Text 7596, 80 rader
Skriven 2006-11-16 09:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: A super supper
======================
 -=> Quoting Dave Drum to Jim Weller <=-

 JW>It all came together so beautifully and
 JW>the cool thing is that when I first went into the kitchen I didn't
 JW>have a clue what I was going to do with those chops. It was all done
 JW>without a conscious thought.... and it worked.

 DD> Chef Jim! Look out, Emeril

If only I was consistent. Shall we talk about my duds as well?
I'll let Roslind, Neekha and Alex take over the thread for that part.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Thyme Bread (Manaqish Bil-Za'atar) 
Categories: Middle East, Bread, Breakfast, Appetizers
  Servings: 4

           THE DOUGH:
    1/2 ts active dry yeast
  1 3/4 c  unbleached all-purpose flour
           + more for kneading
      1 ts salt
      2 TB extra-virgin olive oil
           THE TOPPING:
      3 TB za'atar
    1/2 c  extra-virgin olive oil

In Lebanon, Syria and Jordan, this flatbread is eaten for breakfast with
yogurt, tomato and cucumbers. You can also serve it as part of an
assortment of Middle Eastern meze, or appetizers. If you have two ovens,
you can bake all the breads at once; if not, you will need to bake in
two shifts. 

Stir the yeast into 1/4 cup tepid water until creamy. 

Combine the flour and salt in a large mixing bowl. Make a well in the
center and pour in the oil. Work the oil into the flour with your
fingers, then add the yeast water and mix until the mixture begins to
come together. Add another 1/4 cup water gradually, mixing with your
hand until the mixture cleans the bowl and has come together into a
slightly sticky dough. Knead briefly on a lightly floured surface,
dusting with flour if needed, then cover with an inverted bowl and let
rest 15 minutes. Knead the dough, dusting with as little flour as
possible, until it is smooth, 1 to 2 minutes. Shape into a ball, cover
with a damp cloth and let rise in a warm place until doubled in size,
about 1 hour.

Combine the topping ingredients in a small bowl and mix well. 

Divide the dough into 4 equal portions and roll each into a ball. Cover
with a towel and let rest 15 minutes. Preheat a nonstick skillet over
moderate heat. Preheat a broiler as well. With a rolling pin, flatten a
ball of dough into a round about 1/8- inch thick, flouring as needed.
Dimple the dough with your fingertips to prevent the topping from
running off during cooking. Transfer the round to the skillet and spread
with a quarter of the topping. Cook until the bottom is crisp and
lightly golden, about 3 minutes, then brown the surface under the
broiler. Transfer to a rack. Repeat with the remaining dough. Serve hot
or warm. 

Note: Za'atar is a mixture of dried wild thyme, sumac and sesame seed.

From: Mediterranean Street Food by Anissa Helou

From: Shantihhh To: Gastronomique
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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