Lebanese Olive Pizza Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Olive Pizza Recipe.  Enjoy Lebanese Food and learn how to make Lebanese Olive Pizza.

Prep Time: 5 mins
Total Time: 20 mins
Servings: 1-2

Ingredients:

100 g lebanese bread (about 30cm or 12-inches round)
125 g tomato paste
125 g mozzarella cheese, grated
100 g kalamata olives (pitted)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper

Directions:

1 Pre-heat oven to 225 C (425F).
2 Spread tomato paste even over leabanese bread and top with grated mozzarella, followed by evenly spaced olives.
3 Sprinkle herbs over the top.
4 Bake in oven for 10 - 15 minutes (check after 10, it doesn't take long).
5 Allow to rest a few minutes before cutting and serving.

More Arabic Food recipes...

Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine
Lebanese Platter

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Middle Eastern spiced lamb pizza - Middle Eastern spiced lamb pizza recipe

Easy recipe for Middle Eastern spiced lamb pizza. Learn how to make Middle Eastern pizza. Need a really easy idea for dinner? You can't go past this spiced lamb pizza, which uses Lebanese bread as its base.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 2)
1 red onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
250g lamb mince
salt and pepper
175g butternut pumpkin, peeled, deseeded, thinly sliced
1 1/2 tablespoons tomato paste
2 large rounds Lebanese bread
150g fetta, crumbled
2 tablespoons pinenuts
1 tablespoon chopped flatleaf parsley

Method

1. Preheat oven to 200�C. When hot, place 2 flat baking trays in the oven to heat.
2. Meanwhile, lightly spray a non-stick frying pan with oil spray and place over high heat. Cook the onion for 5 minutes or until golden brown. Add the cumin and coriander and cook for 1 minute. Add the mince, stirring to break it up with a fork, and cook for 5 minutes or until any moisture has evaporated. Season with salt and pepper and remove from heat.
3. While the mince mixture is cooking, steam the pumpkin for 2-3 minutes or until just tender.
4. Spoon the tomato paste over the Lebanese bread. Divide the pumpkin, lamb mixture, fetta and pinenuts between the 2 rounds of bread. Place on the preheated baking trays and bake for 8 minutes or until crisp. Scatter with parsley and serve immediately.

Notes
If your oven is not big enough you may need to cook each pizza separately.

Source
Taste.com.au - June 2008, Page 7
Recipe by Kate Murdoch

Moroccan Lamb Pizza - Pastry Dough Recipe - Manakish Recipe

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Sfiha Recipe - How to Make Sfiha

Learn how to make the best Middle Eastern Sfiha (meat pies with dough). Easy and delicious recipe to make sfiha appetizer/side dish.

Sfiha is a pizza-like dish eaten in the Levant. The dish originates in Syria. They are also very popular in Brazil and Argentina due to the presence of a large Levantine community.

Ingredients
Dough (see Pastry Dough Recipe)
1/2 kg (16 oz) ground lamb meat
1 kg (32 oz) firm tomatoes, finely chopped
5 medium onions, finely chopped
1 tspn salt
A dash of ground cayenne red pepper, ground cinnamon, and ground allspice
2 tbls butter, diced
2 tbls yogurt
1 tbls sesame paste (Tahini)
1 tbls pomegranate thickened juice (if available)
4 tbls fried pine nuts

Preparation

1. Mix well meat, tomatoes, onion and spices. Add yoghurt, sesame paste and pomegranate. Mix all with fried pine nuts. Add butter.
2. Divide dough into walnut size balls. Roll between hand palms to smooth.
3. Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tbls of meat mixture on dough circle seeing that a cube is in each spoon.
4. Bring the edges up and press to make a square.
5. Arrange meat pastries in a tray brushed with butter. Bake in a moderate heat oven (180� C) for 30 minutes or till dough is golden and meat is cooked.
6. Serve hot with yogurt.

