480g (32 oz – 4 cups) of curd cheese
1/2 cup of chopped scallions
1 tablespoon of dried mint or 1 bunch of chopped mint leaves
1 teaspoon of red pepper paste or 1 teaspoon of dried red pepper powder
120 ml (4 fl oz – 1/2 cup) of oil (olive and vegetable)
Pinch of salt to taste.
Start with the dough. Divide into 4 equal pieces.
1- In a mixing bowl, blend the arisheh with the scallions, the dried mint and the red pepper paste or powder. Add salt to taste.
2- Spread mixture on the prepared dough.
3- If using the hot griddle or convex disk, let the dough form small bubbles before spreading the topping. The time of cooking depends on source of heat; 3 to 5 minutes should be enough.
4- If the cooking method to be used is the conventional cooking oven, preheat the oven to 200 oC ( 400 oF – Gas mark 6). Bake for 7 to 10 minutes.
5- Serve the pies hot or at room temperature.
Another way of cooking this pie is to fold the prepared circled disc in half, making a crescent shape. This will prevent the curd cheese from drying while cooking. Dip the crescents into sesame seeds for extra flavor. If you are using the hot griddle or convex disk, turn the pie over to cook on both sides evenly
Incoming search terms for the article:
- lebanese cheese pie
- arabic cheese pie
- lebanese cheese pies
- lebanese cheese pie recipe
- arabic cheese pies