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We've guests for lunch. I'm serving them Yotam Ottolenghi's chicken thighs, spiced with sumac and za'atar, tossed with lemons, garlic and onions...and then roasted. It's a great one-pot meal, served with couscous and / or baby potatoes and a green salad. (Ottolenghi 'The Cookbook' ISBN 9780091922344). It's a Palestinian dish, a variation of M'sakhan (roast chicken with onions and sumac)
The question is.....what bread to serve alongside it? Although Ottolenghi is Jerusalem-born, the cuisine of Israel is influenced greatly by that of the Levant. And the roasted chicken and lemon dish hails from Palestine. So, I'm going to bake Syrian Onion Breads.
Syrian Recipe Cuisine Background, Chicken Shawerma Or Shawarma Tortilla Wrap With Onion, Tomato, Lettuce And Garlic Sauce In Stock Photo
Strictly speaking, Syrian onion bread is popular as part of the appetizer cuisine in Damascus. It's similar to manaqish, dough topped with thyme, cheese or ground meat. However, the onion breads are topped instead with finely-diced red onion, coriander, cumin and chopped mint.
Syrian Onion breads used to be made with finely-ground wholemeal flour, similar to chapati flour, but tastes and habits do change and now, they're mainly made throughout the region with white flour. In this recipe a little all-purpose or plain flour is used to replace some of the bread flour. It helps to lighten the dough and make the rolls less chewy.
The mixing and kneading can be done by hand. Alternatively, you can use a stand mixer, mixing from low to medium speed. Or, if youhave a bread machine, use a short programme (e.g. Pizza - where the paddle startsimmediately) and stop the programme once the dough has been formed.
Meat Stuffed Pitas {lebanese Arayes}
5. Transfer the dough to a lightly-oiled bowl, cover and place somewhere warm until it has doubled in volume (approximately 60 - 75 minutes)
6. Tip the dough out onto a lightly-floured work surface and knock back. Divide the dough into roughly 80 gms balls. You should manage to obtain between 10 - 12 balls from the dough.
9. Space the rolls out onto a baking sheet with 1 - 2 inches between each. Cover and set aside for about 20 minutes.
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12. When ready to bake, brush the circles with olive oil and sprinkle the topping from a height to ensure an even coating.On a visit to Barnes and Nobles, my hubby bought The best ever book of Bread by Christine Ingram. You know I am a bread addict, and love to bake bread. This book is full of colorful photos and information about a large variety of breads. I have to try a lot of bread, and it will take a few years to finish that book. While turning the pages I fell in love with this bread. So decide to bake first.
In the last one year, Syria is now known for its war, however it’s earlier known for its deserts and ancient ruins, and just like any other country its has its own cooking. The capital city is Damascus and other main cities are Aleppo and Homs. According to Wikipedia Syrian onion bread comes under the part of appetizer in Damascus cuisine. Za’atr is the major spice blend commonly used in the Middle East, with its regional differences (just like Garam Masala from India). Za’atr from Damascus is less sharp and peppery than the version from Aleppo. I bought a pack of za’atr spice blend however has not used yet this. This bread recipe doesn’t require that.
While looking at the recipe I found similarities with single-layered manaqish, Lebanon's breakfast bread, in the way of using topping and also shape similar to any round Arabic bread and look similar to our own Bilays.
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One afternoon, while babies were taking a cat nap I started making the dough. I used both All - purpose flour and bread flour to make it less chewy. If you want to follow the original recipe you use only the bread flour. I found that recipe measurements were little off, so I corrected by my own intrusion and increased the filling amount, however reduced the coriander powder amount as my hubby is not fond of it, and added a little chili powder. While baking bread, it was giving out intoxicating aroma with all onion and mint, cumin, coriander and red chili powder. It was so delicious when it was out the oven. With my corrected version I was able to get 9 bread, however I will ask you to make 12 bread so it will be less thicker than mine.
Next day too they are fine, but one thing I found that topping have the some age old problem with bread, they started coming off if you tilt or turn the bread, so you have to eat bread holding upright position. My original idea was to eat it with soup or curry, but when we started eating them, we ate it just like that without any add-on. If you want a change from your usual breads, try this.
At first make the dough using all purpose, bread flour, salt, and yeast. I used instant yeast. If possible weigh the flour and other ingredients.
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In a bowl of kitchen aid stand mixer dump all flour, salt, yeast and water gradually to form smooth dough and knead for about 10 minutes.
Transfer to lightly greased bowl and set aside for rise or yeast to do its job. Once it doubled in volume, it took about 75 minutes. Transfer to well floured surface and divide into 9 -12equal pieces.
Flat it into a circular disc of about 5-6 inch round, prick all over using fork and transfer to baking sheets cover with a kitchen towel and set aside for another rise to 20 minutes.
Lahm Bi Ajeen (lahmacun)
In a small bowl add chopped onion, mint, cumin, coriander powder and chili powder and mix everything so that spices get mixed well.
When you are ready for baking, brush circles with olive oil and sprinkle topping mixture while sprinkle do it from little height to get uniform topping. Bake for about 30 minutes or until sides becomes brown.
In a bowl of kitchen aid stand mixer add both flour, salt and yeast and gradually add to water to form a sticky dough.
Syrian Recipe Cuisine Background, Chicken Shawerma Or Shawarma Tortilla Wrap With Onion, Tomato, Lettuce And Garlic Sauce In Syrian Bread Isolated On Stock Photo
In a small bowl add chopped onion, mint, cumin, coriander powder and chili powder and mix everything so that spices get mixed well.
When you are ready for baking, brush circles with olive oil and sprinkle topping mixture while sprinkle do it from little height to get uniform topping. Bake for about 30 minutes or until sides becomes brown.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.I love making bread. I guess it’s because there is a brief period of mixing then a long period of waiting, during which I can do other things, or just laze about, then the popping of the bread into the oven and most important, the eating of fresh warm bread with butter and other accompaniments. I made this Syrian Onion Bread, three weeks ago and served it with this chickpea curry. I I warmed the left over bread in the oven, the next day. It tasted just fine.
Middle Eastern Syrian Onion Bread
The bread is topped with ground cumin and coriander mixed with onions and fresh mint. I especially loved the onion aroma. If you don’t like onions, you probably wont like it but you can always invent your own topping and suit your own palate. I plan to make it again, with some crumbled bacon and probably onion or Gruyere. I wish you a fantastic week. Ours has started with cold and rain, but I can’t really complain. It’s great weather for baking and eating more bread!
Please always remember to assemble all ingredients before you start. Sprinkle two baking sheets or one large sheet with a little corn meal. You can also use a baking stone which should be heated together with the oven.
Sift the flour, yeast and salt into a bowl and make a well in the centre. Add the water to the well and mix to a soft but not sticky dough. Turn onto a lightly floured surface and knead, 8-10 minutes until smooth and elastic.
Syrian Recipe Cuisine Background, Chicken Shawerma Or Shawarma Tortilla Wrap With Onion, Tomato, Lettuce And Garlic Sauce In Syrian Bread Isolated On Wooden Background, Selective Focus Stock Photo
Place the dough in a lightly oiled bowl and cover with a clear film and leave in a warm place for about 1 hour or until doubled in size.
And roll into 5-inch rounds. Prick them all over with a fork and place 4 on each baking sheet (don’t use parchment paper). Cover with a large clear film and leave to rise for 30-50 minutes or until doubled in size. Meanwhile preheat the oven to 400°F (200°C).
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