Mini Grilled Flatbread with Hummus & Baba Ghanoush

Recipes by:zainab

Mini Grilled Flatbread

Recipe adapted from Kath Eats Real Food (without adding the herbs)
Makes 16 mini flatbread

2 cups unbleached flour (you can use 1 cup whole wheat flour + 1 cup unbleached flour).
3/4 cup warm water.
1/2 teaspoon salt.
1/4 teaspoon dry yeast.
1 Tablespoon olive oil.
1)place all ingredients in a bowl of mixer , knead for 10 minutes to make a soft dough.
2)Cover the dough and let rise for 90 minutes.
3)Preheat oven to 550 F.
3)Divide the dough into 16 pieces; shape each piece into a ball, allow to rest for at 20 minutes.

4)Roll them into circles (4 or 5-inch circle) on a floured board.
5)Bake on hot baking surface for 1 minute per side.

Hummus

2 cans (about 410g each)chickpeas.
1/4 cup fresh lemon juice.
1-2 clove garlic, crushed.
1/2 cup tahini.
2 Tablespoons olive oil.
salt (to taste)
enough water to smooth the hummus.

olive oil for drizzling.
Red hot pepper for garnish.

1)Place all all ingredients in a food processor.
2)Process until smooth (add water if need it).
3)Drizzle olive oil on top & sprinkle with red hot pepper .

Baba Ghanoush

500 g medium eggplants (roasted).
1/8 or 1/4 cup fresh lemon juice.
1-2 clove garlic, crushed.
8 Tablespoons tahini.
2 Tablespoons olive oil.
salt (to taste).
1/8 cup Fresh Labneh or you can use strained yogurt.
1/4 cup fresh coriander.

olive oil for drizzling.
1/4 cup fresh coriander for garnish.

1) Pierce eggplants in several places with a skewer.
2) Place whole eggplants on oven tray. Bake, uncovered in 450 F oven about an hour or until soft; cool 30 minutes.
3) Peel eggplants, chop flesh; discard skins.
4)Place all all ingredients in a food processor.
5)Process until just combined.
6)Drizzle olive oil on top & sprinkle with fresh coriander.


I am sending this Grilled Flatbread to Susan for YeastSpotting host this week by Nick .

Thank you so much Anam & Lien for sharing those awards with us.
& we passing those awards to all blogger friends (too many to list)

Have a good day

Lahm bi ajin for BBD#21 (pizza-party) & Arugula Mint Salad

Recipe by: zainab

First prepare the Sauce & Herb Topping:

Yogurt & Tahini Sauce:
340 g low fat Yogurt.
1 Tablespoon Tahini.
2 Tablespoons fresh lemon juice.
pinch of salt.
Crushed dried mint for garnish.
Combine all the ingredients & set aside.

Herb & Tomato Topping
Fresh parsley ,Coriander & mint , finely chopped.
1 Medium tomato, chopped.
Mix and set aside.

Dough:

makes 8 oval shapes
1 cup whole wheat flour.
2 cups unbleached flour.
3\4 -1 cups warm water.
1 teaspoon dry yeast.
1 teaspoon sugar.
1 teaspoon salt.
2 tablespoons olive oil
1 egg (small).

Minced Lamb Topping:

250 g Minced Lamb.
1 Medium tomato, finely chopped.
1 Medium Onion, finely chopped.
1 clove of garlic, Minced
1 teaspoon dried parsley
1/4 teaspoon ground cumin.
1/8 ground black pepper.
1 teaspoon olive oil
2 teaspoons tomato paste.
Salt to taste.

Mix the lamb, chopped tomato & onion, salt ,pepper, cumin & tomato paste in a bowl and set aside.

1) place all dough ingredients in the bowl of mixer , knead for 10 minutes to make a soft dough.

2)Cover the dough and let rise for 30 minutes.

3) Preheat oven to 500 F.

4) Divide the dough into 8 pieces. Shape each piece into a ball.

5) Flat each ball into oval shapes on a floured surface. Place the lamb topping on the dough and leave about 1cm on either side for the crust. Fold the dough in on either side.

6) Bake at 550 for 10 minutes.

7) serve with Arugula Mint Salad on side.

