Middle eastern lamb & cranberry pizzas recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle eastern lamb & cranberry pizzas Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle eastern lamb & cranberry pizzas.

Ingredients (serves 4)

1 1/2 tbs olive oil, plus extra to brush and drizzle
1 onion, chopped
350g lamb mince
1/2 tsp ground cinnamon
1/4 cup sweetened dried cranberries (Craisins), soaked in a little boiling water for 15 minutes
Two 24cm plain round pizza bases
1 cup (260g) hummus
2 tbs toasted pine nuts*
2/3 cup chopped flat-leaf parsley leaves
2/3 cup crumbled feta
Lemon wedges, to serve

Method

1. Preheat the oven to 230°C.
  
2. Heat oil over low heat in a frypan and gently cook the onion, stirring, for 12-15 minutes or until it starts to caramelise. Add lamb and cook for 4-5 minutes or until browned. Stir in the cinnamon and drained cranberries and season to taste.
  
3. Brush the pizza bases with a little extra oil, then heat in the oven for about 5 minutes or until lightly browned.
  
4. Spread the pizza bases with the hummus, sprinkle with the mince mixture, then add pine nuts, parsley and feta. Drizzle with a little extra olive oil and return to the oven for 2 minutes until warmed through.
  
5. Serve with lemon wedges to squeeze.

Notes
Pine-nuts are available ready-toasted from supermarkets.

Source
delicious. - December 2005, Page 124
Recipe by Valli Little

More Middle Eastern Bakery & Pastry Recipes:

Turkish pizza
Turkish lamb pizza with pumpkin & lentils
Middle Eastern spiced lamb pizza
Turkish Vegetarian Pizza
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Middle Eastern Pastries  

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Moroccan beef skewers with lemon couscous recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan beef skewers with lemon couscous Recipe. Enjoy tasty and easy Moroccan recipes and learn how to make Moroccan beef skewers with lemon couscous.

Makes 12 skewers

Ingredients (serves 4)

1 medium brown onion, cut into wedges
600g beef rump steak, trimmed, cut into 4cm cubes
2 medium zucchini, sliced into 3cm rounds
1 tablespoon Moroccan seasoning
2 tablespoons olive oil
olive oil cooking spray
1 cup couscous
1 cup boiling water
2 teaspoons finely grated lemon rind
2 tablespoons chopped fresh flat-leaf parsley leaves
Salad leaves, to serve

Method

1. Thread onion, steak and zucchini alternately onto skewers. Combine spice mix and oil in a bowl. Place skewers on a plate. Brush with spice mixture. Cover and refrigerate for 30 minutes, if time permits.

2. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.

3. Place couscous in a heatproof bowl. Add boiling water. Cover. Stand for 5 minutes. Add lemon rind and parsley. Cover. Stand for 1 minute. Stir with a fork to separate grains. Serve skewers with couscous and salad leaves.

Notes
You'll need 12 pre-soaked bamboo skewers

Source
Super Food Ideas - February 2009, Page 46
Recipe by Donna Boyle

More Middle Eastern Recipes:

Spice Rubbed Lamb Pops
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
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Lamb kebabs with Dijonnaise potatoes
Lamb kebabs

Save and share Moroccan beef skewers with lemon couscous recipe

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Fold filo pastry triangles - How to fold filo pastry triangles

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to learn how to fold filo pastry triangles.

Need to 'filo' up a hungry crowd? Here's how to make perfect pastry triangles.

Step 1: Cut filo pastry sheet into 6 long strips. Place 1 tablespoon of filling in one corner of pastry, leaving a 1cm border. Don't overfill triangles or they will split.

Step 2: Gently lift pastry corner with filling and fold tightly diagonally to create a triangle (take care not to tear pastry). Continue folding, retaining triangle shape.

Step 3: Place triangles on a tray lined with baking paper. If making a large quantity, cover already-prepared triangles with a damp tea towel to prevent them drying out.
Source

Super Food Ideas - November 2007, Page 10
Author Kim Coverdale

More cooking tips...
Work with filo pastry 
Guide to Turkish ingredients 

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Work with filo pastry

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to learn how to work with filo pastry.

Filo pastry is very delicate and dries out easily. Follow these tips for recipe success.

Tip 1: Prepare the filling before you start. Filo pastry dries out and cracks very quickly when it comes in contact with air.

Tip 2: Cover the filo with non-stick baking paper or a dry tea towel, then a damp tea towel. This prevents the filo from drying out.

