Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/2 teaspoon salt
- 1/4 cup ice water
- 1/2 cup crumbled shanklish cheese
- 1/2 cup crumbled feta cheese
- 2 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the flour, salt, and butter. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Add the ice water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to the pie dish and trim the edges.
5. In a mixing bowl, whisk together the eggs, heavy cream, black pepper, and ground cumin.
6. Sprinkle the shanklish and feta cheese over the bottom of the pie crust.
7. Pour the egg mixture over the cheese.
8. Bake the pie for 35-40 minutes, or until the filling is set and the crust is golden brown.
9. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 24g
Saturated Fat: 15g
Cholesterol: 135mg
Sodium: 480mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 0g
Protein: 9g
Substitutions for ingredients:
- You can use any type of crumbled cheese in place of shanklish and feta.
- You can use half-and-half or milk instead of heavy cream.
Variations:
- Add chopped herbs like parsley or cilantro to the egg mixture for extra flavor.
- Add sliced cherry tomatoes or roasted red peppers to the cheese layer for extra color and flavor.
Tips and tricks:
- Make sure the butter is cold when you mix it with the flour to ensure a flaky crust.
- Don't overwork the dough when you're rolling it out, or it will become tough.
- Let the pie cool for a few minutes before slicing to ensure that the filling sets.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave or oven until warm.
Presentation ideas:
- Serve the pie on a platter with a sprinkle of chopped herbs or a drizzle of olive oil.
Garnishes:
- Sprinkle chopped herbs or a pinch of paprika over the top of the pie.
Pairings:
- Serve the pie with a simple green salad dressed with lemon vinaigrette.
Suggested side dishes:
- Roasted vegetables like carrots or Brussels sprouts.
- A side of hummus and pita bread.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
Food safety advice:
- Make sure to refrigerate any leftover pie promptly to prevent bacterial growth.
Food history:
- Shanklish is a type of cheese from the Middle East that is made from cow or sheep's milk and aged in balls or patties.
Flavor profiles:
- The pie has a savory, cheesy flavor with a hint of spice from the cumin.
Serving suggestions:
- Serve the pie as a main dish for lunch or dinner.
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Region: Lebanese