LEBANESE MOUNTAIN BREAD
This flatbread brings me back to my early childhood when the Syrian lady across the street from my grandmother made it and always gave us some. It's my first food memory. The bread has a unique texture, gorgeous appearance, and fun-to-make technique.
Provided by Chef John
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 9h38m
Yield 8
Number Of Ingredients 7
Steps:
- Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes. Drizzle in olive oil; add salt and 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.
- Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to bowl and turn to coat surface with oil.
- Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes. Transfer dough to work surface and knead to remove air bubbles, about 1 minute. Transfer to zip top plastic bag; refrigerate 8 hours or overnight.
- Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.
- Invert a smooth mixing bowl on work surface; lightly flour the bottom. Lightly stretch the dough and place dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.
- Heat a cast iron skillet over high heat. Flour your hands and carefully remove dough circle from bottom of bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side. Transfer to a dish and cover, using dish inverted over it to allow bread to steam and stay moist and supple.
Nutrition Facts : Calories 47.3 calories, Carbohydrate 6.4 g, Fat 1.9 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 180.9 mg
LEBANESE ZAATAR SPICE BLEND RECIPE
Zaatar is a fine aromatic spice blend, fresh, tangy and nutty. Prepare this Lebanese zaatar from scratch and use on various foods (see in the post for zaatar uses) or double the recipe to make a bigger batch and store in airtight containers.
Provided by Helene Dsouza
Categories Condiment
Time 5m
Number Of Ingredients 6
Steps:
- Place the Sesame seeds into a small pan and dry toast the sesame seeds until you can smell them toasting or see them popping up. Keep aside to cool.
- In a mortar and pestle add the thyme, savory, marjoram, and sumac. Pound all the ingredients until well mixed and you can smell the spice blend forming.
- In a small bowl or container combine the previously pound ingredient mixture with the sesame seeds and salt.
- Store in an airtight container until further use.
Nutrition Facts : Calories 7 kcal, Sodium 291 mg, ServingSize 1 serving
LEBANESE ZAATAR (ZA'ATAR) BREAD
Traditional Lebanese bread. Crispy, flaky cracker like bread infused with fresh za'atar (similar to oregano). You can substitute oregano for za'atar, but use less. May place under broiler to brown tops.
Provided by Stacey
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 55m
Yield 40
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix za'atar into dough until evenly incorporated (see notes).
- Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets.
- Bake in the preheated oven until lightly browned, about 25 minutes.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 25.8 g, Fat 16.9 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 2.4 g, Sodium 61.7 mg, Sugar 0.3 g
LEBANESE THYME BREAD
Enjoy a Middle Eastern snack with this recipe for a tasty flat bread, flavoured with thyme and sesame seeds.
Provided by English_Rose
Categories Breads
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the yeast sugar and 2-3 tablespoons of the warm water and set aside.
- Sift the flour into a mixing bowl and add in the salt. Make a well in the centre of the flour and pour in the yeast mixture and the remaining warm water.
- Knead together until the mixture forms a stiff dough.
- Knead the dough on a lightly floured surface for 10-15 minutes, adding in a tablespoon of olive oil to the dough to soften it.
- Wash and dry the mixing bowl and rub with a little of the olive oil. Return the dough to the ball and roll it around the bowl until well oiled. Cover with a clean cloth and set aside in a warm place to rise for 2 hours.
- Knead the dough again, then divide it into 10 portions.
- Roll each dough portion between your palms until smooth and round.
- Using a rolling pin, roll out each portion into a circle. Cover the dough circles and set aside for 20 minutes.
- Preheat the oven to 450°F Place 2 large baking sheets in the oven to heat up.
- Brush the tops of each dough circle with a little of the olive oil. Mix the remaining olive oil with the thyme, marjoram and sesame seeds and spread the mixture evenly over the surface of each dough circle.
- Slide the dough circles onto the hot baking sheets and bake for 8-10 minutes.
- Remove and cool. Serve.
25 AUTHENTIC LEBANESE FOODS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Lebanese recipe in 30 minutes or less!
Nutrition Facts :
MIDDLE EASTERN THYME BREADS
Make and share this Middle Eastern Thyme Breads recipe from Food.com.
Provided by dale7793
Categories Yeast Breads
Time 3h20m
Yield 16 breads
Number Of Ingredients 11
Steps:
- For topping, dry roast sesame seeds in a small frying pan for 3 minutes until golden.
- Cool and grind seeds in a mortar and pestle or a spice grinder.
- Add thyme leaves, sumac and salt and combine.
- Combine honey and water in a large bowl.
- Sprinkle with the yeast and stand in a warm place for 5 minutes until foamy.
- Stir in plain flour, salt, oil and 1 cup of the wholemeal flour until combined, then add remaining flour and knead until a stiff dough forms.
- Turn out onto a lightly floured surface and knead for 15 minutes or until dough is smooth and elastic.
- Place dough in a large lightly oiled bowl, and turn dough to coat in oil.
- Cover and stand in a warm spot for 2 hours.
- Dough will double in volumne.
- Knock dough down, tip onto lightly floured surface and knead lightly til smooth.
- Divide into 16 portions.
- Roll each portion into a 5cm x 12 cm oval.
- Place them on a baking paper lined tray covered with a tea towel as you work.
- Heat a heavy based frypan over medium heat.
- Brush or spray pan lightly with oil.
- Cook breads, in batches, for 1 minute each side, then place on oven trays.
- Brush breads with a little olive oil and sprinkle with sesame-herb topping.
- Bake in a 200 degree C oven for 5 minutes, or until golden and cooked through.
- Serve warm with Lebanese foods.
Nutrition Facts : Calories 97.2, Fat 1.8, SaturatedFat 0.3, Sodium 219.7, Carbohydrate 18.1, Fiber 2.3, Sugar 0.8, Protein 3.2
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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.
- Eggs. These are not your typical eggs. Lebanese spreads include a variety of eggs served with the Lebanese touch. These eggs are usually served sunny side up in a fokhar (clay) frying pan fried with olive oil and seasoned with salt, pepper, and sumac.
- Kawarma. Traditional eggs are also made with kawarma, which is preserved lamb meat in its fat. In the fokhar frying pan, the meat is scooped out when the fat has melted from it.
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- 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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