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Lebanese glues with cumin

Lebanese glues with cumin


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I have this recipe noted in my recipe book. I have no idea where I wrote it down. I hope someone doesn't get upset that I don't mention the source in case I took the recipe from the net. They are so tasty and they are so easy to make !!

  • For 10 glues:
  • 450 gr. flour;
  • 1 sachet of dry yeast (7 grams);
  • 3 tablespoons olive oil;
  • 1 teaspoon grated with salt;
  • 200 ml. warm water;
  • little cumin.

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Lebanese cumin sticks:

Mix all the ingredients and knead until you get an elastic dough. Put it in a bowl and cover with a clean towel. Let it rise for at least 30 minutes.

Knead a little more, divide the dough into 10 balls that we spread with the rolling pin (to be thin).

heat a Teflon pan and put each stick in turn, to bake leaving it for 1-2 minutes on each side.

We keep them covered with a towel until serving, so that they do not harden.

Tips sites

1

I cut them into a triangle.


How to make perfect glue (Lebanese bread)

The Lebanese country (or stick) is one of the tastiest varieties of p & acircine I've ever tried. It's easy and you can enjoy it with anything, from cream soups, p & acircna to eggplant salad, hummus, etc.

Today we teach you how to do it Lebanese sticks and get that effect like Lebanese restaurants. Lebanese eggs must swell in the oven and become like an air cushion.

You can also use them for homemade shaorma, or stuffed with whatever you want.

  • 500 g of flour
  • 1 sachet of yeast
  • 270 ml of water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 4-5 tablespoons olive oil
  • 2-3 tablespoons of black and white sesame

Sift the flour into a bowl. Separately, mix the lukewarm water with the yeast and sugar and let it rise until it doubles in volume.

Pour the mayonnaise in the middle of the flour, add salt and oil and start mixing until all the flour is incorporated. Remove the dough on a floured work surface and knead for a few minutes, until the crust no longer sticks to your hands.

Let the dough rise in a bowl covered with plastic wrap for at least half an hour.

Start forming the glues. Take a piece of dough the size of a tennis ball. Spread the crust on the floured surface with a rolling pin.

Put the glue on a tray, put sesame seeds on top (if using) and put it in the hot oven, at maximum temperature, for 4-6 minutes.

The glue will swell and brown perfectly in the oven, provided that the fire is at its maximum.


LEBANON LEATHER MADE OF WHOLE FLOUR

The sticks are one of the most popular dishes in Arabic cuisine. They have become very popular in our country as well alternative to fluffy bread from trade, or as a practical solution for rolls and quick appetizers.

Most people look for Lebanese sticks to make shaorma. They can be filled with all kinds of ingredients - creams, sauces, pies, butter, hummus, salads, vegetable, meat or fruit compositions.

They can be bought commercially, but can also be prepared at home, according to a very easy recipe.

Lebanese sticks - homemade recipe

• 235 ml of hot water (not hot or boiling)
• 2 teaspoons of dry yeast
• 360 g of wholemeal flour
• 2 teaspoons of salt
• optional: a powder of sugar
• optional: 1-2 teaspoons of olive oil

Mix lukewarm water with the yeast and let the composition stand for 5 minutes, or until the yeast dissolves. Add 300 g of flour, salt and oil (if using). Mix with a wooden spoon for homogenization, then move the composition on the work table lined with flour. Knead with your hands for about 5-7 minutes, until the dough becomes elastic.

If the dough sticks very tightly to your hands, add more flour, but not much. It is advisable not to use too much flour, so that the glues come out soft and fluffy.

Transfer the dough to a bowl greased with a little olive oil and turn until completely covered with oil. Cover it with a clean towel or plastic wrap and let the dough rise for about 1-2 hours, or until it doubles in volume.

At this stage, the dough can be stored in the refrigerator until use. It lasts very well for up to a week in this condition.

When the dough has risen, place it again on the table lined with flour and divide it into 8 equal pieces. Flatten each ball of dough and roll it out with a rolling pin in the shape of a round disc, about 20-23 cm wide and ½ cm thick.

Turn the glue often as you stretch it so that it does not stick to the table. If it becomes sticky, sprinkle flour on it. If it tightens, leave it for a few more minutes, then continue running.

You have two options: in the oven or on the stove.

In oven: turn the oven to 230 degrees Celsius. Take the glue on your palm, place a tray on it and place it on the lowest shelf, or on thin bricks. The tray or bricks must be well heated. Leave them for 3 minutes. They will start to swell after 1-2 minutes. I'm ready after they're made like a balloon.

