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tomatoes

Lebneh Zaatar Tomato Pie

Summer is beginning to look like a distant memory at this time. But if you’re like me and have a few lingering tomatoes on your vines or can still find some beautiful ones at the Farmer’s Market, this tomato pie won’t disappoint. Traditional slab pie style made savory and with a Lebanese twist. If you know anything about me, you probably know that one of my all time favorite foods is manousheh, basically a Lebanese oregano/thyme pizza, topped with zaatar. Manousheh is really a blank canvas like a pizza to add all your favorite goodies. Mine include: lebneh, olives, tomatoes and mint. Since I had so many tomatoes on hand, I wanted to make a manousheh inspired tomato pie. A little bit country + a little bit Lebanese. 

Zaatar

Zaatar is the base of manousheh, zaatar is widely available at middle eastern stores premixed, you can also find it Amazon pretty inexpensively. It is a blend of sumac, oregano, thyme and sesame seeds. It is extremely aromatic and so delicious. If I purchase a pre-mixed variety I often add to it to enhance the flavor: add in some extra sumac (which gives it a lemony flavor), some salt, some additional toasted sesame seeds, dried oregano. A little enhancement makes a world of difference! It just gives it a bit of an umpf. I’m currently a bit spoiled and using a mix my dad made for me with herbs directly from Lebanon, it’s basically heaven in a bag. 

Lebneh

Lebneh is the sour cream of Lebanon. It is a staple ingredient and at every dinner and breakfast. Homemade tart yogurt. In America all our yogurts are sweetened but in Lebanon yogurt is enjoyed in its truest, simplest form. Drizzled with olive oil, some dried mint and pita bread, it’s an amazing dip. 

Making lebneh is pretty easy, some milk and a yogurt start and heat, you’ll have delicious homemade lebneh (I will have a step by step post soon). Most natural food stores or international grocery stores will carry it as well. You can also sub Greek yogurt, which is very similar. Lebneh tends to be slightly more tart and tangy than Greek yogurt. 

Pie Dough

I decided to use pie dough vs pizza dough, but pizza dough would work great too. The pie dough definitely gives it more of a flaky, delicate base which I enjoy and especially for a brunch. Store bought pie dough is fine, I prefer to make my own and my go-to is Pioneer Woman’s Perfect Pie Crust. I like to use 1/2 cup butter and the remainder Crisco, I know, Crisco is bad but it sure does make a delicious pie dough! I have tried using all butter for this and it just doesn’t hold up as well, so I do recommend the exact version or opted to sub 1/2 cup only of butter. But please use your own tried and true recipe (it can also be Pillsbury or whatever other brand you like, no one is judging!)

All together now…

So now all these amazing ingredients put together into a pie with fresh tomatoes seemed like a great idea. Check out the steps below and as always, I hope you enjoy. I love to see your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

 

Print Recipe
 Lebneh Zaatar Tomato Pie
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Favorite Pie Crust Recipe
  • 1 recipe Pie Crust I like using http://thepioneerwoman.com/cooking/p-p-p-pie_crust_and_its_p-p-p-perfect/
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Favorite Pie Crust Recipe
  • 1 recipe Pie Crust I like using http://thepioneerwoman.com/cooking/p-p-p-pie_crust_and_its_p-p-p-perfect/
Instructions
  1. Preheat oven to 450 degrees F.
  2. Using a half sheet pan, roll out your pie dough to fit into a thin crust, press sides up to create an edge. Place in fridge to remain cold while you prepare the rest of your ingredients.
  3. Slice your tomatoes about 1/4" thick, lay on another empty sheet pan and sprinkle with salt to remove excess moisture. Let sit for about 10 minutes.
  4. In a medium bowl, combine your lebneh, lemon zest and a few grinds of pepper.
  5. Remove your pie dough from the fridge and spread your lebneh mixture onto the prepared crust. Sprinkle the top of the lebneh with about 2 tablespoons of your zaatar mixture, making sure to cover the entire pie.
  6. Pat your tomato slices dry with some paper towels and being laying them on top of your lebneh mixture in any arrangement you find appealing. I liked layering slightly and using 2 different colored tomatoes gave it a pop!
  7. Finally, sprinkle the top of the tomatoes with the last tablespoon of zaatar, a few grinds of pepper and several pitted green olives.
  8. Bake for 30-45 minutes rotating the tray from top to bottom halfway through, cover edges if they are browning too quickly.
  9. Remove, sprinkle fresh oregano, let cool slightly. Slice and enjoy!
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Stuffed Rolled Grape Leaves (Warat Areesh)

grape leaves, dolmas

Rolled Grape Leaves

Do you remember that part in “My Big Fat Greek Wedding” where the kids are making fun of Tulla for eating moussaka? Well, I’m here to tell you that growing up in a Lebanese home and having a variety of ethnic food, I had moments just like that. Rolled grape leaves, or dolmas are one of the most popular Lebanese dishes.

I mean, we pick grape leaves off the vine (which most people compost) and decide to stuff them and eat them! Living in Portland, none of this seems strange now, but jump back 15-20 years ago or head to another city and this may not be so common. 

grape leaves, dolmas, lebanese

Grape vine with tender leaves for rolling

So…for those who are not familiar with stuffed grape leaves, they are a delicious and healthy Lebanese dish. They are a common dish in the Mediterranean and have a variety of names: Dolmades in Greece, Dolmas in Turkey and Warat Areesh in Lebanon, which translates to grape leaves. 

