Sajj/Pita Bread Recipe

2 1/2 cups flour.  

2 tablespoons cornstarch.

1 tablespoon Yeast.

2 tablespoons honey.

1 teaspoon salt.

1 1/4 cups warm water.
2 tablespoons olive oil or soft butter.

In a mixer with the kneading attachment mix dry ingredients,add warm water continue to run it until combined then add the oil. the dough will be slightly sticky and soft.
divide dough into approx 12 balls. flour the table so they don't stick. roll each dough constantly adding flour when needed to prevent sticking. once u roll them set each aside and cover with a bag so they don't dry as you work. allow them to rise and rest for about 1 hour.

 Cooking :

Sajj bread is rolled much thinner and is cooked on a heated surface stove top you can do this with any skillet or an inverted wok. roll dough and cook on each side until is bubbly and golden. 

Pita:

Preheat you oven to 450DF. roll out the dough balls place on a thin baking sheet.

bake until you see them puff up like a ball. flip if needed to lightly brown each side.

be sure not to over bake as this may cause your bread to dry out a bit.

 Wrap finished bread in a clean towel to keep it soft. repeat the cooking method until breads are complete. Enjoy! 

Syrian Onion Bread

Dough:

4 cups of unbleached flour
1 teaspoon salt
3/4 oz fresh yeast(4 1/2 tsp)
1 1/4 cup lukewarm flour

Topping:
1 small or 1/2 medium onion , chopped
1 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika ( or Chili)
2 tablespoon extra virgin olive oil

How2:
Make the dough by mixing dry ingredients in one bowl.
mix yeast and water and allow it to froth
pour yeast water mixture over flour,knead the dough for 8-10 minutes until smooth.
divide into 8 pieces cover and allow them to rise for 1 hour.

once dough is ready preheat the oven 400DF
mix the topping mixture and set it aside.
roll out the dough and spoon some mixture over the top.
repeat until you have covered all of the doughs.
bake for 15-20mins until lightly golden.
serve warm or hot.
ENJOY!

Classic Manaesh//Muajinat Dough العجين مناقيش / معجنات

Lebanese pizzas go by many names Manoush/Manaesh/Manakish

other pizzas are called Muajinat some topped with meat,or other cheeses and herbs. This is a recipe I leaned from my Situ(Grandmother)
what I love about this recipe is that its not only fast to make but its my favorite
dough to make besides my pizza recipe.
I hope you give it a try this made me about 15 good size manaesh pizzas.


Dough Sponge:
1/4 cup sugar
2 tablespoons yeast
2 cups warm milk
2 cups of flour

Rest of dough:
Pinch salt
3 cups flour
1/2 cup oil

How2:
PREHEAT OVEN 455 DF
Sponge:
Making a sponge helps to quicken the fermentation of the yeast making this a quick dough.
Combine sugar.yeast,milk and 2 cups of flour together. its going to look liquid after mixing. cover set aside for about 10mins until it froths up and ferments.

Rest of dough:
once sponge is ready add remaining ingredients knead dough.

right away cut and form balls. cover to allow them to rest at this point the dough is ready to go but I allow them to rest under some plastic wrap until I work on them.

Roll out each dough ball, place any toppings you like when you add then kind of spread them with your finger tips especial if your maing zaatar manaesh this helps it stick to the dough.
Bake until it bubbles and turns golden on the bottom.
remove and continue until dough is done.
these stay good for a few days they are super soft and get bubbly like manaesh back in Lebanon.

note: for zatar tipping use regular oil ocer olive oil when you mixit because olive oil can burn.

Garlic Knot Dinner Rolls

Dough:

3 1/2 cups flour
3 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoon salt
4 tablespoons room temp butter
1 cup warm milk
2 teaspoons yeast
Topping:
4 tablespoons melted butter
1 teaspoon granulated garlic
1 teaspoon mixed Italian herbs
Sprinkle of parmesan cheese


How2:
Make dough by mixing wet and dry ingredients separately only 3 cups of the flour save the 1/2 to add if needed and to kneed.. Once mixed mix together until a dough ball forms. Cover and allow it to rise for about 1 hour until it doubles in size. After you do these your ready to make the rolls.

Cut the dough into any size ball you may make these as big or as small as you like.
Roll out into a rope like shape.
then fold them into a knot like I have shown in the picture bello. if you have trouble you may make any shape you like.

