Drizzle about 1 to 2 tablespoons of za’atar onto each bread and spread the mixture with the back of a spoon to incorporate it into the dough really well. This recipe comes from the 2002 cookbook, Mediterranean Street Food. Transfer to a wire rack to cool slightly but, do not stack the baked ones on top of each other, until they are cool. DIRECTIONS Put dates in a food processor & process until coarsely chopped, then add 4 When the rising time is up, pick up the dough and put it on a lightly floured surface. Divide the dough into 24 equal portions and shape them each into smooth balls. Breads popular in Arab countries include "pocket" pita bread and tandoor bread. Average serving size: 100g. Bread is a staple food around the world, and one of the oldest is khobz bread from Morocco which dates way back. In this recipe, I use easy blend yeast, however, dried or fresh yeast also work well but you have to check the equivalent amount to the one recommended for the easy blend in this recipe. This was a tradition of the mountain villages whose women passed it from mother to daughter. Using a stand mixer, thoroughly combine the water, oil, sugar, and yeast using a hand whisk. Kuboos or Khubz is an Arabian pita bread/flat bread/roti made with wheat flour or all purpose flour. Another type of bread is called Khubz Marqooq (Paper Thin Bread). Take one portion of dough and flatten it with your knuckles. 150 g (8oz - 1 cup) of cake flour. Pita Bread (Khobz Arabi) 3 c Bread flour or All Purpose flour 1/2 tsp Instant yeast (or 1 tsp Active Dry yeast combined with a Tbsp sugar and ¼ cup warm water till foamy) 1/2 tsp salt 1 c warm water (reduce the water by 1 teaspoon of salt. Oct 19, 2016 - Add the yeast and sugar to the milk and mix well until dissolved, cover and leave for 10 minutes to ferment. Cover with a dry tea towel. Pick it up and throw it from palm to palm to make it bigger. Before baking was industrialised, Marqooq was a speciality that required lots of practice and skill. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes. Actually, Khobz is just a standard Moroccan and Arabic word for bread. Preheat an oven to 435 F (225 C). % DI per serve^^. Meanwhile, pre-heat the oven to 230 ºC/ 450ºF, heating up at the same time the baking sheets. Watching the first episode of Ottolenghi’s Mediterranean Feast set in Morocco, I was (of course) inspired by the industriousness in the Moroccan bread bakery. This recipe was demonstrated for CUESA's Market to Table program at Jack London Square Farmers Market on September 25, 2016.For a delicious variation, add a bit of za’atar and other goodies as soon as the bread comes out of the oven. Avg QTY per avg Serving. Bake the bread for about 20 minutes – rotate the pans about halfway through the baking time – or until the loaves are richly colored and sound hollow when tapped. You also need baking parchment paper cut to fit the baking sheets. Leave it in a warm place until it has doubled in size. We'll need to combine your flours, yeast, salt and sugar. ‹ Hommous bi Tahini (Homemade Chickpea Dip) • Manaeesh bi Zaatar (Flat Bread with Thyme topping) ›, July 25, 2011 in Bread, General | Permalink, Lebanese bread is a fundamental staple in Lebanese cuisine, and perhaps it dates back to Phoenician times. In this section, I included the basic recipe for the Lebanese bread, and there will be others for flat bread that is baked with a number of traditional toppings such as Manaeesh bâZaatar (Thyme), Lahm bâAjeen (Minced Meat) and Manaeesh bâKishik (Dried Yoghurt). Heat a khobz convex pan or inverted tawa. 400g/14 oz strong white flour, slightly warmed plus a little extra plus for dusting, 1 tsp easy blend yeast or its equivalent of fresh or dried yeast, 1 tbsp vegetable oil plus a little extra for greasing. Roll out each ball into a 6-inch diameter circle. 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