Attention meat-lovers! These are delicious! Meat pies are similar to spinach pies, only they are stuffed with ground beef, pine nuts, and other spices. Like with most Lebanese dishes, feel free to substitute the beef with lamb.
1. In large skillet, add 1&1/2 tablespoons of olive oil and heat on medium, heat oil and add diced onion and saute
2. Once onions are wilted, add beef and 5 dashes of pepper, 1 teaspoon of salt, 1 teaspoon of allspice, cook until meat is cooked and dried up (spices to taste... lessen one and add more of another if desired)
3. *optional* In a small frying pan, add 2 tablespoons of pine nuts and 1/2 teaspoon olive oil and toast (should take a few minutes, keep an eye on them to make sure they don't burn)
4. After mixture is cooked add toasted pine nuts and set aside to cool
5. Begin to flatten your dough in flour (the flour keeps it from sticking), Eva uses a stick from Lebanon but you can also use a rolling pin)
6. Once flattened, cut out circles using a small plate or soup bowl to measure size and cut around it
7. Move cut circles to a lightly floured area on counter until you have finished cutting
8. Preheat oven at 375 and grease baking sheet with olive oil
9. Using a regular serving spoon, place 2 scoops of meat on each circle
10. Bring two sides together to the center and press the sides closed, do again for the other two sides to form a triangle, for meat pies you don't need an opening. You can also make squares by bringing four sides together to press
11. Place baking sheet on bottom rack of oven for 30 minutes or until the bottom is golden brown
12. After 30 minutes, place backing sheet on top rack for up to 5 minutes or until the top is golden brown
13. Remove pan from oven and remove meat pies to a cooling rack
One of my favorites! Lebanese spinach pies are perfect to cook for parties and get-togethers. If you're cooking for less people (or just for yourself) you can stick these in the freezer and take them out as you please. Flattening the dough and cutting out the small circles to make each individual pie will seem a little tedious, but it will be worth it when you see how delicious they will look the second you take them out of the oven. If you're a fan of spinach, you will love the mixture you'll be preparing to add to the dough. Eva remembers eating the spinach mix as a child with her siblings whenever her mother cooked spinach pies (it's that yummy), so be sure to make extra!
1. Spread dough out to flatten, sprinkle with flour to keep from sticking (Eva uses a long stick from Lebanon but you can use a rolling pin)
2. Once flattened, cut out circles of any size and set each circle aside. Eva uses a plate (15 inches in diameter or you can use a soup bowl) to measure the circle and cuts around it (if you have leftover dough, you could re-work the dough to make more circles or you can always make it into garbage bread with some of your spinach mix)
3. In a bowl, add spinach, diced onions and add 2-4 dashes of pepper (or preference), 1/2 teaspoon of salt, 2-3 tablespoons lemon juice (taste after 2 tablespoons, personally I love more of a lemon taste), 1 & 1/2 tablespoons of olive oil & mix well, spinach is hard to mix but be sure to mix it all and don’t be afraid to break some of it. Taste mixture in case you want more salt, pepper, or lemon juice
4. Preheat oven to 375 degrees
5. Coat bottom of a baking pan with olive oil (or your choice)
6. Add small handfuls of spinach to dough circles. Don't be afraid to add a lot, spinach will cook down
7. Bring two sides together to the center and press the sides closed, do again for the other two sides to form a triangle, leave opening in center for venting *don’t worry about making a perfect triangle, you can do any other shape you'd like as long as you have an opening
8. After folding all of your dough into triangles, add to baking pan and put on bottom rack of oven for 30 minutes
9. After 30 minutes or until the bottom is golden brown, add to top rack for up to 5 minutes or until the top is golden brown
10. Remove pan from oven and remove spinach pies to a cooling rack, enjoy!
We really do love eating pita bread with everything, even salad! Fattoush is a delicious salad with toasted pita bread, sumac, and other veggies. Eva loves making fattoush for parties and get-togethers on hot summer days. For this recipe feel free to add or take out any veggies. What makes fattoush different from a usual salad is the pita chips and sumac, so make sure to include those!
Feta Cheese Manoush
Attention feta cheese lovers! This dish is similar to pizza only it's cooked with feta. Feta cheese manoush is typically eaten for breakfast or lunch. There are only three ingredients and the preparation is easy! Enjoy!
*Manoush in Lebanon was baked as an individual size pie in a wood burning brick oven. This recipe makes a whole pan, which adds up to about 8 slices cut up.
1. Preheat oven to 425 degrees
2. Mix feta cheese and olive oil together in a bowl
3. Butter the bottom of your pan
4. Spread out dough on baking sheet as evenly as possible and press fingers into dough to avoid bubbles when baking
5. Spread feta mixture onto dough covering as much dough as possible
6. Place the baking sheet on the bottom rack of your oven for 15 minutes, and then on the top rack for up to 5 minutes (you want the dough to be golden brown)
*You can cook the dough for more time or less depending on how crispy you prefer your manoush to be, you may also have to turn your pan around a few times or adjust the time depending on your oven. While your manoush is on the bottom rack, you can check the bottom by lifting up the dough with a knife to see how golden brown it is before moving it to the top rack. *it's placed on the top rack to brown the top of your manoush
Baba Ghanoush, which translates to something like "spoiled father" is a dish similar to hummus only with roasted eggplant. It's a great dish to serve at parties and goes well with pita, chips, and veggies. It's also super healthy! Also, unlike hummus, baba ghanoush is a bit more time-consuming to prepare but like all Lebanese dishes, it's always worth it in the end when it's time to eat!
To save some time, feel free to roast the eggplant the night before you cook this dish and let it cool in the refrigerator. Enjoy!