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Open-Faced Tomato Mozzarella Pesto Sandwich

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Open-Faced Tomato Mozzarella Pesto Sandwich

Topped with roasted pine nuts and sun-dried tomatoes … drizzled with a reduction of balsamic vinegar and olive oil … a light flavorful appetizer sure to please your taste buds.

tomato20mozzarella

Open-Faced Tomato Mozzarella Pesto Sandwich

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Servings 4 person
Course
Appetizer
Cuisine
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Description

Topped with roasted pine nuts and sun-dried tomatoes … drizzled with a reduction of balsamic vinegar and olive oil 

Ingredients
 

  • 4 bread rolls
  • 8 slices of tomatoes
  • 8 slices of fresh moz.zarella cut into 1cm/⅓ inch thick slices
  • ⅓ cup pesto sauce ready or homemade
  • ¼ cup pine nuts lightly toasted
  • 2 tablespoons olive oil
  • 2 sun-dried tomatoes packed in oil, sliced
  • A pinch of salt
  • Basil leaves for garnish

Instructions
 

  • Cut each roll lengthwise into two. Place the bread slices on a baking sheet and warm in a preheated oven just for 1-2 minutes. Remove from the oven.
  • Arrange the mozzarella slices on the bread rolls, and top each with a tomato slice.
  • Spoon a teaspoon of the pesto sauce on top of each roll, and toss with the sun-dried tomato and toasted pine nuts.
  • Drizzle the reduced balsamic vinegar and olive oil on top of the rolls. Sprinkle a dash of salt.
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Hadia Zebib is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Hadia’s Lebanese Cuisine. Over time, millions of people have visited her site in search of Lebanese and Middle Eastern recipes.

