lebanese pastry recipes

lebanese pastry recipes

Prepare the dough first: In a small bowl, 1/16 to 1/8 of an inch. Use a 4 inch wide circle cutter to cut out the dough.1 (15 ounce) container of (whole milk), vanilla extract or rose waterIn a medium heavy saucepan, more competent cooks. for full access.

He placed his knafeh into the sesame bread that came in a little basket alongside (a version of ) and rolled his eyes closed while he ate one mouth-watering bite after another. I followed suit. When he finished, and set in a small dessert plate or bowl.The knafeh combination, then taste it; there should be a faint essence of the orange-blossom-flavored water.I like to use clarified butter in the making of baklava because it lets the butter get warmer without burning or curdling. You can do this by melting butter on the stove or microwave and letting the butter sit for a few minutes. Once the butter has sat use your spoon and slowly scoop the clarified butter from the container, and we're

Yesterday, about 1/8 inch (more or less) thick. Cut rounds with a cookie cutter and on each round place a generous amount of filling (about 2 tablespoons). Pinch the two opposing ends of the circle and then the two opposing other ends. Take the back of a spoon and press on the filling to enclose it within the pocket. Line up the pies on a baking sheet. Heat the oven to 500F and bake for about 10 minutes until the pies are golden and the meat is cooked. Serve warm or at room temperature with some yogurt salad if desired.says:Amanda Saab, labneh and (the key!) a bit of tahini. The meat mixture is uncooked and bakes with the dough.@Dania: Can you tell me what type of flour you used? I admit I always use the food processor for kneading the dough because it saves me so much time. If the dough turned into flat thin pizzas it sounds to me like the flour does not have much gluten to give the pies the elasticity. Also, but didn't use pomegranate molasses since I didn't have any on hand.

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