Place on a baking sheet and allow them to rest covered so they can rise again making them very airy and soft.
Preheat the oven to 350df
Bake them for about 20mins until golden brown.
Top with melted butter that has been mixed in with a bit of the Italian herbs.
Then top with a bit of grated parm, you may also skip the parm cheese and use a bit of salt instead.

ENJOY!!

Tip: make any shape you like even regular dinner roll size or even breadstick work great with this recipe. Another tip is to cut the dough into balls then allow them to rest this allows them to double in size quicker.

Super Soft Hotdog Rolls

3 1/2 cups all-purpose flour
2 teaspoons yeast
4 tablespoons butter
1 1/2 teaspoon salt
2 tablespoons sugar
1/2 cup water
3tablespoons milk powder (Optional)
2/3 cup warm milk
How2:

Dough: In a bowl combine dry ingredients, in another bowl mix wet. combine the two knead until dough forms. allow the dough to rest for about 1 hour until it rises.

Buns:
divide the dough into 16-19 pieces.
roll into a log and place into a deep greased baking pan.
make a split on top,cover and allow the dough to rise again.
When the dough rises,preheat the oven to 350DF.
Bake the rolls for 22-24mins until golden brown.
Allow them to cool on a cooling rack. when you go to eat them just cut them down the top.

Tip:During baking once they rise to allow for a even golden top spray with water during the baking process.

ENJOY!!

Chicken Sambosak

1/2 lb ground chicken
4 green onions
1/4 cup green bell pepper or any color
1/2 cup chopped parsley
1 teaspoon ground garlic
1 teaspoon ground ginger
oil
salt
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1/2 teaspoon black seed
10 samosa dough rounds
Click here for Dough recipe

How2:
I had some technical issues with my SD card so I lost the images of me frying the chicken and vegetables.

All you need to is in a skillet add oil, on med heat add chicken saute slightly one you notice the chicken is about to cook and there is still liquid on it, add bell pepper,green onions,parsley,spices. mix together continue cooking until chicken is cooked. place in a plate to cool.

wrap them by taking one of the dough close one edge to form like a cone shape. place filling in center, close ends with some egg or water. crimp or press with a fork or your fingers.
Place them on a sheet pans and freeze for up to 1 hour, you may prepare this ahead of time freeze them then place then in a bag fry them when you need them.

Once your ready just deep fry them in canola or veg oil for 3mins on each side or until they are golden and puffy.

Multipurpose Dough

2 1/2- 3 cups flour
1/4 cup veg oil
1 cup warm water
1 tablespoon yeast
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
3 tablespoons dry milk

HOW2:

Make dough:
In a bowl add 2 +1/2 cups of the flour Sift and mix dry ingredients together (flour,sugar.dry milk,baking powder,salt,and yeast)
Add oil and water knead until smooth, if the dough is to soft add any flour if it does not come together..
If you have a mixer knead for 5mins or just work the dough with your hands until its smooth and elastic.
Place dough in a greased bowl,cover stand until double in size.


This dough can be used for many fillings and flavors, just once you bake, bake them at 400df for 12 mins until they are golden.

Note: I wrote 2 1/2 - 3 cups water because some flours are different, some take more water some may just need 2 1/2 cups so deff keep that in mind.This is a multipurpose dough, you can use this for pizza, fatayir, anything you wish to use it for.

Kibbeh Filled Filo

1 (1lb) box filo dough thawed.
2 lbs ground beef
2 onions diced
1 tablespoon kibbeh spice
1 teaspoon sumac
1/4 cup pine nuts
salt/pepper
Oil

How2:
In a skillet brown the ground beef, add salt,pepper,and kibbeh spices.
Once they have cooked you may run the meat in the food processor this will make more uniform filling and not huge chunks.
In the same skillet add onions,sautee until they are transparent, re add meat so they are well mixed saute about 10mins on med-low heat.
Place in a bowl add sumac,and pine nuts. Mix well.

*You may use any size the larger the thinner it will be if you use a smaller pan the thicker it will me.

Preheat oven to 350DF
With a brush, brush oil on the bottom of the pan.
Depending on the size lay down 1-2 sheets of filo dough.
With each sheet brush with oil in between them.
Repeat adding filo and oil until you have made a think bottom you need to leave at least 3-5 sheets for the top. Its best to have more layers on the bottom so it can hold up the filling.
Place the filling over the dough, leaving the edges.
Continue to layer the remaining filo and oil until you reach the last layer.
Tuck in the edges.
With a sharp knife cut the filo into squares this insured you can cut them once baked.
Bake for 20mins or until the filo is cooked and golden.
Serve as is or with some yogurt sauce or salad.

