Olive and cheese stuffed bread is made out of small bread rolls, each stuffed with mozzarella cheese and one pitted olive.

Olive and Cheese Stuffed Bread

The name of this recipe in Arabic translates to “beehive” in english. Olive and cheese stuffed bread is made out of small bread rolls, each stuffed with mozzarella cheese and one pitted olive. These small rolls are then placed on a round baking tray as close to each other as possible.

I use a 10 inch diameter baking tray, which makes around 30 small buns.

Olive and cheese beehive. Delicious Lebanese side dish or breakfast. Dough rolls stuffed with cheese and olives to form beehive shaped roll.

 

Ingredients:

For dough mixture:

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1  tsp instant yeast
  • 1 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/4 cup vegetable oil
  • 1 cups milk (warm)

For the filling:

  • 5 mozzarella sticks (each one cut into small pieces – a total of 30 pieces)
  • Around 30 pitted olives

Directions:

To make the dough:

  1. In a large bowl with lid, add flour, salt, sugar, yeast and baking powder – Mix very well.
  2. Warm up the milk and add it to the flour mixture.
  3. Add the vegetable oil.
  4. Knead till the dough becomes smooth and soft.
  5. Roll it into a ball and cover it with 1 tbsp of olive oil.
  6. Cover the ball-shaped roll with a plastic wrap and cover the bowl with its lid.
  7. Stick the dough in the oven or keep it in a warm place covered with a thick towel for it to rise for 1.5 hours.

To Make the Bread Rolls:

  1. Once the dough rises, divide it into 30 small pieces.
  2. Using the palm of your hand flatten each individual dough ( I usually will flatten and fill one piece at a time, but you can consolidate tasks by flattening all pieces then filling and closing all pieces)
  3. Fill each piece of dough with cheese and an olive
  4. Pull up the sides of the rolled out dough and wrap around the filling, pinching it to close at the top. Using your palms roll out into smooth balls.
  5. Pre heat oven to 350 F.
  6. In greased 10 inch diameter tray, arrange the cheese and olives filled balls as close to each other as possible. (It will look like a beehive).
  7. Bake for about 25-30 minutes or until  lightly golden brown.
  8. Serve warm and enjoy!

 

 

 

Easter bunny pancakes. Great Easter treat for your kids! #easterbunny #easterbunnypancakes #homemadepancakes #opancakesfromscratch #eatserideas

Easter Bunny Pancakes

Start your Easter day with these bunny pancakes. My kids don’t usually need convincing to eat pancakes, but these bunny pancakes are so cute that my kids occasionally need some encouragement to take the first bite.

This recipe is made from scratch and serves 4 people.

Ingredients: 

For pancakes:

For bunny pancake:

1 tbsp coconut flakes

  • 2 blackberries
  • 6 blueberries

Directions: 

  1. Mix together the flour and baking powder in a large mixing bowl.
  2. Beat eggs, salt and vanilla extract thoroughly
  3. Add the sugar and stir until the sugar is dissolved.
  4. Now add milk and continue mixing.
  5. Add the dry ingredients mixture and mix until everything is blended and the batter is smooth.
  6. Let the batter rest for about 10 minutes.
  7. Preheat and a non stick pan or skillet over medium low heat.

To cook the pancakes:

  1. For each pancake, ladle 1/4 cup of batter onto the griddle or pan.
  2. Cook until the tops of the pancakes are full of bubbles and the bottoms are golden brown.
  3. Flip the pancakes and cook until the tops are golden brown.
  4. Serve right away!

To make bunny pancakes:

  • Make one large circle (bunny’s body).
  • One smaller circle ( bunny’s head)
  • Two longer shaped pancakes ( bunny’s ears)
  • Two small ovals ( bunny’s feet)
  • Top with fruits and coconut as pictured below and enjoy!

Easter bunny pancakes. Great Easter treat for your kids! #easterbunny #easterbunnypancakes #homemadepancakes #opancakesfromscratch #eatserideas

Your kids are going to love this!

Homemade Labneh Dip Recipe

Labneh is a very popular Lebanese yogurt cheese dip. It is basically made out of two ingredients, milk and Greek yogurt. To make Labneh, you first have to make your own yogurt.

