Pure Egyptian flat bread 100% wild yeast !!

Hello everybody and missing you all !
Phyl Divine named me on his group on Facebook "artisan bread bakers".He named me "Pharaoh of flat Bread ".
I really was very happy but wondering all the time , why ?? May be phyl knows that Egyptians can not eat without the presence of the flat bread on their meals tables .
So I decided to present something about our daily bread in Egypt , may be to try to prove to myself that I really deserve this great title !!!!
O.k I bought this pan shown in the picture, it is better than my oven cause flat breads really need a very high temp. and it is usually baked in special ovens " with three flames".
The pictures will show you this incredible invention for flat breads , let's go ....
First the bread before being baked,,,ah forgot to tell you that I used 100% wild yeast.
Also about the dough , i made two doughs one contained 50% bread flour +50% whole wheat flour, and that is the traditional ingredients for our egyptian bread.
The other dough "which i invented" contained bread flour +whole wheat flour+grounded oats"i grinded it at home"+barley flour and of course wild yeast and tepid water .
let's go ....

"as seen on T.V" HAHAHAHA!

The harvest !! sandwiches for me and my husband, i filled it with pastrami and romi cheese. I wish i had at this time some of our wonderfull home made falafel or foul"beans".


Falafel , I am missing it!!
And here I am....Do I really deserve to be the "pharoah of flat bread"?????

Lokoms from my kitchen !!!!

Eating Lokoms in the occasion of our prophit Mohammad's birth day,, is a habit and a way to celebrate the day ,, every year we use to buy lokoms but this year, I decided to make it ,it turned out very delicious 100 times better than what we used to eat it...

This time I flavored it with orange and lemon but next time I will try the original taste the one with nuts and flavored with rose water.

Here you are my wonderful recipe

one lemon zest

one orange zest

1/4 cup orange juice

2TB lemon juice

3 cups of sugar

1/2 cup of water

2TB gelatin

2/3 cup of corn starch

3 or 4 of flavor or rose water

food color

1/2 of confectionary sugar for dusting

I put in a medium pan the sugar+water+zests+juice ,,all on a medium heat untill the sugar dissolved .

Leave it to boil for 5 mn untill it reaches the thread point "I used candies thermometer"and do not stir it at all..

Mix the gelatin in 1/2 cup of water and dissolve it on bainmarie, also dissolve the starch in another 1/2 cup of water,,, put both the gelatin and starch mix in the sugas syrup over a medium heat and stir it till it reaches the boiling point put you flavor and food color.

pour it in a mould 17 cm with high bords and covered with foil.

Put it in the fridge till next day , start cutting it after dusting your table with sugar.

Try it , I am sure you will like it!!!

3rd DB challenge of valentine's month !!!

Finally, I finished my challenge ,,actually I made it early this month ...sorry, I mean february but this month was horrible to me !!!

So if my dish looks messy, simply because my mood was the same.

I was depressed, confused & dissapointed.

I am much better now, thanks God.

The chocolate cake was nice, i served it with Mango ice cream and strawberry/vanilla ice cream.

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Here you are the chocolate cake recipe , it is a flourless one, I wish you really like it.

Chocolate Valentino

Preparation Time: 20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter

5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.

3. Separate the egg yolks from the egg whites and put into two medium/large bowls.

4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).

5. With the same beater beat the egg yolks together.

6. Add the egg yolks to the cooled chocolate.

7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C9.

Bake for 25 minutes until an instant read thermometer reads 140F/60C.

Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.10. Cool cake on a rack for 10 minutes then unmold.

I wish you like my dish and pray for me,,this month will be better inshaallah.

A dragonfly on my plate!!! My 2nd daring baker challenge!!!

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

January challenge was really sooo light... Tuiles ????? yes it was.

There was three given recipes , I chose the main one which it was the tuiles' one,,, The mission was :- use one of the batters given, - shape it either prior (using a stencil) or right after baking and- pair it with something light; fruit, sorbet, a mousse, or maybe even a fruit soup, think glazes or dips…..Bend it, shape it, anyway we want it!

I made a stencil at home , I bought a plastic sheets , printed a dragonfly pictures from one of the colouring pages sites, then cut it and make my stencil for this lovely insect.......

Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.Recipe:Yields: 20 small butterflies/6 large (butterflies are just an example)Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)2 large egg whites (slightly whisked with a fork)65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour1 table spoon cocoa powder/or food coloring of choiceButter/spray to grease baking sheetOven: 180C / 350FUsing a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, we might want to bake a small amount at a time or maybe put them in the oven to warm them up again. Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.If we don’t want to do stencil shapes, we might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

This batch made a lot of goodies.

I made milk and rice pudding , I flavored it with cardamom, mistika and orange blossom water.

I topped it with different kinds of fruits " pineapple, kiwi, strawberries" and a ball of vanilla / strawberry ice cream and a simple drizzle of honey .

It was like a full option dessert treat .

And the dragonfly did not leave me to eat it in peace !!!!!

More Tuiles & more pics!!!!

I really can not stop taking pictures , i wish I can play more & more with this wonderful recipe.

Daring Bakers are the best !!!!!!!!!

A big kiss to all of us !!!

To my only love!!!!

Happy birthday to you my dear love , my dear husband , thanks to you for all your support to me.

I love you !!!

Here you are your favorite dessert !

Your Tiramisu cake is ready, dear !

Some of my buns pics.

LES TRUFFES DE CHEZ NOUS!!!

Please enjoy my hand made truffles , It was awesome , and did not stay two days at home!!!

My chiken pie !!

Would you like to have to get the recipe???

One of my fellows on TFL asked me to share the recipe, of course, I had no problem with that , these request from my friends make me happy , and i promised her to put the recipe next day!!

And I did not, bad bad bad girl!!!

Dear fellow here you are the recipe and pleaaaaaaaaaaaaaaase forgive me !!!

I am always tooooooo late.

first of all the ingredients:-first for the dough:

-3 cups all purpose flour.

-2 tbls sugar.

-5 tbls of powdered milk.

-1and half tspn of instant yeast.

-1/3 cup of oil.

-pinch of salt.

-cup and half of warm water.

make the dough and knead it well then leave it till double or triple in volume.at the meanwhile prepare the staffing...

The ingredients:-

-half a kilo of chiken fillet"breast meat".

-vegetables "onions, potatoes, carrots, green, yellow and red pepper.

-salt and pepper.

Ah I added to the dough, 2 tbls of dried origano.

for topping :-250 gr. of cream

- 4 tbls mayo.

-1 tspn of mustard.

-5 tbls of cream cheese.

I stir fried the chicken after cutting it into strips,in a pan over high heat with a tbls of butter and a little of olive oil.

I added gradually the vegetables in this order, carrots, potatoes, I forgot to tell you about green beans, then onions , and the pepper.

I adjusted the taste and after finishing I added a good amount of green parsley.

Let the staffing cool .

After the fermentation of the dough , start working.

I divided the dough to 1/3 and 2/3 the 2/3 for the ground of the pie , I used a tart mould with removable bottom, and then pour the staffing, then mixing the topping and spreading it over the staffing..I rolled the remaining dough and shaped it using a special roll and put it on the top of my pie , made an egg wash , let the pie for 20 minutes then baked it!!

I did it twice in one week,

first time:

Second time:-

Finally, I am asking you a favor!!!

Enjoy it BUT....do not laugh at me because of my ENGLISH LANGUAGE!!!

THANK you for not laughing at me.