 2 hours to allow the dough to rise. Roll the dough out on a floured surface to 1/8 inch thickness. Cut it into circles.
Proceed to preparing the filling:
Ingredients
• 2 packages of spinach, chopped
• 1 cup chopped onions
• 5-6 tbl lemon juice
• ¾ cup of olive oil
• 1 ¼ tsp salt
• 1 tsp all spice
Wash and drain the spinach. Combine it withe the rest of the ingredients. Add more lemon juice if desired. Place one tablespoon of this filling on each round of dough. Fold over in a triangle shape. Pinch in edges firmly to prevent the dough from opening while baking. Place the turnovers on a greased baking sheet. Bake until lightly browned.
Borek
Ingredients:
• Puff pastry
• 1 lb minced beef
• 1 bunch of parsley, chopped
• 1 tbls butter
• 1 tsp salt
• ¼ tsp pepper
Method:
Brown the beef in butter and season it with salt and pepper. Mix the parsley with the meat. Set the mixture aside to cool. Roll out the pastry on a lightly floured board to about an 1/8 inch thickness. Cut it into 3 inch squares. Along the edges of the squares place a heaping of the meat mixture. Roll the square into finger shapes pressing the edges together with wet fingertips. Pinch the middle with a fork. In a deep hot frying pan, brown the Boerek until they are done and remove to drain on kitchen towels.
• Puff pastry
• 1 lb minced beef
• 1 bunch of parsley, chopped
• 1 tbls butter
• 1 tsp salt
• ¼ tsp pepper
Method:
Brown the beef in butter and season it with salt and pepper. Mix the parsley with the meat. Set the mixture aside to cool. Roll out the pastry on a lightly floured board to about an 1/8 inch thickness. Cut it into 3 inch squares. Along the edges of the squares place a heaping of the meat mixture. Roll the square into finger shapes pressing the edges together with wet fingertips. Pinch the middle with a fork. In a deep hot frying pan, brown the Boerek until they are done and remove to drain on kitchen towels.
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