Al-Kaisar Bread Recipe - How to Make Al-Kaisar Bread

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Al-Kaisar Bread Recipe. Enjoy bread recipes and learn how to make Al-Kaisar Bread. 

Ingredients

5 cups flour
1 tsp yeast
1 tsp salt
1 tsp sugar
1 tsp milk powder
2 tsp oil
2½ cup water

Method

• Mix all dry ingredients in a blender with some (flour, yeast, salt, sugar and milk powder).
• Add oil to the dough and water slowly until absorbed thoroughly.
• Place the dough in a bowl and set aside to rise.
• Cut into different sizes and roll like balls.
• Spray water on the dough and then sprinkle sesame or black cumin. Leave to rise for another 45 minutes.
• Bake in 180 centigrade oven for 25-30 minutes.

More Bread Recipes:

Arabic Bread
Mixed-herb Turkish bread
Pita Bread
Lebanese Bread
Pita Zaatar Bread
Ginger bread

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Arabic Bread Recipe - How to Make Arabic Bread

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Arabic Bread Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Arabic Bread.

Ingredients

4 cups flour
1 Tbsp milk powder
1 Tbsp dry yeast
1 Tbsp sugar
1 Tbsp salt
2 Tbsps soft butter
1¾ cups water

Method

• Preheat the oven to 450 °C.
• Mix flour, sugar, salt, yeast and milk powder.
• Add butter and stir well and then knead with water.
• Cut the dough into rounded pieces and spread.
• Bake in the preheated oven on a hot stone for 8 minutes until it rises.

The dough can be filled in many ways:

1
- Spread the dough and shape like a circle.
- Garnish the dough with yellow cheese, tomato, olive oil and thyme on a shape of a rose.
- Place in a preheated oven to 450 °C until it is baked then serve hot.

2
- Cut the bread straight across into two pieces, top and bottom.
- Put Mozzarella cheese, tomatoes, or layers of Mozzarella and chicken pieces and fold with the crust.
- Place on a hot greased pan and turn when browned.
- Wrap in aluminum foil and place in a medium oven until warm.

3
- Garnish the bread with tomato rings, cheese, thyme and olive oil.
- Bake in a medium oven until done.

Chef Osama

More Bread Recipes:

Mixed-herb Turkish bread
Pita Bread
Lebanese Bread
Pita Zaatar Bread
Ginger bread
Saj Bread

Save and share Arabic Bread Recipe

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Mixed-herb Turkish bread recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mixed-herb Turkish bread recipe. Enjoy bread recipes and learn how to make Mixed-herb Turkish bread. 

Cooking Time 10 minutes

Ingredients (serves 4)

1 x 40cm loaf Turkish bread
1 tbs olive oil
1 garlic clove, crushed
1 tbs finely chopped fresh continental parsley
2 tsp finely chopped fresh thyme
2 tsp finely chopped fresh rosemary
Balsamic lamb with beetroot salad, to serve

Method

1. Cut the Turkish bread crossways into 8 even slices.
  
2. Combine the oil, garlic, parsley, thyme and rosemaryin a small bowl. Brush the bread with the oil mixture.
  
3. Preheat a barbecue grill or chargrill pan on medium. Cook the bread on the grill for 2 minutes each side or until lightly toasted. Serve with the balsamic lamb with beetroot salad.

Source
Good Taste - January 2006, Page 54
Recipe by Emma Braz

More Bread Recipes:

Pita Bread
Lebanese Bread
Pita Zaatar Bread
Ginger bread
Saj Bread
Moroccan Spicy Bread 

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Gingerbread tree recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Gingerbread tree  recipe. Enjoy Christmas recipes and learn how to make Gingerbread tree.

Merry Christmas! Have a wonderful day full of fabulous food, family and friends.

Makes 1 tree

Ingredients

3 1/3 cups (500g) plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
3 tsp ground ginger
1/2 tsp ground cardamom
150g unsalted butter, softened
175g dark brown sugar
150g honey
1 egg
1 eggwhite
1 1/2 cups (240g) icing sugar, sifted, plus extra, for dusting
Silver cachous, to decorate

Method

1. Preheat oven to 180C. Sift flour, baking powder, bicarbonate of soda, spices and a pinch of salt into a bowl.

2. Using an electric mixer, beat butter and brown sugar until fluffy. Add honey and egg. Beat until combined. On low speed, beat in sifted dry ingredients until mixture comes together. Divide dough in 1/2. Wrap separately in plastic. Refrigerate for 30 minutes.

3. Trace 19cm, 15cm and 10cm stars on to cardboard and cut out. For 7.5cm and 4.5cm stars use cutters.

4. Roll out dough halves between baking paper until 4mm thick. Using star templates and 7.5cm cutter, cut out 3 stars of each size from dough. Using 4.5cm cutter, cut out as many stars as possible from remaining dough.

5. Place same sized stars together, 3cm apart, on baking paper-lined oven trays. Bake larger stars for 8-10 minutes; smaller stars for 5-7 minutes or until deep golden. Stand biscuits for 5 minutes. Transfer to wire racks to cool.

6. Place eggwhite in a bowl. Stir in icing sugar, 2 tbs at a time, until combined.

7. Stack the largest stars at offset angles, placing 2-3, 4.5cm stars in between. Glue each layer with icing. Continue stacking in decreasing size until all 7.5cm stars are used. Finish with one 4.5cm star flat and a second one upright. Use icing as glue to decorate tree with cachous.

8. Tie up remaining small stars to look like presents. Leave tree to set for 1 hour. Serve dusted with icing sugar.

Notes
Unassembled and in an airtight container the biscuits will last about 1 month. Once the tree is assembled, depending on humidity, it can last up to 2 weeks.

Source
Notebook: - December 2005, Page 30
Recipe by Sophia Young 

More Christmas Recipes...
Chilli calamari salad
Tabouli Salad
Potato & onion soup with sour cream
Chunky Vegetable Hummus Spread
Prosciutto-wrapped beef with pesto
Cranberry cheese cake

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Pita Bread Recipe

Pita bread is a staple in Middle Eastern food. This pita bread recipe is simple, quick and makes perfect pita bread everytime! Learn how to make pita bread the easy way!

Pita bread can be used for dipping, or to make delicious sandwiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat comes very close.

Ingredients
1 package of yeast, or quick rising yeast
1/2 cup warm water
3 cups all purpose flour
1 1/4 teapsoon salt
1 teaspoon granulated sugar
1 cup lukewarm water

Preparation
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of lour and pur yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread
Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

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Lebanese Bread Recipe

Try this Lebanese Bread recipe. Find out how to make this fragrant Lebanese flat bread. A delicious bread to serve at your next dinner party or barbecue.

Ingredients
2 pk Active dry yeast or 1 yeast
1/3 c Water
1 tb Flour
2 tb Sugar
3 c Flour
1 c Water
1 ts Salt

Preparation
Sprinkle the yeast over water and add 1 tablespoon of flour and sugar. Stir and set aside to rise for about 10 minutes.

Sift the 3 cups of flour with the salt. Add the yeast mixture. Knead adding one cup water gradually to make a stiff, but not dry, dough.

Set in a warm place to rise until doubled in bulk. Punch the dough down.

Divide into 6 to 8 round balls. Place on a lightly floured surface. With a rolling pin, flatten into 1/4 inch thick circles. Cover with a kitchen towel and let it rise again for 15-25 minutes. Brush with milk.

Heat the oven to 500 degrees for about 15 minutes. Place the bread on baking sheets and bake for 8 minutes until puffed up. Then turn over so the other side browns also.

When the bread is a little cool, place them in plastic bags to soften. Excellent for sandwiches.

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Dill & poppy seed soda bread

Make this bread the day before you want to eat it.

preparation time 5 mins
Cooking time 30 mins

Ingredients

400ml milk
1 tbsp lemon juice
350g plain flour , plus extra for dusting
140g wholemeal flour
50g butter , straight from the fridge
1 tsp caster sugar
2 tsp salt
2 tsp bicarbonate of soda
handful dill leaves
2 tbsp poppy seeds

Method

1. Heat oven to 200C/fan 180C/gas 6 and put a flat baking sheet in the oven to heat. Mix the milk with the lemon juice in a jug to sour it. tip the flours into a large bowl and rub in the butter with your fingertips until it resembles fine crumbs. stir in the remaining dry ingredients and dill (saving some of the poppy seeds for the top), then make a well in the centre and pour in 350ml of the soured milk. With your hand, or a wooden spoon, draw the dry ingredients into the wet to make a very soft, quite sticky dough. Add the rest of the liquid if you need to. Be careful not to overwork the dough as this will make your loaf tough.