Each country has their own variation of filling and technique but they are all delicious! My family’s version is vegetarian and even vegan, the leaves are stuffed with a lemony rice mixture. It is usually served as a mezze (or appetizer) dish. Living in the great Northwest, we are fortunate and have a perfect climate for growing grapes (ahem, that also means delicious wine). We planted our first grapevine a few years ago and have been enjoying not only the abundance of grapes each fall, but the luscious leaves each season. 

When I moved to the West Coast and began cooking, this was a MUST to learn from my mom. I used to help her roll these when I was growing up and my little kiddos are doing the same. I hope this recipe follows them through their life and into your own kitchen with your family. I’ve shared lots of pictures with you so you can watch the process of rolling and layering. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

Rice mixture

grape leaves, dolmas, lebanese, vegan, vegetarian

Grape leave mixture of rice, parsley, tomatoes and spices. Extra lemon gives these a nice tangy flavor.

 

Ready to roll leaves

grape leaves, dolmas, lebanese, vegan, vegetarian

Ready to roll grape leaves.

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Each blanched leaf is laid flat to roll.

 

grape leaves, dolmas, lebanese, vegan, vegetarian

A small amount of rice mixture in the center

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Bottom up first.

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Next, sides come in to close.

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Finally, a tight finishing roll

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Repeat with remaining leaves.

 

Layer

grape leaves, dolmas, lebanese, vegan, vegetarian

Layer your rolled leaves on top of your potato/tomato mixture.

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Cover with additional leaves

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Place heatproof plate on top to keep rolled leaves from floating up.

 

Enjoy

grape leaves, dolmas, lebanese, vegan, vegetarian

Remove after cooking and enjoy warm or room temperature.

 

lebanese, vegan, vegetarian, dolmas, grape leaves, healthy
Rolled grape leaves or dolmas are a vegetarian and vegan Lebanese dish.
Print Recipe
 Stuffed Rolled Grape Leaves (Warat Areesh)
The stuffed grape leaves are made with a seasoned rice mixture. These are perfect to serve as an appetizer or on a charcuterie board.
Course Appetizer, Main Dish
Cuisine Lebanese
Prep Time 1 hr 30 minutes
Cook Time 1 hour
Servings
rolls
Ingredients
Course Appetizer, Main Dish
Cuisine Lebanese
Prep Time 1 hr 30 minutes
Cook Time 1 hour
Servings
rolls
Ingredients
Instructions
Rolling Leaves
  1. **See blanching instructions below for fresh leaves** If you do not have access to fresh grape leaves, you can find jarred leaves at your local Middle Eastern grocery store or in some specialty markets. If using the jarred leaves, drain and rinse the leaves. Place in colander to drain and keep covered with a damp towel so they don’t dry out. The jarred leaves tend to dry out much quicker than fresh leaves.
  2. To make the filling: combine your rinsed rice, 1 medium onion chopped, 2 firm tomatoes chopped, chopped parsley, salt, pepper, all-spice, lemon juice. Mix until everything is incorporated. You can sample at this point to see if it’s salty and lemony enough. You want the salt/lemon flavor to be slightly stronger as this mixture will boil and lose some of the tartness/saltiness.
  3. To stuff and roll the grape leaves: Remove one of your grape leaves and place face down, outer side of leaf facing down. Trim any stems that may still be attached. Fill one heaping teaspoon of your rice mixture into the center of the roll. Fold bottom flaps up then fold each side toward the center. Holding the mixture in place begin rolling, tuck any long edges of the grape leave in. Continue for all your leaves until your rice mixture is done.
  4. Line a heavy bottomed pot with your olive oil, 1 medium onion sliced, sliced potato, 1 sliced tomato.
  5. Begin layering your rolled grape leaves in the pot and continue for all your leaves. Sprinkle some kosher salt in between your layers.
  6. Lay several unrolled grape leaves on top of the rolled leaves.
  7. Place a plate on top to hold them down and prevent them from floating while cooking.
  8. Fill pot with water covering the the grape leaves and plate.
  9. Cook on high until it boils, then lower heat to low and let cook for 1 hour uncovered.
  10. Remove from heat and let cool.
  11. Enjoy
Blanching Fresh Leaves
  1. If you are fortunate to have your own grapevine, you’re definitely going to want to pick your own. Choose medium sized leaves that are newer, toward the top of the vine. I am selective when I pick them and only choose the most tender leaves.
  2. Fill a large pot with water and bring to a boil. In several batches, add a bunch of your fresh picked grape leaves in the pot. Their color will change from bright green to a dull/army green. Remove with tongs and place in a colander to drain. It is very quick, maybe 10-15 seconds.
Recipe Notes

Grape leaves can be served warm, at room temperature or even cold. Serve as is or with pita bread. 

You may store fresh grape leaves in the freezer. I lay the unblanched grape leaves in foil and place in a ziplock bag. Place in freezer, let thaw when ready to use, blanch and continue as normal.

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