ALGERIAN KHOBZ EL DAR -- SEMOLINA BREAD
This is the traditional bread of every home in Algeria, hence it's name which transaltes into English as 'Bread of the House'. Every home has a different version & this particular recipe is from my lovely sister in law 'Um Youcef' ;) Just a word of warning, if you have never made this kind of bread before, you will be shocked at how sticky & hard to work with the dough is. Unlike a regular bread, when your dough is too sticky you may add more flour - here adding more flour or semolina will make things worse...instead add a little water & knead gently with your fingertips . Water will always make the dough come together & away from your hands & the mixing bowl. You can also knead the dough in a KA or similar mixer with a sturdy dough hook.
Provided by Um Safia
Categories Yeast Breads
Time 2h35m
Yield 1 large loaf
Number Of Ingredients 11
Steps:
- Grease a large round metal tin / pan (approx 12" across / wide & 1.5" high / deep).
- Place the semolina, flour, yeast, sugar & salt in a very large mixing bowl. (In Algeria we traditionally use huge but shallow wooden bowls for mixing doughs.)
- Make a well in the centre & add the beaten egg & the oil along with 1 cup of water. Mix well, adding more water when necessary.
- Keep mixing until you have a soft dough. Now knead the dough for around 30 minutes until it is soft, smooth & elastic. You will need to add a little water from time to time as the semolina absorbs it.
- If you are having problems with a very sticky dough, don't worry - if you've used the correct amounts of ingredients, everything will be OK - just keep kneading & add dribbles of water to bring the dough back together again.
- After 30 minutes, mix in the nigella seeds if using then with wet hands bring the dough together in a ball.
- Place the dough in the greased pan & with wet hands, gently push the dough until it completely covers the base of the pan.
- Sprinkle a little semolina over the top, cover with a kitchen towel & leave to rise until doubled in size.
- Pre-heat the oven to 180°C
- Brush the top of the dough with the egg yolks & sprinkle the sesame seeds over the top. Using a skewer, make 6 pricks -going all the way through the dough - 5 evenly spaced holes 1" from the edge & 1 hole in the centre (This will make sure that the bread cooks evenly).
- Place in the upper 1/3 of the oven & cook for approx 35 minutes or until a deep golden colour & sounding hollow when tapped.
- Remove from the oven & allow to cool for 5 minutes bfore turning out onto a kitchen towel. Wrap the bread in the towle & allow to cool on a wire rack before serving.
Nutrition Facts : Calories 18656, Fat 1800.6, SaturatedFat 237.3, Cholesterol 554.9, Sodium 4767.1, Carbohydrate 562, Fiber 31, Sugar 9.2, Protein 108
MAKROUT (ALGERIAN SEMOLINA PASTRIES)
Makrout is a traditional North African semolina pastry. Also spelled maqrout, makroudh, maqrut, mqaret, imqaret, or makroud. The word makrout in Arabic means "diamond-shaped", as are these small delights. They originated in Tunisia but have become popular from Algeria to Morocco, and there is even a variation found in Malta.
Provided by Allrecipes Member
Categories Middle Eastern Recipes
Time 3h45m
Yield 40
Number Of Ingredients 17
Steps:
- Combine semolina, oil, butter, and salt in a large bowl. Rub the grains of semolina between your fingers, so that all the grains are well coated. Cover with a kitchen towel and set aside. Let it rest like this for at least 2 hours, but ideally overnight. The mixture should be like wet, oily sand in the morning.
- Combine warm water and orange blossom water when you are ready to make the makrout. Slowly add mixture to the semolina mixture along with flour and vanilla sugar and knead into a soft dough. Add just enough liquid for a soft, smooth dough. Don't overwork the dough-- knead it just enough to have a smooth and flexible dough that can easily be shaped into a ball. Set dough aside.
- Combine ground almonds, sugar, vanilla sugar, cinnamon, and almond extract in a bowl for the filling. Roll mixture into 2 long logs and set aside.
- Divide semolina dough into 2 balls, then flatten to pat into a rectangle, about 3 times the width of your filling logs. Press down in the center of the rectangle with your fingers to form an indentation. Set filling log into the indentation. Fold dough over the filling and press the edges together to seal. Roll the log back and forth gently to shape the dough around the filling and smooth log into a uniform shape. You can cut the logs in half for easier handling.
- Cut each log into diagonal pieces, creating diamond-like shapes. Reshape the cut ends to have a nice uniform look. Set the makrout aside to rest, as you heat up a deep, heavy saucepan with oil - about 3 fingers deep.