2. Lightly flour the work surface and tip the dough onto it. With well-floured hands, roughly shape into a round, then turn the dough over to reveal its smoother side. sprinkle a little flour over the hot baking sheet, then lift the dough onto it. Press down slightly, giving a flattened, roundish loaf about two fingertips deep.

3. Using a sharp, non-serrated knife, slash a cross deeply into the top of the dough. scatter with the rest of the poppy seeds, then bake for 25-30 mins until well risen and deep golden. give it a tap on the bottom - it should sound hollow. Cool for a few mins, then transfer to a wire rack. to serve, cut into quarters along the lines of the cross, then slice and lightly toast.

Nutrition per serving
148 kcalories, protein 4g, carbohydrate 25g, fat 4 g, saturated fat 2g, fibre 2g, salt 1.14 g

Recipe from Good Food magazine, October 2006.

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Ginger bread

Makes 1 large loaf

Ingredients

150g margarine
3/4 cup brown sugar
1/2 cup treacle
1/2 cup honey
2 eggs
3/4 cup sour cream
1 tsp grated fresh ginger
1 tsp vanilla extract
2 cups (300g) self-raising flour
2 tsp ground ginger
1 tsp cinnamon
1 tsp allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Lemon icing
1 cup (150g) icing sugar, sifted
Juice of 1/2 lemon
1/3 cup crystallised ginger chips

Method

1. Preheat oven to 180°C. Line base of a large, 9cm-deep, 24 x 10cm loaf pan and lightly grease sides.

2. Beat margarine, sugar, treacle and honey with an electric mixer for 2 minutes. Add eggs one at a time, beating after each. Add sour cream, fresh ginger and vanilla.

3. Sift in flour and spices and fold to combine. Pour into pan and bake for 45 minutes. Remove and cool.

4. Mix icing sugar with enough lemon juice to make a soft icing. Drizzle over cake and garnish with ginger chips.

Source
delicious. - March 2004, Page 89
Recipe by Valli Little

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Quick & Easy Lebanese Recipes : Preparing Pita Bread for Hummus: Part 2

How to prepare pita bread for hummus; learn more about making traditional Lebanese food in this free cooking video.

Expert: Leah Schaefer
Bio: Leah Schaefer works for Matt Senatore's private catering.
Filmmaker: matt senatore

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Cheesy pull-apart bread

This Lebanese recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

Ingredients:

• Yoghurt Bread Dough
• 100 g (3 1⁄2 oz) haloumi, grated
• 50 g (2 oz) parmesan, grated
• 1 teaspoon dried mint
• Olive oil

Preparation:

• After the bread has finished proving for the first 2 hours, knock it back and knead in the cheeses and mint.
• Preheat the oven to its highest temperature. Divide the dough into 12–14 walnut-sized balls and arrange them in rows on a greased baking tray. As they prove again, they will puff up and merge into one another. Brush with olive oil before baking for 15–20 minutes.
• Tip onto a wire rack to cool slightly before serving.
  

Recipe from by Saha by Greg and Lucy Malouf, with photographs by Matt Harvey. Published by Hardie Grant Books.

Saj Bread

Saj bread (also Markook, Markouk, Arabic:كماج، مرقوق، شراك) is a type of flat bread common in the countries of the Levant. It is baked on a domed or convex metal griddle, known as Saj. It is usually sizable, about 2 feet, and thin, almost transparent. Similar to the procedures for making other flat breads, the dough of Saj bread is flattened and kept very thin prior to cooking, resulting in a very slender depth to this bread. It is usually folded and put in bags before being sold.

Ingredients:

• 2 teaspoons active dry yeast
• 1 tablespoon sugar
• 1 1/4 cups warm water (about 110 to 115°)
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• Oil for coating the dough
  

Preparation:

• Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes. Sift 2 1/2 cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and remaining warm water.

• Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed. Turn out onto a floured surface and knead for about 10 minutes, until smooth and no longer sticky.

• Oil a large bowl; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours. Dough should be doubled in bulk. Knead for a few minutes then divide into balls about 2 1/2 inches in diameter. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand.
  

• Flip the flattened dough on a curved hot surface (similar to an upside down wok). Bake for less than a minute on one side and then flip to cook the other side. Sometimes you only cook on one side, depends on your preference. Pile your bread sheets and cover to keep soft and warm or serve immediately. You may use these sheets of bread as a wrap for anything you like such as cheese, meats or veggies.

Saj Bread Video: خبز الصاج