Bagels bagels and more bagels!!


003004004005 002

Ingredients:
2 teaspoons of active dry yeast
1 ½ tablespoons of granulated sugar
1 ¼ cups of warm water (you may need ± ¼ cup more, I know I did)
3 ½ cups (500g) of bread flour or high gluten flour(will need extra for kneading)
1 ½ teaspoons of salt

 

Preparation:
1. In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.

2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

3. Pour half of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want to result in a moist and firm dough after you have mixed it.

4. On a floured surface, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

6. Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the counter top (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured below). Repeat with 7 other dough rounds.

7. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

8. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat broiler……you will broil each side of the bagel for about 20 seconds or until golden color.

9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).

10. If you want to top your bagels with stuff, do so as you take them out of the water, you may use the “optional toppings” (listed above) to top the bagels and if you’re risky like me, make a combination of the toppings to top the bagels with, but before hand, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.

11. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.

12. Bake for 20 minutes, until golden brown.

13. Cool on a wire rack (or if you’re impatient like I am, slice one of these babies open, and spread some softened butter on it.

the bestttttttt recipe i have ever tried!!! enjoy!!

 

 

Advertisements

Kalecha


This slideshow requires JavaScript.

This is a food staple in Iraq, the day just does not go on with out these cookies…they happen to be a big time favorite in my home and as you begin to experiment more and more the recipe changes and they just keep getting better. So this recipe, is mine, after years of messing with the dough and the date mix…I have found one I truly love.

The dough

4 c. flour

1 c. granulated sugar

1 c. butter

1 teaspoon cardamom powder

 

The filling

2  13oz packs of Ziyad brand baking dates

1 tbsp cardamom powder

1 tbsp anise seed

1/2 tbsp of coriander

1 tsp cinnamon

1 tsp rose water

2 tbsp butter

 

Egg wash-which is just a beaten egg and a tiny amount of water

 

Mix up all the ingredients for your dough and set it in the refrigerator

Then preheat your oven to 350F

in a heavy bottom sauce pan, melt the butter and add your dates. You will want to let them cook down a little and then add all your spices. Stir really well, sometimes I add a small amount of water to the mixture and it makes it more spreadable when you are ready to make the cookies. Once the mix is stirred up and all spices are mixed throughout the dates, remove it from the heat and set it aside to cool to room temp.

You are now ready to finish making the best cookie ever lol. So get your dough out, flour your working surface, roll out your dough into long rectangle pieces and spread the date mixture over it and roll it up. Then cut it into desired thickness, set on a cookie sheet, spread the egg wash over the top of each cookie and bake away!!!!!!!!!!! They are done when they are a perfect golden brown! Yummmm

Serve with tea….we do loool. Enjoy!!!!!!

 

Rocky Road Brownies


This slideshow requires JavaScript.

Rocky Road Brownies Recipe

INGREDIENTS

3/4 cup butter, melted

1 1/2 cups white sugar

2 teaspoons vanilla extract

2 eggs

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

1/3 cup chopped nuts of your choice

1/3 cup chocolate chips

3/4 cup miniature marshmallows

DIRECTIONS:

Preheat oven to 350 degrees. In a small bowl, combine marshmallows, almonds, and chocolate chips then set aside. In a medium-large bowl, mix (by hand) melted butter, sugar, and vanilla until blended. Add one egg at a time mixing/beating well. Add flour, cocoa, and salt and stir the batter until fully incorporated making sure you scrape the sides of the bowl including the bottom. Spray an 8×8 square pan with non-stick spray. Spread brownie batter inside the pan as evenly as possible. Evenly distribute the marshmallows/chocolate/almond mixture all over the top of the brownie batter. Using the back of a clean spoon, gently press down the topping mixture into the batter just enough so the topping is slightly packed down. Bake for 30 minutes or until done. Marshmallows will have a slight crisp edges. Allow to cool slightly before serving.  Brownies slice really nicely if completely cooled.

* These brownies are dense. Not cake-like or chewy. If you prefer a chewier brownie, substitute half the white sugar for brown.

Kurat al-Shbint…also known as Dill weed balls


This slideshow requires JavaScript.

 

These little guys are pretty simple and pretty good. First time I ever tried them and made them. They are worth trying once if you like dill.

 

1/2 c oil

1/2 c melted butter

1 c yogurt

3/4 c fresh dill chopped or 3-4 tbsp dried dill

3 eggs, 1 of which you divide

4 1/2 c flour

1/2 tsp salt

1 1/2 tsp baking powder

 

Preheat your oven to 375F

In a medium sized bowl beat together oil, butter, yogurt, dill weed and 2 eggs and the egg yolk of the 3rd one, save the white part of the 3rd for glazing

Then you are going to mix in the flour, salt and baking powder and add oil to the mixture. Knead the dough to form a ball and let it sit for about 10 mins

Break away walnut sized pieces of the dough and rolling them into balls, placing them onto a greased baking sheet

Glaze the balls with the leftover egg whites and bake for about 15 mins or until golden brown.

 

We ate ours with tea, of course..I guess they can really go with anything. I might add cheese next time. They, to me were in need of something else but as simple as they are, they are still good.

 

Fatayer-Meat/Spinach Pies


This slideshow requires JavaScript.

Ingredients

Pastry

2 Cups hot water

2 Cups hot milk

4 Tbsp. shortening

4 Tbsp. white sugar

2 Tbsp. salt

2 Packages instant yeast

10-12 Cups flour

Filling

Ground lamb

Ground beef

Minced onion

Salt and pepper

Method

Preheat oven to 400 F.

In a large bowl, place water, milk, shortening and sugar (let melt).

In another large bowl place 6 cups of flour, salt, yeast and mix well.

Add flour mixture into liquid and mix.  Add remaining flour a little at a time until you get the right consistency. (It is best to have the dough a little sticky)

Knead well.

Let rest for 10 minutes then cut the dough as if you were going to make rolls. Knead each piece and let rise until each piece double in size.

Now roll each piece out as thin as you can in a circle and add a small dollop of mixture in the center and spread it.

Pick two sides of the dough together and pinch tight as if you were making a turnover. Shape in a triangle and place on a cookie sheet.

Bake until light brown (Do not over cook as the dough will become tough).

Brush with melted butter once out of the oven and let cool on rack.