This is yet another Lisa Mael recipe (she's one of my favorite cooks) by way of King Arthur Flour.
Ingredients:
1 3/4 cup unbleached all-purpose flour
1 teaspoon instant yeast
2 teaspoons sugar
1/2 cup warm water
1 tablespoon olive oil
Filling:
1/2 cup tahini
1/2 cup sugar
1 teaspoon lemon zest
2 teaspoons olive oil
4 teaspoons cinnamon
Directions:
1. In a medium bowl, combine flour, yeast and sugar. In a liquid measure combine the water and oil. Add the liquid to the dry ingredients and combine to form a shaggy mass.
2. Turn the dough out of the bowl and knead 8-10 minutes, until a smooth ball forms.
3. Place the dough back into the bowl, cover with plastic wrap and let rise about 2 hours.
4. Mix tahini, sugar and lemon zest until thoroughly combined.
5. Preheat oven to 400 degrees.
6. Turn the dough out of the bowl and de-gas, then divide in half. Keep one half covered in plastic while you work on the other half.
7. Use a rolling pin to roll half the dough into an 8.5-inch square.
8. Sprinkle dough with half the olive oil, tahini mixture and cinnamon.
9. Starting at the end closest to you, roll up the dough and seal the open edge. Roll the log a bit longer. starting at one end, roll into a spiral. Gently press the spiral flat, first with your hand, then slowly with a rolling pin as thin as you can without pushing the filling out.
10. Place the oaf onto a parchment-lined sheet pan and repeat with the rest of the dough.
11. Bake immediately for 15-20 minutes, or until golden brown.
Friday, March 13, 2015
Laban and Labne
How to make yogurt and yogurt spread. Full disclosure - I have not made this. But the recipe comes from Lisa Mael so it must be good.
Laban
Ingredients:
2 quarts whole milk
1/4 cup yogurt starter
Directions:
1. Place milk in saucepan and heat to 185 degrees. Remove from heat and cool to 106-109 degrees.
2. Place the starter in a small bowl and add some of the cooled milk and stir to combine. Then add that mixture to the saucepan of milk and combine thoroughly.
3. Pour mixture into a covered container and keep in warm place for 6-10 hours, until set.
4. Cover with paper towels to absorb the whey and make a thicker yogurt. Place in refrigerator once set. Replace paper towels until desired thickness.
Labne
Ingredients:
1 quart yogurt
3/4 to 1/2 teaspoon salt
Directions:
1. Combine yogurt (laban) and salt in a bowl, then pour into colander lined with a wet, well wrung out cheesecloth. Bring up the sides of the cheesecloth, twist and tie closed.
2. Either suspend the cheesecloth or place a weight over the cheesecloth filled with yogurt and leave in colander to drain in refrigerator overnight.
3. Remove the cheesecloth. The yogurt should now have the consistency of soft cream cheese.
Laban
Ingredients:
2 quarts whole milk
1/4 cup yogurt starter
Directions:
1. Place milk in saucepan and heat to 185 degrees. Remove from heat and cool to 106-109 degrees.
2. Place the starter in a small bowl and add some of the cooled milk and stir to combine. Then add that mixture to the saucepan of milk and combine thoroughly.
3. Pour mixture into a covered container and keep in warm place for 6-10 hours, until set.
4. Cover with paper towels to absorb the whey and make a thicker yogurt. Place in refrigerator once set. Replace paper towels until desired thickness.
Labne
Ingredients:
1 quart yogurt
3/4 to 1/2 teaspoon salt
Directions:
1. Combine yogurt (laban) and salt in a bowl, then pour into colander lined with a wet, well wrung out cheesecloth. Bring up the sides of the cheesecloth, twist and tie closed.
2. Either suspend the cheesecloth or place a weight over the cheesecloth filled with yogurt and leave in colander to drain in refrigerator overnight.
3. Remove the cheesecloth. The yogurt should now have the consistency of soft cream cheese.
Baba Ghanoush
Here's another Lisa Mael recipe to use as a spread. It's especially good with her Lebanese talame bi zaatar.