See also Manakish Recipe

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Pastry Dough - Pastry Dough Recipe

Learn how to make Arabic/Middle Eastern Pastry Dough. Easy recipe to make great pastry dough that can be used to make flat pizza style dishes or can be used to make manakish, spinach pies, meat pies such as sfiha. It is a very easy and versatile dough. It can also be frozen in a plastic bag for later use.

Ingredients
1 packet dry yeast
1 cup warm water
1 tsp sugar
2 tbs. olive oil
3 cups flour

Preparation

1. Combine yeast, water and sugar and let sit for ten minutes, add olive oil.
2. Slowly add flour, half cup at a time until all combined, add a tsp of water if needed to combine dough.

Khoubiz Recipe - Pita Bread - Arabic Bread

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Moroccan Recipe: Moroccan filo mince rolls - Recipe for Moroccan filo mince rolls

Delicious recipe for Moroccan filo mince rolls. The rolls are stuffed with lean beef mince, onion, feta cheese, and vine-ripened tomatoes.

Makes 8
Ingredients (serves 4)

1 tablespoon olive oil
1 small brown onion, finely chopped
500g lean beef mince
2 tablespoons Moroccan seasoning
1 1/2 cups cooked Basic tomato sauce
100g reduced-fat feta cheese, crumbled
16 sheets filo pastry
Olive oil cooking spray
8 vine-ripened tomatoes

Method
1. Preheat oven to 200�C. Line a baking tray with baking paper. Heat oil in a saucepan over medium heat. Add onion. Cook for 3 minutes or until tender. Add mince and 1 tablespoon of seasoning. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
2. Add tomato sauce, and salt and pepper. Cook for 5 minutes or until thickened. Refrigerate until cold. Stir in feta.
3. Spray 1 sheet of pastry with oil. Top with another sheet of pastry. Fold pastry sheets in half, short edge to short edge. Spray edges lightly with oil. Spoon 1/2 cup mince mixture along 1 short edge. Fold sides in. Roll up. Place onto prepared tray. Repeat with remaining pastry and mince mixture. Spray top of the rolls with oil. Sprinkle with remaining 1 tablespoon seasoning. Place tomatoes onto another baking tray.
4. Place baking trays into oven (tomatoes under mince rolls). Bake for 25 minutes or until rolls are golden and tomatoes are tender. Serve.

Super Food Ideas - November 2004, Page 75
Recipe by Dixie Elliott

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Spinach and feta fatayer - Easy fatayer recipe

Easy fatayer recipe. The flavor of the feta through the spinach with the spices is very moorish. Enjoy Middle Eastern snacks.

Ingredients

• 500g fresh spinach, blanched
• 250g Persian feta
• 1 onion, finely chopped
• Olive oil
• Salt & pepper
• � teaspoon ground allspice
• 1 dessertspoon sumac
• 400g puff pastry
• Flour

Preparation

1. Preheat oven to 180�C/Gas 4.
2. Make sure that the spinach has all the excess water squeezed out, and then roughly chop.
3. In a fry pan heat some olive oil; fry the onions until golden brown. Add the spinach, allspice, sumac and season well. Make sure all ingredients are mixed well.
4. Cut the puff pastry into 10cm rounds with a pastry cutter. Take a round of puff pastry and lay it flat in your hand and put a dessertspoon in the middle.
5. To make a traditional three-sided pie, lift up two sides and pinch the neighbouring edges together, making a thin-ridged joint. Lift the third side and join its two edges to the other sides to make a pyramid with a rounded base.
6. Seal the openings by pinching the edges firmly all the way to the top. Do this with all the discs.
7. Place the pies on foil on a baking sheet and bake in the oven for 25-30 minutes until golden brown.

Kibbeh Recipe - Chicken and Vegetables Sambousek - Fried Meat Sambousek recipe

SBS Food
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Sambousek - Chicken and Vegetables Sambousek

Sambousek, also called samboosak in some Middle Eastern regions, is fried stuffed pastry.
This sambousek is stuffed with Chicken and Vegetables. Delicious Lebanese Appetizer dish!