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The sweetest semolina-flour dough shaped into logs with a beautiful impression, and dipped in sugar syrup, beware they are so addicting.
Maakaron, Lebanese Sweet Fritters Flavored with Anise Seeds
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The sweetest semolina-flour dough shaped into logs with a beautiful impression, and dipped in sugar syrup, beware they are so addicting.
Maakaron, Lebanese Sweet Fritters Flavored with Anise Seeds
A family recipe that I kept 33 years in my repertoire! You need to make a mallaeble flour-semolina dough, shape into small logs, deep fry in oil and brown to golden, then dip in sugar syrup; ma’akaron are a sweet treat I loved as a child, and years later I still enjoy making and nibbling, and this recipe is by far the best one I’ve ever had, when I got married, mom taught me how to make it, eventually, my grandmother had taught her — it still remains in my cooking repertoire, so addictive that my friends request it when they come over. and I have high expectations that you’ll agree once you try it for yourself, its is so delectable, easy to make and the dough comes together in one bowl, the logs are rolled onto a grater to provide the ma’akaron with that impressive impression. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/maakaron-lebanese-sweet-anise-fritteres/ Ingredients 1 1/2 cups semolina 2 1/2 cups all-purpose flour 1/2 cup rose water 3/4 cup sunflower oil 2 tablespoons ghee or butter 1/2 cup milk 2 tablespoons anise seeds For the sugar syrup: 3 cups sugar 1 1/2 cups water 2 tablespoons lemon juice 1 tablespoon orange blossom water For frying: 4 cups sunflower oil or any nuetral oil
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If there is one food I could eat everyday without getting bored it would have to be mahshi kousa wa warak enab, everyone in every age group loves stuffed zucchini and grape leaves, this dish brings back memories, fills the kitchen with the best aromas, and makes any day better, comfort food at its best, if you have never had stuffed zucchini and grape leaves, you’ve got to put it on your to do list, it’s great to keep in your cooking repertoire, a celebratory get together dish. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/stuffed-zucchini-and-grape-leaves-kousa-wa-warak-inab/ Ingredients 2 kg/ 4 lb 8 oz small zucchini (use the Mexican grey squash for best results) 500 grams fresh or brined grape leaves, try to put your hands on tender grape leaves 2 cups short-grain rice 500 grams / 1 lb 2 oz mined beef or lamb 1 teaspoon sevenspice 1/2 teaspoon freshly grated black pepper 1 teaspoon sumac optional Salt to taste to the filling and the whole pot 4 tablespoons ghee or olive oil or sunflower oil for the filling 1/3 cup ghee/ olive oil/ sunflower oil to saute the meat chops 500 grams / 1lb 2 oz meat chops beef oxtail, lamb chops or neck chops on the bone 1 or 2 lemons, depending how lemony you like your kousa wa warak enab. If you are a regular reader, you must have encountered our mashi recipes, the word mahshi refers to anything stuffed: Malfouf mahshi Vegetarian Stuffed Grape Leaves Stuffed Zucchini and Eggplants (Mahshi Kousa wa Warak Inab) Sheik Al Mahshi Kousa Bil Laban Kousa Ablama
Mahshi Kousa wa Warak Enab, Stuffed Zucchini and Grape Leaves
If there is one food I could eat everyday without getting bored it would have to be mahshi kousa wa warak enab, everyone in every age group loves stuffed zucchini and grape leaves, this dish brings back memories, fills the kitchen with the best aromas, and makes any day better, comfort food at its best, if you have never had stuffed zucchini and grape leaves, you’ve got to put it on your to do list, it’s great to keep in your cooking repertoire, a celebratory get together dish. 2 kg/ 4 lb 8 oz small zucchini (use the Mexican grey squash for best results) 500 grams fresh or brined grape leaves, try to put your hands on tender grape leaves 2 cups short-grain rice 500 grams / 1 lb 2 oz mined beef or lamb 1 teaspoon sevenspice 1/2 teaspoon freshly grated black pepper 1 teaspoon sumac optional Salt to taste to the filling and the whole pot 4 tablespoons ghee or olive oil or sunflower oil for the filling 1/3 cup ghee/ olive oil/ sunflower oil to saute the meat chops 500 grams / 1lb 2 oz meat chops beef oxtail, lamb chops or neck chops on the bone 1 or 2 lemons, depending how lemony you like your kousa wa warak enab.
Stuffed Zucchini and Grape Leaves/ Mahshi Kousa Wa Warak Enab #mahshi
Hareesa, and sometimes pronounced hrisa, is a wheat berry porridge, cooked with chicken or meatmade specifacally in Lebanon during Ashura, Muharam. The pot is cooked slow and low for hours (lots of stirring is required), ending up with a creamy texture, but with enough slight chewy bite to keep it gripping. Hareesa, could be arguably the best thing you would ever taste, believe me, you are in for a treat. I grew up eating hareesa, and after I had a kitchen for myself, I worked hard 33 years ago to perfect it and by time I gained a reputation for being a great hareesa maker, follow the recipe to a T and success is yours, it’s a project and laborious to make, but so worth it, watch the video below. Ingredients 1 Kg Wheat berries, the wheat used to make harrisa is dehulled (the tough hulls removed) 2 whole chickens 1.5 kg/ 3 lb 5 oz each 1 cup ghee Salt to taste For the chicken broth 1 onion 3 bay leaves 4 cardamom pods 4 whole cloves
Hareesa, Harissa, Wheat and Chicken Porridge
