Some of Our Favorite Recipes
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Lahmajun or Lahm Bi Ajeen
To make the dough, mix the below first and let sit for 10 minutes:
▫️1 package or 1tbsp active dry yeast
▫️1 tsp sugar
▫️1 1/14 cup lukewarm water
Then add the below and knead for 7-10 minutes:
▫️1 lb all-purpose flour
▫️1 1/2 tsp salt
▫️¼ cup corn starch
▫️2 tbsp vegetable oil
Ground Beef:
▫️¾ lb ground beef
▫️½ large onion
▫️2 tomatoes
▫️1 serrano pepper
▫️½ bunch of parsley
▫️½ tbsp red pepper paste
▫️1½ tbsp pomegranate molasses
▫️1 tsp salt
▫️1 tsp coriander
▫️1 tbsp Aleppo Pepper
▫️2 garlic cloves
▫️1 tsp smoked paprika
▫️2 tbsp olive oil
Before baking, make an egg wash with 1 egg and 2 tbsp milk. Bake in the oven for 20-25 minutes at 400 degrees F.
The toppings are Sumac Onions which is just red onions, chopped parsley, Sumac and olive oil. Don’t forget that squeeze of lemon on top, too!
Falafel
Recipe and Steps:
▫️36 hours before: soak 1 cup of fava beans and 1 cup of chickpeas in water with ½ tsp of baking soda
▫️24 hours before: wash 1 bunch of parsley and 1 bunch of cilantro and let them dry completely
▫️12 hours before: set out the beans on a towel to dry completely
Cooking day: add the below to a food processor:
▫️1 onion in large chunks
▫️1 tsp salt
▫️1 tsp caraway
▫️1 tsp cumin
▫️½ tsp black pepper
▫️2 tsp Aleppo Pepper
▫️2 garlic cloves
Halfway through processing, mix with a spatula so everything is evenly distributed and processed once again.
Frying Instructions:
In a frying pot, heat vegetable oil and ½ teaspoon of baking soda.
Use something like an ice cream scoop to create a round shape and drop it into the oil once it’s hot, not before.
Fry for 3-4 minutes before flipping, fry for another 3 minutes, and take out when golden brown.
For the toppings, you can really get creative! Here, I mixed greens, cherry tomatoes, cut cucumbers, Beituti Lemon Tahini, and Aleppo Pepper, all wrapped in pita bread.
Spicy Za’atar Grilled Cheese
Mix 1/2 a stick of butter with half a teaspoon of Spicy Za’atar. Then lather all sides of the toast with the butter mix, and between every layer of cheese season more Spicy Za’atar. You can use your favorite cheeses, we used Havarti and Feta cheeses here.
Sumac Scallops and Watermelon Salad
Salad: diced watermelon, chopped parsley, purple onion, black olives, chopped mint, capers, olive oil, our Fleur de Sel and our Sumac. Eye everything here.
Scallops: coat them with olive oil and our Sumac. Then cook for 2 minutes on each side with a tablespoon of butter, a tablespoon of olive oil, a squeeze of lemon, and a couple garlic cloves.
Za’atar, Spinach and Cheese Pie
The instructions are in the video and the recipe below.
Dough:
▫️2 cups all-purpose flour
▫️1 1/4 diced cold butter
▫️1 egg
▫️2 tablespoons milk
Filling:
▫️16 oz baby spinach
▫️3 tablespoons za’atar + additional sprinkle
Any cheese or cheeses you want!
Fresh Mediterranean Chicken Salad
Salad: Chop up your vegetables which are romaine lettuce, couple of tomatoes, couple of cucumbers, a bunch of parsley, handful of dill, 6 radishes and a quarter of an onion.
Dressing: 1 tablespoon olive oil, juice of 1 lemon, 1/2 teaspoon red wine vinegar, 1 teaspoon Sumac and 1/2 teaspoon of Fleur de Sel.
Chicken: lather up the chicken breasts with olive oil and rub in our Mediterranean Herb Sea Salt Mix and Aleppo Pepper on both sides. Grill for about 7 minutes on each side, slice it up, and place on top of the salad.
Za’atar Foccacia
Recipe:
▫️1 pouch dry yeast
▫️1/2 teaspoon of honey
▫️1 1/2 cup lukewarm water
▫️Drizzle of olive oil
▫️3 cups flour
▫️pinch of salt
In a bowl add the dry yeast and honey. Pour the lukewarm water and olive oil on top and stir for 30 seconds. Let the mixture sit for 10 minutes for the yeast to activate. Add the flour and salt, mix with a utensil, then knead with your hands for a few minutes until the dough comes together to form a ball. Drizzle olive oil on the edges of the bowl and on the dough to lather it, cover the bowl with a cloth and put it in the fridge overnight or for 12 hours total. Move the dough to the pan you will be baking in, which is a 9x13 inch pan. Fold the dough over from each side, 4 times total, cover back up and let rest for 30 minutes. Repeat this process 3 more times to introduce air and lovely bubbles into your bread. After the 2 hours of folding and resting, stretch the dough to the edges of the pan, and with your fingers start dimpling the top of the dough. Top with your favorite Beirut Spice Co. spice! In this video we use a combo of Spicy Za'atar and Fleur De Sel.
Kibbeh bil Sayniye, Meat Pie in a Pan
While most of the instructions below are a few things to note.
-Bulgur wheat is a hard grain. It needs to be soaked overnight to soften and this is also why it needs to run through the food processor.
-When you're spreading the meat in the tray it is best practice to use the flat part of your hand, your palm. You also need water to make it spread, so wet your hands throughout the whole process.
-When you are making the design cuts with the knife, you need to wet the knife between each incision.
-Please note the recipe we made makes a total of 3 meat pies. We make 3 so we can freeze to eat later. When you're ready to eat the frozen pie, pour vegetable oil on top, and bake it while frozen for 1 hour 15 minutes at 350 Fahrenheit. No fuss no muss the second time around.
Stuffing Ingredients:
▫️1/2 cup of vegetable oil
▫️1 white onion chopped small
▫️1 lb ground meat
▫️1/2 tsp black pepper
▫️1/2 tsp cinnamon
▫️1/2 tsp salt
▫️3 tbsp Sumac
▫️2/3 cup pine nuts
Crust Ingredients:
▫️5 cups bulgur wheat
▫️2 white onions chopped in chunks
▫️2 table spoons salt
▫️5 cups bulghur wheat that were soaking overnight
▫️2 lbs ground meat
Fattoush
Recipe:
▫️3 garlic cloves, crushed
▫️1 tbsp salt
▫️1 lemon, juiced
▫️3 tomatoes, chopped
▫️3 cucumber, chopped
▫️1 bunch of green onions, chopped
▫️1 bunch of radishes, cut into cubes
▫️1 bell pepper, chopped
▫️1/2 bunch of parsley, chopped
▫️1 box of fresh mint, chopped
▫️1 leaf lettuce, chopped
▫️2 tbsp sumac
▫️2 tbsp pomegranate molasses
▫️1/3 cup Olive oil
▫️1 or 2 pita bread, toasted with sumac or store-bought Pita Chips
Fattoush Salad 🥗 this is truly one of the best salads in the world. There are SO many articles covering this dish, such as Taste Atlas, ranking it number 8 in its top 100. Try making it at home and see for yourself!
Recipe:
▫️ 165 grams warm water
▫️ 165 grams milk
▫️ 8 grams yeast
▫️ 50 grams sugar
▫️ 515 grams flour
▫️ 10 grams of salt
▫️ 40 grams of softened butter
▫️ 250 grams of unsalted butter
Egg wash:
▫️ 1 egg
▫️ 20 grams of milk
Za’atar Paste:
▫️ 6 tbsp Za’atar
▫️ 3 tbsp olive oil
Za’atar Croissant
Instructions:
Mix all the above ingredients EXCEPT butter at medium speed for 2-3 minutes. Then add the softened butter one cube at a time and mix for 5 minutes at high speed. Shape the dough into a ball and cover to rest for 90 minutes at room temperature.
In the meantime, grab two pieces of parchment paper. Make 2 points 8 inches apart from the center horizontally, then draw lines lengthwise. Fold over on those lines and then fold 1-2 inches from the opposite edges. The two pieces of parchment paper should measure 14 inches tall and 8 inches wide.
Take 250 grams of butter from the fridge and let it sit out for 45 minutes. After the 45 minutes, place the butter between the two pieces of parchment paper, fold the creases, and turn it over. Smash it down with your hands, followed by a beating technique, before rolling out the butter all the way to the folded edges. We are making a butter block. Put the butter back in the fridge for the remainder of the 45 minutes that the dough is resting.
After the 90 minutes, flour the surface, and try to shape your dough into a rectangle. Try to get it to be 18 inches long and 9 inches wide by using the beating technique first, then roll out, and switch between the 2. Lay down parchment paper on half of the dough, fold it unto itself, and put it on a baking sheet and in the fridge for 20 minutes. At the same time, take out the butter for those same 20 minutes.
After those 20 minutes, take out the dough, re-flour your surface, and set the dough down. Unwrap one side of the butter block and place it onto the dough to one edge. Remove the other side of the parchment paper slowly. Fold over from the top, enough to cover 1/3 of the way down, and then fold from the bottom up. Seal the dough by pinching it, then beat and roll it out to 16 inches long and 8 inches wide. Fold this like a book, edges to the center, then in the middle to create a total of 4 layers. Refrigerate for 20 minutes.
After 20 minutes, flour the surface again, and beat and roll out the dough. Make it 12 inches by 16 inches this time and put in the fridge, rolled out, on a baking sheet for 15 minutes.
After those 15 minutes, take it out and cut square edges if your dough is misshapen. I did not do this because I felt mine was rectangular enough.
Use a ruler and mark every 4 inches on one side of the long edge. Then, move 2 inches from the edge and start marking 4 inches from the 2 inches. Cut from mark to mark, creating eight triangles. Stretch out the triangle a little.
In a ramekin, mix Beirut Spice Co. Za’atar with olive oil. 1/3 Za’atar to olive oil ratio and spread across the triangle. Roll the triangles into crescent shapes and place them with the tongue on a baking sheet with parchment paper.
Next, we need to proof the croissants for 90 minutes; essentially, we are creating a hot box. Put the baking sheet in the oven with a tray of steaming water at the bottom. I changed the water halfway through, so it remained moist inside.
After the 90 minutes, take the croissants out and preheat the oven to 425 F. While the oven is preheating, make an egg wash, which is one egg to 20 grams of milk. Brush the top of the croissants with the egg wash and let rest for 20 minutes. After 20 minutes, give the croissants a second coat of egg wash. Sprinkle with sesame seeds: raw or toasted is fine. Bake for 18-20 minutes, rotating the pans around halfway through.