Ingredients

For the dough:
3 cups plain flour or 420 g
1 tablespoon sugar
1� teaspoons salt
4 tablespoons vegetable oil
1 tablespoon yeast, dissolved in 4 tablespoons warm water
� cups water or 185 ml

For the stuffing:
2 tablespoons vegetable oil
1 small onion or 100 g, diced to small pieces
250 g chicken, minced
1 medium baby zucchini or 100 g, diced to small pieces
1 small green capsicum pepper or 100 g, diced to small pieces
1 baby eggplants or 70 g, diced to small pieces
1 medium tomatoes or 150 g, peeled and chopped
1 tablespoon tomato paste
2 cubes MAGGI� Chicken Bouillon, crumbled
2 tablespoons pine seeds, toasted
� teaspoon ground black pepper
� teaspoon seven spices

Preparation

Place flour in a deep bowl; add sugar, salt, oil and mix well with your fingertips until it resembles fine breadcrumbs.

Add the dissolved yeast and mix. Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 30 minutes.

Meanwhile heat the oil in saucepan and saut� onion for 2 minutes then add minced chicken and stir until chicken is cooked then add the baby zucchini, capsicum and eggplant and stir over a medium heat for 5 minutes or until vegetables are almost tender. Add the tomato, tomato paste and the crumbled MAGGI� Chicken Bouillon cubes. Stir and cook for 5 minutes or until all vegetables are well cooked and liquid is almost steamed. Add pine seeds and spices. Stir and remove from heat.

Roll the dough into round 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of the dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the edges by twisting them or pressing with fork.

Place the stuffed sambousek in a greased oven tray keeping around 1cm space between each piece from other and place them in a warm area for 30 minutes or until stuffed sambousek dough rise up.

Bake sambousek in a 250�C preheated oven for 13-15 minutes or until it becomes golden brown in color. Remove from oven and serve immediately.

You might also like to try...

Fried Meat Sambousek Recipe
sambousek

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Fried Meat Sambousek recipe

Learn how to make best oriental Sambousek filled with fried meat.

Preparation time : 30 minutes
Cooking time : 15 minutes

Ingredients


For the dough:
3 cups plain flour or 420 g
1 tablespoon sugar
1� teaspoons salt
� cup butter or 110 g, softened
� cup water or 185 ml

For the stuffing:
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
500 g minced lamb
2 cubes MAGGI� Mutton Bouillon, crumbled
2 tablespoons pine seeds, toasted
� teaspoon ground black pepper
1 teaspoon seven spices
� teaspoon dried mint
2 cups oil for deep frying

Preparation

Place flour in a deep bowl, add sugar, salt, butter and mix well with your fingertips until it resembles fine breadcrumbs.

Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 30 minutes.

Meanwhile, heat the vegetable oil in saucepan and saut� onion for 2 minutes then add the minced lamb and fry for 5 minutes or until brown in color. Add the crumbled MAGGI� Mutton Bouillon cubes, toasted pine seeds, spices and dried mint. Stir for few seconds or until all are well combined then set aside to cool.

Roll the dough into around 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of the dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the edges by twisting them or pressing with fork.

Deep-fry the sambousek in 190�C preheated oil for 5-6 minutes or until golden brown in color. Remove from oil and place in kitchen tissues to absorb excess oil then serve.

Cooking tips : Mixing 1 tablespoon of labneh with the stuffing will result in a better taste.

Nutrition Information

Fats : 25.00 g
Protein : 11.00 g
Carbohydrate : 30.00 g
Energy : 394.00 Kcal

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Almond and pistachio pastries / P�tisserie aux amandes et pistaches

8 sheets filo pastry / feuilles de p�te filo

50 gm ground pistachios / pistaches moulus

100 gm ground almonds / amandes moulus

3 tablespoonfuls honey / cuiller�es miel

1 tablespoonful orange flower water (optional) / cuiller�e ar�me d'orangier (facultatif)

125 gm butter / beurre

icing sugar, cinnamon / sucre glace, cannelle

Cut each sheet of pastry into 3 strips about 10 cm x 25 cm and brushwith melted butter. / Couper les feuilles de p�te en 3 bandes de 10 cm x 25 cm et couvrir de beurre fondu.

