Jamilahs Basic Dough Recipes

JAMILAH'S BASIC DOUGH RECIPE

Steps:

• Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.
• In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.
• Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.

LAHMA BAJEEN - MEAT PIES

Steps:

• Dough:.
• Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.
• In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.
• Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.
• Meat Filling :.
• Heat the olive oil in a heavy large skillet over medium high heat. Add the ground lamb or beef and stir and cook until the meat is crumbly and it is no longer pink.
• Stir in the chopped onion and cook, stirring until the onion is soft , about 5 minutes.
• Stir in the pine nuts and all of the spices and seasonings. Stir and cook for one minute. Add the chopped tomatoes.
• Cover the skillet , reduce the heat to low and cook for 10-15 minutes until the tomato is soft.
• Remove from heat. Stir in the fresh lemon juice.
• The mixture should not be watery but it should be moist. Set aside to cool.
• Assembly:.
• Take fist-fulls of the dough and on a floured surface roll out into small balls. Let rest for 5 minutes. Flatten each dough ball into 4" disc, about ½" thick.
• Place on a lightly oiled baking sheet and top with meat. Repeat with remaining dough and meat.
• Bake until golden brown, about 18-20 minutes. Serve warm.
• Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yogurt.

BASIC PASTRY DOUGH

Steps:

• In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

MANA'EESH (J)GIBNEH - CHEESE PASTRIES

Steps:

• Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.
• In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.
• Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.
• Preheat oven to 350°F.
• Take fist-fulls of the dough and on a floured surface roll out into small balls. Let rest for 5 minutes. Flatten each dough ball into 4" disc, about ½" thick.
• Place on a lightly oiled baking sheet and top with cheese. Repeat with remaining dough and cheese.
• Bake until golden brown, about 18-20 minutes. Serve warm.