FET-TA (YEMENI BREAD "PUDDING")
It is a very simple yet decadent dessert. Traditionally, fet-ta is made with Yemeni flat breads like Qamata or Khubz, but tortillas can be used. Before making fet-ta, warm the tortillas directly on the the gas burner. This recipe calls for Semn, which is also known as ghee. You can substitute it for melted butter, but flavor will be different. Ingredients aren't exact.
Provided by Yemeni girl
Categories Dessert
Time 7m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan, stir milk and sugar or honey together.
- Heat milk-sugar mix on med-high heat until bubbles apear on the outer edge.
- Stir in the ghee and tortilla pieces.
- Mix often until milk is evaporated but the fet-ta is not dry.
- Adjust taste by adding more sugar and/or semn if necessary.
- Spoon feta in a bowl, make a well and add semn in the middle and honey if desired.
- Enjoy!
Nutrition Facts : Calories 338.9, Fat 13, SaturatedFat 6.1, Cholesterol 23.8, Sodium 490.1, Carbohydrate 46.5, Fiber 2.2, Sugar 7.6, Protein 8.8
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
KUBANEH (YEMENI PULL-APART ROLLS)
The Jewish-Yemeni bread kubaneh was traditionally cooked in the residual heat of the hearth on Friday night, low and slow, ready to be eaten on Shabbat morning. At his restaurant, Nur, the chef Meir Adoni adapted a recipe that requires less than 30 minutes. You'll need a stand mixer to aggressively knead the basic yeasted dough, but afterward the fun of this bread is shaping it by hand, one bun at a time. With generously buttered hands, spread each piece of dough into a big, sheer sheet, then roll it up like a log and swirl it into a bun. Don't worry about a few rips and creases here and there in the dough as you spread it. Keep laminating, creating fine layers of fat as you roll and swirl, and those will give the baked kubaneh additional volume, texture and a rich, buttery flavor that make it one of the world's great breads.
Provided by Tejal Rao
Categories breads
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare a 9-inch springform cake pan by buttering it and placing it on a sheet tray. In a stand mixer fitted with the hook attachment, mix water, yeast, flour, sugar, salt and 1 egg (reserve the other egg for egg wash) on low speed. Once they're combined, turn up to medium-high, and knead for 10 minutes. With the machine running, add the 2 tablespoons of butter a bit at a time, waiting until it's fully incorporated before adding more. Continue to knead until the dough balls together and becomes very elastic, or 5 more minutes. Remove the hook, cover the bowl loosely with plastic wrap and rest for 20 minutes.
- Use lightly floured hands to turn dough out onto a lightly floured cutting board. Cut in half, and again, and again, until you have 16 even-size pieces. Cover with plastic wrap, and set aside. Spread 2 tablespoons of soft butter across your work surface, and place a piece of dough in the center. Cover the palms of your hands with another tablespoon of soft butter, and without lifting the dough off the counter, use your fingers and palms to flatten and smear the dough out, until it is smooth and thin and sheer in places, or approximately 12 inches in diameter. The exact shape doesn't matter much, and neither do some small rips here and there in the dough. Sprinkle some nigella seeds over the dough, then roll the dough into a long, skinny log: starting from the end farthest away from you, push the dough toward you with 8 fingertips until it gathers up into a thick enough piece to begin rolling it, then roll it all the way toward you. Wind the log up into a snail shape, and place it in the center of the prepared pan.
- Repeat the process for the remaining 15 pieces, buttering your work surface and hands each time as needed, and continue arranging the finished buns loosely around the first. Cover the pan with a towel or plastic wrap, and allow to rise in a warm spot for 1 hour, or until the buns have almost doubled in size.
- Preheat the oven to 350. Whisk remaining egg with a tablespoon of water, then gently brush the egg on top of the buns. Bake for 30 minutes, or until the top is golden brown and the buns at the center are as puffed asthe buns on the edges. In the meantime, grate the tomato, then season it with olive oil and salt. Allow the kubaneh to cool for a few minutes, then serve with the tomato on the side.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 5 grams, Carbohydrate 76 grams, Fat 9 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 16 grams, TransFat 0 grams
KUBANEH (YEMENITE JEWISH BREAD)
Kubaneh is an amazing Jewish Yemeni pull-apart bread consisting of multilayered rolls laminated with butter and nigella seeds. Both the yeast and sourdough versions are delicious and can be enjoyed at any meal and paired with sweet or savory foods. Traditionally, the bread is baked for Sabbath (Saturday) morning and served with boiled eggs, grated fresh tomatoes, and spicy zhoug sauce.
Provided by Melissa Johnson
Categories Recipes
Time 1h30m
Yield 12
Number Of Ingredients 34
Steps:
- Sourdough Prep
- If you're doing the sourdough version, make the sweet stiff starter the night before you plan to bake. After mixing the ingredients, knead the starter dough a bit on your counter to fully incorporate the ingredients, then place the blob in a jar, press it down with your knuckles and cover loosely. The starter should double (or more) in 8-12 hours, and you can proceed with the rest of the instructions.
- Mixing
- Pull 57g/half stick of butter from the refrigerator, unwrap it, and place it on a small plate to soften. Fold the wrapper in half and save it to grease your springform pan and countertop. Reminder: The butter doesn't go into the dough during mixing.
- Whisk the dry ingredients in a large bowl: flour, sugar, (yeast), and salt.
- Add the water, whole egg, egg white, (and sourdough starter broken into pieces). Mix thoroughly until the dough is smooth.
- Pour 1 tablespoon of oil on top of the dough, cover, and let the dough rise until it has more than doubled. In a warm summer kitchen, this took 1 hour for the yeast version and 4.5 hours for the sourdough version.
- Shaping and Final Proof
- Smudge a bit of the softened butter onto your saved butter wrapper and grease a 9-inch springform pan. Use this wrapper to lightly grease your countertop too.
- Scrape the dough out of the bowl and de-gas it by pressing your palms into it.
- Divide the dough in 12-18 pieces. See the photo galleries for different outcomes with fewer large pieces (yeast) versus more smaller pieces (sourdough).
- Working one piece at a time, spread the dough thin with butter-coated fingertips. Don't worry if you tear the dough a bit.
- Layer more butter on the thin dough, then sprinkle it with nigella seeds. (Have a paper towel nearby to occasionally de-seed your buttery fingers as the seeds will shred the next dough ball.)
- Fold the dough in thirds, and then roll it from a short side.
- Place the roll in your pan, working from the center outward. It's okay if the rolls topple over a bit. You can adjust them later, and a little chaos adds to the appeal.
- When all the rolls are done, cover your pan and let the dough rise until it has more than doubled. This was 1 hour for the yeast version and 2.5 hours for the sourdough version. See the photo gallery for expansion.
- Baking
- Preheat your oven to 350F.
- Beat the egg yolk with a tablespoon of water and brush the top of the dough. Sprinkle with nigella seeds and bake for 30 minutes uncovered.
- Let the dough cool on a rack for about 20 minutes before you remove the outer ring of the pan. Serve on the base.
SIMPLE BREAD PUDDING
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.
Provided by Mark Bittman
Categories easy, editors' pick, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
- Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams
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