*For vegan or vegetarian you can use mushroom or cooked brown lentils instead of meat.

How to serve lahm bi ajin:
Slice them into smaller pieces with fresh Squeeze lemon juice on top ,drizzle yogurt & tahini Sauce all over the top & sprinkle with Herb & Tomato Topping.
You can also try it with pickles, peppers, onions and Lettuce.

Arugula Mint Salad

Arugula leaves (1 bunch).
White Radish leaves (1 bunch).
Mint (1 bunch).
2 medium Lebanese cucumbers, chopped.
1 Medium tomato, chopped.
White onion ,Sliced.

Dressing:
olive oil
fresh lemon juiceSalt

1) Combine all salad ingredients.
2)Just before serving drizzle with dressing.

I am sending this to BBD#21 (Pizza Party) event started and hosted this month by Zorra .

And to Susan for YeastSpotting.

Kobzat al feta wal basal (Feta stuffed bread)

Recipe by:zainab

Dough:
6 cups unbleached flour.
2-2 1\4 cups warm water.
2Tablespoons oil.
1 Tablespoon sugar.
2 teaspoons yeast.
2 teaspoons baking powder.
2 teaspoons salt.
oil ,for shallow-frying.

Feta & cheddar Cheese Filling:

250 g cheddar cheese.
250 g Feta cheese.
2-3 scallions, sliced.
fresh Coriander, chopped.
Combine all ingredients in bowl,mix well.

1)Place all ingredients in the bowl of mixer, Knead until the dough is soft for 5 minutes. Put the dough in a bowl that has been sprayed with vegetable spray.

2)Cover dough and let rise in warm place until doubled in size, for 1-2 hours.

3)Divide dough into 16 pieces & roll each of them into a ball, roll the ball out into a round.

4)Fill each with 1-2Tablespoons of the filling, pinch and seal the edges.

5)Preheat frying pan or griddle iron over high heat. Then adjust the heat to medium heat & add 1 Tablespoon of oil.

6)On a lightly oiled board , flatten stuffed bread gently using your hand.

7)place the stuffed bread on the frying pan & cook until golden brown on both sides (1 to 2 minutes per side).

Serve with salad or soup.

I am sending this to bbd #16 - Bread with Cheese event started by Zorra and hosted by High on the Hog

And to Susan for YeastSpotting.

MS & Miti wishing you both all the best in your exams (enjoy while you studying )

Multigrain Bread , Brilliant Weblog Prize & Arte Y Pico Award

Recipe by:zainab

This is my entry for BreadBakingDay #13, Whole Grain Breads, hosted by Jude (Apple Pie, Patis, and Paté) .

Deadline: September 1st, 2008

Makes 1 loaf or 12 rolls .

1/2 cup Oat bran (I used Bob’s Red Mill brand)
1/4 cup Ground Golden Flaxseed (I used Bob’s Red Mill brand)
2/3 cup Oats.
1/4 cup Rye flour (I used Doves Farm brand)
1 1/4 cups Whole Wheat Graham FLOUR (I used Hodgson Mill brand).
3 cups Country Grain Bread flour ( I used Allinson brand)
1/4 cup date molasses or honey
1/4 cup oil.
2 cup water or as needed.
2 teaspoons salt.
2 1/2 teaspoons yeast.

1) Put the oats, oat bran & water together in a saucepan and set the heat to medium high , continue to stir until the liquid is absorbed, about 5 minutes or so. When the mixture thickens, remove from heat, stir in date molasses & oil, and let it cool to room temperature.

2) Place all ingredients in the bowl of mixer; beat 10 minutes to make soft dough.

3) Cover dough and let rise in warm place until doubled in size, about 60-90 minutes.

For Bread:

Shape into loaf, cover; let it rise in warm place until doubled in size, about 40-60 minutes.
Bake at 350 F for 30-40 minutes.

For Rolls:

Divide dough into 12 pieces. Shape each piece into a ball, take one piece of dough and shape it into your favorites shape.

Place the rolls on a baking sheet, brush the top with milk, and sprinkle with sesame seeds.

Cover and let rise for 30-40 minutes.

Bake at 350 F, for 20-25 minutes or until browned.

