Recipes Tagged ‘yeast’

maamoul

Saturday, April 3rd, 2010 | No Comments

preparation: 2 hrs | baking: 10 min per tray | difficulty:


© 2010 Tony El Batal

serving portion:  6 dozens (72 pieces)

ingredients

maamoul dough

  • 1kg coarse semolina

  • 1kg fine semolina (firkha flour)

  • 400 gr butter

  • 1 Tbsp yeast

  • 200gr sugar

  • 1 pinch salt

  • 1 cup rose water

  • 1 cup orange blossom water

walnut filling

  • 1/2 kg walnut kernels

  • 1 cup sugar

  • 3 Tbsp all purpose flour

  • 50 ml rose water

  • 50 ml orange blossom water

pistachio filling

  • 1/2 kg pistachio kernels

  • 1 cup sugar

  • 3 Tbsp all purpose flour

  • 50 ml rose water

  • 50 ml orange blossom water

dates filling

  • 1 kg pitted soft date paste

  • 200 gr butter

prepare walnut filling

  1. Add walnut, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.

  2. Roll the walnut paste into 2.5 cm sized balls.

prepare pistachio filling

  1. Add pistachio, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.

  2. Roll the pistachio paste into 2.5 cm sized balls.

prepare date filling

  1. Bain marie the date paste and the butter until well combined and soften; let it cool.

  2. Roll the date paste into 2.5 cm sized balls.

prepare maamoul dough

  1. In a large bowl add both coarse and fine semolina, sugar, salt, rose water and orange blossom water; Mix well all the ingredients and let sit overnight.

  2. The second day add the Tbsp of yeast and let sit for another 2 hours.

  3. Roll the dough into 3 cm sized balls.

illustrations

balls preparation

maamoul preparation

baking the maamoul

  1. Preheat the oven on 140°C.

  2. Bake every tray for 10 min.

  3. Sieve icing sugar over the pistachio and walnut maamoul.

reference

  • Ibtissam Tohmé (mamina)

pepperoni pizza

Friday, March 26th, 2010 | 2 Comments

preparation: 1 hr | baking: 22 min | difficulty:


© 2010 Tony El Batal

dedication: For my lovely mother who I will miss so much since I am immigrating to Montreal in 2 weeks. LOVE YOU (K)

serving portion: 6 persons / 2 large trays

ingredients

pizza dough

  • 1kg flour

  • 500 ml warm water

  • 1 Tbsp yeast

  • 1/2 tsp salt

  • 1/2 tsp sugar

basic sauce

  • 4 fresh diced tomatoes

  • 3 Tbsp olive oil

  • 1 large onion, finely chopped

  • 1 tbsp, tomato paste

  • 200g ham

  • 1 Tbsp flour

  • 1 Tbsp mustard

  • 1 Tbsp thyme

pizza topping

  • fresh mushrooms; sliced

  • green bell pepper; sliced

  • yellow bell pepper; sliced

  • 200g pepperoni; sliced

  • 500g mix shredded cheese

preparing pizza dough

  1. In a large bowl; Add flour, salt, sugar and yeast all together; pour slowly the warm water (around 40°C) above the mixture and knead by hand. If the dough seems wet, sprinkle more flour. Let sit in a warm place until it doubles in size, about 1 hour; Then knead the dough again and divide it into two balls and let it rest for another 30 min.

  2. Preheat the oven to 230°C for at least 30 minutes.

  3. Flatten the first ball with your hands on a slightly floured surface; Start stretching the dough with your fingers; Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter 25 cm; Add to the tray; Repeat the same procedure for the second ball.

  4. Baking both crust about 10 min; then pierce the dough so it doesn’t raise too much.

directions

  1. Heat two Tbsp of olive oil in a saucepan and fry the onions until translucent; Add diced tomatoes, ham and tomato paste; Bring to a boil.

  2. Mix 1 Tbsp of flour with a 1/2 cup of room temperature water then pour over the mixture to thicken; Remove from heat; Add mustard, thyme and 1 Tbsp olive oil.

  3. Once the crust is ready pour 1/2 of the basic sauce, bell peppers, mushrooms, pepperoni and cheese; Bake the pizza for 10 min; Place the pizza tray on the upper shelf for 2 min or until the cheese is golden.

reference

  • Ibtissam Tohmé (mamina)