Tip 3: Place filo, 1 sheet at a time, on a clean work surface and brush with melted butter or oil between layers. This ensures a flaky result.
Source

Good Taste - March 2008, Page 114

Save and share how to work with filo pastry

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Turkish pide recipe - How to make Turkish pide

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Turkish pide recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish pide.

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 8)

2 tsp (7g/1 sachet) dried yeast
1/2 tsp caster sugar
250ml (1 cup) lukewarm water
450g (3 cups) unbleached plain flour
1 tsp salt
2 tbs olive oil
2 tbs natural yoghurt
Plain flour, to dust
Olive oil, extra, to grease
1 egg, lightly whisked
2 tsp sesame seeds

Method

1. Combine yeast, sugar and 2 tbs of the water in a small bowl, and stir until yeast dissolves. Set aside in a warm, draughtfree place for 10 minutes or until frothy.

2. Sift flour and salt into a large bowl. Make a well in the centre and add the remaining water, oil, yoghurt and yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.

3. Turn dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.

4. Brush a large bowl with oil to lightly grease. Place the dough in the bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draughtfree place to prove for 2 hours or until dough has doubled in size.

5. Preheat oven to 230°C. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until dough has returned to its original size. Divide into 2 equal portions and shape each portion into a 15 x 30cm rectangles. Place on 2 non-stick baking trays and press with fingers to indent surface. Brush with egg and sprinkle with sesame seeds. Loosely cover with plastic wrap and place in a warm, draught-free place to prove for 20 minutes or until dough has risen 1-2cm.

6. Bake in preheated oven for 20 minutes or until pide is golden brown and sounds hollow when tapped on the base. Remove from oven and place on a wire rack to cool. Cut into slices and serve with dips.

Notes
You can make this pide up to 6 hours ahead.

Source
Good Taste - October 2004, Page 58
Recipe by Rodney Dunn

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Turkish pizza recipe - How to make Turkish pizza

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Turkish pizza recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish pizza.

Ingredients (serves 4)

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tablespoon ground coriander
2 teaspoons ground cumin
350g lamb mince
2 tablespoons pine nuts
1 loaf Turkish bread
2 tablespoons tomato paste
150g feta cheese, crumbled
1 large tomato, quartered, seeds removed, diced
1/4 cup fresh flat-leaf parsley leaves, chopped

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper.

2. Heat oil in a large, heavy-based frying pan over medium heat. Add onion and garlic. Cook for 3 minutes or until soft. Add coriander, cumin and mince. Increase heat to high. Cook, stirring with a wooden spoon, for 5 minutes or until browned. Add nuts, and salt and pepper. Cook a further 2 minutes, stirring. Cool.

3. Place bread onto baking tray. Spread with tomato paste. Sprinkle with half the feta. Spoon over mince. Sprinkle with remaining feta. Bake for 15 minutes or until warmed through. Top with tomato and parsley.

Source
Super Food Ideas - September 2003, Page 67
Recipe by Dixie Elliott

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Save and share Turkish pizza recipe

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Cheese and mint rolls recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Cheese and mint rolls Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Cheese and mint rolls.

An easy filo pastry "spring roll" adapted from a recipe in the book Tamarind and Saffron by the brilliant Claudia Roden.

 Ingredients

150g feta
150g ricotta
1 egg, lightly beaten
2 tbsp chopped mint
2 tbsp chopped dill
1 tbsp chopped spring onions
Freshly ground pepper
1 pack filo pastry, thawed
60g butter, melted

Method

Mash the feta and ricotta together with a fork, then beat in the egg, mint, dill, onions and pepper.

Remove one sheet of filo pastry (keeping the others under a damp cloth) and cut into three strips about 15cm x 30cm. Brush lightly with melted butter, then place a scant tablespoon of the filling at one end, and roll as if for a spring roll, tucking the ends in as you go. If it tears, use two buttered sheets of filo instead of one. Place the roll, seam-side down, on a lightly oiled baking tray and brush with the melted butter. Repeat the process with remaining sheets and filling. Bake at 160C for 10 to 12 minutes or until crisp and golden, and serve. The rolls will soften as they cool but will crisp again if briefly reheated before serving.