Cover them with a clean towel as you take them out of the oven and bake them all.

On the stove: Heat a non-stick pan over medium-high heat. Drizzle a little oil and wipe off the excess with a napkin.

When the pan has warmed up well, place a stick in the pan and bake for 30 seconds, or until it forms bubbles. Turn it over with a spatula and leave it for another 1-2 minutes, or until large brown spots form on the underside. Turn it over again and leave it for another 1-2 minutes.

It will start to swell. If it does not swell, lightly press the surface with a clean towel. Do not leave them longer, as they will become too strong.

Lebanese glues are good warm or fresh, immediately after baking. The rest can be kept in a bag for a few days. They can be reheated in the pan as needed.

If you want to keep them longer, freeze them. Place a baking sheet between them. It lasts up to 3 months in the freezer.

Source: The Kitchn, How To Make Pita Bread at Home: https://www.thekitchn.com/how-to-make-pita-bread-at-home-cooking-lessons-from-the-kitchn-90844

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


How to prepare the classic Lebanese Hummus recipe. One of the most sought after recipes during fasting

Vladut, the chef from Neatza with Răzvan and Dani, prepared today, as at the beginning of Lent, a classic Lebanese hummus recipe, which he called Spring Hummus.

Hummus is a tasty and very nutritious dish, in great demand, especially during fasting periods. It is prepared quite simply, but the quantities of the other ingredients added must be taken into account, for an optimal taste.

What we need for the delicious spring Hummus recipe:

  • 1 kg chickpeas
  • 3-4 tablespoons sesame paste
  • 3-4 cloves of garlic
  • the juice of 3-4 lemons
  • 3-4 tablespoons olive oil
  • Lebanese sticks for serving
  • seed

Spring Hummus Recipe - How to prepare

The chickpeas are hydrated with a lot of cold water in the evening and in the morning. In the morning, drain, rinse and boil a lot of water, without adding salt.
About halfway through the cooking time, add a little baking soda, so that the grains penetrate faster and more evenly.
The well-boiled chickpeas are drained, passed through a blender, until it becomes a paste, adding sesame paste and olive oil. When it is tempered, add 3-4 cloves of crushed garlic and match the taste with salt and a lot of lemon juice.

To serve, the Lebanese sticks are sprinkled with a little olive oil, sprinkled with various seeds: cumin, white sesame, black sesame, etc. and lightly brown in the oven.


Buckwheat pancakes / stick recipe with cumin and Yogi Himalayan tea

Put the tea bags in the 400 ml of hot water and let it infuse until the water becomes warm.

In a bowl, mix the buckwheat flour with the resulting tea and mix well with the whisk.

Put oil in a hot pan and a drizzle of cumin.

Pour a quarter of the composition obtained, stretch and add a dash of cumin.

Bake for a few minutes then turn for a few more minutes on the other side.

Alternative
Put the tea bags in the 400 ml of hot water and let it infuse until the water becomes warm.
In a bowl, mix the buckwheat flour with the oil, cumin, salt and the resulting tea and mix well with the whisk.
For baking, use the special UNOLD pancake maker from Pronat.

Pour the composition into the special plate.

Soak the Teflon hob directly in the composition and bake for a few minutes, then turn to the other side.

Repeat the operation for each pancake / glue separately, resulting in about 10 thin pancakes / glue.

Alternatively you can use the Unold pancake machine from Pronat

Basically they can be consumed as such, instead of bread, but they can be combined indefinitely, like bread, in countless combinations.

For guidance only, they can be used as pancakes with jam, spreads or cheeses, but also as a paste for various tochimenti or salad

In the picture, we enjoyed the buckwheat stick with wild boar stew and sautéed spinach with cream. All wrapped in delicious glue. We assure you that we haven't eaten anything special for a long time.

Buckwheat stick with wild boar stew and sautéed spinach with cream.


Lebanese, Lebanon - 36 recipes

Lebanese recipes. Lebanese food has always been one of the main attractions for tourists visiting Lebanon and beyond. Lebanese food has managed to escape from the borders of its own country and has become extremely popular around the world. In short, Lebanese food could coincide with the expression "healthy food". Traditional Lebanese recipes are mainly based on cereals, burg (germinated wheat) and rice. A wide variety of seasonings with vegetables and dairy products accompany cereals, and meat plays a rather small role.
Certain ingredients specific to countries other than Lebanon, such as couscous, french fries and spaghetti, have been imported into Lebanese cuisine, but modified so much that they rival original recipes.


