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Sunday Baking and Dip Making

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May 22, 2014 / Middle Eastern / By
Stacie Beeksma



Maneesh Middle Eastern flatbread topped with  Zataar served with Baba ganoush and dips.

Ingredients


  • 500g strong white flour, plus
    extra for dusting

  • 10g salt

  • 25g caster sugar

  • 10g
    instant yeast

  • 20ml/4
    tsp olive oil, plus extra for kneading

  • 360ml
    tepid water

For the topping


  • 6 tbsp sesame seeds

  • 4 tbsp
    dried thyme

  • 2 tbsp
    dried marjoram

  • a little olive oil

Preparation
method

  1. Mix together the flour, salt, sugar and yeast. Add the
    olive oil and 270ml of the water. Using your fingers, mix the ingredients
    together. Gradually add the remaining water until all the flour has come away
    from the sides of the bowl and you have a soft dough (you may not need all the
    water; the dough should be soft and not sticky).
  2. Pour a little oil onto your work top. Place the dough
    on top and knead for 5-10 minutes. The dough will be wet in the beginning but
    will form a smooth dough once kneaded.
  3. Once a smooth dough is achieved, place into a clean
    oiled bowl, cover and leave to double in size.
  4. Line three baking trays with parchment paper.
  5. Tip the dough onto an oiled work top. Knock the dough
    back by folding it on itself, repeating this until all the air is knocked out
    and the dough is smooth. Split the dough into three and roll into large
    circles.
  6. Place onto the lined baking trays and cover each tray
    with a carrier bag. Leave to rest for 20 minutes.
  7. Mix the topping ingredients with a little olive oil
    until you have a thick paste. Preheat the oven to 230C/450F/Gas 8.
  8. Just before baking, brush the surface of the breads
    with olive oil. Spread the topping over each of the breads and bake for
    approximately 15 minutes.
  9. Remove from the oven and transfer to a wire rack to
    cool.

Babaganoush

Ingredients


  • 3 aubergines

  • 3 garlic cloves, crushed with a teaspoon of salt

  • 1 lemon, juice only

  • 2 tbsp tahini

  • 3 tbsp olive oil

  • black
    pepper, to taste

  • 1 tbsp
    chopped flat leaf parsley

Preparation
method

  1. Prick the aubergines with a fork. Grill the aubergines
    until the skin is charred and blacked and the flesh feels soft when you press it
    (this will take approximately 15-20 minutes, turning halfway through cooking).
  2. In a pestle and mortar, crush the garlic with the
    lemon juice, tahini, olive oil and pepper.
  3. When cool enough to handle, cut the aubergines in half
    and scoop out the flesh. Mix the soft flesh with the remaining ingredients.
  4. Place in a serving dish and finish with a drizzle of
    olive oil and sprinkle the parsley over the top.

N/A

Country: Australia

Province/State: New South Wales

City: Pyrmont

Address: lv 4, 235 Pyrmont St

Zip/Post Code: 2009

Location Tips: N/A

Phone: 0

Website:0...

Price Guide:N/A (What's this?) N/A = home cooked meal,etc
$ = street food, fast food,etc
$$ = bistro, cafe, pub, bar,etc
$$$ = fine dining,etc

Comment
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