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 Breakfast, Snacks Cheese, Hand Pies, hand pies, labneh, zaatar,
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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