Labneh- Lebanese yogurt cheese dip made out of milk and yogurt. This recipe includes making yogurt from scratch then transforming it to Labneh. #Labneh #Labnehdip #yogurt #yogurtcheese

 

Ingredients to make yogurt:

  • 1/2 gallon whole milk
  • 1/2 cup plain Greek yogurt

Directions for making yogurt:

  1. Pour milk into 3 quart pot with lid (don’t cover) and set over high heat- stir occasionally
  2. Bring milk to boil- stir frequently as the milk starts to heat to make sure the bottom doesn’t scorch and the milk doesn’t boil over.
  3. Set the milk aside on a thick wrappable blanket or big towel ( Don’t move or disturb the pot until milk turns into yogurt)
  4. Let the milk cool until it’s just warm to touch prior to adding the Greek yogurt.  To determine if the milk is the right temperature you can either use a thermometer (112°F to 115°F), or the time-tested pinkie finger method.  Dip your pinkie finger in the warm milk and try to count off 10 seconds.  If you can tolerate the heat for 10 second, it’s time to add the yogurt.
  5. Thin the yogurt with milk by scooping out one cup of warm milk with a measuring cup and adding it to  the Greek yogurt. Whisk until smooth and the yogurt is dissolved in the milk.
  6. Pour the thinned yogurt into the warm milk while whisking gently ( only a few whisks)
  7. Cover the pot with its lid and wrap the pot with a thick blanket; add another blanket on top too ( to keep the milk warm as it sets – ideally around 110°F)
  8. Wait for the the yogurt to set for at least 6 hours without touching it. ( I leave mine overnight)
  9. Mover the yogurt pot to the fridge
  10. Now you have yogurt!

To make Labneh:

  1. Line a colander with a linen cloth or several layers of cheese cloth
  2. Place the lined colander into another bowl. The second bowl severs as a drainage basin.  Make sure the colander sits in high in the bowl, leaving space for the drained fluid to collect below the colander.
  3. Pour the yogurt mixture into the lined colander.
  4. Cover gently with the overhang of the linen cloth
  5. Drain for 24 to 48 hours in the fridge.
  6. To serve, scoop Labneh into a serving a bowl, mix with 1/2 tsp salt or to taste in a bowl and top with extra virgin olive oil.
  7. Spread on a toast or eat with pita chips and enjoy!

Notes:

  1. Store Labneh in an air-tight container in the fridge.
  2. Always make sure the Labneh is topped with oil before storing.
Spinach pies are one of my favorite Lebanese snacks. I could eat them everyday! Spinach pies, or Fatayer bl Sabanekh, is a popular breakfast dish or side/appetizer dish in Lebanon. Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go.

Spinach Pies

Spinach pies are one of my favorite Lebanese snacks. I could eat them everyday! Spinach pies, or Fatayer bl Sabanekh, is a popular breakfast dish or side/appetizer dish in Lebanon. Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go.

The pie filling is a combination of spinach and onions, seasoned with salt sumac. Sumac is the basic ingredient to this recipe. You can feel free to experiment with this recipe a bit, for example by adding some feta cheese to the filling if you want.

Spinach pies are one of my favorite Lebanese snacks. I could eat them everyday! Spinach pies, or Fatayer bl Sabanekh, is a popular breakfast dish or side/appetizer dish in Lebanon. Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go.

Spinach pies are one of my favorite Lebanese snacks. I could eat them everyday! Spinach pies, or Fatayer bl Sabanekh, is a popular breakfast dish or side/appetizer dish in Lebanon. Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go.

Spinach Pies

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Ingredients

For the Dough

  •  3 cups all-purpose flour
  •  1 cup whole wheat flour
  • 1 cup warm milk (heat it in microwave for a 20 seconds or so)
  • 2 tsp sugar
  •  2 tsp active dry yeast  or one package active dry yeast
  • 3 tbsp warm water
  • 1 tsp salt
  • 1/2 cup vegetable oil

For the Filling

  • 2 large onions – Cut into fine pieces
  • 1 tbsp salt
  • 2 lbs spinach – Chopped into small pieces
  • 1/4 cup sumac
  • 1/3 cup extra virgin olive oil

Instructions

    Preparing the Dough:

    1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
    2. In a large mixing bowl with a lid, combine flour, salt, warm milk and vegetable oil.  Work the mixture with your hands.
    3. Pour in the yeast mixture and continue mixing until a soft dough forms.
    4. Continue kneading the dough until its feels elastic, smooth, and no longer sticks  to my hands, this step will take about 5 minutes.
    5. If after kneading, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour and knead some more.
    6. Shape the whole dough into a round shaped dough.
    7. Pour 1 tbsp olive oil on dough and spread it so the whole top of the dough is covered with oil evenly.
    8. Cover the dough with a piece of seal plastic wrap and close the bowl with its lid.
    9. Wrap container with a large blanket and leave to rise for about 2 hours.

