Soft Lebanese pastries with bubbling cheese, using the expanded formula in the recovered cookbook.
Recipe by Daniel
Ingredients
- Dough: 500 g plain flour, 1 tsp instant yeast, 1 tsp sugar, 1 tsp salt
- Dough: about 300 ml lukewarm water and 2 tbsp olive oil
- 250 g mozzarella
- 200 g akkawi, soaked if very salty and thoroughly drained
- 100 g feta
- A small handful chopped parsley
- Nigella seeds or dried mint, optional
Method
- Mix the dry dough ingredients. Add water gradually with the oil and knead smooth. Cover and leave to rise until soft and expanded.
- Combine cheeses and parsley. Taste before considering any salt.
- Roll small portions into rounds or ovals. Add filling and form boats, triangles or half-moons.
- Bake at 220°C conventional until the pastry is golden and cooked through and the cheese is bubbling, checking from about 12 minutes.
Kitchen notes
Makes about 16–20, depending on size. Best served warm.