Ingredients:
2 eggplants
1/4 cup prepared tahini
juice of 1/2 lemon
1 teaspoon salt
1 clove garlic, mashed
1 tablespoon extra virgin olive oil
paprika and chopped fresh or dried parsley
Directions:
1. Rub eggplant with olive oil and pierce with a fork. Roast at 450 degrees until very soft.
2. Open the skin of the eggplant and remove the flesh. Place the flesh into a colander and sprinkle with salt. Place a plate over the flesh and place a weight on top to press the bitter juices from the eggplant.
3. Once drained, add eggplant, tahini, lemon juice and olive oil to a food processor. Process mixture until combined and add salt to taste.
4. When ready to serve, place baba ghanoush in a bowl, drizzle top with olive oil and lightly sprinkle with paprika and parsley. Serve with pita and olives.
Ingredients:
2 eggplants
1/4 cup prepared tahini
juice of 1/2 lemon
1 teaspoon salt
1 clove garlic, mashed
1 tablespoon extra virgin olive oil
paprika and chopped fresh or dried parsley
Directions:
1. Rub eggplant with olive oil and pierce with a fork. Roast at 450 degrees until very soft.
2. Open the skin of the eggplant and remove the flesh. Place the flesh into a colander and sprinkle with salt. Place a plate over the flesh and place a weight on top to press the bitter juices from the eggplant.
3. Once drained, add eggplant, tahini, lemon juice and olive oil to a food processor. Process mixture until combined and add salt to taste.
4. When ready to serve, place baba ghanoush in a bowl, drizzle top with olive oil and lightly sprinkle with paprika and parsley. Serve with pita and olives.
Hummus bi Tahini (From Lisa Mael)
This is particularly yummy with Lisa Mael's Lebanese talame bi zaatar. Or you can take the easy way out, cut up some pita bread, and toast it the bread to make pita chips. It's also good with fresh vegetables and olives.
Ingredients:
1 15-ounce can of chickpeas, drained
1 clove of garlic
1/4 cup prepared tahini
1/4 cup water
Juice from 1/2 lemon
2 tablespoons extra virgin olive oil, plus more for topping
1 teaspoon salt
paprika and chopped fresh or dried parsley for garnish
Directions:
1. Put everything except the topping and garnish into a food processor or blender and combine until smooth. Taste and adjust lemon juice, tahini and salt.
2. Before serving, place hummus in a bowl, drizzle the top with olive oil and lightly sprinkle with paprika and parsley.
Now, wasn't that easy?
Ingredients:
1 15-ounce can of chickpeas, drained
1 clove of garlic
1/4 cup prepared tahini
1/4 cup water
Juice from 1/2 lemon
2 tablespoons extra virgin olive oil, plus more for topping
1 teaspoon salt
paprika and chopped fresh or dried parsley for garnish
Directions:
1. Put everything except the topping and garnish into a food processor or blender and combine until smooth. Taste and adjust lemon juice, tahini and salt.
2. Before serving, place hummus in a bowl, drizzle the top with olive oil and lightly sprinkle with paprika and parsley.
Now, wasn't that easy?
Lebanese Talame bi Zaatar (Lisa Mael's bread)
Zaatar is a wonderful Moroccan spice mixture that I literally sought at the ends of the world, only to find it in my backyard.
I had a Joan Nathan recipe for red snapper requiring this particular mixture, which includes sumac, sesame, and various other tasty items. It was nowhere to be found at conventional grocery stores or health food stores here in tiny Bloomsburg. I tried making the recipe skipping this ingredient, and it was both expensive (red snapper, it turns out, doesn't come cheap) and awful. This was particularly disappointing since I had to drive all the way to Wilkes-Barre with a cooler to buy the fish.
