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

Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

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

Ingredients Nutrition

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.

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