Pizza Recipe

4 servings Prep: 25 mins Grill: 10 mins

 

Ingredients

 

5 ounces ground lamb

1/2 red onion, chopped

2 teaspoons hot paprika

Salt and pepper

1 tablespoons chili sauce

1 lemon, finely zest and cut into 4 wedges

1 pound store-bought pizza dough, shaped into 4 disks

1 tomato, thinly sliced

1/3 cup chopped parsley

 

Directions

 

In a medium bowl, combine the lamb, one-third of the onion, 1 tsp. each paprika and salt and 1/2 tsp. pepper. Form the mixture into a patty.

Preheat a grill to medium. In a small bowl, combine the chili sauce, lemon zest and the remaining 1 tsp. paprika. Drizzle the seasoned oil on a baking sheet; turn the dough disks in the oil. Press each disk into a 6-inch round.

Place the lamb patty on the grill and cook, turning once, for 5 minutes. Meanwhile, place the dough on the grill, cover and cook until it bubbles on top and grill marks appear underneath, about 3 minutes. Flip the crusts and, working quickly, top with the tomato slices and remaining onion. Cover and cook until baked through, about 3 minutes.

Finely chop the grilled lamb and sprinkle on the pizzas; top with the parsley. Serve with the lemon wedges.

 

Tip Press dried oregano into the dough before grilling to add flavor.

                                                                                                            Butheina Alnounou

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Dried Mint Omelet.

Summary: A simple yet very delicious traditional omelet.

Omelet Ingredients (3-4 servings)

•             9 Eggs

•             3 teaspoons of dried mint powder

•             A pinch of Salt

•             3-4 table spoons of Olive Oil

Preparation Method

1.            In a bowl, whisk the eggs, salt and dried mint powder well.

2.            Drizzle a bit of olive oil in a frying pan over medium/low heat.

3.            Pour the equivalent of 3 eggs at a time in the frying pan for 3 minutes then turn the omelet over to the other side using a spachula for another 3-4 minutes.

Preparation time: 5 minute(s)

Cooking time: 6 minute(s)

                                                                                                       Butheina Alnounou

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Cornbread

Ingredients

•           1 1/2 cups of milk

•           1 1/2 tablespoons vinegar

•           1 cup cornmeal

•           1 cup of flour

•           2 tablespoons sugar

•           1 teaspoon salt

•           1 teaspoon baking powder

•           1/2 teaspoon baking soda

•           2 tablespoons vegetable oil

•          

Directions

1.         Preheat oven to 425 degrees F.

2.         Combine milk and vinegar and let it stand for a couple of minutes.

3.         Mix dry ingredients in a large bowl.

4.         Stir in the milk mixture and the oil – you will have a lumpy batter.

5.         Spread the batter into a greased pan and bake for 25 – 30 minutes.

6.         Serve hot with butter.

 

B.N

 

Chocolate Shortbread Cookies

Ingredients

•           1-1/8 cups of flour

•           1 cup of unsweetened cocoa powder

•           1 teaspoon salt

•           1 cup of salted butter, softened

•           2/3 cup of icing sugar

Directions

1.         Preheat oven to 350 degrees F/175 degrees C.

2.         Sift together flour, cocoa, and salt.

3.         Using a hand mixer, beat butter and sugar until combined.

4.         Pat dough into an ungreased  pan. The dough won’t really hold together and you will think that it needs more moisture – but it doesn’t!  Trust me!

5.         Bake for 20 to 25 minutes. Allow it to cool for 5 minutes, then remove from the pan and cut into squares.

6.         Sprinkle with icing sugar and allow the cookies to cool.

VARIATION:

•           Instead of patting the cookie dough into a pan, squeeze together small balls of dough and place them on a cookie sheet.

•           Press your thumb into the cookie ball.

•           Fill the thumbprint with raspberry jam.

•           Bake for 20 minutes.

•           Remove from the pan and place on a rack to cool. You can sprinkle the cookie lightly with icing sugar if desired.

 

Butheina Alnounou

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Cheese and herb logs

Ingredients (serves 8)

•             250g block cream cheese, softened

•             2 tablespoons chopped fresh dill leaves

•             2 tablespoons chopped fresh chives

•             2 teaspoons finely grated lemon rind

•             crackers, to serve

Method

1.            Mix cream cheese, dill, chives and lemon rind together in a bowl. Season with salt and pepper.

2.            Spoon half the mixture onto 1 piece of baking paper. Using paper as a guide, shape into a log. Roll up firmly. Twist ends to secure. Repeat with remaining mixture and baking paper. Refrigerate for 3 hours or until set. Serve with crackers.

                                                                                             Butheina Alnounou

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