Text 2675, 69 rader
Skriven 2013-07-21 09:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: more picnic tastes 898
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 ML> There were two examples of kefir cheeses to show the
 ML> versatility of the stuff. These are sort of between cottage
 ML> and farmer cheese but with a tiny bite; and in the interest
 ML> of completeness I too had a tiny bite of each of them.
 SH> The inspiration for this is Labneh, which is strained yogurt cheese. I
 SH> figured that if it worked for yogurt, it should work for Kefir.

Seemed to work, but the texture was a little grainier than I
find with yogurt cheese, not that I am any expert in either.

 ML> My second choice was the sourdough whole wheat pide
 ML> from the Hafflys, made from a Turkish recipe, which I used
 ML> with sweet things.
 SH> Turkish Bazlama bread is not exactly sourdough. The Kefir gives it the
 SH> flavor. There is no sponge made or sourdough starter used. I had
 SH> posted the recipe a few weeks ago but I will post it again. This bread
 SH> is very similar to what we had with Doner Kebabs when we were in West
 SH> Berlin. Did you try it warmed up a little bit? What did you think of
 SH> the bread itself?

We popped some in the nuke for a few seconds only, if that
counts. The bread: a tad sour, not overpowering, very pronounced
whole grain taste. Not sweet - most products of this sort that
I've had before have at least a sweet undertone. Texture slightly
more pillowy than pita, which makes sense with all that yeast.
Some but not all separated easily into pockets. This was the
bread I chose to taste the morello cherry preserves with, and its
tartness and unsweetness helped with that, but brought out a
slight bitterness in the preserves. I didn't try it to make a
sandwich, but I imagine it would go well with the richly flavored
meats that we ate through the weekend.

Gorkhali Naan
categories: Nepal, bread
Yield: 1 batch

4 c all-purpose flour, sifted
4 Tb melted butter
1/2 c warm milk
1/2 c yogurt
1 Tb baking powder
1 ts baking soda
1 Tb sugar
1/2 ts salt
Warm water as needed

In a large bowl, combine the flour, 2 Tb melted butter,
baking powder, baking soda, sugar and salt. Make a well
in the center and add milk and yogurt, mixing it with
the flour until a soft dough is formed. Dust kneading
board with flour; place the dough on the board and
knead 10 min. Cover with plastic wrap and let rest 30
min. Knead the dough again for another 5 min. Divide
the dough into 3" balls. Roll out the dough balls into
8" circles. Cover with plastic wrap.

Brush naans with melted butter and place in the hot
clay oven farther from the open fire. Bake 4-5 min
until the naans have risen and surface has blistered
and browned slightly. Do not overbake. Alternatively,
you can place buttered naans on a baking stone and bake
in a conventional oven at 450F. You can also season
naans with garlic, herbs, and other spices. Serve hot
with vegetable or meat preparations.

http://nepalicooking.tripod.com
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