Dough Balls (feta and mint)

4 cups plain flour
1 1/2 teaspoon yeast
1 teaspoon salt
2 tablespoon sugar
1/4 cup veg oil
2 cups water
1 egg
2 tablespoons sesame seeds
3/4 cup feta cheese
1 teaspoon dried mint
HOW2:

Make dough:
sift dry ingredients Add oil and water knead until smooth, cover stand until double in size.prepare the filling by mixing cheese and mint.
you may do this two ways you may take the rested dough roll it out and with a small cup or cookie cutter cut out circle shapes. or you may divide the dough into smaller balls with your hands.
Take each piece of dough add some of the feta mixture.
pitch the edges to close in the filling, roll into a ball.
Place in a lightly greased baking pan.
repeat until you have made all of the dough balls.
Place them close to each other so when they bake they will expand and stick together.
Beat the egg, brush the top of the dough balls, sprinkle with sesame seeds.
Bake at 400df  on the top rack for about 15 mins or until they are golden brown.
Serve on a platter the way it is so guests can pull apart the balls.

Tip: you can make any mixture for the center ground beef,chicken, any other cheeses, hot dough for kids. you can mix up the balls have 1 pan with different fillings.

Poori

1 cup flour
1/2 cup water
1/4 teaspoon salt
Oil to fry
How2:
In a bowl mix salt and flour.
Slowly add the water until a soft dough forms.
You may need less or more depending in the flour.
Once the dough comes together it shouldn't be to sticky or to dry.
Form small balls of dough.
one by one with a rolling pin flatten each dough ball out.
Preheat oil for frying, depending on the size of the pot you may do more than one at a time.
Once the oil heats up add the dough. At this point it should puff up be careful they may burn easily once one side is golden flip to the other side. This process takes less that 2-3 mins per poori.
Remove from oil and strain.
Repeat till all are cooked serve with any side i had served mines with a bit of curried potatoes.

ENJOY!

Alfredo Pizza

1 Dough Recipe
1/2 cup Alfredo sauce (I use red pepper one)
1 tomato sliced
1/8 teaspoon cracked black pepper
6 slices Munster cheese

How2:
Make the Dough recipe in the link. Allow the dough to rest.
Roll out place on a lightly greased baking sheet.
Add  the Alfredo sauce reserve about 2 tablespoons on the side.
Evenly place the 6 slices of cheese.
Place Thin sliced tomatoes over the cheese.
Drizzle a few tablespoons of the Alfredo over the tomatoes and Munster cheese.
Sprinkle some fresh cracked pepper over the top.
Bake at 350DF for about 12-15mins until the dough is lightly golden on bottom and the cheese is bubbly.
Slice and enjoy!
Note: You may use any variation of cheeses and Alfredo sauce.

Spinach & Tomato Pizza

One Pizza Dough Recipe
1/2 cup pizza sauce
3 tablespoons grated parm/romano cheese
2 cups mozzarella cheese
1 tablespoon dry basil
1/8 teaspoon black pepper
1 small tomato
1 cup fresh or frozen spinach

How2:
Prepare the dough allow it to rest.
Chop the tomatoes and spinach( If your using frozen be sure to squeeze extra liquid out.
season with some of the black pepper and basil.
Once dough is rested preheat oven to 450DF. roll out dough place on your pan allow dough to rest again.
Once the dough has rested add sauce.
Followed by the two cheese mozzarella and the grated cheese.
Scatter the tomatoes and spinach all over the pizza.
You may sprinkle more black pepper and basil.
 Bake for about 15-20mins depending on your oven, until under the pizza appears golden and the top.
cut and enjoy!

Garlic Toast

1 loaf of any bread
1/2 cup butter
4-5 cloves crushed garlic
1/4 teaspoon salt
pinch black pepper
1/2 teaspoon oregano or basil

How2:

Preheat the oven to 450DF
Slice the bread as thick or as thin as you like. I happen to have hearty multi grain bread so it appears different in the images than your typical Italian bread. Feel free to use what you like.
In a sauce pan or microwave safe bowl heat up butter,garlic,salt,pepper,and herbs.
If you cook this to quick the garlic will turn bitter and green so slowly cook it so that the garlic flavor releases.
Once you have made the garlic butter, brush it on each slice of bread.
Place on a baking sheet.
Bake for about 10-15mins until golden and crunchy you may bake less or more depending on how hard you like yours. You may also add cheese.
Serve with any dish like soup,pasta,salad its great to soak up the sauce in your plate like in the picture its garnished with a bit if grated Romano cheese.