Makes 18, serves 4 to 6

Chef: Jill Dupleix Photo: Marina Oliphant Source: The Sydney Morning Herald Friday August 14, 2009 Middle Eastern, Quick, Contemporary, Vegetarian, Kid-friendly, Finger food

Middle Eastern Pastries Recipe - Turkish bread crostini recipe - Turkish Vegetarian Pizza Recipe

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Turkish lamb pizza with pumpkin & lentils - How to make Turkish lamb pizza with pumpkin & lentils

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Turkish lamb pizza with pumpkin & lentils Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish lamb pizza with pumpkin & lentils. This pizza is awesome! very easy and delicious.

Preparation Time 20 - 25 minutes
Cooking Time 50 minutes
Makes 1 pizza

Ingredients (serves 4)

700g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
Olive oil spray
1 x 430g loaf Turkish bread
1 (about 200g) lamb eye of loin (backstrap)
1 x 400g can brown lentils, rinsed, drained
1 x 200g ctn beetroot dip
Fresh mint leaves, to serve

Minted yoghurt

130g (1/2 cup) low-fat natural yoghurt
1 Lebanese cucumber, cut into 5mm pieces
1/2 small garlic clove, crushed
1/2 cup chopped fresh mint

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin on the lined tray. Spray with olive oil spray. Roast for 30 minutes or until tender and golden.
2. To make the minted yoghurt, combine the yoghurt, cucumber, garlic and mint in a small bowl. Season with salt and pepper.
3. Bake the bread on the top shelf of oven for 10 minutes. Turn and bake for a further 10 minutes or until crisp and golden.
4. Meanwhile, heat a non-stick frying pan over medium-high heat. Spray both sides of the lamb with olive oil spray. Season with salt and pepper. Add to pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.
5. Add the lentils and pumpkin to the frying pan and cook, tossing, for 2 minutes or until heated through.
6. Thinly slice the lamb across the grain. Spread dip over bread. Top with pumpkin mixture and lamb. Spoon over the minted yoghurt. Season with pepper. Sprinkle with mint to serve.

Notes
Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the pumpkin and yoghurt in separate airtight containers in the fridge. Continue from step 3, 20 minutes before serving.

Source
Good Taste - June 2008, Page 70
Recipe by Gemma Luongo 

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Save and share Turkish Style Pizza Recipe

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Turkish Bread Pizza Recipe - How to make Turkish Bread Pizza

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Turkish Bread Pizza Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish Bread Pizza.

Makes 30

Ingredients

2 x 450g Turkish breads, cut in half lengthways
40ml (2 tbs) olive oil
700g jar good-quality thick tomato passata*
200g shredded ham
400g grated mozzarella cheese
1 tbs dried mixed Italian herbs
1 cup pitted black olives, halved

Method

Preheat the grill to high. Lay the bread halves on large baking trays and brush with the olive oil. Grill cut-side up until golden. Spread each slice with a quarter of the passata, then sprinkle the ham over the bread, followed by the cheese and herbs. Dot the olives over each pizza. Refrigerate until ready to serve.

Preheat the oven to 200°C.

Bake the pizzas for 8-10 minutes until the cheese has melted. Use a sharp knife to cut diagonally into wedges.

Place on platters and serve pronto!
 
Notes
Tomato passata (or sugo) is sieved tomatoes, available from supermarkets and delicatessens.

Source
delicious. - March 2003, Page 92
Recipe by Valli Little 

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Save and share Turkish Bread Pizza Recipe

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Middle Eastern spiced lamb pizza recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Middle Eastern spiced lamb pizza Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern spiced lamb pizza.

Need a really easy idea for dinner? You can't go past this spiced lamb pizza, which uses Lebanese bread as its base.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 2)

1 red onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
250g lamb mince
salt and pepper
175g butternut pumpkin, peeled, deseeded, thinly sliced
1 1/2 tablespoons tomato paste
2 large rounds Lebanese bread
150g fetta, crumbled
2 tablespoons pinenuts
1 tablespoon chopped flatleaf parsley

Preparation
 
Preheat oven to 200°C. When hot, place 2 flat baking trays in the oven to heat.

Meanwhile, lightly spray a non-stick frying pan with oil spray and place over high heat. Cook the onion for 5 minutes or until golden brown. Add the cumin and coriander and cook for 1 minute. Add the mince, stirring to break it up with a fork, and cook for 5 minutes or until any moisture has evaporated. Season with salt and pepper and remove from heat.

While the mince mixture is cooking, steam the pumpkin for 2-3 minutes or until just tender.

