TOASTED MOZARELLA CHEESE BREAD

nothing at ma palce, just a loaf of bread and mozarella cheese...and ma oven!

SHAHI TUKRAY - CREAMY SWEET TOAST

1 liter of milk
8-10 slices of bread
1 to 1 1/2 cup sugar
1 cup milk powder
 2-3 green cardamom(discard its shell/skin-ground seeds)
oil
Pistachios(sliced thin vertically)
Almonds(sliced thin vertically)
yellow food color
1. Fry the slices of bread in a little oil until light brown (I made french-toast in place of this)
2. Remove ,cut these bread slices diagonally and set it aside.
3. Combine milk, milk powder, sugar ,color and cardamom.
4. Bring it to boil and reduce heat to medium.
5. Keep simmering until the milk gets thickened.
6. Arrange the bread slices in the milk and bring to boil. Turn once to coat both sides. Let milk thicken.Remove from heat.
7. Now arrange the soaked bread slices where you want to serve. Decorate it with chopped nuts. Serve it cold.

KACHOORI

For Filling
Urad daal (white lentil) ½ teacup
moong daal (yellow lentil) ½ teacup
(soak both these white lentil and yellow lentil overnight or atleast six hours, blend in mixer grinder to a paste)
Ginger crushed ½ teaspoon
Green chilies crushed 6
Garam Masala powder 1 teaspoon
Coriander powder ½ teaspoon
Cumin Seeds (roasted and powdered) ¾ teaspoon
Chilli Powder ½ teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Ghee/Oil 2½ tablespoon

For Dough :
White flour 4 teacups
Ghee/Oil 3 tablespoon
Water as required
Salt to taste
Cooking Oil for deep frying

Filling>> heat Ghee/Oil in a sauce pan and fry ginger and green chillies on low heat until light brown. Add lentil paste and all seasoning (mentioned in filling ingredients), stir on medium heat until all ingredients are properly mixed. Remove from heat and set aside.

Dough>> sift together flour and salt into a large mixing bowl. Rub in Ghee or Oil, add water and kneed to form dough. Add 2 tablespoon of ghee/oil and kneed again to a soft dough. Cover and keep in refrigerator for 6 hours. After 6 hours divide the dough in 25-30 equal portions and roll them into small balls.
Press each ball lightly to flatten it, put 1 teaspoon of lentil filling on it and cover with another flattered dough ball. Press between palms to seal and form thin kachori.

Heat Oil for deep frying in a deep pan, when hot turn down the heat to medium. Drop in the kachories one at a time, fry on medium heat, pour oil over them , turn upside down. Remove when golden brown and crisp.
Serve hot with chutney or Vegetables.

BREAD CHEBBI STYLE

This recipe was basically worked out by my husband but I do it a little bit differently so here's my version.

6 deciliters tepid water
25 grams yeast
12-14 deciliters plain flour
1 egg
Salt
Turmeric
Harissa - or copped chillies, onions, olives... or whatever you like.

Dissolve yeast in water. Add most of the flour. Add salt, turmeric, harissa or what you want. Add the egg and the rest of the flour. Mix until a nice dough is formed, it should be a little sticky. Sprinkle with a little flour and cover with cling film and a towel. Let rest for 45 minutes. Knead well and form 8 patties or if you wish, 2 loaves (lower temperature a bit and bake for about 30 minutes if you do this). We don't use a rolling pin when forming the bread but you can of course do this if you wish. Place on trays covered with baking sheets. Cut a pattern if you wis, make sure to use a sharp knife and cut deep enough for the pattern not to disappear during proving. Cover with towel and let prove for about 30 minutes. Set oven to 250 degrees Celsius. After baking for about 10 minutes or when the bread starts to turn brown, lower temperature to 225 degrees - or just bake at 225 degrees if you are not as fond of brown bread as my husband is. Bake in total about 20-25 minutes, let cool on rack, covered with a towel.

QUICK BREAKFAST BUNS

5 deciliters plain flour 1 tablespoon baking powder
3 deciliters sour milk - I haven't tried, but I suppose you could substitute plain youghurt, not too thick
2 tablespoons treacle
Salt
Grated carrots, if desired

Set oven to 200 degrees Celsius. Mix flour, baking powder and salt. Add treacle (one tip when adding sticky ingredients: Press a tablespoon inte the flour so you get a dent that holds in this case one tablespoon, then pour the sticky ingredient into the dent. Saves you dishes and also you make sure you actually add it all) and sour milk.Add carrots, if desired. Form a dough - it will be sticky! Form 12 buns and place them on a tray covered with a baking sheet. Bake in middle of oven for about 10-15 minutes. Let cool on rack, covered with a towel. Surprise family for breakfast!

SHEEFA DISGUISED IN ATAYEF

Basic bread dough
1.5 pounds ground beef or lamb
2 diced onions. (I used dry onion flakes as a time saver)
3 tablespoons tomato paste
Salt ,pepper & Allspice
Oil for the pan
1/2 cup pine nuts

Preheat oven to 450 degrees. Combine meat, onions, and seasonings and cook with little oil until browned fully
There are few things that you can add to the meat to flavor it even more, such as adding yogurt or pomegranate molasses or Tihini sauce or tomato sauce.

Add the pine nuts
Cut the dough out to form about 3-4" rounds. Let it rest for 10-15 minutes.
Place some of the meat filling onto the dough

Place on an oiled baking sheet and bake at 450 degrees for about 15 minutes. But depending on your oven it might take less or more time.

Broil the top to a nice golden brown color. Do not leave for a long time under the broiler, they burn fast! u can always have different shapes and the traditional recipe you have them round yet i thought this will be faster and looks like ( atayef ) u can always have yr own creation when u have the basic recipe !:)

HERB PRETZELS

Makes about 20
7,5 deciliters all purpouse flour
4 teaspoons baking powder
2 teaspoons salt/herbal salt
150 grams butter
3 deciliters milk
Water for brushing
Herb of choice - in this photo I've used oregano and rosemary, dried.

Set oven to 250 degrees celsius. Mix flour, baking powder and salt in a bowl. Save a litte flour for later. Add the butter, cut into small pieces, to the flour. Form quickly into a dough. Put the dough on a table lightly dusted with flour. Cut dough into 20 pieces. Roll each piece into an approximately 25 centimeters long roll. Form into pretzels and place on a baking tray, covered with a baking sheet. Brush pretzels with water and sprinkle herbs on top.

Bake in middle of oven 8-10 minutes.

SEMMELKNOEDEL - BREAD DUMPLINGS

This is another Austrian dish and eaten with Goulash or any other stews or meat dish that you like.
500 g white bread or rolls from the day before
3/8 Litre Milk )
60 g butter ) warm together
3 eggs - beaten
100 g all purpose flour
1 stick of parsley leaves - chopped
salt
black pepper - a dash

1. Put the bread inside a big bowl. Beaten the eggs heat the milk with the butter until the butter is melted in pictures No. 4.

2. When the butter is already melted and the milk is hot, take it out and mix the beaten eggs, salt, and pepper into the milk and pour it over the bread and leave it rest for 10 minutes.

3. Boil water with a little bit salt.

4. Mix the parsley leaves and flour into the egg and bread mixture and with damp hands form dumplings out of the mixture. (picture No. 7)

5. Then drop it into the boiled water like picture No. 8 for 10 minutes.

6. After 10 minutes, take out on a drainer and let it rest till the water dried and then serve and ready to eat!

Note : If you are using rolls/bread from the day before,
Slice the bread or rolls into very thin slices.

Made the dumplings small sizes because once it is in the hot water the sizes will double.

Preparation: 30 - 35 minutes
Cooking - depending on how many dumplings you made
Make : 25 dumplings.

CHEDDAR AND MOZARELLA BREAD

1kg strong white bread flour or Tipo ‘00’ flour or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
1 level tablespoon fine sea salt
2 x 7g sachets of dried yeast
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil
650ml lukewarm water

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

topping:of yr choice , i added cheddar cheese and homemade mozarella

BREAD WITH MOZARELLA CHEESE

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge

CHEESE BREAD

1 1/4 cups King Arthur Unbleached Bread Flour ( u can se another brand of course yet this is what i find the best with the fluffy recipes of breads i bake)

1 teaspoon salt

1/2 teaspoon instant yeast

1/2 cup cool water

Dough
all of the starter
1 cup + 2 tablespoons to 1 1/4 cups lukewarm water*
1 teaspoon salt
1 tablespoon Pizza Dough Flavor (optional)

3 1/2 cups King Arthur Unbleached Bread Flour

1/2 teaspoon instant yeast
*Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid.

Filling
2 1/2 cups grated Gruyère cheese, or the grated/shredded cheese of your choice (a mixture of provolone and mozzarella is tasty)
1 tablespoon garlic oil (optional)
1 tablespoon pizza seasoning (optional

DOUGH :
Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

HOME MADE BREAD

( recepie dedicated t you LOO ( mai mukhtar ) asking about the buns its the same thingie :))

2 cups hot water
2 tsp salt
1 1/2 tbs sugar
1/4 cup oil
5 cups flour
1 1/2 tsp yeast

Put ingredients into the bread machine in order listed and set on basic bread setting.
The thing I like about this recipe is its so versatile

For whole wheat I use 5 cups of whole wheat flour and use 1 1/2 tbs of molasses instead of sugar. I often do 50% and 75% whole wheat loaves as well. They always turn out right!!

The key is to have 5 cups of whatever flour to 2 cups of liquid. As well as always use 1 1/2 tbs sweetener and 2 tsp salt. The yeast content also must remain the same

BASIC WHITE BREAD

6 cups hot water
3/4 cup oil
3 tbs salt
4 1/2 tbs sugar
15 cups flour
4 1/2 tsp instant yeast
2 tbs oil (to coat the kneaded dough)

Take huge mixing bowl and pour in your water, oil, salt and sugar. Mix well until all sugar and salt are melted. Then add 13 cups of the flour and sprinkle yeast on top. Mix with a wooden spoon until you no longer can and then start kneading by hand adding the last 2 cups of flour gradually. Knead well for about 5- 10 minutes until your dough is smooth and easy to knead. You might have to add a little more flour if your dough is still sticky after kneading for a bit.

Stretch the dough like in the picture below to help you with the kneading. Knead and stretch, knead and stretch.......This trick really does work to help make your dough more workable and for good rising

BUTTER HORNS

1 1/2c milk
2 eggs
1ts salt
1/2c sugar
1/2c oil
4 1/2c flour
2ts instant yeast

Divide dough into two parts. Roll out on floury surface one part at a time and spread with a light coat of margarine and sprinkle with brown sugar and cinnamon

CINNAMON BUNS

I posted this recipe before yet i shaped this time as small sized *finger sized ) i didnt have them bund shaped lol kaselt :)

1 1/2c milk
2 eggs
1ts salt
1/2c sugar
1/2c oil
4 1/2c flour
2ts instant yeast

Put into bread maker machine in above order and set on dough cycle.( u can do that by hand if you dont have the machine ! )

When cycle is done divide dough into two parts. Roll out on floury surface one part at a time and spread with a light coat of margarine and sprinkle with brown sugar and cinnamon and bakemix the dough and when itsready done divide dough into two parts. Roll out on floury surface one part at a time and spread with a light coat of margarine and sprinkle with brown sugar and cinnamon

BREAD

5 lbs King Arthur's White Flour( u can use anything yet here its the best for baking bread ) * i have a weight convertor i will write the ocnverting methods u can check it

6 cups warm water
3 tablespoons sugar
3 tablespoons salt
3 tablespoons dry yeast
2 tablespoons melted shortening
1 beaten egg

(optional) sesame seeds

1. Pour the 5 pounds of flour into a very large bowl or pot. Sprinkle the salt over it and give the flour a stir.

2. Measure out 6 cups of very warm water in a large bowl. Add the sugar and dry yeast. Let sit for about 5 minutes or until foamy. Meanwhile, melt 2 tablespoons of shortening in a small bowl.

3. Stir the water mixture gently and then pour into the large pot of flour. Add the melted shortening. Stir until you can't stir anymore and then use your hands. Knead until the dough is smooth and elastic and there are no big clumps of flour at the bottom of the pot.

Cover the pot and let rise in a warm place until doubled. This might take awhile. Sometimes I put it in a sun spot on the table, if there is one!. Lightly spray some bread pans (or sprinkle cornmeal on a couple of baking sheets).

When the dough has doubled in size, turn it out onto a floured surface. Grandma's original recipe calls for making five loaves, but I find that it's easier to make six. Cut the dough in half and then cut each half into 3 pieces as similar in size as possible.

Knead the dough to get some of the air out of it and until it's nice and smooth.
Brush the tops of the loaves with a beaten egg and top with seeds if you're going to.
Let the dough rise again for about 30 minutes.
Preheat the oven to 400°. Bake for 25-30 minutes and until nicely browned. Turn out of the pans and cool on cooling racks.

its not that complicated beleive me just try it once :)) loo u will ove all bakings here wlahi i promisssssss

added by Marwa El Odessi

CINNAMON BUNS

1 1/2c milk
2 eggs
1ts salt
1/2c sugar
1/2c oil
4 1/2c flour
2ts instant yeast

Put into bread machine in above order and set on dough cycle.

When cycle is done divide dough into two parts. Roll out on floury surface one part at a time and spread with a light coat of margarine and sprinkle with brown sugar and cinnamon.

added by Marwa El Odessi

CHICKEN SUMAQ & TANBOUR BREAD

Taboun OR tanbour bread ( buy it from the arabic or halal stores in yr local grocery store)

half kilo onions -olive oil - sumaq powder -salt n pepper

minced meat - pinenuts-almonds -chicken skinneless bonelss -chicken spices -

peel the onion into small dicesized cubes-add olive oil and salt -pepper tumeric and leave it to cook for a while

boil the chicken as usual then add chicken spice (a pack ) then cook it in the oven for a while with a tsp of olive oil as u will brush it and leave it to have the golden glow in the oven
prepare the minced meat (onion -minced meat-salt and pepper and cook it for a while ,leave it aside .

after the above steps
layer the bread and add the onion ,minced meat with the left overjuices in the pan and layer bread and then the onion and minced meat ( 2 layers ) and put it in the oven for like 4-5 minuts to bake ,add the chicken and the almond-pinenuts

I over cooked it in the oven so b aware when you heat it fro the last minute !
 
added by Marwa El Odessi

MEAT CANOES

Basic bread dough

1.5 lbs ground beef or lamb
2 diced onions
3 Tbsp. tomato paste
S & P
1 Tbsp. allspice
Oil for the pan
1/2 c. pine nuts

I also added:
1 Tbsp. marjoram
2 tsp. pomegranate molasses

Preheat the oven to 450 and grease a round pan (I used a cast iron frying pan).
Cook the meat, onions, and seasonings in a little oil until well browned. Stir in the tomato paste, and any other seasonings you desire--feel free to be creative.

Form the dough into 3-4" rounds and place them in the pan. Let them rest for 15 minutes.
Press a spoonful of meat filling into each round. Sprinkle each round with pine nuts.

Bake for 15 minutes until the dough in the center is cooked. Run under the broiler for 1-2 minutes to brown the tops, but take care not to burn.

Serve as a snack or as a meal with greens on the side. Meat pies are especially good with yogurt sauce. In the summertime they heat up the kitchen for a little while, but are so nice to have as snacky leftovers when you're too hot to think about food.
added by Marwa El Odessi

BEET TOPS CANOES

These would be more green if you used spinach instead of beet tops.

this is the recipe for spinach (filling ) instead of meat
2 bunches chard, beet greens, or spinach
2 onions, diced
oil for frying
2 Tbsp. lemon juice
OR 2 Tbsp. dried sumac
2 tsp. pomegranate molasses
1/4 tsp. cinnamon
1/4 c. vegetable oil
1/4 c. pine nuts
S & P
olive oil (optional)

Prepare your dough, form it into 1.5 oz balls, and allow it to rest for 15 minutes. Preheat the oven to 425.
Blanch the greens in boiling salted water. Drain in cold water and squeeze dry. Chop finely.

Meanwhile, saute the onions over low heat until caramelized with a pinch of salt. Add the greens and cook a few more minutes, then remove from heat. Stir in the lemon juice, pomegranate molasses, cinnamon, and salt and black pepper to taste. Add the oil and combine well.

Flatten the dough into oval shapes, place a spoonful of filling in the center, and pinch the small ends together to make a canoe shape. Place the canoes into a greased baking dish.

Sprinkle with pine nuts and bake at 425 for 15 minutes until the edges are beginning to brown. Run under the broiler for 1-2 minutes until the pine nuts are toasted. Remove from the oven and brush the dough lightly with olive oil. Delicious!

added by Marwa El Odessi