Browsing Category ORGANIC PIZZAS
Anita’s Best Potato-Awarma Fatayer (Lebanese Potato Pie)
Ingredients For the Dough
2 cups bread flour
1 Tablespoon dry active yeast or (use 1/2 cup of my “starter” recipe)
1/2 teaspoon sugar
1/2 cup warm water
3 Tablespoon olive oil
Preparation1. Use a small container, add warm water and sugar to the active yeast. Wait 10 to 15 minutes to bubble up.
2. In a large bowl, combine bread flour and dissolved yeast. Add olive oil and salt. Knead the dough until well combined over a slightly floured surface. Shape dough into 3 inches balls. Place over a floured tray and cover with a towel until double in size. Set aside.
Ingredients for the Potatoes and Awarma Filling
4 large Russet potatoes, peeled, cubed and cooked
1 onion, small diced
4 Tablespoons butter, melted + 1 Tbsp.(ghee butter used)
1 pound lean ground beef
1 teaspoon sumac, ground
1/2 teaspoon cumin, ground
1/4 teaspoon salt
1/2 teaspoon pepper
2 Tablespoon fresh lemon juice
Preparation
- Boil potatoes in a large pot with water until fork tender. Cut into little squares. Set aside.
- Use a large skillet at medium-high heat and place melted butter (can also use ghee butter-clarified butter for more deep flavor). Incorporate ground meat, seasoned with salt and pepper. Keep stirring until meat is cook through completely. Let it cool. Remove Awarma from the skillet and set aside. You can keep Awarma in a glass jar container making sure that meat is all cover with melted butter in a cool place, or fridge.
- Use same large skillet. Sate onions in one tablespoon of butter until transparent. Return cooked potatoes into the skillet, add half of the awarma over. Add lemon juice. Stir to combine. Season with sumac and ground cumin. Toss all ingredients and let it cool. Set aside.
Making Potato-Awarma Fatayer (Potato Pie)
Awarma (bits of fat preserved) is usually made from the lamb or sheep tailed fat minced or diced. In this recipe I used ground beef. Can be store in your freezer or fridge in a sanitized glass jar. It last for months..
- Preheat oven to 375 grades Fahrenheit.
- Flatten dough balls using the palm of your hand or rolling rod over a dry surface into a rectangle shape. Take 2 Tablespoon of the potato-awarma filling and place it into the center. Use your fingers and pinch sides of dough into the rectangle making sure no corners are left open.
- Brush a baking sheet with vegetable oil and place fatayer on sheet.
- Bake Fatayer in the middle rack of the oven for 25 to 30 minutes or until golden brown. Enjoy warm or at room temperature next to fresh produce.
Anita’s Delicious Organic Pizza Dough
Ingredients
4 cups organic unbleached flour
3/4 cup of starter (yeast recipe on my site)or active dry yeast package
2 1/2 cup filtered water, room temperature
1/2teaspoon kosher salt
1 tablespoon Extra Virgin Olive Oil
Preparation
We recommend you to use a pizza stone to be placed directly on a preheated 450 grades Fahrenheit grill raised up about 3 to 4 inches above the grill.
For the Dough:
- Combine water and organic fresh yeast in a bowl. Let it sit for 10 to 12 minutes, until bubbly.
- In another bowl, combine organic flour and salt. Add the yeast and extra virgin olive oil. Mix using your hands until flour is well incorporated with the rest of the ingredients.
- Transfer your dough to a floured surface and knead it for 4 to 5 minutes. Shape into balls.
- Place dough into a well greased bowl with olive oil. Cover with a clean towel and place dough into a warm spot in your kitchen to rise for about 2 to 3 hours.
- Transfer dough to a floured surface and roll out into a disc.
- Place pizza into a well floured pizza spatula and transfer it to the preheated pizza stone.
- Assemble with topping.
- Cover the grill and cook pizza for 5 to 6 minutes until edges are crispy and golden brown.
- Ready to share it! Enjoy!
Anita’s Lebanese Grilled Meat Manoushe
Ingredients for Meat Topping
1 pound lean ground beef
1 onion, finely chopped
2 large tomatoes, finely chopped
2 Tablespoon of Pomegranate Molasses or Pure Balsamic Glaze
juice of 1 Lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red crushed pepper flakes
1 Tablespoon of 7-spices
Meat Preparation
- Incorporate all spices, onions, tomatoes and pomegranate molasses into the meat and mix all well using your hands.
- Spread 4 -5 tablespoon of meat topping evenly on every dough you previously made. (recipe posted in my site),under manoushe zaatar.
- Follow all steps on grilling on your B.B.Q as mentioned on my site (under manoushe zaatar).
- Drizzle meat manoushe over with freshly squeezed lemon juice. Enjoy!
Anita’s Grilled Man’oushe Zaatar
Man’oushe Dough Ingredients (you can see my Organic Homemade Dough recipe on my site) or follow this simple one:
1 cup All purpose flour
1/3 cup warm water
1 Tablespoon active dry yeast
1 1/2 teaspoon sugar
1/2 teaspoon Kosher salt
2 Tablespoons of Extra Virgin Olive Oil
Zaatar Topping (recipe on my site)
Preparation to make your Man’oushe thin crust Dough or any Pizza of your choice grilled over a Gas or Charcoal Grill
- Combine warm water, yeast and sugar into a small glass bowl. Stir and let it sit for about 15 minutes until yeast starts to bubble or foam appeared on the surface.
- In another glass large bowl place flour and salt. Add the yeast mixture and incorporate extra virgin olive oil slowly mixing with your hands until well combined.
- Floured a surface and transfer dough. Knead it for about 5 to 7 minutes.
- Transfer dough to an olive oil greased bowl and pour some of the olive oil left over your hands to coat dough .
- Cover dough with a towel and let it rise for about 2 hours or until dough has doubled in size.
- Preheat grill to 400 grades Fahrenheit.
- Meanwhile roll out dough over a floured surface or over (pizza peel spatula) extending from the middle toward the edges.
- Transfer dough to a preheated Pizza Stone.
- Spread zaatar topping or any of your topping choices over dough and place man’oushe over you preheated pizza stone. Cover grill and let it cook for about 8 minutes or until crust is crispy, golden brown underneath and all around the edges.
Extending your Organic Pizza Dough over your wooden Pizza Peel making it easier to transfer into the B.B.Q grill.
Transferring Zaatar Manouche into the pizza stone.
Delicious ready to serve grilled Zaatar Man’oushe with cucumbers, fresh mint and tomatoes. Yummy!
Anita’s Organic Pizza with Sage and Cherry Tomatoes
Recipe will be posted!
Anita’s Lebanese Man’oushe
A variety of Lebanese Pizzas called (Man’oushe). Delicious thin, crispy crust, grilled “not baked” flat bread using our homemade “organic yeast”(see recipe), topped with Kishk (dried yogurt and fine bulgur), Zaa’tar (dried thyme and spices), Meat, Haloumi cheese and Egg (Awarma) my favorite.
Best breakfast, appetizer, lunch… you name it.
Pizzas with Zaa’tar, Kishk, and meat (Recipes are posted).
Egg pizza recipe will be posted soon!