Hareesa, and sometimes pronounced hrisa, is a wheat berry porridge, cooked with chicken or meatmade specifacally in Lebanon during Ashura, Muharam. The pot is cooked slow and low for hours (lots of stirring is required), ending up with a creamy texture, but with enough slight chewy bite to keep it gripping. Hareesa, could be arguably the best thing you would ever taste, believe me, you are in for a treat. I grew up eating hareesa, and after I had a kitchen for myself, I worked hard 33 years ago to perfect it and by time I gained a reputation for being a great hareesa maker, follow the recipe to a T and success is yours, it’s a project and laborious to make, but so worth it. Hareesa is made traditionally in Ashura, Muharram (the first month in the Islamic calendar), and are prepared and served by volunteers. This act plays a connotative role in remembering the famishment experienced by Imam El Hussain and his family, a feasability for individuals to come together and share their faith and loyalty. Harrisa is made during the 10 days of Ashura. It doesn’t have to be the only option to serve but it has to at least be part of the lineup alongside kaak al Abbas. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/hareesa-wheat-and-chicken-porridge/ Ingredients: 1 Kg Wheat berries 2 whole chickens 1.5 kg/ 3 lb 5 oz each 1 cup ghee Salt to taste For the chicken broth 1 onion 3 bay leaves 4 cardamom pods 4 whole cloves
Hareesa, Wheat and Chicken Porridge, arguably, this could be the best thing you would ever taste.
These delicate juicy steak rolls are stuffed with carrots, then seared and cooked in a buttery sauce, they remarkably impressive, easy to make and most importantly delectable, served with an exceptionally Michelin star smooth mashed potatoes. Instead of steak and carrots by side on the plate, you can create a clever blend of the two. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/beef-rolls-stuffed-with-carrots-with-michelin-star-mashed-potato/ Beef Rolls: 1 kg/ 2 lb 4 oz lean beef steak slices about 3/4 cm/ 1/3 inch thick 8 small carrots or 4 large carrots cut lengthwise 2 tablespoons butter 4 tablespoons sunflower oil 2 cups water 1 tablespoon flour 3 bay leaves 3 cardamom pods Salt to taste 1 teaspoon black peppercorns 1 cup mushrooms of your choice Michelin Star Mashed Potatoes 1200 grams/ 2.6 lb potatoes 1 cup whole milk, hot 185 grams/6.5 oz butter, room temperature Salt to taste
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Meghli is a refrigerator dessert, a classic Lebanese pudding that is incredibly easy to prepare. Just blend together the rice flour, sugar, caraway and cinnamon powder, add water and bring to a boil and keep it boiling for 15 minutes, meghli in Arabic means boiled, with that said you know you have to boil it to thicken up, consistency should be moderately dense, too much boiling you will end up with a stodgy meghli, less boiling the end result will be wishy-washy, so please stick to the mentioned time, note that meghli will thicken up a bit upon cooling. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/meghli/ Ingredients: 1 cup rice flour 2 cups sugar, you can reduce it if you don't have a sweet tooth. 2 tablespoons caraway powder 2 tablespoons cinnamon powder 9 cups water Garnish: 1 cup unsweetened desiccated coconut 1/2 cup blanched almonds 1/2 cup pine nuts 1/2 cup raw shelled pistachios 1/2 cup black or golden raisins Hadia's Lebanese Cuisine hadiaslebanesecuisine.com/newsite Hadia's Lebanese Cuisine web.facebook.com/HadiasLebaneseCuisine/?locale=fr_FR Hadia Zebib Khanafer tiktok.com/@hadia.zebib.khanaf hadiascuisine pinterest.com/hadiascuisine hadiaslebanesecuisine instagram.com/hadiaslebanesecuisine/?hl=fr
Meghli ( Spicy Lebanese Rice Pudding)/ Hadia's Lebanese Cuisine
Suagr syrup (Ater)is used in a wide variety of Arabic sweets. It is either drizzled over baked or fried oriental desserts, or baked or fried goods are dipped in and lifted out to sweeten and enliven them. Make sure to add the orange blossom water at the end of the cooking. The syrup can be made in advance and stored in the fridge for up to 1 month. Ingredients: 3 cups sugar 11/2 cups water 2 tablespoons lemon juice 2 teaspoon orange blossom water
Arabic Sugar Syrup (Atter)/used in a wide variety of Arabic sweets/ Hadia's Lebanese Cuisine
Knafeh/kunafah is eaten is for breakfast; local sweet shops in Beirut sell this treat early in the morning sandwiched in a sesame bun; after it’s filled the knafeh receives a douse of sugar syrup, that is flavored with orange blossom water ; when you walk in the door of any of these shops, you will be drawn by the heavenly aroma and the sweet scent of the orange blossom water. For the sugar syrup: 2 cups sugar 1 cup water 2 tablespoons freshly squeezed lemon juice 1 tablespoon orange blossom water For the knafeh: For the lower layer: 500 g. / 1lb. 2oz. slices of white bread crust removed 200 g. /7oz. unsalted butter melted For the middle layer: 400 g. /14 oz. mozzarella cheese sliced. For the pudding layer: 1 cup coarse semolina ½ cup sugar 1 tablespoon butter 2 cups milk ½ cup heavy cream 200 g. / 7oz. mozzarella cheese diced Mastic gum optional For garnish: 1/3 cup of coarsely ground raw pistachios optional
Knafeh with Bread, an addictive sweet from the Levant countries #recipe
The addictive sweet can be found in different countries in the Middle East, including Lebanon, Syria and Turke; it is pronounced is kunafa, k’nafe or knafeh, depending on country of origin. Here is a cheat recipe that uses bread instead of farek or kadayfy. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/knafeh/ 2 cups sugar 1 cupwater 2 tablespoons freshly squeezed lemon juice 1 tablespoon orange blossom water For the knafeh: For the lower layer: 500 g. / 1lb. 2oz. slices of white bread crust removed 200 g. /7oz. unsalted butter melted For the middle layer: 400 g. /14 oz. mozzarella cheese sliced. For the pudding layer: 1 cup coarse semolina ½ cup sugar 1 tablespoon butter 2 cups milk ½ cup heavy cream 200 g. / 7oz. mozzarella cheese diced Mastic gum optional For garnish: 1/3 cup of coarsely ground raw pistachios optional
Knafeh, Kunafa, Bread Knafeh/ Easy and foolproof, Hadia's Lebanese Cuisine
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Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

Instagram Youtube Facebook X-twitter Pinterest Linkedin

Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

Instagram Youtube Facebook X-twitter Pinterest Linkedin

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