Khobz Ramadan - Bread with Dates (Lebanon - Middle East)
Dates and sesame seeds come together in this Lebanese bread, fragrant with anise and baked in the oven.
1 hr 30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 30 min · 90 min total
- medium
- 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. Stir yeast into 1/4 cup of the warm water & set aside for 10 minutes in a warm place.
- 3
In a large mixing bowl, whisk together the flour, seeds & rest of the butter, working the butter into the flour with your hands.
- 4
Add yeast water & 1/4 cup of the warm water & knead until the dough is supple & firm. Divide dough into 4 equal parts, roll into balls & let rest for 15 minutes.
- 5
Line a large baking sheet with parchment paper. When dough has rested, roll out each ball of dough into a disk about 7 1/2 inches across & 1/2 inch thick.
- 6
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.
- 7
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.
- 8
Make the other breads in the same way, then cover with plastic wrap & let rest for another 15 minutes.
- 9
Preheat oven to 400 degrees F. Brush breads with egg yolk & bake 25-30 minutes or until golden, then remove to a wire rack to cool, before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
