Thursday, January 3, 2008

Lofafat Dajaj Bel Khodar

Recipe by:meedo


I made this recipe for BreadBakingDay #5.

Chelsea from Rolling in dough, the host of BBD #5, has chosen filled breads as theme.


For dough:

1 cup all purpose flour.

1 cup whole wheat flour.

2 Tablespoons corn oil or olive oil.

3/4 to 1 cup fat free milk or water.

1 Tablespoon sugar.

2 teaspoons yeast .

1 teaspoon baking powder.

For filling:

1/4 teaspoon salt.

500 grams ground chicken breast.

3 medium carrots, shredded.

1 medium onion, chopped.

500 grams mushrooms, chopped .

1/2 cup cheddar cheese, shredded.

1 tablespoon milk .

1 teaspoon Arabic gulf spice mix.

1/8 teaspoon black paper.

Salt to taste.

*Chicken filling:

*Sauté onion, stir, cook 5 minutes, Add chicken, salt, and spices , stir, cook, until chicken brown, add mushrooms and carrot, stir , cover, cook until tender.

*Remove from heat stirs with cheese and milk; cool.

1) To make dough, mix all the ingredients, knead dough for 8 to 10 minutes; cover with plastic wrap;place in a warm spot and allow to rise for 30 minutes, or until the dough has doubled in size.

2)Turn out onto a lightly floured surface, Roll dough into rectangle. Spread filling over, Roll the dough up, starting from the long side. Seal the seam when finished rolling up.


3)Slice rolled-up log into pieces and place in the greased baking pans.

4)Cover the pans and let the dough rise in a warm place until nearly double in size, about 30 minutes.


5)Bake rolls in a preheated, 350-degree F. oven for 20 to 25 minutes, or until golden.
Cool rolls slightly, and then remove from pans. Serve.



Anonymous said...

Hello Zainab and Hameeda! The rolls look awesome! I want to try them out..But i have a doubt. Should the sliced rolls be put flat on the greased pan with some space in between? .. Thnx

Arabic Bites said...

Hi mona,

side by side not flat,without space in between.

I hope that help.

Gloria Baker said...

Hello girls, this recipe looks amazing, I like so rolls and this is beauty, I hope to make soon!! xx Gloria

Umm Zacharia said...

Assalamu Alaikum Zainab and Hameeda! Even though I am "yeast breadmaking impaired", I think i'm going to have to try this one.

Also,I wanted to share a website:>

This site is King Arthur's cataalouge but if you go to the actual King Arthur website you sould find tons of baking and bread recipes. Hope you enjoy it.

Salams, Umzacharia

Dori said...

Yum, must smell great when It's baking!!!

Anonymous said...

Assalam Alikum - another great looking recipe! i would like to try it but just one question, does the filling stick to the bread ok?to me it seems like the filling might fall out when you try to eat the roll...i'm sure i'm wrong but please help! Thanks

Chef Jeena said...

What a lovely recipe it looks so tasty. All your recipes look so delicious. :-)

Arabic Bites said...

it is easy recipe to make,hope you like it.

Thank you for the link.

it's came out perfect,& smell great .

With cheese and the moisture of mushrooms the filling stick to the bread.

we so glad to hear that,Thank you

all the best for 2008! hope you're well.

zainab & meedo.

Anonymous said...

As-Salamu Alaikum Zainab and Hameeda. By far this is the BEST blog I've ever stumbeled upon. And I wish that Allah (SWT) shower his blessings upon the two of you. All of your recipes look great. InshaAllah I'll try them soon. I was wondering if you could please tell me how to make the typical radish sauce/dip used in shawarmas. Also I have heard that some people use egg white and whipping cream to make the typical Arabic garlic sauce, I hope you can guide me on how to make one. I'll really appreciate that.
Keep up the great work & best wishes!

Anonymous said...

Hi again, when I say the radish dip/ sauce I mean the pink/purple stuff they put in shawarmas. (I think it's not radish and instead is made of turnips or beetroot. Im confused :(

Arabic Bites said...

Ahlan Afshan,

Thank you for your compliment, I found the two recipes you looking for in this blog (Is that my buréka)
1) garlic sauce.
2) pickled pink turnips .


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