Filo dough with Beef And Vegetables (burek)

1/2 pack of Filo dough (about 15 sheets or more)
1 1/2 cups ground beef
1 onion diced
1 4oz can cut mushrooms or about 4-5 fresh ones cut
1/4 cup diced green bell pepper
2 cloves crushed garlic
1/4 cup butter
1 tablespoon paprika
1/2 teaspoon cumin
1 teaspoon chicken or beef consume powder
1/4 teaspoon black pepper
pinch cinnamon
2tablespoons oil

How2:
In a pot or skillet add oil, on med heat add onions sautee for a few mins.
Add the bell peppers, cook an additional 3-4 mins.
to the peppers and onions add add the mushrooms followed by the garlic. You may also add some of the paprika and cumin to the vegetables leave the rest of it and remaining spices for when you add the beef in.
after sauteing for about 3mins add the beef followed by remaining spices,consume powder, black pepper. cook until beef is brown and cooked well. once the filling is cooked set it aside.

Cut the filo dough in 1/2 to form smaller square so it fits the pan perfectly.
Melt the butter set it aside.
Line a small pan with some foil for easy cleanup. brush with some butter.
You will need about 10 sheets for the bottom place one sheet at a time while brushing each with a little butter.
Continue until they are stacked. about 10 sheets.
place the filling over the dough.spread evenly.
Begin layering more dough followed by butter between each sheet the top should be about 5 sheets. Its best to have the bottom layer thicken than the bottom so it can hold up the filling.
Once all sheets are layered you may tuck in the extra edges. brush with butter then with a knife cut the desired pieces before baking.
Bake at 350df oven for about 15-20mins until it become golden brown.

you may click for larger Image

Cheese Stuffed Zatar Manaesh

This is a twist on my favorite Lebanese style pizzas called Manesh the two big favorites of many is the zatar and cheese Manaesh many combine the two on one pizza this time im making it like a double Decker Manaesh.
Dough Recipe( made double)
1 cup feta or Bulgarian cheese
3 tablespoons cream cheese
3/4 cup zatar
1/4 cup oil( if your zatar is dry add more)

How2:
Prepare the dough recipe in the link above make it 2x or double the recipe for two equal dough balls.
preheat the oven to
Mix the zatar and oil, and in another bowl mix cream cheese with the feta cheese set them aside.
Once the dough is rested roll it out and place one of the dough's on a oiled pan.
Fill with the cheese mixture, top with the other rolled out piece of dough,
pour the zatar oil mixture on top evenly spread it out.
Allow it to rest for a few minutes to rise again before baking.
Once its ready place in oven bake until it rises and becomes golden brown this takes anywhere between 20-25mins depending on the pan size and oven.

you may click for larger Image

Spiced Cheese Calzone

1 Quick Dough Recipe
4 oz  cream cheese
1/2 -1 cup shreaded cheadar cheese
1/2 onion diced
1 tablespoon fresh mint
1/4 teaspoon dry mint
1/4 teaspoon salt
2 tablespoons sweet redpepper paste
1egg , beat
oil for pan


How2:
preheat oven to 350df
In a bowl add creamcheese,chedar cheese,onion,mint,salt, red pepper paste.
mic untill its well incoperated, and the filling is formed.
Make your dough according to the recipe.
rol out into a round circle like a pizza.
on the 1/2 of the dough faceing you spread the mixture leave a few inches on the edge to prevnt the filling from seeping out.
foll over the other dough, pinch edges closed.
beat the egg, and brush on the dough. bake for 15-20mins untill its golden brown.
allow it to cool for a few minutes before cutting to prevent the filling from oozing out.
ENJOY!

you may click for larger Image

Kishik Pizza (Fatayir: كشك)

1 quick dough recipe.
1 onion, diced.
7 tablespoons kishik powder .
4 small tomatoes or 1 large tomato, diced.
1/4 teaspoon Cayenne pepper.(optional).
1 tablespoon hot sauce(optional).
2 tablespoon lemon juice.
1/4 cup olive oil.
1/8 cup water.
1 clove garlic.