Prepare stuffing mixture:

  1. In a large bowl, add spinach, onions, salt, sumac and olive oil- mix well. The mixture will be overly salty and sour ( if you decided to taste), however after baking the final product should come out just right 😉

Preparing the pies:

    1. Preheat the oven to 350 ° F.
    2. Divide the dough in half, covering one half with a plastic wrap.
    3. On your counter top or your working area, sprinkle some flour and roll the first half of the dough until thin ( about 1/16 to 1/8 of an inch).
    4. Use a 6 inch wide circle cutter to cut out the dough into circles (glass cups work great).
    5. Add 1 tablespoon filling in the center of each circle.
    6. Pinch together 3 edges of the circle over the center of the filling to form a triangular-shaped pie. Start by pinch two sides of each circle together and bringing the third edge a bit up to the center to close.
    7. Arrange the stuffed pies in a single layer onto a baking tray sprayed with cooking oil.
    8. Bake until golden, 15-20 minutes.
    9. Repeat the process with the remaining circles and the remainder of the dough.
    10. Let cool, serve and enjoy! 🙂                                 

Notes

Any leftover spinach pies can be stored in an airtight container in the fridge for around a week, or can be frozen for about 2-3 months.

How to make pinach pies fatayer

 

Za'atar manaqish is a very popular traditional Lebanese pita bread spiced with a special ground dried thyme seasoning (Za'atar).

Za’atar Manaqish

Za’atar manaqish is a very popular traditional Lebanese pita bread spiced with a special ground dried thyme seasoning (Za’atar). My mom, who is a very good cook, gave me this recipe. It stores well, works great as a quick breakfast, brunch, or appetizer, and is one of my kid’s favorite snacks. I always have some stored in the freezer as a back up in case there is a fuss over dinner. My kids call it Pizza!

Za'atar manaqish is a very popular traditional Lebanese pita bread spiced with a special ground dried thyme seasoning (Za'atar). #Zaatar manaqish #zaartar #Lebanese pie

Making the za’atar manaqish dough is not hard to do, but takes some time to prepare. After making the dough, you have to shape the dough into small balls, roll each ball flat, and then press on each one by your fingertips to sculpt little dips for the topping to sit in. Then you add the za’atar topping and bake.  Za’atar topping is a combination of two ingredients: Za’atar seasoning and extra virgin olive oil blended together.

Yields 12-15

Ingredients:

  • For Dough
    • 3 cups all-purpose flour
    • 1 cup whole wheat flour
    • 1 cup warm milk ( I heat in microwave for a few seconds)
    • 2 tsp sugar
    • 2  tsp active dry yeast (one package active dry yeast)
    • 3 tbsp warm water
    • 1 tsp salt
    • 1/2 cup vegetable oil

Directions:

To make the dough: 

  1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
  2. In a large mixing bowl with lid, combine flour, salt, warm milk and vegetable oil.  Work the mixture with your hands.
  3. Pour in the yeast mixture. continue hand mixing until soft dough forms. I mix until dough feels elastic, smooth, and no longer sticks  to my hands (If after mixing, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour).
  4. Shape the whole dough into a big ball.
  5. Pour 1 tbsp olive oil on ball-shaped dough and spread.
  6. Cover the dough with a piece of seal plastic wrap and close with lid.
  7. Wrap container with a large blanket and leave to rise for about 4 hours.
  8.  Briefly knead your amazing home made dough and form into 12 small balls.
  9. Arrange on lightly floured surface and sprinkle some flour on top too.
  10. cover again with a piece of plastic wrap and leave to rise for another 30 minutes.

To make the za’atar manaqish:

  1.  mix together the za’atar seasoning and olive oil in a small bowl.
  2. Preheat the oven to 400 ° F.
  3. Spray baking tray with cooking oil and set near you.
  4. Form the za’atar manaqish by flattening the dough balls  into small circles about 5 inches in diameter with your fingertips.
  5. Press on each one by your fingertips to sculpt little dips for the topping to sit in.
  6. Add about 1 tbsp za’atar topping in the middle of each flattened circle, leave a very narrow border around.
  7. Arrange manaqish circles on the sprayed baking tray (Line manaqish up, leave 1 inch between each one).
  8. Bake at 400° F heated-oven for 7 to 8 minutes or until the dough is slightly browned on bottom and edges.
  9. Remove from heat and set aside for a few minutes to cool down and allow topping to dry and settle into dough.
  10. Serve za’atar manaqish warm or at room temperature with some cucumbers and tomatoes.
  11. Enjoy!

 

If you make this, leave a comment 🙂 and check out this other popular Lebanese spinach pies recipe !

 


Copyright © 2020 The Salt and Sweet Kitchen.
All rights reserved.