Lebanese Egg Pie With Vegetables Recipe

Posted on
 Dissolve the yeast in the water and set aside for a couple of minutes Lebanese Egg Pie with Vegetables Recipe

Excerpt from Man’oushé

4 pies

Ingredients

Dough:
2 1/2 cups (13 ounces/360 grams) of white bread (strong) flour
1 cup (5 ounces/150 grams) of cake flour
1 teaspoon active dry yeast
1 1/4 cups (300 ml) of lukewarm water, 105-115 degrees F
2 teaspoons of salt
1 tablespoon of sugar
1 tablespoon of vegetable oil

Topping:
8 large eggs (2 for each pie), at room temperature
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 bunch of fresh mint leaves, finely chopped
1/2 bunch of fresh flat-leaf parsley, finely chopped
1 teaspoon salt
1/2 teaspoon of black pepper
Pinch of cinnamon
1 tablespoon of vegetable oil

Directions 

To make the dough: Measure the flours.

Dissolve the yeast in the water and set aside for a couple of minutes. Sift flour and salt together into a bowl and stir in the sugar (it is important to mix the dry ingredients first).

Gradually pour the yeast water and the oil into the dry ingredients and mix.

Knead the mixture to make soft dough.

Tip the dough onto a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic. (If you are using a food processor or stand mixer, add the dry ingredients first, then gradually add the liquids. Start at a low speed, and gradually turn up the speed, running the machine for 1 minute. Always stand close to the machine while it is running).

Place the dough into a large bowl dusted with extra flour or greased with olive oil (this will prevent the dough from sticking to the surface of the bowl). Cover the bowl with a damp dish towel and leave to rise in a warm place, free of drafts, for 1 1/2 to 2 hours, or until doubled in bulk. I usually place my dough in an unheated panggangan to rise.

Punch down the dough. On a floured surface, form the dough into a log. Pinch off the dough to form 4 equal-sized balls (unless otherwise specified in the pie recipe). Flour or grease the bowl again and leave to rise for an additional half-hour.

Flatten each ball with your palm.

Using a rolling pin, roll out each ball of dough into a disc of about 10 in (25 cm) and a thickness of 1/4 in (6 mm).

If you are using a conventional oven, spread the circles onto a baking or crisping pan or place your baking stone on the bottom shelf of the panggangan before preheating.

To make the topping: In a mixing bowl, beat the eggs. Add the onion, tomatoes, mint, parsley, salt, pepper, cinnamon, and vegetable oil, and mix well.

Using your fingertips, raise the edges of the dough slightly to prevent the eggs from running.

If you are using a cast-iron crepe pan, griddle, or convex disc (saj), preheat over high heat. Heat the dough until small bubbles form; then lower the heat and very carefully ladle in the egg mixture. Cook until the eggs have set and the edges are crisp, about 3 to 5 minutes, depending on the heat source. Lightly spray the cooking surface with water between pies, and wipe away any debris.

If you are using a conventional oven, preheat the panggangan to 400 degrees F (200 C/Gas mark 6). Carefully ladle in the egg mixture and bake the pies for 7 to 10 minutes on the bottom shelf until the eggs are cooked and the edges are slightly golden, watching carefully so they don’t burn.

Serve the pies hot.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *