TUNISIAN BEJMA
Walking through the colorful Belleville market in Paris one Friday morning, I came across a Jewish bakery. Glancing in the window, I was surprised to see a triangular Tunisian Friday night bread called bejma, made out of three balls of dough. It was similar in flavor to a good eastern European challah. A few years later, I passed by a branch of Charles Traiteur, on the Boulevard Voltaire, and there was the bejma again, this time placed right next to the eastern European challah.
Yield 3 loaves
Number Of Ingredients 6
Steps:
- Dissolve the yeast and 1 teaspoon of the sugar in 1 1/2 cups lukewarm water in a large bowl or the bowl of an electric mixer fitted with the dough hook.
- Add three of the eggs, the vegetable oil, the salt, and the remaining sugar. Slowly work in enough flour to make a soft, tacky dough. Beat in the mixer, or knead by hand on a floured surface for 10 minutes, or until smooth. Place the kneaded dough in a large greased bowl, and let it rise, covered, for 1 hour.
- Preheat the oven to 375 degrees, and grease a cookie sheet. Punch down the dough, and divide it into nine pieces about the size of tennis balls. Arrange three rounds together, touching, on the greased cookie sheet, to form a triangle. Repeat with remaining dough. Let rise, uncovered, for about 30 minutes.
- Beat the remaining egg with a little water, and brush the dough with the egg wash. Bake for about 20 minutes, or until golden.
BEJMA-THE TUNISIAN FRIDAY-NIGHT BREAD
Delicious triangular breads served in homes on Friday nights. (Like the French baguette bread for sandwiches.) From 'The Foods of Israel Today.'
Provided by byZula
Categories Yeast Breads
Time 2h20m
Yield 3 loaves
Number Of Ingredients 7
Steps:
- Dissolve the yeast and 1 teaspoons of the sugar in 1 cup of the water in a large bowl or the bowl of an electric mixer. Stir, and let sit for 10 minutes.
- Stir into the yeast mixture 3 of the eggs, oil, salt, and the remaining water and sugar. Slowly knead in enough flour to make a soft, tacky dough. Using your hands or a dough hook on the mixer, knead for 10 minutes or until smooth. Turn the dough out onto a floured board, place in a greased bowl, and let rise, covered, for 1 hour.
- Punch down the dough and divide into 9 rounds about the size of tennis balls. Place 3 rounds together on a greased cookie sheet, touching, to form a triangle. Repeat with remaining dough. Let rise, uncovered, for about 30 minutes.
- Preheat the oven to 375 degrees.
- Beat the remaining egg with a little water and brush the dough. Bake for about 20 minutes or until golden and loaves sound hollow.
Nutrition Facts : Calories 1398.8, Fat 27.9, SaturatedFat 4.9, Cholesterol 282, Sodium 1654.2, Carbohydrate 241.6, Fiber 8.9, Sugar 17.9, Protein 40.3
EGYPTIAN BAMIA
This is a great recipe for making during the month of Ramadan. It is an Egyptian dish. Bake in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice.
Provided by Felicia Manocchio
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
- Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil.
- Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 11.2 g, Cholesterol 57.9 mg, Fat 25.7 g, Fiber 3 g, Protein 16.9 g, SaturatedFat 6.7 g, Sodium 337.3 mg, Sugar 5.9 g
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