Middle Eastern pastries recipe

Photo: Middle Eastern pastries recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to tryMiddle Eastern pastries recipe.  Enjoy the good taste of Arabic Food and learn how to make Middle Eastern pastries. 

Cooking Time 30 minutes

Ingredients (serves 4)

1 tbs olive oil
1/2 medium red onion, halved, thinly sliced
1 garlic clove, crushed
300g lamb mince
2 tsp Middle Eastern spice mix
1 tbs fresh lemon juice
1 medium ripe tomato, finely chopped
80g (1/2 cup) frozen peas
35g reduced-fat feta, crumbled
1/4 cup finely shredded fresh mint
2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry
1 egg, lightly whisked
1 tbs sesame seeds

Method

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Heat oil in a medium non-stick frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until soft.

Increase heat to high. Add the garlic and lamb and cook, stirring with a wooden spoon to break up lumps, for 2 minutes or until lamb changes colour. Add the spice mix and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the lemon juice, tomato, peas, feta and mint and stir to combine.

Cut the pastry sheets into quarters. Divide the lamb mixture among the centres of the pastry squares. Brush the edges of the pastry with egg and fold over to form triangles and enclose the filling. Press the edges together to seal.

Place the triangles on the prepared tray. Lightly brush with egg and sprinkle over sesame seeds. Bake in oven for 20 minutes or until golden. Serve with the roasted beetroot & silver beet.

Notes

Prep & cooking: 30 mins

Source
Australian Good Taste - July 2006, Page 55
Recipe by Kim Meredith
 
More Arabic Food Recipes:   

Pastry Stuffed with Oriental Rice 
Small pies (Manaeish) or Fatayer
Stuffed Bread with Sausage and vegetables
Toast stuffed with chicken
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles

Save and share Middle Eastern pastries recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Pastry Stuffed with Oriental Rice Recipe

Photo: Pastry Stuffed with Oriental Rice Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pastry Stuffed with Oriental Rice Recipe. Enjoy the Arabic Cuisine and  learn how to make Pastry Stuffed with Oriental Rice.
 
Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     40 minutes

Ingredients

2 tablespoons vegetable oil

1 medium onion or 150 g, chopped

1 medium carrot or 100 g, finely chopped

250 g minced lamb

½ teaspoon ground black pepper

½ teaspoon ground cinnamon

1½ cups water or 375 ml

2 cubes MAGGI® Chicken Bouillon

1 cup basmati rice or 200 g

¾ cup frozen green peas or 110 g, thawed

¼ cup pine seeds or 40 g, toasted

¼ cup pistachio nuts or 40 g, toasted

7 sheets spring roll pastry, large size

Preparation

Heat oil in a large pan, add and cook onions over medium heat for 4-5 minutes, add carrots and minced lamb. Season with spices and cook for 4-5 minutes or until the meat becomes golden brown.

Add water, MAGGI® Chicken Bouillon cubes and bring to boil. Add rice and green peas. Cover and cook over low heat for 20 minutes or until rice is cooked. Remove and allow it to cool slightly.

Cut each sheet lengthwise into 2 sheets. Add 2 tablespoons of the rice mixture on one sheet, brush its ends with egg, fold the edges and roll carefully to enclose. Repeat the same with remaining sheets.

Before serving, place rolls on a large baking tray. Bake in a 200°C preheated oven for 8 minutes or until golden brown.

Serve with salad and fresh yoghurt.

Nutritional Information:

Energy :     466.00 Kcal
Protein :     15.00 g
Carbohydrate :     53.00 g
Fats :     22.00 g   

From Nestle Family 

More Arabic Food Recipes: 

Small pies (Manaeish) or Fatayer
Stuffed Bread with Sausage and vegetables
Toast stuffed with chicken
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap

Save and Share Pastry Stuffed with Oriental Rice Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Small pies (Manaeish) or Fatayer Recipe

Photo: Small pies (Manaeish) or Fatayer Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Small pies (Manaeish) or Fatayer Recipe. Enjoy the Arabic Cuisine and  learn how to make Small pies (Manaeish) or Fatayer.  

