Herbed Cheese Pizza (Labmacun) Dough: 2 cups bread flour, divided 1 teaspoon sugar 2 packages dry yeast, (about 4 1/2 teaspoons) 2 cups warm water, (100º to 110º), divided 2 1/2 cups all-purpose flour, divided 1 teaspoon salt 2 teaspoons olive oil cooking spray Topping: 2 teaspoons dried oregano 2 teaspoons ground cumin 1 teaspoon hot paprika 3/4 teaspoon black pepper, coarsely chopped, divided 1 teaspoon olive oil 1 cup onion, finely chopped 1/2 teaspoon salt 5 garlic cloves, minced 1 bay leaf 1 (28-ounce) can diced tomatoes, undrained 10 ounces kasseri cheese, thinly sliced 3 tablespoons fresh parsley, minced To prepare dough, lightly spoon bread flour into dry measuring cups; level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes. Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough). Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes. To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf. Preheat oven to 450º. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions. Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450º for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley. Serving size: 1 [6-inch] pizza. Description: "This is Turkey's version of pizza. Kasseri, a semi-hard sheep's milk cheese, is used here, but provolone or manchego are good substitutes. If you are short on time, you can use prepared individual 6-inch pizza crusts or 2 (12-inch) pizza crusts." Source: "Cooking Light Magazine, April 2002, page 165" |
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| Recipes: Middle East |
| Basbousa (This is a cake that is usually served with tea.) 1/2 cup butter 3/4 cup sugar 1 tsp vanilla 2 eggs 1 tsp baking powder 1/2 tsp baking soda 2 cups Cream of Wheat 3/4 cup plain yogurt 2 cups sugar 1 1/2 cups water 3 Tbs. lemon juice Cream with hand mixer the butter, 3/4 cup sugar and vanilla. Add the eggs, baking powder, baking soda, Cream of Wheat and yogurt. Mix well. Pour into a greased 9 inch pan. Bake for 30-35 min at 350F. While baking, in a pot on stovetop, mix together the 2 cups sugar and water. Bring to a boil and add the lemon juice. Boil for 10 minutes. Cool the syrup and pour over hot cake. Recipe shared by Sheila D from SL5 boards |
| Afghani Meat and Noodle Casserole 2 Cups Yogurt 2 Large Leek, Chopped 3 Tablespoons Butter 1 Pound Ground Beef (I use ground turkey) 2 Large Onion, Chopped 2 Cups Tomato Sauce 1/2 Teaspoon Salt 1Teaspoon Coriander 1 Teaspoon Cumin 1/2 Teaspoon Pepper 1/2 Teaspoon Cayenne 12 Ounces Lasagna Noodles, Broken 3 Cloves Garlic, Chopped 1 Tablespoon Mint Saute leeks in butter for 5 minutes. Add meat and brown, add onions and saute until golden, add tomato sauce, salt, coriander, cumin, pepper and cayenne, simmer 30 minutes. cook noodles as directed. combine yogut and garlic, stir well. Butter a 13x9 inch baking pan, put half yogurt on the bottom, layer with 1/2 noodles, 1/2 meat sauce, repeat ending in meat sauce. sprinkle mint over top and bake for 35 minutes at 350 degrees. |
| Afghani Bean Soup 1 c lentils 15 oz can garbanzo beans, drained 15 oz can kidney beans, drained 1 med. onion, chopped 1/2 lb. lean ground beef 6 oz tomato paste 1 tsp crushed garlic 1 tsp salt 1 cube beef boullion 1 tbsp ground coriander 1/2 tsp cayenne 1/2 tsp pepper 5 c. water 12 oz V-8 juice 2 c plain nonfat yogurt 2 tbsp cornstarch 2 tbsp flour Brown hamburger and onion. Add liquids, paste, spices and lentils. Cook 20-25 minutes until lentils are tender. Add bean. cook 10-15 minutes more. Combine yogurt, flour and starch. Add to soup till it thickens. Do not boil. |
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| Middle East Recipes Page 2 |
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