Sticky recipes

Chicken quesadilla
Prepare the chicken as you wish, on the grill, on the Teflon, on the oven, etc. You can use both chest and boned thighs. I preferred the boneless thighs that I fried in Teflon with a lot of spices. I greased them with a little olive oil, then. Lahmeh beajin
Chop the veal, then mix with the onion well mixed in the food processor. Season to taste. Heat the oil in a pan and simmer the meat, stirring occasionally. Gradually add half a glass of warm water and. Chicken quesadilla
chicken breast cut into slices. from lemon juice oregano oil salt and pepper make a marinade that is poured over the chicken breast and leave to cool for an hour during this time we put the cheese on a grater cut the tomatoes into slices (I have prepared. Shawarma
I cut the chicken into pieces and fried it in a little oil, seasoning with salt, pepper and paprika. I fried the potatoes, made mayonnaise and cut slices of pickled cucumber. Then I "built" Shaorma. . Fried bananas
We take a stick, put a cleaned banana and roll it tightly, we catch it with three toothpicks and we cut it into three pieces. We do the same with the others. Meanwhile, heat the oil in the fryer, fry them one by one, taking care not to burn them. Glue chips
Take a stick, grease it with beaten egg, then add salt, pepper, curry, paprika (spicy) nutmeg and make it with a brush to mix well all together and then cut into triangles (I made and simple and with cheese) and put on. Shaorma from home
Cook the chicken and pepper, cut into strips in a tablespoon of oil. Cut the vegetables into thin slices, heat the glue in an uncooked pan over low heat. Divide the ingredients into four and fill each stick. Yes. Shawarma
Knead the dough exactly like bread and leave it to rise. When it has doubled in volume, divide it into 7 pieces that we spread thin (a little thicker than the noodle sheet) and bake them like cakes. Fry or fry the chicken breast, fry. Shaorma with turkey meat
Prepare the glues, put all the ingredients in the bread machine and knead well then leave to rise. After they have risen, take a piece of dough and spread it with a rolling pin in a round shape (slightly) then bake in -a teflon tray. Lipie daisy
The glue is cut in half, one glue per person is enough. Place in a tray lined with baking paper. Mozzarella, cheese and tomatoes are cut into thin slices. Place the mozzarella slices over the stick, then the tomato slices and on top. Shawarma
I made shaorma another time but with pancake sheets, prepared at home. This time I bought Lebanese glues and just filled them. Being very hot. I didn't want to spend too much time in the kitchen. :) They came out great! . Chicken with caramelized onions
Cut the onion into rounds. Put the 3 tablespoons of olive oil in a clay pan and add the onion. Season with salt and pepper and simmer, stirring occasionally until golden. It will take about 40 minutes. In the meantime. Home made chips / guacamole
The glues are cut in the shape of triangles. Olive oil is mixed with paprika, pepper, granulated garlic / powder, a little salt, according to taste and preference. If you want the chips to be more spicy, add a pinch of hot paprika or more pepper. . Lebanese sticks with spinach and fish
Peel, wash and finely chop the onion. Wash the fillets and dry them using a napkin. If you use canned spinach, drain it well. Saute some onions in butter. Add the frozen or canned spinach and lower it over low heat, stirring.

Arabic stick

from water + yeast + salt + sugar + 1/2 flour make a mayonnaise that is left to rise (cover the dish with a towel and keep warm).
Mix with the rest of the flour and knead until smooth. the dough obtained must come off the bowl and by hand. the amount of flour is approximate depending on the type you use, it is best to add the last quarter of the amount gradually and stop if the dough can be easily handled or add more if it is too soft. Let it rise for another 15-30 minutes. you can also put baraka or cumin seeds in the dough.


Edited by aminariy, 02 February 2008 - 12:17 AM.

# 2 aminariy

on the work table sprinkled with flour, spread a round dough with a thickness of 1.5-2 cm and a diameter that you want. and I will keep the tables. I made 4 sticks in a pizza tray in turn.

Thumbnails attached

# 3 aminariy

. put the dough in the pan and let it rest for 5 minutes. put the tray on top of the oven. It is very important to heat the oven first and bake the glue to the maximum. now maximum in my oven means stage 3 for gas. do not leave the oven is done quickly.

. taken out of the oven, section with and without Yasmina's glove

. and as a presentation idea. my plate on the way to the TV. sorry for the quality of the pictures, they are made with the phone.


How do we make hummus or shaorma glues at home? Lebanese glue recipe, simple with sure success!

Even if it seems difficult to make at home, Lebanese glues for hummus or shaorma, it is not so and there are simple recipes with sure success. We just need a little patience to spread the dough as thin as possible and pay little attention to the thermal process.

