Kubbaneh

• активний час: 30 minutes
• загальний час: 3 hours 20 minutes

Інгредієнти

Kubaneh

8 cups white bread flour

2 tbsp sugar

1 tbsp salt

1 tbsp dry yeast

480ml luke-warm water

2 large eggs

14 tbsp unsalted butter, melted - for the dough

≈ 10 tbsp room temperature (spreadable) butter - for the spreading

Zhug

1 bunch cilantro

1/2 bunch parsley

2-3 green chillies

2-3 garlic cloves

1 tsp cumin

1 tsp ground cardamom

1/2 tsp ground coriander

1/4 cup olive oil

1 tbsp lemon juice

Resek Agvaniyot

3 ripe tomatoes

1-2 cloves garlic

2 tbsp olive oil

Salt and pepper, to taste

Напрямки

In a large bowl, whisk flour, sugar & salt. Add yeast, eggs and melted butter. Then gradually add water to the mix to form a dough

Knead dough on a countertop for 8-10 mins till smooth and elastic. Cover and let rise for 1.5 hours till doubled in size.

Grease the sides of a 8-9in cake tin/spingform pan very generously with butter, and cut out a parchment round for the bottom.

Divide your proofed dough into 8ish balls and roll each ball into a rough circle.

To construct a pillar: Roll each circle out very thin into a rectangle, spread softened butter liberally, fold the top and bottom halves in to make a horizontal rectangle, spread again with more butter on the seam and top side, then finally roll into a pillar shape. Place seam side down into the pot. Repeat with each ball and pack the pillars snug and tightly in the pan.

Cover and let rest for 45-60 minutes.

Preheat the oven to 350º. Cover with tin foil and bake for 40 -60 mins and then bake for another 10-12 minutes uncovered. To test if it is raw in the middle you can stick a thermometor in and it should read at least 130-140 in the very middle part.

Flip out onto a plate and serve with zhug, hummus, and resek agvaniyot. Enjoy!

ENJOY