Ingredients

1 Tbs yeast
¼ Cup water, warm
2 ½ Cup flour
½ tsp salt
½ tsp sugar
¾ Cup milk
¼ Cup oil
1 Egg, beaten +2 Tbs milk

Method

- Dissolve yeast in warm water, leave for 5 minutes or until foamy.
- Combine flour, salt and sugar in an electric mixer on low speed.
- Add yeast mixture, milk and oil while beating on medium speed for 10 minutes or until soft dough is formed (can be mixed with hands for about 25 minutes).
- Place dough and roll in a greased bowl, cover and let rise for 1hour or until doubled in size.
- Roll dough on a lightly floured surface into a (½ cm thickness) circle. Cut into approximately 7 cm circles.
- Brush circle edges with the egg mixture and fill one side of the circle as desired (for example white cheese and dried mint mixture), then fold into a half circle; pinch the edges with a fork to seal. (Hint: flour the fork so it won’t stick with the dough).
- Brush with the egg mixture, prick with a fork, sprinkle with sesame seeds, black sesame or crushed pistachios (as desirer).
- Bake for 15 minutes or until golden (time may vary according to filling).

Serving Suggestions

*For spinach filling:
(Olive oil/ spinach, cut/ pomegranates seeds/pomegranates syrup/lemon juice)
- heat oil in a skillet over medium heat, add ingredients and stir until done.
- Fill pies by adding a portion of the mixture in the middle of the dough circle, then fold edges to meet in the middle to shape a triangle. Top with pomegranates seeds.

* For minced beef filling (precooked ground beef, pine nuts)
- Place a portion of filling in the middle of the dough circle; pinch the edges to form an unsealed square. Sprinkle with roasted pine nuts.

Chef Osama

More Arabic Food Recipes: 

Stuffed Bread with Sausage and vegetables
Toast stuffed with chicken
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter

Save and share Small pies (Manaeish) or Fatayer Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Stuffed Bread with Sausage and vegetables recipe

Photo: Stuffed Bread with Sausage and vegetables recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Stuffed Bread with Sausage and vegetables Recipe. Enjoy the Arabic Cuisine and  learn how to make Stuffed Bread with Sausage and vegetables.  

Ingredients

For the dough
1 Tbs yeast
1 tsp sugar
1 ½ Cup Warm water
3 Cup Flour
1 tsp salt
1 Tbs oil

For filling
½ Kilo beef sausage
1 Onion, sliced
1 Cup bell pepper (green, yellow, and red), sliced
Salt and pepper
1 Cup mozzarella cheese, grated
Oats for decoration

Method

 - Dissolve yeast and sugar in warm water, leave for 10 minutes or until foamy.
- Combine flour and salt in an electric mixer on low speed.
- Add oil and yeast mixture while constantly mixing for 5 minutes or until soft dough is formed.
- Shape the dough into a ball, place in a greased bowl, cover and let rise for 45 minutes.
- For filling, fry sausage in a skillet over a medium heat, add onion and pepper and stir for 5 minutes, season with salt, pepper, set aside to cool.
- Divide dough into equal parts; roll on a lightly floured surface and cut into rectangles.
- Fill sausage on one side of the edges, top with mozzarella then roll dough into cylinder
(Seal sides of the dough while rolling). Repeat with remaining quantity.
- Place in a baking tray (sealed side on bottom), spray with water then sprinkle oats.
- Cover and keep in a warm place to rise for another half an hour.
- Preheat oven to 180°C.
- Bake for 30 to 35 minutes according to bread size, cool and slice before Serving.

More Arabic Food Recipes: 

Toast stuffed with chicken
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads 

Save and share Stuffed Bread with Sausage and vegetables recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan Lamb and Vegetable Pastries Recipes

Photo: Moroccan Lamb and Vegetable Pastries Recipes

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Lamb and Vegetable Pastries Recipe. Enjoy the Arabic Cuisine and  learn how to make Moroccan Lamb and Vegetable Pastries.  

Yield: 12

Ingredients

For the Pastries

1 lamb leg steak (170 g/6 oz), trimmed of fat and cut into thin strips
45 millilitres (3 tablespoons) olive oil
2 carrots, peeled and finely julienned
1 onion, finely chopped
115 grams (1/4 lb) button mushrooms, coarsely chopped
1 millilitre (1/4 teaspoon) ground cumin
1 millilitre (1/4 teaspoon) ground coriander
1 millilitre (1/4 teaspoon) ground allspice
500 millilitres (2 cups) chopped cabbage
45 millilitres (3 tablespoons) lemon juice
60 millilitres (1/4 cup) chopped flat-leaf parsley
1 egg, separated
45 millilitres (3 tablespoons) water or milk
2 pieces (200 g / 1/2 lb each) puff pastry dough

For the Yogurt Sauce

250 millilitres (1 cup) plain yogurt , 10% fat
45 millilitres (3 tablespoons) lemon juice
1 millilitre (1/4 teaspoon) ground cumin
1 millilitre (1/4 teaspoon) ground coriander
Salt and pepper

Directions

For the Pastries

In a large skillet over medium-high heat, brown the lamb in half the oil. Season with salt and pepper. Set aside.
In the same skillet over medium heat, soften the vegetables and spices in the remaining oil. Season with salt and pepper. Add the cabbage, lemon juice, parsley and reserved meat. Adjust the seasoning. Transfer to a bowl, cover and refrigerate for 2 hours or chill in the freezer for about 45 minutes.
With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Make the egg wash: In a bowl, lightly beat the egg yolk with the water or milk. Set aside.
On a floured surface, roll each piece of dough into a 20 x 30-cm (8 x 12-inch) rectangle. Cut each piece into 6 squares, 10 cm (4 inches) per side.
For each puff, lightly brush half a dough square with egg white. Spoon 45 ml (3 tablespoons) of filling onto the centre. Fold up 2 opposite sides of the pastry, forming a purse. Pinch the ends firmly to seal but leave an opening in the middle. Spoon 15 ml (1 tablespoon) filling into the opening to finish filling the purse. Arrange the pastries on the baking sheet and brush with egg wash.
Bake until golden, 25 to 30 minutes.

For the Yogurt Sauce

In a bowl, combine all the ingredients. Season with salt and pepper.
Serve with the hot pastries.
Note: For a vegetarian version of this recipe, omit the lamb.

Courtesy of Ricardo Larrivée - Ricardo and Friends
ِfoodnetwork.ca

More Arabic Food Recipes:

Lamb and olives pies (fatayer)
Puff pastry with sausage
Sambosa
Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek

Save and share Moroccan Lamb and Vegetable Pastries recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lamb and olives pies (fatayer) Recipe

Photo: Lamb and olives pies (fatayer) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb and olives pies (fatayer) Recipe. Enjoy the Moroccan Cuisine and  learn how to make Lamb and olives pies (fatayer).

Ingredients

For filling
3 Tbs olive oil
1 Red onion, chopped
½ Cup spring onion, chopped
Salt and pepper
½ Kilo (pre-cooked) minced lamb
1 Cup green olives, sliced
½ Cup parsley, chopped
½ Cup walnut, chopped
3 Tbs pomegranates syrup

For dough
2 2/3 Cups all purpose flour
¼ Cup whole wheat flour
1 Tbs yeast
1 tsp milk powder
2 tsp sugar
¼ tsp salt
1 ½ Cup warm water
Egg whites, for brushing, beaten

Method

- For filling:
- Heat oil in a sauce pan over medium heat, stir red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until golden brown. Keep aside to cool.
- Blend onion mixture with minced lamb, add remaining filling ingredients, stir until well combined.

- For the dough:
- Mix flours, yeast, milk powder, sugar and salt in an electric mixer on low speed until combined.
- Add water gradually to the mixture; beat on a medium speed until consistent dough is obtained.
- Place in a greased bowl, cover and leave to rise for 45 minutes or until doubled in size.
- Roll dough on a lightly floured surface with thickness not more than 1 cm, then cut into 10 cm circles.
- Place a tablespoon of the lamb mixture on one side of the circle and fold over the dough to make a half-circle. Pinch the edges of the dough together to seal.
- Place in an oven tray, leave to rise for another 15 minutes.
- Preheat oven to 200° C.
- Brush pies with egg whites, and bake for 25 minutes or until golden.

More Arabic Food Recipes:

Puff pastry with sausage
Sambosa
Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles

Save and share Lamb and olives pies (fatayer) Recipe recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Puff pastry with sausage recipe

Photo: Puff pastry with sausage recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Puff pastry with sausage Recipe. Enjoy the Moroccan Cuisine and  learn how to make Puff pastry with sausage.
 
