Text 33490, 82 rader
Skriven 2010-01-14 08:33:43 av Stephen Haffly (1:396/45.27)
  Kommentar till text 33473 av JIM WELLER (1:123/140)
Ärende: Hummus
==============
Hi Jim,

On (13 Jan 10) JIM WELLER wrote to DAVE SACERDOTE...

 JW> I can buy a big or a really small bag of sesame seeds from the bulk
 JW> bins for cheap or real cheap. It takes time to change sesame seeds
 JW> into tahini paste but then you've got plenty of time while the
 JW> chickpeas are soaking. [g]

Do you just use a blender to grind the seeds into paste?

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Moroccan Bread (Kisra or Khboz)
 Categories: Breads, Ethnic
      Yield: 2 loaves

      1 pk Active dry yeast
      1 ts Granulated sugar
    3/4 c  Water
  3 1/2 c  Unbleached flour
      1 c  Whole wheat flour
      2 ts Salt
      1 ts Sesame seeds
      1 tb Anise seed
           Cornmeal

  Soften the yeast in 1/4 c. sugared lukewarm water.  Let stand 2
  minutes, then stir and set in a warm place until the yeast is bubbly
  and doubles in volume.  Meanwhile, mix the flours with the salt in a
  large mixing bowl.

  Stir the bubbling yeast into the flour, then add the remainining
  water & a little more if necessary, to form a stiff dough.  (Since
  flours differ in their ability to absorb moisture, no precise amount
  can be given.) Turn the dough out onto a lightly floured board and
  knead hard with closed fists, adding water if necessary.  To knead,
  push the dough outward. (It will take anywhere from 10 to 15 minutes
  to knead this dough thoroughly and achieve a smooth, elastic
  consistency. If using an electric beater with a dough hook, knead 7
  to 8 minutes at slow speed.) During the final part of the kneading,
  add the spices. After the dough has been thoroughly kneaded, form
  into two balls and let stand 5 minutes on the board.

  Lightly grease a mixing bowl.  Transfer the first ball of dough to the
  greased bowl and form into a cone shape by grasping the dough with
  one hand and rotating it against the sides of the bowl, held by the
  other hand. Turn out onto a baking sheet that has been sprinkled with
  cornmeal. Flatten the cone with the palm of the hand to form a
  flattened disc about 5 inches in diameter with a slightly raised
  center. Repeat with the second ball of dough.  Cover loosely with a
  damp towel and let rise about 2 hours in a warm place.  (To see if
  the bread has fully risen, poke your finger gently into the dough -
  the bread is ready for baking if the dough does not spring back.)

  Preheat the oven to 400F.

  Using a fork, prick the bread around the sides three or four times and
  place on the center shelf of the oven.  Bake 12 minutes, then lower
  the heat to 300F and bake 30 to 40 minutes more.  When done, the
  bread will sound hollow when tapped on the bottom.  Remove and let
  cool. Cut in wedges just before serving.

  Variation (Khboz Mikla):  A flattened circle of the dough is cooked,
  over an open fire, on a dry earthen griddle called a mikla until
  browned on both sides.

  Adapted from Paula Wolfert, "Couscous and Other Good Food from
  Morocco" Posted by Cathy Harned.

MMMMM


Regards,

Stephen
Team OS/2, Team PPoint/IREX

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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 * Origin: Thunder Mountains Point (1:396/45.27)