Khobz Ramadan -- Ramadan Bread With Dates (Lebanon -- Middle Eas Recipe #373972
This recipe comes from the 2002 cookbook, Mediterranean Street Food. This recipe produces a very cookie-like bread.
by Sydney Mike
1½ hours | 1 hour prep
SERVES 4
- 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 seed
- 1 teaspoon anise seed
- 1 egg yolk, beaten
- Put dates in a food processor & process until coarsely chopped, then add 4 tablespoons butter & continue processing until there is a smooth paste.
- Divide into 4 equal parts, then cover with plastic wrap & refrigerate.
- Stir yeast into 1/4 cup of the warm water & set aside for 10 minutes in a warm place.
- In a large mixing bowl, whisk together the flour, seeds & rest of the butter, working the butter into the flour with your hands.
- Add yeast water & 1/4 cup of the warm water & knead until the dough is supple & firm.
- Divide dough into 4 equal parts, roll into balls & let rest for 15 minutes.
- Line a large baking sheet with parchment paper.
- When dough has rested, roll out each ball of dough into a disk about 7 1/2 inches across & 1/2 inch thick.
- 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.
- 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.
- Make the other breads in the same way, then cover with plastic wrap & let rest for another 15 minutes.
- Preheat oven to 400 degrees F.
- 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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5 stars