Ingredients

1 puff pastry dough
¼ kg beef & chicken sausages (precooked)
1 egg (beaten for brushing)
2 tablespoon sesame fro garnishing

Method

-Preheat oven to 180 C.
-Roll dough on a floured flat surface to have a 3 mm. rectangle.
-Divide the rectangle into two equal portions.
-Brush the first rectangle dough with egg wash, arrange the sausages to penetrate the color, then cover it with other rectangle.
-Brush with the egg wash; sprinkle with sesame on top.
-Make thin lines on the surface using a sharp knife.
-Bake for 30 minutes.
-Cut and serve hot.

Chef Osama

More Arabic Food Recipes:

Sambosa
Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles
Lebanese Olive Pizza

Save and share Puff pastry with sausage recipe recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Sambosa Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Sambosa  Recipe. Enjoy the Arabic Cuisine and  learn how to make Sambosa. 

Ingredients

For dough
1 ½ Cup flour
¼ Cup oil
½ Cup water
Salt
Oil for frying

For filling
½ Kilo ground beef (lamb or beef)
1 Onion (medium size), chopped
½ Tbs oil
¼ tsp salt
¼ tsp ground black pepper
½ tsp ground all spice
1 Egg, boiled
¼ Cup parsley, chopped

Method

For filling
- Cook meat over medium heat until browned.
- Remove any excess fat resulting from cooking.
- Add onion and oil, season with salt, pepper and spices. Stir over medium heat for 5
minutes or until onion is tender.
- Cut boiled egg into small pieces then mix with meat and parsley.
- set aside to cool.

For sambosa dough
- Mix flour, salt and make a well in the flour.
- Add oil, water gradually; mix until lightly firm dough is formed.
- If using electric mixer, combine flour, salt, oil and water on medium speed for 10 minutes.
- Divide dough into small equal balls, roll on a lightly floured surface and cut into thin circles.
- Place a tablespoon of the filling mixture on one side of the circle.
- Crimp down the edges with a fork or wet your finger and rub it along the inside edge of the dough and fold.
- Heat oil to 350° F, deep fry sambosa for 3 - 5minutes until golden (for best results do not put a big amount at a time).
- Remove from oil and drain on a paper towel.

Note
- Sambosa can be preserved after frying in a sealed plastic bag and refrigerated for a month, then heated in the oven. 

Chef Osama

More Arabic Food Recipes:

Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade 

Save and share Sambosa Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Feteer Meshaltet "Arabic Pie" Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Feteer Meshaltet "Arabic Pie" Recipe. Enjoy the Arabic Cuisine and  learn how to make Feteer Meshaltet "Arabic Pie".   

Ingredients

4¾ cups all purpose flour
1 tsp salt
2 cups water

Method

• Put flour, salt and water in a mixer and blend well until the dough becomes one smooth and elastic piece (knead for 15 minutes by machine or 45 minutes by hand).
• Divide the dough into equal parts and press by hand to remove the air. Shape into balls and grease with melted butter, set aside for at least 15 minutes.
• Preheat the oven to 500 °C.
• Grease four or five pieces with oil.
• Spread the dough pieces on a marble surface and roll out with a rolling pin until they become very thin.
• Pull from all sides and fold from four directions until you get a square shape. Leave the last piece rolled out for the base.
• Put the folded pieces in the middle of the base piece.
• Fold the four sides toward the middle to make a square with the other pieces inside.
• Bring the corners around the filling to make a circle.
• Place on a tray greased with oil.
• Bake for 15 minutes or until golden brown.

The dough can be kept in the refrigerator for 4 days after it is greased with butter.

Chef Osama

More Arabic Food Recipes:

Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade
Shish Barak with Yoghurt

Save and share Feteer Meshaltet "Arabic Pie" Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Phyllo with minced beef - How to make Phyllo with minced beef

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Phyllo with minced beef  Recipe. Enjoy Side Dish recipes and  learn how to make Phyllo with minced beef.  