Mix the pistachios, almonds, honey and orange flower water. Put a spoonful of the mixture on each strip and roll up into a cigarette shape, tucking in the sides. / M�langer les pistaches, amandes, le miel a l�ar�me d'orangier et rouler comme une cigarette en bordant les c�t�s.

Place in a greased ovenproof dish and sprinkle with icing sugar and cinnamon. Bake for about 15 minutes at 180 degrees C, until golden brown. / Mettre sur un plat � four graiss� et saupoudrer de sucre et de cannelle. Faire cuire au four pour 15 minutes � 180 degr�es C jusqu'� ce qu'ils soient dor�s.

Serve warm or cold, sprinkled with more sugar and cinnamon, with coffee or mint tea. / Servir ti�de ou frais, saupoudr�s de sucre et de cannelle, accompagn�s d�un caf� ou une tasse de th� au menthe.

Moroccan Spiced Pie Recipe

If you are vegetarian and you like spiced pie, then this Moroccan spiced pie Recipe is for you! The perfect showpiece to your Christmas Day meal - and it's great for veggies.

Ingredients

• 2 tsp each coriander and cumin seeds
• 1 tsp paprika , plus extra for dusting
• � tsp ground cinnamon
• 150ml/� pint olive oil
• 900g squash , peeled and cut into small chunks (about 2cm)
• 12 shallots , quartered
• 4cm/1� in piece root ginger , finely chopped
• 140g whole blanched almonds
• 140g shelled pistachios
• 75g pack dried cranberries
• 6 tbsp clear honey
• 225g pack fresh spinach
• 400g can chickpeas , drained and rinsed
• 2 garlic cloves
• 1 tsp ground cumin
• 3 tbsp lemon juice
• 4 tbsp chopped fresh coriander
• 100g butter
• 8 large sheets of filo pastry
• lemon wedges to serve

FOR THE HARISSA YOGURT SAUCE

• 200g carton Greek yogurt
• 6 tbsp milk
• 3 large sprigs mint , leaves chopped
• 2-3 tbsp harissa paste

Preparation

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty - don't let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1/2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
• Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
• In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
• Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
• Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
• Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

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Sambousek - How to Make Sambousek

Sambousek also sambosa, sambousa or sambousik. Learn how to make sambousek. It is served as an appetizer. This pastry is famous in Lebanon, Syria, Jordan and Palestine. Many families in the region do fix it at home. When you get used to it, it's easy and fun to make. All family members just love it. It can be stuffed with beef, lamb or feta Cheese.

Ingredients

• 3 cups flour
• 2 grated onions
• 1 1/2 cups oil
• 1 teaspoon ground black pepper
• 1 teaspoon bread spices(yeast, fennel, poppy seed)
• 1 teaspoon cumin
• oil for frying
• water
• 1 lb. ground beef or lamb or feta cheese

Preparation

1. Put the flour in a deep bowl, add the bread spices and salt. Add the oil and rub with fingertips.
2. Add water and a pinch of salt a little at a time, mixing thoroughly until dough is binding.
3. Divide into small pieces, place on a tray and put in a warm place for one hour.
4. Put ground meat, onion, salt, pepper and cumin in a frying pan and cook over low heat. Cool. Roll each piece of dough into a round, about 1/16 inch thick. Place a tablespoon of meat in the center of each round and seal then twist the edges.
5. Heat the oil and deep fry the sambousek on both sides.
6. Serve hot. Serves 8-10 persons.

You might also like to try...

Sambousek Chicken and Vegetables
Fried Meat Sambousek Recipe

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