Glues for hummus or shaorma

We like shaorma, we like Lebanese sticks, we still have to prepare them at home with tasty and healthy ingredients.

Here's what we need for the hummus or shaorma glue recipe:

  • 250 ml of hot water
  • 100 ml oil
  • 500-550 gr flour
  • salt
  • 1 teaspoon of baking soda
  • 1 teaspoon vinegar

How do we prepare the recipe for hummus or shaorma glue?

We start by boiling water with a pinch of salt. We leave it close to the boiling point.

Dissolve the baking soda & icircn vinegar. Baking soda and vinegar have the role of breaking the glue along the way, allowing them to become more flexible.

Sift the flour into a bowl, make a mixture in the middle of it and start pouring from the hot water, alternating with the oil, mixing them with a little flour. When the dough is slightly thickened, add the baking soda and continue to gradually mix the ingredients. We will get a slightly firm dough that we cover with a glass bowl, preferably and let it rest for 20-30 minutes.

After this interval, we break from the dough small pieces of about 100 gr, shape them into spherical shapes, cut them into small pieces, then spread them on thin, circular sheets, the size of a pan, on a well-floured table.

After spreading them well, sprinkle flour on top so that they are not sticky.

We fry the non-stick pan over medium heat, and bake the glues only for about 20-30 seconds on each side.

Careful! Lebanese glues should not be overcooked so as not to become crispy if we use them in shaorma! In addition, we turn them over on a damp towel and cover them so that we can run them.

If we prepare glues for hummus, we let them brown better, because they are better.


How to make chicken quesadilla at home: A simple recipe that you can also try

There are dishes that are very good when you cook them at home, but they require effort, time and sometimes experience. Fortunately, there are also delicious recipes that you can prepare quickly. On days when we are too busy to spend a lot of time in the kitchen or want to do other activities, such a recipe provides a consistent and tasty meal.

The recipe for quesadilla with chicken fits perfectly in this category. In addition, it is a unique alternative for the days when you do not know what to cook. Quesadilla is a Mexican dish, based on the famous tortillas, a kind of sticks with pre-Columbian origins. Find out below how to make this dish that conquered even the United States!

Ingredients for quesadilla with chicken

For 4 servings of quesadilla you need:

  • 1 tablespoon extra virgin olive oil
  • 2 bell peppers, cut thinly
  • Half an onion, finely chopped
  • Freshly ground black pepper
  • Salt
  • 500 g of boned breast, cut into strips
  • Half a teaspoon of finely chopped chilli
  • Half a teaspoon of oregano
  • Half a teaspoon of cumin
  • 4 tortillas
  • 4 cups cheese or grated cheese (about 4x50 g)
  • 1 sliced ​​avocado (optional)
  • 1 teaspoon vegetable oil
  • 2 green onions, finely chopped
  • Serving yogurt (optional)

The tortilla is made from corn or wheat flour. You can use both types for this recipe, but we recommend wheat flour. If you can't find tortillas on the market, you can also use shaorma glue or Lebanese glue.

How to make quesadilla with chicken

Preparing vegetables for quesadilla

Heat the olive oil in a large pan. Put the bell pepper and onion in the pan, season with salt and pepper and cook for 5 minutes, until soft. Be careful not to mix them so that they do not stick. When they are ready, transfer them to a plate.

Preparing the meat for the quesadilla

Heat the vegetable oil over medium to high heat. Season the chicken strips with chilli, oregano, cumin, salt and pepper, then cook until they penetrate inside and brown on both sides. This stage should take about 8 minutes. When you're done, transfer the meat to a plate.

Place the ingredients in the tortillas

Put a tortilla in the pan and sprinkle half of it with cheese or grated cheese in abundance, put the chicken, the mixture of onions and bell peppers, green onions and, if you like, a few slices of avocado. Bend the tortilla so that the other half covers the contents and cook the quesadilla over medium heat for 3 minutes on each side. When ready, quesadillas take on a golden hue and have appetizing aromas. Prepare the other quesadillas in the same way.

How to serve quesadillas with chicken

Eat quasadillas after you take them off the heat, to enjoy the creamy consistency of the cheese and the taste of the hot meat. You can add yogurt or cream over them. Thus, there is a pleasant contrast between the sharpness of the preparation and the taste of yogurt or cream.

Chicken quesadillas can be prepared even by beginners in the culinary art. The total preparation time is about 40 minutes, so you will have time for other activities. If you don't feel like it or have time to cook, it's good to know that Taco Bell delivers quesadilla at home. Whether you prepare it or order it, the flavor of quesadilla is unique!


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