Best Tissye Recipes

TISS'YE, LEBANON

Tiss'ye, Lebanon image

"Spiced Chickpeas with Yogurt and Crunchy Pita I love tiss'ye for many of the same reasons I'm fond of eggplant fatteh: It packs a variety of textures and bold flavors into one simple, comfort-food dish-which also happens to look elegant when served at dinner parties. My mother's friend Bushra often makes tiss'ye without frying or toasting the bread, preferring to let the soft pieces of pita absorb the sauces more fully. I like that version, too, but am partial to the crunch that comes from frying or toasting the pita. I've had this preparation more often at Beirut homes and restaurants, but experiment with both versions and see which you like more." From: Jasmine and Fire: A Bittersweet Year in Beirut by Salma Abdelnour

Provided by Annacia

Categories Beans

Time 30m

Yield 6 6 as a side dish, 2 or 3 as a main course

Number Of Ingredients 12

Ingredients

3 1/2 cups boiled chickpeas (canned is fine, rinsed and drained)
4 garlic cloves (or to taste)
1 teaspoon salt, plus more to taste
2 teaspoons fresh lemon juice
3 cups plain yogurt
2 1/2 tablespoons tahini
2 small pita breads
1/2 cup vegetable oil (for frying) (optional)
2 -3 teaspoons cumin
2 tablespoons butter
1/2 cup pine nuts
1 pinch paprika

Steps:

In a cooking pot, heat the chickpeas in water (to cover) over medium heat, then lower heat to a simmer.
Meanwhile, mash garlic with 1 teaspoon salt in a mortar and pestle, then gradually drizzle in the lemon juice and keep mashing until you have a creamy paste. Stir mixture into yogurt, mix in the tahini, and set aside.
Tear the pita into roughly 1-inch pieces. Heat the vegetable oil over medium heat, and fry the bread pieces until browned and crisp, then set aside to drain on a plate lined with paper towels. Alternatively, toast the pita halves instead of frying, then break the bread into pieces.
Drain chickpeas, place them in a bowl, and sprinkle with cumin and salt to taste.
A few minutes before you're ready to serve the dish, heat butter over medium heat and sauteé pine nuts until browned, being careful not to blacken them.
In a deep-sided serving dish, place one layer of the bread pieces, followed by a layer of the chickpeas, and alternate layers until you run out of ingredients (depending on the size of your dish, you may only have one layer of each). Ladle the yogurt over the top. Sprinkle the pine nuts in their butter over top, and add a pinch of paprika for color (optional). Serve immediately, while bread is crisp.

Nutrition Facts : Calories 418.3, Fat 20.4, SaturatedFat 6.2, Cholesterol 26.1, Sodium 952.8, Carbohydrate 46.8, Fiber 7.5, Sugar 6.3, Protein 15

PECAN TASSIES

Pecan Tassies image

These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! -Joy Corie, Ruston, Louisiana

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
1 large egg, room temperature
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
Dash salt
2/3 cup finely chopped pecans, divided

Steps:

In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

Nutrition Facts : Calories 242 calories, Fat 16g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 131mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

TISS'YE

Tiss'ye image

Provided by Salma Abdelnour

Categories Garlic Appetizer Side Vegetarian Ramadan Pine Nut Chickpea Healthy Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 2 or 3 as a main course, or 6 as a side dish

Number Of Ingredients 12

Ingredients

3 1/2 cups boiled chickpeas (canned is fine; rinsed and drained)
2 cloves garlic
1 teaspoon salt, plus more to taste
2 teaspoons freshly squeezed lemon juice
3 cups plain yogurt
1 tablespoon tahini
2 small pita breads
1/2 cup vegetable oil for frying (optional)
1 teaspoon cumin
2 tablespoons butter
1/2 cup pine nuts
pinch of paprika

Steps:

1. In a cooking pot, heat the chickpeas in water (to cover) over medium heat, then lower heat to a simmer.
2. Meanwhile, mash garlic with 1 teaspoon salt in a mortar and pestle, then gradually drizzle in the lemon juice and keep mashing until you have a creamy paste. Stir mixture into yogurt, mix in the tahini, and set aside.
3. Tear the pita into roughly 1-inch pieces. Heat the vegetable oil over medium heat, and fry the bread pieces until browned and crisp, then set aside to drain on a plate lined with paper towels. Alternatively, toast the pita halves instead of frying, then break the bread into pieces.
4. Drain chickpeas, place them in a bowl, and sprinkle with cumin and salt to taste.
5. A few minutes before you're ready to serve the dish, heat butter over medium heat and sauteé pine nuts until browned, being careful not to blacken them.
6. In a deep-sided serving dish, place one layer of the bread pieces, followed by a layer of the chickpeas, and alternate layers until you run out of ingredients (depending on the size of your dish, you may only have one layer of each). Ladle the yogurt over the top. Sprinkle the pine nuts in their butter over top, and add a pinch of paprika for color (optional). Serve immediately, while bread is crisp.