MAHLOUACH-YEMENITE PANCAKES
Mahlouach (pronounced "mah-lou-wach") sounds suspiciously like mallah, an Arabic precursor to phyllo dough. This puff pastry-like pancake bread is served fried, both in Yemenite restaurants and in homes. Like Yemenite Sabbath breads kubbanah and jahnoun, mahlouach is so popular with Israelis that it is made commercially and sold frozen in supermarkets around the country. Eat as is, dipped in hot sauce or soup, or filled like a crepe with spinach or meat. From 'The Foods of Israel Today'.
Provided by byZula
Categories Breads
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the flour, water, oil, vinegar, salt, and sugar. Knead lightly for about 10 minutes. Cover with a towel and let rest for 30 minutes.
- Divide the dough into 6 pieces and roll out 1 piece to a 9 by 9-inch square. Spread 1-2 tablespoons of the butter over the surface (more butter will make the finished bread richer and more flaky). Fold the dough in half to form a rectangle. Repeat with the remaining 5 pieces of dough. Pile the rectangles on top of each other, cover, and refrigerate for 30 minutes.
- Roll each piece again to a 9 by 9-inch square and fold in half. Stack, cover, and place in the refrigerator for 30 minutes. Repeat this procedure 3 more times. After the final fold, wrap the pieces in plastic wrap and refrigerate overnight.
- Roll out each piece of dough to a 9-inch circle. In a 9-inch frying pan with a lid, heat the remaining tablespoons of butter over a medium-low flame.
- Place 1 dough circle in the pan, cover, and cook for 3 minutes. Turn the dough over, cover, and cook another 3 minutes, or until golden brown. Remove and drain on paper towels. Repeat with the remaining dough. (You will not have to add more butter for frying, as the raw mahlouach are already quite buttery.).
Nutrition Facts : Calories 442.8, Fat 18.4, SaturatedFat 10.1, Cholesterol 40.7, Sodium 392, Carbohydrate 60.3, Fiber 2.1, Sugar 0.9, Protein 8.2
MALAWACH ( YEMENITE FRIED DOUGH)
.This recipe I got from a true yemenite, that her family has made this for years, this is a genuine recipe, and is very very good.
Provided by jewels catering
Categories Breads
Time 2h4m
Yield 6 pancakes, 6 serving(s)
Number Of Ingredients 4
Steps:
- Procedure:.
- 1.Put flour and salt in food processor and add water. (Use plastic blade.).
- 2.Process until dough forms a ball.
- 3.Add more flour or water as needed. Dough should be very soft, but not sticky.
- 4.Transfer dough to a bowl, cover and let stand 1 hour.
- 5.Divide it into 2 parts.
- 6.Roll out 1 part and spread with half the margarine.
- 7.Fold in thirds, roll out and fold in thirds again. Do this 1 more time.
- 8.Let stand covered with a damp towel for 1 hour.
- 9.Do the same with rest of dough.
- 10.Divide dough in thirds.
- 11.Roll out each piece very thinly.
- 12.Heat skillet add 1 tsp margarine and fry bread in until golden brown. Flip over and cook second side until golden too.
- 13.Transfer to a warm plate while you do the rest.
- 14.Serve warm with hummus or a tomato sauce.
Nutrition Facts : Calories 325.6, Fat 15.7, SaturatedFat 2.7, Sodium 567.8, Carbohydrate 39.9, Fiber 1.4, Sugar 0.1, Protein 5.5
YEAST-RAISED PANCAKES
Flapjacks turn fancy with this yeast batter, which gives them a brioche-like texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes twelve 4-inch pancakes
Number Of Ingredients 7
Steps:
- Heat milk in a small saucepan over medium heat until lukewarm. Transfer milk to a large bowl, and stir in sugar and yeast. Let stand until creamy, about 5 minutes.
- Whisk in flour, salt, butter, and egg yolks until batter is smooth. Cover bowl tightly with plastic wrap. Transfer bowl to a warm place; let dough rise until doubled (about 1 1/2 hours), or make batter the night before, and let rise overnight in refrigerator.
- Heat griddle to 375 degrees and oven to 175 degrees. Using a 2-ounce (1/4-cup) ladle, pour batter onto griddle, creating several pools, 2 inches apart. Cook pancakes until bubbles form on the top and the edges are slightly dry, about 3 minutes. Using a spatula, flip pancakes; cook until golden on bottom, about 1 1/2 minutes. Transfer to a heatproof plate; keep in warm oven. Repeat with the remaining batter. Serve.
YEMENITE HONEYCOMB BREAD (KHALIAT AL NAHL)
Honeycomb bread (khaliat al nahl) is a popular Arabic bread usually filled with cheese and covered with a sugar syrup. It can also be filled with savory fillings and no sugar syrup if you choose. The bread looks really nice when finished and it is easier than it looks to prepare. It is important to let the dough rise enough on the final rise so that the bread is very soft. Found on Queen of Sheba. Prep and bake times includes rise times. Personally, I'd use more cheese I think. 8 oz's cut into 48 pieces isn't going to be very much.
Provided by Annacia
Categories Yeast Breads
Time 3h
Yield 48 small buns
Number Of Ingredients 16
Steps:
- Activate the yeast by adding it to ¼ cup warm milk. Then add in the sugar, salt, flour, yogurt, egg, butter, ¼ cup sugar, and water. Add the water in slowly and stop when the dough is smooth but not too sticky to work with. Knead for about 15 minutes until smooth.
- Let the dough rise for about 1 hour in a warm place. If it is cold in your house, try placing in the oven (not turned on).
- Grease a 14 inch round baking pan or 2 smaller baking pans if you prefer. Separate the dough into 48 equal sized pieces. I do this by first splitting it into 3 equal pieces then splitting each piece in half to make six, then in half again to make 12, 24, 48 etc.
- Cut the cheese into 48 pieces also. I used 12 kiri cheeses which I cut each into 4 smaller pieces. Take a piece of the dough and flatten it out. Then place a piece of cheese inside. Pinch it closed with your fingers and roll it into a smooth ball.
- Place it into the prepared pan. Continue with the rest of the dough until you have finished. You need to leave about ½ space between the dough balls to allow room for them to rise. Cover and let rise until doubled in size for 1-1.5 hours.
- Paint the tops of the dough with 1 tablespoons milk. Then sprinkle black and white sesame seeds on top. Place in preheated 375 F oven for 20-25 minutes.
- In the meantime prepare the sugar syrup by heating 2 cups sugar an 1 cup water over medium high heat. Let it boil for 5-10 minutes. Then add 1 tablespoons honey and 1 tablespoons of orange blossom water. (You can also substitute the flavor of your choice).
- Remove the buns from the oven and pour the sugar syrup on the top.
Nutrition Facts : Calories 102.6, Fat 2.9, SaturatedFat 1.7, Cholesterol 11, Sodium 110, Carbohydrate 17.3, Fiber 0.3, Sugar 9.8, Protein 2.2
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