Khobz Ramadan -- Bread With Dates (Lebanon-- Middle East) |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This recipe comes from the 2002 cookbook, Mediterranean Street Food. This recipe produces a very cookie-like bread. Ingredients:
8 ounces dates, pitted |
1/2 lb unsalted butter, room temperature, divided |
1 1/2 teaspoons active dry yeast |
1/2 cup warm water, divided |
3 1/2 cups all-purpose flour |
1 tablespoon sesame seeds |
1 teaspoon anise seed |
1 egg yolk, beaten |
Directions:
1. Put dates in a food processor & process until coarsely chopped, then add 4 tablespoons butter & continue processing until there is a smooth paste.
2. Divide into 4 equal parts, then cover with plastic wrap & refrigerate.
3. Stir yeast into 1/4 cup of the warm water & set aside for 10 minutes in a warm place.
4. In a large mixing bowl, whisk together the flour, seeds & rest of the butter, working the butter into the flour with your hands.
5. Add yeast water & 1/4 cup of the warm water & knead until the dough is supple & firm.
6. Divide dough into 4 equal parts, roll into balls & let rest for 15 minutes.
7. Line a large baking sheet with parchment paper.
8. When dough has rested, roll out each ball of dough into a disk about 7 1/2 inches across & 1/2 inch thick.
9. With your hands flatten one portion of the date paste into a smaller disk about 4 1/2 inches across, then lay it in the middle of the dough.
10. Turn the edges of the dough over the filling & seal the dough, then turn the dough over & lay it on the prepared baking sheet. Pat with your hands to make as perfect a circle as you can.
11. Make the other breads in the same way, then cover with plastic wrap & let rest for another 15 minutes.
12. Preheat oven to 400 degrees F.
13. Brush breads with egg yolk & bake 25-30 minutes or until golden, then remove to a wire rack to cool, before serving.
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