Recipes Tagged ‘cheese’

manouché b jibné

Tuesday, November 23rd, 2010 | 15 Comments

preparation: 30 min | baking: 6 min | difficulty:

© 2010 Tony El Batal

serving portion: 4 persons

Manoucheh Dough
  • 500 g flour

  • 1 Tbsp salt

  • 1 Tbsp sugar

  • 1 Tbsp instant yeast

  • 1 ½ cups warm water

  • ¼ cup vegetable oil

Mixed Cheese Topping
  • 1/2 cup feta

  • 1/2 cup mozzarella

  • 1/3 cup cottage cheese

directions

  1. Mix the flour, salt, sugar, instant yeast, warm water and oil, knead to obtain soft dough; Leave to rest in a covered bowl for 20 minutes until the dough doubles its size.

  2. Divide the dough into 4 equal balls and stretch into circles 2cm thick; Press down with the fingers to make marks on the dough.

  3. Preheat the oven to 250°C for at least 10 minutes; Meanwhile mix all three cheese together and spread evenly on the four circles.

  4. Arrange on a baking tray and bake for 5-6 minutes until puffy. Prick with a fork in some places to avoid excess puffiness

cheese chips

Tuesday, January 19th, 2010 | 2 Comments

preparation: 20min | cooking: 15min | difficulty:

© 2010 Tony El Batal

serving portion: 8 chips

ingredients


  • 100 g of Parmigiano-Reggiano cheese, finely shredded

  • 1/2 tsp Herbes de Provence (substitute with any herb of your choice)

directions

  1. Cover two large baking sheets with parchment paper.

  2. Mix cheese and spices; Sprinkle 2 Tbsp of the mixture to form piles of 6 to 8 cm (diameter).

  3. Spread cheese evenly with a fork; Repeat with remaining mixture, leaving 5 cm between each stack.

  4. Bake each sheet (one at a time) until the chips begin to brown, 6 to 8 min. Do not let them completely brown cheese will turn to be bitter.

  5. Use a spatula to lift the edges of the chips and peel off the plate.

  6. Remove the chips and immediately place them on a rolling pin or side of a bottle to give them a curved shape.

  7. Transfer them immediately on paper towels.

  8. Once cooled, store the chips in an airtight container.

reference