SYRIAN BREAD
Mix the dough in your bread machine and bake in the oven. A versatile Middle Eastern style flat bread that you can serve with lunch or dinner.
Provided by Sue Litster
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h
Yield 8
Number Of Ingredients 6
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
- Preheat oven to 475 degrees F (245 degrees C).
- Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
- Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.
Nutrition Facts : Calories 204 calories, Carbohydrate 36.3 g, Fat 3.9 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 438.3 mg, Sugar 0.4 g
QUICK AND EASY SYRIAN-LEBANESE-POCKET-PITA BREAD!
I've tried lots of recipes and this one is my family's favorite! Using instant yeast, you can make 20-22 "pitettes" or 8 medium bread rounds in about 90 minutes, including baking time! There is no fat or sugar added (except for the sugars in the dry milk powder).
Provided by ValFosburgh
Categories Yeast Breads
Time 1h30m
Yield 20-22 Mini pita rounds, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix all of the dry ingredients together in a large sturdy bowl (hard plastic or stainless steel). Form a little well in the center.
- Heat the water in a microwave safe dish for one minute.
- Pour the water into the flour well and mix the ingredients with a spatula as far you can. Place a dish of cool water in a bowl next to you as you begin to knead by hand.
- Knead the dough in the bowl by hand for at least 5-10 minutes, dipping your fingertips into the bowl of water as you knead. This will help create a smooth, elastic finish. You know your dough is ready when the surface is smooth and doesn't have pock-marks. The dough will feel slightly sticky as you knead it, but should not stick to your hands.
- Turn the dough out onto a lightly floured surface and cut with a knife (or separate by hand) into equal sized pieces - 8 for larger rounds or 20 for small pitettes. Roll each piece into a smooth ball and lay on clean dish cloth or floured cutting board or surface, keeping them covered with another cloth.
- Once all of the balls are rolled and resting, cover them with a clean cloth and lightly pat the cloth with water on your finger tips to keep them moist, or spray lightly with a water mister. Let the balls rest for 30 minutes.
- After 30 minutes rest, preheat oven to 450 degrees with a baking stone or pizza pan on bottom rack inserted.
- As the oven preheats, roll each ball on a lightly floured surface into a flat round, no thicker than 1/4". The thinner the round, the better your pocket. Turn them over to roll them, trying to keep the round as best you can. If the dough sticks to the rolling pin, dip your finger tips in a little flour and coat the surface of the round as you roll. Make sure the edges are rolled out equally and not thicker than the center. Lay each round on the cloth or floured surface to rest again as the oven preheats. Keep them in the order your rolled them.
- Once the oven is ready, bake each round (or several at a time depending on size) on your baking stone, being careful to place them BOTTOM SIDE UP for 90 seconds to 2 minutes. The rounds should start to bubble on top and will "poof" up with the pocket. Once the pocket is formed, remove them from the oven and place onto clean surface to cool. The bottoms will be just starting to brown as you remove them from the oven.
- Once completely cooled, they can be stored in a freezer bag and frozen until ready to use - they will thaw quickly on the counter.
TRADITIONAL MUHAMMARA (SYRIAN HOT PEPPER DIP)
This is a traditional hot pepper dip/spread from Aleppo, Syria. It is quite popular in eastern Mediterranean dishes, especially Turkey. This is very traditional and authentic, and I am sure you will enjoy! Serve with traditional Turkish pide (or your favorite flat bread) or spread on crackers.
Provided by James
Categories Appetizers and Snacks Spicy
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place the bell peppers with cut sides down onto the prepared baking sheet; roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
- Toast the bread slices in a toaster and let cool; place into a resealable plastic bag, squeeze out air, seal bag, and crush with a rolling pin to make crumbs.
- Transfer peppers to a bowl and tightly seal with plastic wrap. Set aside until the skins of the peppers are loose, about 15 minutes; remove and discard skins. Mash the peeled peppers with a fork.
- Combine mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin, and salt in a food processor; pulse the mixture a few times to blend before running at lowest setting. Slowly stream olive oil into the pepper mixture as it blends until integrated completely; transfer mixture to a serving dish. Sprinkle sumac over the mixture to serve.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 9.3 g, Fat 21.6 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 53.1 mg, Sugar 2.4 g
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- In a stand mixer bowl sprinkle yeast over the warm water. Stir until the yeast dissolves and then let set for five minutes for the yeast to activate.
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- When the oven is hot, place the whole red peppers on a baking sheet and roast for 15 minutes or until charred. Halfway through roasting them, flip them over so both sides are charred.
- Remove the peppers from the oven and immediately place them in a paper bag or large Tupperware and seal them for 10 minutes, so their steam is trapped. This will loosen the skin and make it easier to peel them.
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- Place the bell peppers skin side facing up onto the foil, roast in a broiler until the skins turn black and blistered this should take about 5-10 minutes.
- Remove the peppers and place them in a bowl and cover with plastic wrap, set aside for about 15 minutes Meanwhile, toast the bread in a toaster and let cool.
- Put the toast inside a plastic ziplock bag and seal then crush the toast with a rolling pin to make crumbs.
MUHAMMARA - SIMPLY LEBANESE
From simplyleb.com
5/5 (2)Category AppetizerCuisine SyrianTotal Time 8 mins
- In a large food processor, add the freshly roasted red peppers (or jarred) along with the walnuts, bread crumbs, red pepper paste, garlic cloves, pomegranate molasses, olive oil, salt, Aleppo pepper and cumin. Pulse until all the ingredients have integrated together.
- Depending on how much liquid was in your roasted peppers, if the dip is still very thick, add a teaspoon or so of olive oil. If the mixture is too runny, add a couple tablespoons of breadcrumbs until it comes together. Taste for seasoning and spice (Aleppo pepper)
- Transfer to a serving dish and drizzle a bit of pomegranate molasses on top. Serve at room temperature or cold with pita bread, pita chips/crackers, or raw veggies.
MUHAMMARA DIP - ROASTED PEPPERS AND WALNUTS
From whereismyspoon.co
Reviews 1Calories 282 per servingCategory Dips, Sauces And Dressings
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper. Place the red bell peppers on the tray and bake for 35-45 minutes (depending on their size and on your oven) or until they are soft and the skin is blackened and blistered.
- For a quicker version, quarter and deseed the peppers and cook them under the grill of your oven. Keep an eye on them, about 5 to 10 minutes should be enough for the pepper pieces to become blackened and blistered.
- Remove the baking tray from the oven or from under the grill and immediately place a piece of cling film/plastic wrap directly over the peppers. This way peeling the peppers will become very easy. Leave the peppers like that until cool enough to handle, then remove the skin.
- In the meantime toast the walnuts in a pan without the addition of any fat. Stand by and shake the pan very often, taking care that the walnuts do not burn. This can happen quickly if you don't pay attention. When the walnuts are roasted, immediately transfer them to a plate.
SYRIAN PITA BREAD - INTERNATIONAL CUISINE
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5/5 (2)Total Time 1 hr 56 minsCategory BreadCalories 197 per serving
- Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.
- Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon, stir until mixture starts to come together in a mass.
- Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any bits of dry dough.
9 MUST-TRY FOOD IN SYRIA - AWESOME LIST OF POPULAR DISHES
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- Ful Medames – Syrian breakfast. This is a typical breakfast dish. It doesn’t look so pretty in pictures, but wow does this dish taste amazing! Fava beans, parsley, onion, tomato, lemon juice, olive oil and tahini bring this warming dish together to create a winner!
- Svehha. Wandering around the Old Town, we stumbled upon this bakery cooking one of our favourite street snacks. We entered and asked to take a few photos of the baker slinging them out at a rapid pace.
- A typical Syrian breakfast (what a feast!) Breakfast time in Syria – We loved waking up to this huge spread each morning at our hotel in Damascus. If you are interested to learn what is it like to travel to Syria, read our blog Travel to Damascus, Syria – What it’s really like?.
- Hummus. Possibly my favourite dip of all time! This is another dish that is found in most Middle Eastern countries. But the best hummus I’ve eaten was right here in Syria and on a different trip to Jordan.
- Fattoush salad. After taboulleh, fattoush is the most well-known salad of Syria. The best thing about this salad is the crunch of the chunky pieces of fresh tomato, cucumber and radish, the unmistakable flavour of the sumac in the dressing and the thin crisp pieces of flatbread to soak up the dressing.
- Yalanji (Stuffed vine leaves) Yalanji is a Syrian appetiser, usually served cold. These little parcels of goodness are made using grape leaves which are stuffed with rice and a variety of vegetables.
- Tabbouleh – the best Syrian salad. Tabbouleh is arguably the most well-known salad in Syria and Lebanon. A vegetarian salad made of finely chopped parsley, with tomatoes, fresh mint, onion and bulgur wheat.
- Baba ghanoush – Best food in Syria. Popular in Arab countries throughout the Middle East – This smoky roasted eggplant dip with tahini, garlic, lemon, olive oil and spices is delicious.
- Grilled Meat Kebab. There are so many varieties of kebab in Syria. Predominantly, kebab is made from minced lamb, mixed with garlic, parsley, spices and then grilled over charcoal.
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- Syrian Shawarma. Shawarma is one of the most famous street foods in the Middle East. The roots of this delicious dish go back to the Levant and the Ottoman Empire, when, in 1906, Sadeeq Khabaz left his restaurant job in Bursa and traveled to Damascus to open a shawarma restaurant.
- Manakish. Traditionally, women baked the dough for manakish in the morning for their family’s daily bread. The round bread is baked spread with cheese, meat, zaatar, or tomato sauce, looking much like a pizza.
- Falafel. In Syria, falafel is very famous and you can find specialized falafel shops in any city, town, or village. Syrians often buy falafel ready-made, rather than preparing it at home.
- Yabrak (Stuffed Vine Leaves) The Syrian yabrak plate goes back to Ottoman times. The name yabrak is Turkish, meaning leaves of the vine. Yabrak became popular in the Levant as an appetizer or a main course.
- Sheikh Al-Mahshi. The main ingredient of Sheikh Al-Mahshi is zucchini, along with ground beef or chicken and yogurt. It has a unique flavor but takes a long time to prepare; you have to scrap out the zucchini first then fill it with meat and pine nuts.
- Kabab. Syrian kebab is known as the best grilled meat. A favorite in the summer months is a kebab made of lamb mixed with garlic and parsley. There are more than 20 kebab recipes, but the most common is this simple smoky and tasty one.
- Mansaf al-Melehi. There are many types of Mansaf but al-Melehi is one of the most famous and the most delicious. This dish comes from the Horan region in the South of Syria.
- Al-Maglouba. Maqlouba has been popular in Palestine, Syria, Lebanon, and Jordan for a long time. It is sometimes called Albathengania, due to the main ingredient, eggplant.
- Shish Barak. This is a dish of Uzbek origin, but it has been modified according to Syrian ingredients. Shish Barak is famous in the Levant, Saudi Arabia, and the Hijaz.
- Al-Mujadara. Mujadara is famous in Syria, Lebanon, Jordan, Palestine, and Iraq. It is made of brown lentils cooked with rice or bulgur wheat with roasted onions.
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- Kibbeh (Kibbe) – The National Dish of Syria. Syriancooking.com. What is it: Just like ‘hummus’, Kibbeh too is a common minced-meat dish, similar to pan-fried kababs (though it can also be baked/grilled), and is common in the entire Mideastern world.
- Molokhia – Traditional Meat Soup. En.aleppofood.com. What is it: This is a main-course menu that actually originated in Egypt but spread to other countries, including Syria, and has entered its mainstream culture.
- Eggplant Fetteh – Typical Syrian Flatbread Dish. Washingtonsgreengrocer.com. What is it: This regular staple is basically a roasted pita (flatbread) dish, topped with baked eggplants, a variety of spices, pomegranate, yogurt sauce, and herbs.
- Barazek – Sesame Cookies for a Syrian Dessert. Amiraspantry.com. What is it: Loved by all, from kids to elderlies, to people from all religions and ethnicities, be it Muslim, Christian, or Jew, this dish is usually eaten as a dessert, but can also be served as a snack.
- Fool – Vegan Spicy Fava Beans Dish. Andaluss.wordpress.com. What is it: This completely vegetarian dish is not cooked, but served raw and cold. The main ingredient is fava beans, mixed with a lot of tangy and flavorful spices.
- Syrian Flatbreads (Man’oushe) – A Common Accompaniment for Meals. Allrecipes.com. What is it: Basically a variation of pita, this is a traditional sweet flatbread, a common favorite among the people in the country.
- Kusa Mahshi – Meat-stuffed Zucchini. Themediterraneandish.com. What is it: As evident, this is nothing but a kind of dolma wherein, zucchini is deseeded and then stuffed with ground meat and other assorted spices.
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