Spoon the tomato paste over the Lebanese bread. Divide the pumpkin, lamb mixture, fetta and pine nuts between the 2 rounds of bread. Place on the preheated baking trays and bake for 8 minutes or until crisp. Scatter with parsley and serve immediately.
 


Notes & tips
If your oven is not big enough you may need to cook each pizza separately.

Source
Simply Food - June 2008, Page 7 

More bakery & pastry Recipes 

Turkish Vegetarian Pizza Recipe 
Middle Eastern Pastries Recipe 
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Save and share Middle Eastern spiced lamb pizza recipe

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Middle Eastern Pastries Recipe

The hummus Recipes kitchen invites you to try Middle Eastern pastries recipe. Enjoy Middle Eastern cooking recipes and learn how to make tasty middle eastern pastries.

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

1. 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.
2. 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.
3. 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.
4. 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.

Source
Good Taste - July 2006, Page 55
Recipe by Kim Meredith

Turkish Vegetarian Pizza Recipe - Moroccan spiced pie recipe - Turkish bread crostini recipe

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Turkish bread crostini recipe

The hummus blog invites you to try Turkish bread crostini recipe. Enjoy our best collection of middle eatsern recipes.

Makes 32

Ingredients

1 loaf Turkish bread, cut into 1cm-thick slices
1/2 cup olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cardamom

Method

1. Preheat oven to 200°C. Place bread, in a single layer, on 2 large baking trays.
2. Combine oil, coriander, cumin, cardamom and salt and pepper in a bowl. Brush both cut sides of bread with oil mixture.
3. Bake bread for 10 minutes. Turn and bake for 10 minutes or until golden and crisp. Set aside to cool. Serve.

Source
Super Food Ideas - December 2005, Page 87 - Recipe by Claire Brookman

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Turkish Vegetarian Pizza Recipe

Easy recipe for Turkish Vegetarian Pizza. Enjoy Turkish cooking and learn how to make tasty Vegetarian Pizza.

Ingredients (serves 4)

1/4 cup (60ml) olive oil
2 garlic cloves, crushed
300g baby spinach
Grated rind and juice of 1 large lemon, plus lemon wedges to serve
1 round Turkish bread or half a rectangle of Turkish bread, halved sideways through the centre
1 cup grated mozzarella cheese
1 cup crumbled feta cheese

Method

1. Preheat the oven to 190°C.
2. Heat 1 tablespoon of oil in a frypan, then add the garlic, spinach, lemon rind and half the juice. Toss over low heat until the spinach is just wilted. Allow the spinach to cool, then squeeze out excess liquid.
3. Arrange the spinach mixture over bread base, squeeze over remaining lemon juice, then top with cheeses and season with pepper. Top with the other bread half and drizzle with remaining oil. Wrap completely in foil and place on a baking sheet. To flatten, place a heavy baking tray on top and bake for 10 minutes. To serve, unwrap and serve with lemon wedges.

Source
delicious. - November 2003, Page 80 - Recipe by Valli Little

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Moroccan spiced pie recipe - How to make Moroccan spiced pie

Enjoy Moroccan cooking recipes and learn how to make delicious Moroccan spiced pie. The perfect showpiece to your Christmas Day meal - and it's suitable for veggies

Serves 6
Preparation time 1 hr 30 mins
Cook time 35 mins
Vegetarian

Ingredients

2 tsp each coriander and cumin seeds
1 tsp paprika , plus extra for dusting
½ tsp ground cinnamon
150ml/¼ pint olive oil
900g squash , peeled and cut into small chunks (about 2cm)
12 shallots , quartered
4cm/1½ in piece root ginger , finely chopped
140g whole blanched almonds
140g shelled pistachios
75g pack dried cranberries
6 tbsp clear honey
225g pack fresh spinach
400g can chickpeas , drained and rinsed
2 garlic cloves
1 tsp ground cumin
3 tbsp lemon juice
4 tbsp chopped fresh coriander
100g butter
8 large sheets of filo pastry
lemon wedges to serve

FOR THE HARISSA YOGURT SAUCE

200g carton Greek yogurt
6 tbsp milk
3 large sprigs mint , leaves chopped
2-3 tbsp harissa paste

Method

1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty - don't let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
2. Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
3. In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
4. Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
5. Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
6. Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

Nutrition Per serving

987 kcalories, protein 21g, carbohydrate 82g, fat 66 g, saturated fat 15g, fibre 7g, sugar 13g, salt 1.64 g

Recipe from Good Food magazine, Vegetarian Christmas 2006.

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