A traditional Lebanese breakfast? Pinching off pieces of pita bread and scooping up some zaatar (marinating in olive oil) and labneh. Adding a bit of tomatoes and mint. Well, here it is, a hand pie containing the zaatar in olive oil and the labneh. I like to serve this with fresh tomatoes, mint, and cucumbers, and extra olives, of course.
Hand pies with labneh and zaatarJoumana Accad Mediterranean, Middle Eastern September 5, 2020 Eggs/Dairy/Cheese, Mezze/Appetizers, Pastries/Breads, hand pies, zaatar, labneh,
Prep Time: 1 hour
Cook Time: 15 minutes
2 cups all-purpose flour (or a combo with whole-wheat)
1 tsp sea salt
1 tsp sugar
1 tsp baking powder
4 Tbsp ghee or clarified butter
1/4 cup olive oil
1/3 cup water or milk (as needed)
For the filling:
1/4 cup zaatar mix
2 cups thick labneh
1 small chopped onion (optional)
1/3 cup chopped olives (optional)
1/4 cup olive oil
- Mix the flour, salt, sugar, baking powder in a bowl. Add the ghee or butter and oil and mix with a fork or fingers or in a food processor; add a bit of water or milk until a dough forms. Wrap the dough in plastic and let it rest 30 minutes.
- Preheat the oven to 375F. Roll out the dough on a floured counter and cut circles with the rim of a glass. Mix the zaatar, oil, labneh and onion in a bowl. Place a tablespoon on each circle and fold the circle by pinching it and turning over the edges to prevent any leaks.
- Set the hand pies on a parchment-lined cookie sheet and bake for about 15 minutes or until dry and golden. Serve with tomato slices, fresh mint, sliced cucumbers or pickles.
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