Lebanese Pita Food
LEBANESE MEAT-STUFFED PITAS (ARAYES)
Christina Perozzi from beerforchicks.com suggests the Deschutes Black Butte Porter from Bend, Oregon. It looks dark, but it has a light and bright body, nutty and smoky flavors, and a dry finish that will work perfectly with this snack.
Provided by Aarti Sequeira
Time 45m
Yield 16 Arayes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined.
- Arrange the pita quarters on a parchment-lined baking sheet. Fill each quarter with about 2 tablespoons of the meat mixture, flattening it out so the filling is even. Brush each quarter on both sides with a little olive oil. Sprinkle salt on top.
- Bake for 20 minutes, turning once halfway through. Pitas should be browned and crispy.
Nutrition Facts : Calories 111 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 18 milligrams, Sodium 135 milligrams, Carbohydrate 10 grams, Fiber 1.5 grams, Protein 48 grams, Sugar 1 grams
25 AUTHENTIC LEBANESE FOODS
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Nutrition Facts :
LEBANESE PITA
Provided by Food Network
Time 2h5m
Yield 12 pitas
Number Of Ingredients 6
Steps:
- Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size; depending on the temperature, it could take 30 minutes to 1 1/2 hours.
- Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.
- Once the dough has doubled in size, cut the dough into 10 to 12 pieces. Roll each piece into a ball and then flatten each using a rolling pin. Use flour on the work surface so that it doesn't stick. Place 3 to 4 flattened pita on the hot tray and close the oven door immediately. Bake until puffed up, about 5 minutes. Remove from the oven and serve immediately.
LEBANESE PITA
Make and share this Lebanese Pita recipe from Food.com.
Provided by Food.com
Categories Breads
Time 2h5m
Yield 12 pitas
Number Of Ingredients 6
Steps:
- Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size; depending on the temperature, it could take 30 minutes to 1 1/2 hours.
- Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.
- Once the dough has doubled in size, cut the dough into 10 to 12 pieces. Roll each piece into a ball and then flatten each using a rolling pin. Use flour on the work surface so that it doesn't stick. Place 3 to 4 flattened pita on the hot tray and close the oven door immediately. Bake until puffed up, about 5 minutes. Remove from the oven and serve immediately.
Nutrition Facts : Calories 117, Fat 0.3, SaturatedFat 0.1, Sodium 244.1, Carbohydrate 24.4, Fiber 1, Sugar 0.4, Protein 3.5
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- Test the water with your finger making sure it is not too hot and adjusting with cold water if necessary
- Add the yeast and sugar to the lukewarm water and stir well until dissolved. Allow to ferment for around ten minutes
- In a mixing bowl add the flour, salt, regular olive oil and stir together. Then add the yeast water and knead for about ten minutes until the dough springs back when poked
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- Bamia (Lebanese Okra Stew) Vegetarians needn’t miss out on tasty Lebanese recipes. This one is a cinch to make and is one of the tastiest on our list!
- Lebanese Lentil Soup. Lentils feature all over the Asian subcontinent. They are creamy, filling, and utterly delicious. As they cook, they swell slightly, making this soup hearty and filling.
- Hummus. Throughout the middle east and Southern Europe, there is a debate about who invented hummus. We don’t care. Wherever it is from, it is one of our favorite dishes!
- Lebanese Chickpea Stew. Speaking of chickpeas, check this out. If hummus hasn’t floated your boat and you’ve got a load of chickpeas spare, then this is a great way to sue them up.
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- Tabbouleh. If you haven’t heard of this dish before, you are in for such a treat. Think of it a little like a Lebanese salsa… Except it is tastier! Tabbouleh is made up of finely diced cucumber, parsley, tomato… And to finish the entire thing off, juicy pearls of bulgar wheat.
- Baba Ganoush. People often get baba ganoush mixed up with hummus. It is easy to see why. They are similar in texture and looks. But they taste entirely different.
- Lebanese Chicken Shawarma. Shawarma features heavily throughout the middle east. Traditionally it is a skewer of lots of chicken breasts piled high and covered in Lebanese spices.
- Pita Chips. Sometimes the simplest things are the best. If you don’t know what to serve with baba ganoush or hummus, check this out. It is so simple to make.
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- Balila. Balila is similar to foul but prepared with steamed chickpeas instead. It is served with the same sides as foul. Some people even mix both foul and balila.
- Labneh. You go to the local grocery store and buy labneh, milk, and eggs. It is an ingredient that is always in stock in any home. It is a form of strained yogurt that is served as a dip or spread, which is part of a typical Lebanese breakfast.
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- Knafe. Knafe is usually prepared in large trays layered with Akkawi cheese on the bottom and topped with semolina dough or phyllo dough. It is then soaked with kater (syrup flavored with rose water).
- Grill Mix. Also known as “mashewe”, this is the star of every Sunday family lunch. It consists of kebabs made from chicken (taouk) and kafta kebab. It is usually prepared on a charcoal grill, where some also add vegetables such as zucchini and eggplants.
- Lebanese Hummus. The most famous Lebanese mezza is the hummus dip that is made from pureed chickpeas mixed with lemon juice and tahini. This delicious dip is topped with olive oil, roasted pine nuts, and sometimes meat cooked with pomegranate molasses.
- Fattouch. Fattouch is a Lebanese salad that has a base of lettuce, radish, thyme leaves, green pepper, tomatoes, and cucumbers. What makes it special is the sauce that is made with lemon, oil, sumac, and pomegranate molasses.
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- Fattoush Salad. Fattoush is a Lebanese salad that is mixed with fried pita bread, lettuce, and chopped vegetables such as cucumber, tomato, and radishes.
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