For Feta Cheese & Zaatar breakfast Rolls:

Roll the dough into rectangle. Fill with 1/2 cup Feta Cheese or more, sprinkle with Zaatar & a drizzle of olive oil.

Roll up from the long side and seal well. Cut into 12 even slices.

Place the slices on a baking sheet.

Cover and let rise for 30-40 minutes.

Bake at 350 F, for 20-25 minutes or until browned.

********************************************

During the last few weeks Haley @ Appoggiatura & George @ Culinary Travels Of A Kitchen Goddess were kind enough to pass the “Brilliant Weblog Prize” to us .
Thank you so much Haley & George

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere. Here are the rules to follow:

1. When you recieve the prize you must write a post showing it, together with the name of who has given it to you, and link them back.
   
   


2. Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design. Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’.

We pass this award to :

Cynthia @ Tastes Like Home.

Deeba @ Passionate About Baking .

Mallugirl @ Malabar Spices.

Susan @ wild yeast.

Kevin @ Closet Cooking .

Gretchen Noelle @ Canela & Comino.

Jai and Bee @ Jugalbandi.

We also recieved the Arte Y Pico Award from Rajani @ vegetarian in me.
Thank you Rajani

The rules of Arte Y Pico award are:

Pick five blogs who deserve this award because the content of their blog is creative, interesting, and they inspire the blogging community. Each recipient has to have their name and link back to their blog. The recipient must display the award and link back to the blog that awarded them the award. The recipient must also show the link back to Arte y Pico blog so everyone knows the origin of the award.

& we pass on this award to :

Manuela @ Baking History.

jeena @ jeena's kitchen.

Yasmeen @ Health Nut.

Mona @ Zaiqa .

Mandira & Aswin @ Ahaar.

Congratulations to all .... Enjoy your Award

Thank you again Haley,George & Rajani

Baid Alqata or Salouq

Recipe by:zainab & meedo

This recipe for bbd #12 - small breads hosted by My Diverse Kitchen.

1 1/2 cups white flour.
1 teaspoon baking powder.
1/2 teaspoon ground cardamom.
1/4 cup sugar.
2 Tablespoons oil.
1/8 + 1/4 cup low fat milk.
1 Tablespoon water.


Walnut Filling:

1/3 cup walnuts, chopped.
2 Tablespoons sugar.
1/8 teaspoon ground cardamom.
1/2 Tablespoon rose water.
Pinch of saffron.


Date & Walnut Filling:

Date (about 5-6) seeded, chopped.
1/3 cup walnuts, chopped.
2 Tablespoons sugar.
1/8 teaspoon ground cardamom.
1/2 Tablespoon rose water.
Pinch of saffron.


1)place all ingredients in the bowl of mixer ,knead about 3 minutes .

2)Cover and let rise for 5 minutes.

3)Divide dough into 24 pieces; fill 12 pieces using 1/2 -1 Tablespoon of Walnut Filling & the rest 12 pieces with Date & Walnut Filling ,shape each piece into a ball.

4) Use this tool to Pinch the top to create the traditional shape of "Baid Alqata or Salouq".

5)Place on a baking sheet.


6)Bake at 350 F for 20 minutes, then place under the broiler until golden brown about 1-2 minutes.

Dust with sugar & Serve with arabic gulf coffee or Cardamom tea.

Enjoy

Sprouted Wheat Flat Bread

Recipe by:zainab

This is my entry for bbd #11 -one year anniversary of Bread Baking Day - bread with sprouts hosted by BBD’s founder, Zorra (1x umrühren bitte).

304 g ground sprouted kamut wheat.
3 cups white flour.
2 cups water.
1 1/2 teaspoons yeast.
1 teaspoons salt.
1 Tablespoon sugar.
3 Tablespoons milk powder.

1) Place all ingredients in the bowl, mix until well combined by hand (The dough will be very sticky not soft).

2) Cover dough and let rise in warm place until doubled in size about 60 minutes.

3) Turn dough onto lightly floured surface, divide dough into 4 pieces, & shape each into a ball.

4) Preheat pan or griddle iron over high heat. Then adjust the heat to medium heat.

5) Place one ball into pan, flatten by your wet hand, make indents fingertips, cook about 1 minutes or until the bottom side browned.

6) Place flat bread on oven trays under the broiler until golden brown.