How2:
Preheat the oven to 450DF
In a bowl  add tomato,onion,garlic,hot sauce,lemon juice.
to the bowl add the kishik powder, place into a food processor with the water. puree until smooth you may choose to leave it chunky if you wish.
add to this the cayenne pepper for extra heat, followed by the olive oil.
Prepare the dough, roll it and place on baking sheet before baking allow the dough to rise again on the baking sheet.
once the dough rises again and just as your about to bake it add the kishik mixture to the dough, evenly spread it over the dough, bake it as soon as you add the kishik to prevent it from becoming soggy.
bake for 15-20mins or until its golden brown under and on top.
yo may serve it with some fresh vegetables on the side or as is.

you may click for larger Image

Tomato Onion Pizza ( Fatyir Basal Wa Banadoura)

One quick dough recipe
3 large tomatoes diced
or 4-5 smaller ones.
11/2 large sweet white onion diced
1 tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon cumin
1/4 cup olive oil or canola oil
2 tablespoons oil separate from the 1/4 cup



How2:
Make the dough according to the recipe provided in the link above.
Diced the tomatoes and onions, place them in a bowl.
add in salt,followed by the cumin. and some of the 1/4 cup of oil use about 1/2 of it.
Mix up the mixture well. set aside.
After making the dough and making it flat place on the baking pan you will use and allow it to rice again. while it rests preheat the oven to 450DF.
Once the oven is heated , strain the tomato and onion mixture of excess water, add in the reaming 1/2 of the 1/4 cup of oil to the mixture.
to the dough add 1-2 tablespoons of oil. TIP:be sure to add the tomato mixture ONLY when you are about to place it in the oven don't add it and make it wait because it will just get watery and the dough would be sogy.
Add the tomatoes to the dough, evenly spread it out.
bake on the lower rack for 15-20mins until is brown on the bottom and on top.
serve it warm or cold with some fresh parsley or with a bowl of soup.

you may click for larger Image

Zatar Fiter

4 cups White Flour
4 tablespoon Sugar
4 tablespoon veg Oil
1/4 teaspoon Salt
1 1/3 cup Water
1/4 cup dry zatar mix
2/3 cups oil (set aside)

HOW2:

Steps for making the dough:
Mix all the dry ingredients together  in a large bowl.
Slowly Add in 4tablespoons oil, and  water  work the dough until the dough comes together. You may not use all the water for this recipe so add it a little at a time.
I like using a mixer for this it’s easier and quicker this takes about 10min. If by hand Knead for 20 minutes while adding water until you get an elastic dough.
You can use a kneading machine to speed up the process. Put the dough ball in the machine and

Make small balls with the dough (golf ball size) and let the dough rest for 20 minutes.
 forming the bread:.

Spread some of the oil  on a flat surface. Take one dough ball and flatten it with your hands. Gently keep stretching the dough until you get a thin circle of dough.

Sprinkles a bit of zatar on the round flat dough

Fold the top and bottom edge in to the center. Sprinkle more zatar.

Fold in the right side, followed by a pinch more of zatar, then the left side.

It will form a square. Set it aside and repeat the process until all doughs are formed.

Cooking:

Heat up some of the oil into a flat skillet or pancake pan.

Take one dough square at a time flatten it out with your fingers or rolling pin.

Place it on the heated skillet, cook for about 5-9 Min's, until golden brown. Flip to the other side.

Repeat flattening each dough out by hand each one at a time before cooking.

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Easy Stove Top Flat Bread (Saj Bread)

• 2 1/2 cups all-purpose flour, or as needed
• 1 envelope Yeast
• 3/4 teaspoon salt
• 1 cup very warm water 
• 2 tablespoons olive oil
• 
  
• How2:
• 
  
• In a large bowl, combine 2 cups flour, undissolved yeast, and salt. 
• Stir very warm water and olive oil into flour mixture. 
• Stir in enough remaining flour to make soft dough. 
• Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
• divide into balls any size you like. 
• Cover; let rest on floured surface for about  20 minutes
• 
  
• Rolling and Cooking.
• take each ball with your fingers make imprints in the dough until its flat but the finger prints are still present.  no need for a rolling pin your fingers do the work.
• take a sturdy deep baking pan or a flat electric grill place on med-high heat. once the top of the pan is heated well you may reduce the heat slightly to prevent burning. 
• place the dough flat side down on the pan leaving the finger print side up.
• The dough will begin to bubble a bit and cook once it appears to not be as soft on the top and the bottom is slightly golden you may flip the bread to continue cooking this takes about 10mins per bread. if your pan is big enough you may do more than one at a time. repeat with each piece of bread.

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