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Syria
Recipes
ARABIC
BREAD
5
to 5 1/4 cups flour
4 teaspoons salt
4 tablespoons vegetable oil
3 1/2 to 4 cups water
2 packages active dry yeast
Mix
flour, salt, oil and yeast (to be mixed into the flour like baking
powder) together and work in the water. The dough should be firm and
come off the sides of your mixing bowl. Turn onto a lightly floured
table and knead thoroughly, about 10 minutes. Knead each half by
itself and mix them up again.
Divide
dough into small balls a little larger than a squash ball, which you
roll between your palms, applying pressure. Put these balls under a
dry cloth. When all the dough is divided up, take the first ball and
roll it out into a small circle nor more than 1/4-inch thick. Place
these circles onto a floured wooden board (use wood, as plastic
material will make dough stick to it and bread will not bake with a
hollow middle). Cover the circles with a dry cloth and let them rest
for about one hour.
Preheat
oven on the highest possible heat. Place circles upside down (the
top becomes the bottom on the baking sheet) onto a lightly greased
baking sheet and bake them only until very lightly colored. The
bread will rise in the oven into big blown-up balls, at which time
they are more or less baked. Place them on a wire rack, and when
cooled a little, press them together. These breads can be frozen for
weeks and when needed, just put them into the oven for a moment to
get hot and soft.
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LEBANESE
FLAT BREAD
2
1/2 cups warm water
2 (1/4 ounce) packages active dry yeast
1 tablespoon salt
6 cups all-purpose flour, sifted
2 tablespoons vegetable oil
Pour
warm water into a large bowl. Sprinkle yeast over water.
Stir until dissolved. Add salt. Gradually add 6 cups flour
and oil, kneading constantly, until dough is smooth and
elastic. If dough sticks to your hands, add more flour.
Place in a large, greased bowl. Turn dough to grease all
sides. Cover with a dry cloth towel and let rise in a warm
place until doubled in bulk (about 1 1/2 hours). Punch down
gently.
Preheat
oven to 375 degrees F. Grease baking sheets.
Divide
dough into 24 equal portions. Shape each portion into a
smooth ball. Place on a floured surface. Sprinkle tops
lightly with flour and cover with a dry cloth towel. Let
rest 15 minutes.
Roll
out each portion of dough to a 6-inch circle. Place on
prepared baking sheets. Bake for 10 to12 minutes or until
bread puffs.
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ORANGE
PISTACHIO DATE BREAD
1
cup unbleached all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/3 cup orange juice
Grated zest of 1 orange
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
3 large eggs
1 cup chopped pitted dates
1/2 cup coarsely chopped shelled pistachios
Place
a rack in the lower third of oven. Preheat oven to 350 degrees F.
Lightly grease and flour a 9 x 5-inch loaf pan.
Mix
the all-purpose flour, wheat flour, baking powder and salt together
in one bowl. In another bowl, mix the milk, orange juice, zest and
vanilla. Using an electric mixer, beat the butter and sugar in a
large bowl until light and fluffy, about 2 to 3 minutes. Beat in the
eggs. Gradually beat in the flour mixture and milk mixture using low
speed or by hand, alternating in 3 parts. Stop when the batter has
just come together - do not overbeat. Fold in the dates and
pistachios. Pour the batter into the pan and bake about 70 minutes,
until a wooden pick inserted in the center comes out clean. Cool in
pan on rack 10 minutes. Unmold and set loaf on rack to cool
completely.
Can
be stored well-wrapped and refrigerated for 2 days before serving.
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POCKET
BREAD (Pita, Arab Bread)
1
package active dry yeast
1 1/3 cups warm water (105 to 115 degrees F)
1 tablespoon vegetable oil
1 teaspoon granulated sugar
1 teaspoon salt
3 to 3 1/2 cups all-purpose flour
Dissolve
yeast in warm water in large bowl. Stir in oil, sugar, salt
and 2 cups of the flour. Beat until smooth. Stir in enough
remaining flour to make dough easy to handle. Turn dough
onto lightly floured surface; knead until smooth and
elastic, about 10 minutes.
Place
in greased bowl; turn greased side up. Cover; let rise in
warm place until double, about 1 hour. Dough is ready if
indentation remains when touched.
Punch
dough down; divide into 6 equal parts. Shape into balls.
Cover; let rise 30 minutes.
Roll
each ball into a 6- to 7-inch circle 1/8 inch thick on
floured surface. Place 2 circles in opposite corners of each
of 3 cookie sheets. Cover; let rise 30 minutes.
Preheat
oven to 450 degrees F. Bake until loaves are puffed and
golden brown, about 10 minutes.
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TURKISH
BREAD RINGS (Simit)
2
package active dry yeast
1 1/2 cups warm water (105 to 115 degrees F)
1 1/2 cups lukewarm milk (scalded, then cooled)
2 tablespoons granulated sugar
1 tablespoon salt
2 tablespoons vegetable oil
6 1/2 to 7 cups all-purpose flour
1 egg
1 teaspoon water
3/4 cup sesame seed
Dissolve
yeast in warm water in large bowl. Stir in milk, sugar,
salt, oil and 3 cups of the flour. Beat until smooth. Stir
in enough remaining flour to make dough easy to handle. Turn
dough onto generously floured surface; knead until smooth
and elastic, about 5 minutes. Place in greased bowl; turn
greased side up. Cover; let rise in warm place until double,
about 45 minutes. Dough is ready if indentation remains when
touched.
Punch
dough down; divide into 8 equal parts. Roll and shape each
part into a 24-inch long rope; moisten ends with water.
Bring ends of rope together, and pinch to form a rings about
6 inches in diameter.
Beat
egg and 2 teaspoons water with fork. Spread sesame seed on
dinner plate. Brush each ring with egg mixture; dip into
sesame seed. Place rings, sesame seed side up, on large
greased cookie sheets. Cover loosely; let rise until double,
about 30 minutes.
Preheat
oven to 400 degrees F. Bake until rings are golden brown, 18
to 20 minutes.
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