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: 2008 New Recipe #3: Middle Eastern Savory Pies
This is a bit of a placeholder since I don't have the cookbook at hand and can't actually transcribe the recipe.
#3: Middle eastern Savory Pies from Sanaa Abourezk's "Secrets of Healthy Middle Eastern Cooking".
Some of the best Middle Eastern food I have ever eaten is from a restaurant in Sioux Falls, South Dakota. It's run by a Cordon Bleu-trained chef married to a former senator, and somehow it's in South Dakota. When I learned that the chef and owner had a *cookbook* I pounced on it.
Then I gave our copy to my mom for Christmas and couldn't find a replacement for a year since it was out of print, but that's another story.
Anyway these are from Sanaa's cookbook. L-M made these -- she made basically everything for the Middle Eastern munchies party we had on Sunday.
One recipe "pie dough" (basically enough for two big loaves of bread -- a yeast dough with eight cups of flour) made enough of these for ten people with lots of other munchies and lots of leftovers.
Each of the two pie recipes we made -- the tomato/feta and the spinach -- called for half a recipe of dough, divided into little balls and rolled flat.
Tomato-feta pie:
1 cup diced tomato
8 oz. feta
oregano
salt
Combine and put on the dough circles, then close up.
Spinach pie:
2 lbs. fresh spinach, chopped
2 medium onions, chopped
1 cup pomegranate seeds
sumac
The recipe didn't have you cook this beforehand, but I did. Combine and put on the dough circles, then close up.
I have no recollection whatsoever of how long these baked, but they were GOOD.
Tags: new recipe
This is a bit of a placeholder since I don't have the cookbook at hand and can't actually transcribe the recipe.
#3: Middle eastern Savory Pies from Sanaa Abourezk's "Secrets of Healthy Middle Eastern Cooking".
Some of the best Middle Eastern food I have ever eaten is from a restaurant in Sioux Falls, South Dakota. It's run by a Cordon Bleu-trained chef married to a former senator, and somehow it's in South Dakota. When I learned that the chef and owner had a *cookbook* I pounced on it.
Then I gave our copy to my mom for Christmas and couldn't find a replacement for a year since it was out of print, but that's another story.
Anyway these are from Sanaa's cookbook. L-M made these -- she made basically everything for the Middle Eastern munchies party we had on Sunday.
One recipe "pie dough" (basically enough for two big loaves of bread -- a yeast dough with eight cups of flour) made enough of these for ten people with lots of other munchies and lots of leftovers.
Each of the two pie recipes we made -- the tomato/feta and the spinach -- called for half a recipe of dough, divided into little balls and rolled flat.
Tomato-feta pie:
1 cup diced tomato
8 oz. feta
oregano
salt
Combine and put on the dough circles, then close up.
Spinach pie:
2 lbs. fresh spinach, chopped
2 medium onions, chopped
1 cup pomegranate seeds
sumac
The recipe didn't have you cook this beforehand, but I did. Combine and put on the dough circles, then close up.
I have no recollection whatsoever of how long these baked, but they were GOOD.
Tags: new recipe