- Combine honey and orange flower water in a small saucepan for the syrup. Heat over low heat until just below simmering and keep warm.
- Once the oil is hot, deep-fry makrout in small batches until golden on all sides, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Continue frying until all the dough pieces are cooked.
- Dip fried makrout into the hot honey syrup and submerge in the syrup for about 1 minute. Remove and drain on wire racks. Repeat the process, dunking each makrout into the syrup a second time. Remove and drain on wire racks. Sprinkle with sesame seeds, if using.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 33.1 g, Cholesterol 6.1 mg, Fat 12.7 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 5 mg, Sugar 16.8 g
BASIC MOROCCAN WHITE BREAD (KHOBZ)
The disc shape of khobz allows for lots of crust, which is ideal for dipping and scooping up tagines, and salads. The crust is so preferred, in fact, that many Moroccans will remove and discard the soft interior from thicker loaves of bread.
Provided by Chef PotPie
Categories Breads
Time 1h50m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare two baking sheets by lightly oiling them or by dusting the pans with a little cornmeal or semolina.
- Mix the flour, salt, and sugar in a large bowl. Make a large well in the center of the flour mixture and add the yeast.
- Add the oil and the water to the well, stirring with your fingers to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.
- Turn the dough out onto a floured surface and begin kneading the dough, or use a stand mixer fitted with a dough hook. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes by hand (or 5 minutes by machine), or until the dough is very smooth and elastic.
- Divide the dough in half and shape each portion into a smooth circular mound. (If you prefer, you can divide the dough into four to six smaller loaves instead.) Place the dough onto the prepared pans, cover with a towel and allow it to rest for 10 to 15 minutes.
- After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4-inch thick. Cover with a towel and let rise about 1 hour (longer in a cold room), or until the dough springs back when pressed lightly with a finger.
- Heat an oven to 435 F/225°C.
- Create steam vents by scoring the top of the bread with a very sharp knife or by poking the dough with a fork in several places. Bake the bread for about 20 minutes-rotating the pans about halfway through the baking cycle-or until the loaves are nicely colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.
Nutrition Facts : Calories 266.5, Fat 4.1, SaturatedFat 0.6, Sodium 584.5, Carbohydrate 49.4, Fiber 2.1, Sugar 1.2, Protein 7.1
MAD DOG'S ULTIMATE WHOLE WHEAT SEMOLINA BREAD
A very light whole wheat bread that is better than any other recipe you ever tasted. The texture and aroma are addicting. My own creation this is an easy favorite!
Provided by R. Warren Meddoff
Categories Yeast Breads
Time 2h58m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Proof yeast with 1 cup of water that has had the honey mixed into it for ten minutes.
- Sift flours (bread, whole wheat & SEMOLINA) and salt together into mixing bowl.
- Mix flour combination with the melted butter.
- Mix flour combination with proofed yeast and additional water until a dough ball is formed.
- Knead dough for ten minutes.
- Place dough into a buttered bowl, cover with a damp cloth and let rise in a warm, draft free place (I heat oven to 115ºF and then turn it off) at least one hour until dough doubles in size.
- Punch down the dough, form it into a loaf and place in a buttered metal bread loaf pan (big one as this makes a big loaf).
- Let loaf rise a second time (at least one hour or until loaf doubles in size) in a draft free warm place (I put into the microwave and leave it uncovered.).
- Bake bread in a preheated 375ºF oven for 35 minutes until bread reaches an internal temperature of 180-200ºF.
- Turn bread out of pan and let cool on rack.
Nutrition Facts : Calories 2201.9, Fat 24.3, SaturatedFat 12, Cholesterol 45.8, Sodium 2474.4, Carbohydrate 430, Fiber 30.5, Sugar 27.1, Protein 68.3
100% SEMOLINA BREAD
This is a basic semolina bread which is ideal for vegetarian/vegan diets. Recipe is for a 2 lb loaf in a bread machine.
Provided by AlmzAlly
Categories Yeast Breads
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix the salt into the warm water (120F-130F) and pour into the bread machine pan. Next, add the olive oil, flour, sugar and the yeast last (may be place into a little indentation in the center of the flour). If necessary, add 1/2 teaspoon ascorbic acid (Vitamin C) to help the yeast feed.
- Set the bread machine to a 2 lb size and white light, white medium, white dark, whole wheat or french settings.
- Push start and come back in 3 1/3 to 4 hours. :-).
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