lebanese recipe

This wonderfully simple lamb tart recipe is excellent topped with a dollop of Greek yogurt and served with a fattoush salad.

Spicy Lebanese lamb tart

ready-rolled puff pastry

semolina

free-range egg, beaten

olive oil

onion, finely chopped

lean lamb mince

pomegranate molasses (we like Al Rabih, from Sainsbury’s)

allspice

cinnamon

chillies, 1 deseeded and finely chopped, 1 sliced

pine nuts, toasted

chicken stock,

parsley,

Bunch of fresh coriander, chopped

pomegranate seeds

Preheat the oven to 200ºC/fan180ºC/gas 6. Trim the puff pastry a little to make a 30cm x 20cm rectangle. Score a border 3cm inside the rectangle with a knife and place on a baking sheet that has been sprinkled with the semolina or polenta. Brush the pastry with the beaten egg, taking care not to brush directly over the scored line, and prick the inside rectangle several times with a fork to stop it from rising. Bake for 10-15 minutes until the edge of the pastry rectangle has started to rise and turn lightly golden, then remove from the oven.

Meanwhile, heat a heavy-based pan with the oil and cook the onion gently for 5 minutes until soft. Add the lamb and cook for another 5 minutes, stirring until browned all over, then stir in the pomegranate molasses, allspice, cinnamon, finely chopped chilli, pine nuts and stock. Cook for 10 minutes until the stock has reduced, leaving sticky lamb mince. Stir through the parsley and coriander, season, then spoon into the puff pastry case.

Sprinkle with the sliced chilli and bake in the oven for 10-15 minutes more. Serve sprinkled with the extra parsley and the pomegranate seeds.

A simple flatbread and lamb mince goes a long way with this flavourful kofta recipe.

Easy lamb kofta with feta flatbreads recipe

lamb mince

za’atar,

lemons

parsley, stalks chopped, leaves

garlic cloves, crushed

Lebanese

(280 grams) thick Greek-style yoghurt, plus extra to serve

(225 grams) self-raising flour, plus extra to dust

feta, crumbled

tbs extra virgin olive oil, to fry

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“This is a cheat’s kebab version of lahm bi ajin. At Jimmy’s we call it The Late Night Edition," says Simon Zalloua.

Lahm bi ajin (Lebanese meat pizza) recipe

Lebanese bread

tomatoes,

Toum, parsley leaves & lemon wedges,

(120 grams) red capsicum, seeds removed, finely chopped

white onions, finely chopped

flat-leaf parsley, leaves picked, finely chopped

tsp each seven spice (baharat spice mix) & sumac

1kg coarse lamb mince (ask your butcher

red onion,

flat-leaf parsley leaves, roughly chopped

Toum (which is Arabic for “garlic”) is a garlic sauce, similar to aioli, and a main ingredient in many Lebanese and Middle Eastern recipes.

Toum

oz garlic ((about 2 heads))

salt

lemon juice (freshly squeezed)

water

grapeseed oil ((or rapeseed / Canola oil))

Peel and degerm the garlic cloves.

Place the garlic and salt in the bowl of a food processor and blend the garlic very finely.

Add 1 tablespoon of lemon juice and continue to mix until a paste begins to form.

Add 1 tablespoon of lemon juice again and blend until the mixture is completely smooth.

While continuing to mix, add 1 cup (250 ml) of oil very slowly, in a very thin stream, followed by 1 tablespoon of lemon juice.

Repeat the operation by adding 1 cup (250 ml) of oil and 1 tablespoon of lemon juice.

Continue the same process, alternating the remaining cup (250 ml) of oil, the remaining lemon juice, and 1 tablespoon of ice water, until all the water has been incorporated.

Preparation in a food processor

Prepare the recipe with a mortar and pestle in smaller additions than with a food processor, depending on the size of the mortar.

In the mortar, combine the garlic and salt and pound until the mixture becomes a smooth paste.

While continuing to mash, stir the oil into the mixture, 1 teaspoon at a time, alternating with drops of lemon juice and a few drops of ice water.

Repeat until all of the oil, lemon juice and water have been incorporated.

Transfer the toum into a tightly closed glass jar.

The toum will keep for 1 month in the refrigerator.

Preparation with a mortar and pestle

Ghraybeh are shortbread cookies from the Levant and Maghreb countries, similar to mantecaos from Andalusia.

Ghraybeh

all-purpose flour (sifted)

caster sugar

ghee ((clarified butter) or unsalted butter,

pistachios

Stand mixer

Baking sheet

Parchment paper

In the bowl of a stand mixer, combine the butter and sugar until the mixture is creamy.

Using the flat beater, add the flour in 3 batches until the dough resembles shortbread dough.

If the dough is crumbly, continue to work it by hand until everything comes together completely.

Wrap the dough with plastic wrap and place it in the refrigerator for 2 hours.

Take the dough out of the refrigerator and place it on a work surface for 15 minutes before starting to work it.

Preheat the oven to 330 F (165°C).

Divide the dough into 20 equal pieces and roll them until they are completely smooth.

Flatten the tops of each ball slightly and place them, spaced apart, on the baking sheet lined with parchment paper.

Insert 1 pistachio or 1 almond in the center of each dough, pressing gently.

Bake on the middle rack for 15 to 20 minutes. The underside should be lightly golden and the top should remain white.

It is very important to let the cookies cool completely before handling and eating them as they could break very quickly.

Kofta kebabs are skewers of spicy, grilled minced meat that are popular in the Middle East as well as in the cuisines of the Levant and Mediterranean.

Kofta Kebab

lbs beef

lb lamb

onion (, grated)

garlic (, finely chopped)

parsley (, finely chopped)

sumac

ginger

cumin

nutmeg (, freshly grated)

paprika

mint (, finely chopped (optional))

½ teaspoon ground pepper

chilli powder

Parsley (, finely chopped)

Flat wooden skewers

Place all the ingredients into a large bowl, and knead well for 10 minutes.

Cover the bowl with cling film and place in the refrigerator for 6 hours, kneading the mixture for 3 minutes every hour.

Divide the meat into 12 equal portions and roll them up.

Then form into 12 uniform sausage shapes.

Skewer each, and shape tightly by squeezing the meat along the length of the skewer (leaving roughly 6” / 15 cm for a “handle”).

Cover the skewers with cling film and refrigerate for 2 hours before grilling.

Grill the koftas on the barbecue, in the oven or on a preheated griddle on all sides for about 5 minutes or until the desired doneness is achieved.

Sprinkle with parsley and serve immediately, accompanied by pita, arayes bread, tahini sauce, hummus, raw salad, and / or baba ganoush.

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Spicy Lebanese lamb tart

Easy lamb kofta with feta flatbread...

Lahm bi ajin (Lebanese meat pizza) ...

Toum

Ghraybeh

Kofta Kebab

Top 6 lebanese recipe recipes from across the web

The most viewed lebanese recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Lebanese lamb tart

Easy lamb kofta with feta flatbread...

Lahm bi ajin (Lebanese meat pizza) ...

Toum

Ghraybeh

Kofta Kebab

The most viewed lebanese recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine