How To make Alexandrian Cumin Bread
3 c Unbleached, all-purpose
Flour 1 pk Dried yeast
1 1/2 ts Salt
1 ts Cumin seed, ground
1 c Plus 3 oz. lukewarm water
1) Place the flour, yeast, salt, and ground cumin in a large mixing
bowl. Blend well. Add the water and mix the dough for 2-3 minutes, until all the water is absorbed and evenly distributed. The dough will be damp and very sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more, or add a little more water and mix again. 2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsps. flour over
the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly
sticky. Add more flour if needed (e.g. in humid weather). Let the dough rest for 2 minutes more. 3) The dough should now be very smooth and easy to handle. Knead 30
seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours; the dough should almost triple in size. 4) Flour the top of the dough lightly, punch it down, and remove the
dough from the mixing bowl. Form the dough into a rectangular loaf and place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in. Cover with a towel and let rise 1 hr., until nicely risen. 5) Bake in a preheated 400 degree oven for 35 minutes, until browned on
top; the bottom of the bread should sound hollow when tapped with the finger. Let the bread cool, then serve.
How To make Alexandrian Cumin Bread's Videos
Cumin Shaobing (孜然烧饼)
Shaobing, also known as huoshao, is a delicious sesame flatbread common in Northern Chinese cuisine. We flavored ours with cumin powder-- if you love cumin you will love this recipe!
INGREDIENTS (amount of each ingredient depends on how much dough you use):
- dough (
- salt
- cumin powder
- olive oil
- sesame seeds
DIRECTIONS:
1. roll dough out into large, flat sheet
2. sprinkle on an even layer of salt and cumin powder
3. drizzle on some olive oil
4. evenly disperse the ingredients as shown in video
5. roll the sheet of dough into a cylinder and secure the ends
6. divide into even sections and then squish into circular disks as shown
7. press the shaobing into some sesame seeds
8. pan-fry on low heat until golden brown on both sides
9. serve and enjoy!
Beef Liver Like never before Alexandrian style Eskandarany ???? كبدة اسكندرانى على اصولها????كبدة العربيات
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Cumin
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4.5 lb 2.25kg pitted Olives
Pasta
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٤ فصوص ثوم مفروم و ٤ ملاعق عصير ليمون
ingredients
1 lb Beef liver
salt
2 tablespoons of cumin
2 tablespoons of ground coriander
4 jalapeno pepper, diced
1 minced garlic head
1/4 cup of lemon juice
oil
1 hot pepper and 2 sweet green peppers, cut into cubes
4 cloves of minced garlic and 4 tablespoons of lemon juice
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Sumac Onion Flatbread - Palestinian Musakhan Recipe - المسخن الفلسطيني
Description:
Here's my recipe for Palestinian Musakhan, chicken with sumac confit onions served on flatbread.
I'm Obi from Middle Eats and I'm on a mission to show you how to cook delicious food from across the Middle East. Give the video a like if you enjoyed it and if you want to request a Middle Eastern Recipe, please leave a comment below.
Ingredients:
Stock:
1 Large or Mediumchicken cut into 4 pieces
1 Tbsp olive oil
1 Medium onion (diced)
4 Garlic cloves
2 Pieces of Mastic or 4 small pieces
5 Whole cardamoms pods
1 Cinnamon stick broken into 2 pieces
2 Bay leaves
1 Tsp Boharat or All spice
1/2 Tsp cumin
1/2 Tsp black peppercorns
2 Tsp salt
1 Vegetable Stock cube (optional)
Onion mixture:
6-8 medium onions
350ml (12 fl oz) olive oil
100g (3.5 oz) sumac
1.5 Tsp salt
1/2 Tsp pepper
You'll also need:
4-6 Flat breads (this recipe is good if you cant find any
A handful of Pine nuts
A handful of Coriander
To make the stock:
Chop an onion into large pieces
Add a tablespoon of olive oil to a heavy pot on medium heat
Add your mastic and let it melt into the oil
Add your whole spices and toast till fragrant
Add your chopped onion and cook until it begins to sweat
Add the Cumin and Boharat or All Spice and mix into the onions
Place your chicken pieces into the pot skin side down and sear till they have browned slightly
Boil your kettle and pour in enough water to cover your chicken
When it boils skim off any floating scum and discard
Turn the heat down to low and let it simmer for half an hour
To make the onions:
Dice 6-8 medium onions into medium cubes
Add your olive oil to a pot and place on medium heat
Add your chopped onions, salt and pepper then mix well
Cover and leave to cook for 20 minutes stirring occasionally until the onions have softened slightly
Add in your sumac and mix thoroughly then cover and leave it to cook for another 20 minutes
When the time is up your onions and olive oil should be a slight purple colour
To assemble:
Layer a couple of flat breads in a baking tray or dish
Add half a ladle of the chicken stock to each flatbread
Spoon over some of the onion mixture to coat each of the flatbreads and spread to an even layer
Add another layer of flatbreads and repeat adding the stock and onions until you have used all your bread
Finally top the dish with your chicken pieces from earlier and spoon over some of the olive oil from your pot
Preheat your oven to 180 degrees and bake the dish for 10-15 minutes until golden brown
Remove and decorate with some toasted pine nuts and some coriander
Serve a flatbread and piece of chicken on each plate
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Egyptian liver sandwich /Alexandrian liver sandwiches /Kebda Iskandrani /
#liver #liverfry #liverfryrecipe #sandwich #sandwichrecipe #egyptian #arabianfood #arabicfood #arabicrecipes #breakfastrecipe #arabianrecipes #arabicbreakfast #chefgulamkitchen #streetfood #egyptifood
Egyptian liver sandwich Alexandrian liver sandwiches
kebda Iskandrani Arabic breakfast Arabic sandwich
Arabic recipe Arabian food street food
Egyptian street food
ingredients...........
500 gm mutton liver
1 pes chilli
3 clove peel garlic
1 teaspoon black papper
1 teaspoon cumin powder
1 teaspoon paprika powder
salt to taste
2 tablespoon white vinegar
1 pes lemon juice
150 gm yoghurt
3 tablespoon tahina
1 teaspoon black papper crus
1 pes lemon juice
salt to taste
water
1 tablespoon oil
half capsicum Julian / chopped
4 pes long bread
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Hawawshi , Street food in Alexandria, Egypt
Hawawshi je tradicionalno egipatsko jelo od testa punjenog mesom, lukom, paprikama, sirom i sa dosta meditetanskih zacina
Hawawshi is a typical Egyptian sandwich. It consists of a pita bread, the popular bread from the Middle East, stuffed with a preparation of ground beef, onions, bell peppers and parsley. This mixture is flavored with spices such as cumin and paprika
Kebda Iskandarani - Alexandrian liver sandwiches Recipe - كبدة إسكندراني
Description:
Here's my recipe for the worlds best liver sandwiches, cooked Alexandrian style. These sandwiches are served all over Egypt and are full of Tangy and Zesty liver as well as a delicious Tahini sauce.
I'm Obi from Middle Eats and I'm on a mission to show you how to cook delicious food from across the Middle East. Give the video a like if you enjoyed it and if you want to request a Middle Eastern Recipe, please leave a comment below.
Marinade:
500g (1lb) of Beef or Lamb liver (lamb or veal liver is milder in flavour)
1 Tbsp White Vinegar
6 Cloves of garlic
1 Tsp Cumin
1 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Chilli powder
Tahini Sauce:
70g (2.5 oz) Tahini
70g (2.5 oz) Yoghurt
2 Cloves of garlic
1 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Chilli Powder
1/4 Tsp Cumin
1 Tbsp Lemon Juice
1/2 Tbsp White Vinegar
50-100ml (1.7 - 3.5 fl oz) Water
To cook:
2 Tbsp Vegetable Oil
5 Cloves of garlic
1/2 - 1 Cup Sliced Green chillies
1 1/2 Tsp Salt
1/2 Tsp Black Pepper
2 Tbsp Lemon Juice
2 Tbsp White Vinegar
How to Prepare the liver:
Slice your liver into strips about 5cm (2 inches) long and 1/2cm (0.2 inch) wide
Place the strips in a bowl and cover with water, add 2 tablespoons of vinegar to the water and mix it together
Let it sit for 15 minutes then drain, this helps remove some of the liver flavour and any trapped blood
Peel and mince your garlic cloves, combine them with the rest of the marinade ingredients (except the liver) in a small bowl and mix into a well combined paste
Add the marinade to the drained liver and mix till well combined
Leave to marinade for a minimum of 1 hour but preferably 2
How to prepare the Tahini Sauce:
Add all your ingredients except the water to a mixing bowl
Mix to combine until a thick sauce forms
Add your water a little bit at a time and mix it into the sauce
Your target is a liquid but not runny sauce, add water until you achieve the right consistency. You may need more or less water than mentioned
Taste your sauce to make sure it is well seasoned and tastes bright and tangy
To cook the Liver:
Slice your chillies into circles till you have about 1/2 - 1 cup of sliced chillies
Add 2 Tbsp Vegetable oil to a heavy pan on medium high heat
Add in your minced garlic and chillies, cook them together for a few minutes until the garlic and chillies are fragrant. You aren't looking to brown the garlic
Add your marinated liver straight into the pan, feel free to pour in any leftover marinde
Add 1 and a half teaspoons of salt and 1/2 a teaspoon of black pepper then stir it all together
Keep cooking it for a total of minutes, stirring often
The liver will release a load of liquid and will turn brown, it's ready when all the liver is browned and no pink remains
Don't cook for longer than 7 minutes as this will overcook the liver, you can test doneness by slicing a piece in half, it should be cooked through
Turn off the heat and add 2 Tablespoons of Lemon juice and 2 Tablespoons of white vinegar
Give it one final mix and set aside
To assemble your sandwiches:
Slice open some soft bread rolls, milk bread rolls are best for this
Add a tablespoon or two of your Tahini Sauce and spread it out
Add a few tablespoons of liver to your sandwich and top with some of the pan juices
Top with a few raw chilli slices and serve
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