Khobz Ramadan -- Bread With Dates (Lebanon-- Middle East)

Sydney Mike's Note:

This recipe comes from the 2002 cookbook, Mediterranean Street Food. This recipe produces a very cookie-like bread.

• Total Time: 1 hrs 30 mins
• Prep Time: 1 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 8 ounces dates , pitted
• ½ lb unsalted butter , room temperature, divided
• 1 ½ teaspoons active dry yeast
• ½ cup warm water , divided
• 3 ½ cups all-purpose flour
• 1 tablespoon sesame seed
• 1 teaspoon anise seed
• 1 egg yolk , beaten

Directions:

1. Put dates in a food processor & process until coarsely chopped, then add 4 tablespoons butter & continue processing until there is a smooth paste.
2. Divide into 4 equal parts, then cover with plastic wrap & refrigerate.
3. Stir yeast into 1/4 cup of the warm water & set aside for 10 minutes in a warm place.
4. In a large mixing bowl, whisk together the flour, seeds & rest of the butter, working the butter into the flour with your hands.
5. Add yeast water & 1/4 cup of the warm water & knead until the dough is supple & firm.
6. Divide dough into 4 equal parts, roll into balls & let rest for 15 minutes.
7. Line a large baking sheet with parchment paper.
8. When dough has rested, roll out each ball of dough into a disk about 7 1/2 inches across & 1/2 inch thick.
9. With your hands flatten one portion of the date paste into a smaller disk about 4 1/2 inches across, then lay it in the middle of the dough.
10. Turn the edges of the dough over the filling & seal the dough, then turn the dough over & lay it on the prepared baking sheet. Pat with your hands to make as perfect a circle as you can.
11. Make the other breads in the same way, then cover with plastic wrap & let rest for another 15 minutes.
12. Preheat oven to 400 degrees F.
13. Brush breads with egg yolk & bake 25-30 minutes or until golden, then remove to a wire rack to cool, before serving.