A couple years later, I went on a family cruise on a tall ship around the Iberian peninsula. We sailed through the Straits of Gibraltar into the Mediterranean Sea; back in the days of ancient Greeks, those straits were thought to be the end of the world, one of the guides told me. One of the stops was Tangiers, Morocco. Aha! I thought. Here, I'll surely find zaatar. But again, no luck. The merchants looked at me blankly when I named the spice in my American accent. In the end, we took a wild guess and bought a bag of yellow powder that we thought might be some exotic spice, but that turned out to taste like dish soap.
But within a year after that trip, Spices Inc. opened up in Bloomsburg, about one block from my house. It's designed to be mail order, but local folks can walk in to pick up their spices and save on delivery charges. And, you guessed it, they sell zaatar. Along with lots of wonderful exotic stuff!
This particular recipe comes from my friend Lisa Mael, who got it from King Arthur Flour. It's delicious, especially with the hummus and baba ghanoush recipes that I'm also posting on this blog.
Ingredients:
2 1/4 Cup (9 oz) unbleached all-purpose flour
1 1/2 tablespoons (.6 oz) sugar
1 teaspoon instant yeast
3/4 teaspoon salt
1 cup, plus 2 tablespoons warm water
Extra virgin olive oil
Zaatar
Directions:
1. Preheat oven with a baking stone to 500 degrees
2. Oil a piece of parchment paper well with olive oil.
3. In a medium bowl, combine the flour, sugar, yeast and salt.
4. Add all of the water and using your dough scraper, mix and fold the dough until just combined.
5. Cover and let rise 30 minutes.
6. Using a dough scraper, turn the dough out onto the oiled parchment paper and flip dough to cover both sides with oil. Using your fingertips, dimple the top of the dough and pour more olive oil in the depressions. Top dough with zaatar.
7. Bake on hot pizza stone for about 15-20 minutes or until golden brown.
I had a Joan Nathan recipe for red snapper requiring this particular mixture, which includes sumac, sesame, and various other tasty items. It was nowhere to be found at conventional grocery stores or health food stores here in tiny Bloomsburg. I tried making the recipe skipping this ingredient, and it was both expensive (red snapper, it turns out, doesn't come cheap) and awful. This was particularly disappointing since I had to drive all the way to Wilkes-Barre with a cooler to buy the fish.
A couple years later, I went on a family cruise on a tall ship around the Iberian peninsula. We sailed through the Straits of Gibraltar into the Mediterranean Sea; back in the days of ancient Greeks, those straits were thought to be the end of the world, one of the guides told me. One of the stops was Tangiers, Morocco. Aha! I thought. Here, I'll surely find zaatar. But again, no luck. The merchants looked at me blankly when I named the spice in my American accent. In the end, we took a wild guess and bought a bag of yellow powder that we thought might be some exotic spice, but that turned out to taste like dish soap.
But within a year after that trip, Spices Inc. opened up in Bloomsburg, about one block from my house. It's designed to be mail order, but local folks can walk in to pick up their spices and save on delivery charges. And, you guessed it, they sell zaatar. Along with lots of wonderful exotic stuff!
This particular recipe comes from my friend Lisa Mael, who got it from King Arthur Flour. It's delicious, especially with the hummus and baba ghanoush recipes that I'm also posting on this blog.
Ingredients:
2 1/4 Cup (9 oz) unbleached all-purpose flour
1 1/2 tablespoons (.6 oz) sugar
1 teaspoon instant yeast
3/4 teaspoon salt
1 cup, plus 2 tablespoons warm water
Extra virgin olive oil
Zaatar
Directions:
1. Preheat oven with a baking stone to 500 degrees
2. Oil a piece of parchment paper well with olive oil.
3. In a medium bowl, combine the flour, sugar, yeast and salt.
4. Add all of the water and using your dough scraper, mix and fold the dough until just combined.
5. Cover and let rise 30 minutes.
6. Using a dough scraper, turn the dough out onto the oiled parchment paper and flip dough to cover both sides with oil. Using your fingertips, dimple the top of the dough and pour more olive oil in the depressions. Top dough with zaatar.
7. Bake on hot pizza stone for about 15-20 minutes or until golden brown.
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