Ingredients

3 Tbs olive oil
1 onion, finely chopped
2 Garlic cloves, chopped
1 Kilo minced (ground) beef
Salt and pepper
¼ Tsp ground all spice
½ Cup parmesan cheese, grated
Butter, melted for brushing
Phyllo
2 Eggs, beaten
1 Cup milk

Method

- Heat oil in a skillet over medium heat, add onion and garlic, stir until soften.
- Add minced beef, sauté for 10 minutes, season with salt, pepper and spices and stir frequently until well combined.
- Remove from heat, add cheese and stir. Set aside to cool.
- Preheat oven to 180°C.
- Butter a (9X11”) baking dish.
- Place about 3 sheets of phyllo pastry on the bottom of the dish, brush with butter (or spray). Repeat until having 4 layers of phyllo.
- Spread the beef mixture; add 4 dough of phyllo as previous.
- Repeat the same until having 3 layers of phyllo and beef.
- Trim edges of phyllo to fit the pan.
- Slice with a sharp knife to form squares or diamond shapes.
- Bake for 5 minutes; mix egg and milk, season and pour over the phyllo.
- Continue baking for 30 minutes or until golden.
- Serve with different sauces.

Chef Osama

More Arabic Food Recipes:

Baked Borek
Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles

Save and share Phyllo with minced beef  recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Baked Borek Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked Borek Recipe. Enjoy preparing tasty middle eastern pastries and learn how to make Baked Borek.  

Ingredients

For the stuffing

2     Tablespoons olive oil
1/2 cup spring onions, chopped
1     cup spinach, chopped
2      tomatoes, diced
3      cups yellow lentils, cooked

For the dough

2     cups flour
1/2 teaspoon salt
1     teaspoon white vinegar
1/2  chilled water
Egg wash (1 egg beaten with 2 tablespoons milk)
Yogurt for brushing
Sesame or black seed for garnishing
Herbed tomato salsa for serving

Method

For stuffing
Heat oil in a pan over medium heat. Add spring onion, stir for 2 minutes until softened.

Add spinach, tomato and stir for 3 minutes.

Remove from heat; add lentils, stirring until well combined. Season with salt and pepper.

Put the stuffing aside and prepare the dough.

For the dough
Preheat oven to 170 Celsius degrees.

Mix flour and salt using an electric mixer on low speed, add vinegar.

Add water gradually, knead on medium speed until the dough comes together.

Roll on a lightly flour- dusted surface to a ½ cm thickness, cut into circles (7cm in diameter) using a ring.

Brush with egg wash. Put a small amount of the stuffing in the centre of each circle and fold one side over the filling, pinch the edges slightly with a fork tip to seal.

Arrange on a baking tin, brush with yogurt and sprinkle sesame or black seed on top.

Bake for 10 minutes or until golden.

Serve the Borek warm with the salsa on the side.

Chef Osama

More Arabic Food Recipes:

Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe

Save and share Baked Borek Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan-spiced lamb triangles recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan-spiced lamb triangles Recipe. Enjoy cooking tasty Arabic food and learn how to make Moroccan-spiced lamb triangles.

Preparation Time 20 minutes
Cooking Time 30 minutes
Makes 20

Ingredients

1 tbs olive oil
1 small brown onion, halved, finely chopped
1 garlic clove, crushed
1 1/2 tbs Middle Eastern spice (harissa) mix (McCormick brand)
250g lamb mince
50g (1/4 cup) finely chopped dried dates
40g (1/4 cup) toasted slivered almonds (Ducks brand)
70g (1/4 cup) natural yoghurt
1/4 cup coarsely chopped fresh coriander
Salt & freshly ground black pepper
20 sheets filo pastry
80g butter, melted
1 tbs caraway seeds

Method

1. Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spice mix and cook, stirring, for 2 minutes or until fragrant. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until golden brown. Remove from heat. Add the dates, almonds, yoghurt and coriander, and stir to combine. Taste and season with salt and pepper. Set aside for 15 minutes to cool.
  
2. Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter and fold lengthways into 3 to make a 5cm-wide strip of pastry. Place 1 tbs of the mince mixture on the narrow edge closest to you. Use your fingers to hold the mince in place and fold the bottom right-hand corner over diagonally to cover filling. Continue folding on the diagonal until the end of the pastry strip is reached and a triangle forms. Place on a baking tray. Repeat, with the remaining pastry, melted butter and filling, to make another 19 triangles.
  
3. Preheat oven to 180°C. Brush triangles with any remaining melted butter and sprinkle with caraway seeds. Bake in preheated oven for 15 minutes or until triangles are heated through and pastry is golden brown. Remove from oven.
  
4. Arrange triangles on a large serving platter and serve immediately.

Source
Good Taste - December 2004, Page 170
Recipe by Sarah Hobbs

More Arabic Food Recipes:

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

Save and share Moroccan-spiced lamb triangles recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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

Save and share Lebanese Olive Pizza Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.