Meat Pastry Published
4 cups flour
1 cup lukewarm water
¼ cup olive oil
2 medium potato boiled and mashed
2 teaspoons yeast
¼ cup lukewarm water
½ teaspoon salt
In a large pan mix all ingredients above except the water should be added slowly then knead-together until you get very smooth dough. Leave it to rise 10 to 15 minutes or until become double in size.
5 medium chopped tomatoes seeds removed
500g ground meat
4 large chopped onions
2 tablespoons vinegar
2 tablespoons tahini
1 teaspoon salt or less
½ cup ghee or olive oil
½ cup pine nut
½ teaspoon all spice
½ teaspoon cinnamon
½ teaspoon black pepper
¾ cup yogurt
3 tablespoons milk mix it together
In a large skillet sauté chopped onions with oil onion translucent, add meat stir it together for 3 to 4 minutes more then add the spices and salt.
In a large bowl add tahini, vinegar and yogurt, tomatoes mix them together. Then add meat and onions to the mixture.
Knead the dough to a large sheet ¼ inches thick then cut them to a small circle shape, or any shapes and size you like, larger or smaller. Take one circle and put 2 tablespoons of the meat mixtures and spread it on the top of the circle fold the dough of the circle over each other from top to the middle and seal it together the take the bottom and fold it over the two sides and you will get the shape of triangle. Do the same thing to the rest of the circles. Brush a baking tray with oil, then arrange the triangles on the tray, brush the top of each triangle with oil.
Bake at 450°F or until golden brown.
You can just put the mixture on the top of the circles without folding.
Omit the Oil on the top and the Egg Wash if you want to use this method.
Posted in Middle Eastern
Tagged All spice, Egg wash, flour, Ground Beef, Milk, Olive Oil, Onions, Pine Nut, Tahini, Tomatoes, vinegar, yogurt
Vegetable Salad with Toasted Bread (Fatoosh)
1 cup lettuce
1 cup tomato
1 cup cucumber
1 large white onion or 4 green onions
1 bunch fresh mint
1 teaspoon dry mint
2 tablespoons vinegar
½ cup chopped parsley
½ cup olive oil
1 teaspoon minced garlic
1½ toasted pita bread cut into pieces or ((you can fry and dry them then cut into pieces))
Cut lettuce, tomatoes, cucumber and onion to a medium size pieces.
In a large bowl put the toasted bread and all the vegetables, chopped parsley and fresh mint. Mix lemon juice, vinegar, minced garlic, dry mint and olive oil toss them together.
Transfer to large platter and serve
3 tablespoons olive oil
2 tablespoons butter
1 teaspoon mustard sauce
1 boiled egg separated
2 cucumbers pickle or more cut into small pieces
Bunch of chopped parsley
Luncheon Beef as needed
Mix the butter, mustard and egg yolk to become like cream.
Cut the egg to very small pieces and mix it with chopped parsley and add salt to taste.
Preheat the oven and rub the bread slices with little oil and bake to become a golden color. Rub each slice of bread with the mixture of mustard and egg yolk cream and divided the bread into three pieces. The first slice put the luncheon beef.
The second slice put the egg and parsley.
The third slice put the cucumber pickle.
Leave it until it cool down then put it in the fridge.
Serve it cold.
Artichoke with Vegetables
6 artichokes hearts
2 medium potatoes cut
1 tablespoon flour
3 tablespoons olive oil
1 lemon or as needed
For boiling vegetables
8 cups of water
1 small onion
2 bay leaves
1 stalk celery
4 cloves garlic
1 tablespoon lemon juice
You Need for Boiling Artichoke
In a large saucepan, add 8 cups of water, and 1 small onion, 2 bay leaves, 1 stalkcelery, 1 carrot, 1 tablespoon lemon juice, 4 cloves garlic. Bring the water to
Wash and peel and discard the hard leaves from each piece of artichokes. Remove the fuzzy part inside the center, and then rub each piece with lemon juuice to maintain their color. When the water start to boil drop the pieces of artichokes in the boiling water. Cook until tender. Remove from heat and put them in colander under running water for 3-4 minutes. Then cut them into pieces.
Cut the onions, carrot, potatoes into a small pieces, and boil them for 20 minutes, then add the peas and boil for extra 10 minutes. Remove the vegetables and set itaside and reserve the water to be use afterward.
In another saucepan add olive oil and fry the artichoke pieces for 20 minute or less.
Add the flour and 1/4 cup of the vegetable water, cook for 4 – 6 – minutes add the artichokes and mix it together remove and transfer to a serving plate.
Artichoke Hearts with Olive Oil
10 small artichokes
1/2 medium onion
4 cloves minced garlic
5 slices of lemon
1 tablespoon chopped parsley
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoon olive oil
2 mashed cloves of garlic
1 teaspoon salt
In a large saucepan, put 6 cups of water; add onion, garlic, salt, and lemon juice. Bring the water to boiling point.
Clean, peel off and discard the outer hard leaves from each piece of artichokes. Rub the pieces of artichoke with lemon juice to prevent discoloration. Then pull the fuzzy part out from the center of each piece then rub it with lemon juice.
Drop the artichoke in the boiling water cook until tender. Put the artichoke Pieces under running cold water for 5 – 8 seconds, let them cool down then cut them to cubes. Mix minced garlic, lemon juice; olive oil together. Add salt to taste toss with artichoke pieces.
Garnish with chopped parsley and Serve hot or cold.
2 kg very small baby eggplants
2 kg sugar
1 teaspoon lime serene powder
11 cups of water
Peel the eggplants but while you are peeling each one put them in pan full of water until you peeled all the eggplants and set aside while preparing the serene Lime water in a large deep bowl or a large saucepan. Add the water and 1 tablespoon of limes serene powder, stir it very well and wait until the water become clear. Add the eggplants to the water, cover the pan with plastic cover smaller than the pan then fill another 2 quart pan with water and put it on top’s of the cover let the eggplant Soak in this mixture for 24 hours or no less than 12 hours.
The sugar syrup
For every 1 cup of sugar add to it 2 cups of water. Measure the sugar and water then put them in a large saucepan; bring the mixture to boiling point. After you remove the eggplants from the lime water, wash them 2-3 times squeeze the excess water from each eggplants then add them to the syrup. Reduce the heat to a medium-low and cook until the eggplants become a golden in color. Remove from syrup and put them in small jars or depend on the size and the quantity of the eggplants. Fill the jar with the remaining syrup. Cover the jar with the lid while it’s still hot; be careful when handling hot syrup.
Onion stuffed with rice and nuts
4 large onions
1 cup tomato
1 teaspoon chopped dill
1/2 teaspoon dried oregano
1/2 teaspoon turmeric powder
1/2 teaspoon dried basil
1/4 cup blanched almond
1/4 cup salted peanut
1/4 cup boiled rice
1/4 cup melted butte
Salt and pepper to taste
In a large saucepan boil the onion with their skin for 40-50 minutes until become tender then leave them to cool down.
Put the nuts in a baking tray and toast them at 225° for about 10-15 minutes or until golden color, then break them up into small pieces.
Remove the skin of tomatoes and cut them into small pieces.
Mix the rice, tomatoes, nuts, dill, and all other spices, add salt and pepper.
Remove the core of each onion from one side only and fill it with the mixture.
Arrange the onions on baking tray, and then sprinkle the melted butter on top.
Preheat oven to 350° and bake for 35-40 minutes.
Serve while is hot