How To make Alexandrian Cumin Bread
3 c Unbleached, all-purpose
Flour 1 pk Dried yeast
1 1/2 ts Salt
1 ts Cumin seed, ground
1 c Plus 3 oz. lukewarm water
1) Place the flour, yeast, salt, and ground cumin in a large mixing
bowl. Blend well. Add the water and mix the dough for 2-3 minutes, until all the water is absorbed and evenly distributed. The dough will be damp and very sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more, or add a little more water and mix again. 2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsps. flour over
the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly
sticky. Add more flour if needed (e.g. in humid weather). Let the dough rest for 2 minutes more. 3) The dough should now be very smooth and easy to handle. Knead 30
seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours; the dough should almost triple in size. 4) Flour the top of the dough lightly, punch it down, and remove the
dough from the mixing bowl. Form the dough into a rectangular loaf and place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in. Cover with a towel and let rise 1 hr., until nicely risen. 5) Bake in a preheated 400 degree oven for 35 minutes, until browned on
top; the bottom of the bread should sound hollow when tapped with the finger. Let the bread cool, then serve.
How To make Alexandrian Cumin Bread's Videos
how to make Alexandrian liver
- 500 gm of beef liver ( without the outer skin and pre cut into small pieces )
- salt
- black pepper
- dried cumin seeds ( powder )
- dried coriander seeds ( powder )
- juice of one lemon
- 7 - 8 cloves of garlic
- sunflower oil to fry
- dark ( brown ) pita bread
for the Tahini :
- tahini paste
- salt
- pepper
- dried cumin seeds ( powder )
- juice of half a lemon
Masak Makanan khas Alexandria | Kebda Eskandarani | From Alexandria, Egypt | ????????
Makanan Mesir yang lezat.
Kebda berasal dari hati sapi yang dimasak dengan bumbu khas mesir.
Kebda Eskandarani atau hati sapi Alexandrian adalah makanan khas Alexandria yang terdiri dari hati sapi goreng dengan bumbu pedas seperti jintan, bawang putih, kapulaga, dan cabai. Biasanya disajikan dalam sandwich bersama dengan saus tahini, atau sendiri, disertai dengan nasi hangat, irisan jeruk nipis, atau roti pita di samping.
Bahan-Bahan :
- 500 gram hati sapi iris tipis panjang
- 5 siung besar bawang putih cincang
- 1 sendok teh. Mint kering
- 5 buah cabe hijau
- 1 sendok teh. jinten
- 1 sendok teh. biji ketumbar kering
- 1 sendok teh. lada hitam
- ¼ sdt. kayu manis
- 1 sendok teh. garam
- 2 Iris. lemon segar
- 1 sendok teh. minyak sayur untuk menumis
- ½ gelas air
DON’T FORGET TO SUBSCRIBE AND LIKE THIS VIDEO ????
Keto recipes Alexandria like Egyptian Keto beef liver recipes
The Egyptian liver dishes are always offered with bread or rice and particularly with the sauce. Just to mention this recipe requires a good amount of vinegar, chili pepper as it always served spicy ????️ and cumin.
The easiest keto tortillas:
Mix the following ingredients together into a homogeneous dough : ( the dough makes between 4-6 tortillas breads)
1-4 Eggs
2-1 tsp phylum husk
3-1 cup almond flour
4-1 cup melted mozzarella
Egyptian Like Fried Liver:
Species and ingredients :
1- 2 tsp lime juice
2-1 large tsp fresh garlic paste
3-1 tsp chili pepper ????️
4-1 tsp salt
5-1 tsp paprika
6-1 tsp black pepper
7-2-3 tsp cumin
8-1 tsp garlic powder
9-1 tsp arabian 7 spices (optional)
10-1 large onions
11- 1 bell pepper
12-Coriander (optional)
Marinate for at least 2 hrs and then fry your ( fillet cut) liver after seasoning with almond flavor with cumin, paprika, salt and pepper.
Alexandria Like Liver Style:
Species and ingredients :
1- 2 tsp lime juice
2-1 large tsp fresh garlic paste
3-1 tsp chili pepper ????️
4-1 tsp salt
5-1 tsp paprika
6-2 tsp black pepper
7-2-3 tsp cumin
8-1 tsp garlic powder
9-1 tsp arabian 7 spices (optional)
10-1 large onions
11- 1 bell pepper
12-Coriander (optional)
#ketodiet #ketorecipes #ketobread #ketobaking #liver #egyptian #alexandria #delicious
Cumin Shaobing (孜然烧饼)
Shaobing, also known as huoshao, is a delicious sesame flatbread common in Northern Chinese cuisine. We flavored ours with cumin powder-- if you love cumin you will love this recipe!
INGREDIENTS (amount of each ingredient depends on how much dough you use):
- dough (
- salt
- cumin powder
- olive oil
- sesame seeds
DIRECTIONS:
1. roll dough out into large, flat sheet
2. sprinkle on an even layer of salt and cumin powder
3. drizzle on some olive oil
4. evenly disperse the ingredients as shown in video
5. roll the sheet of dough into a cylinder and secure the ends
6. divide into even sections and then squish into circular disks as shown
7. press the shaobing into some sesame seeds
8. pan-fry on low heat until golden brown on both sides
9. serve and enjoy!
Alexandrian Style Lamb Liver Sandwich سندويتش كبدة غنم على الطريقة الإسكندرانية
Alexandrian Style Lamb Liver Sandwich is loaded with iron very satisfying meal for all liver lovers.
ingredients: 800 g lame liver 1 teaspoon cumin powder 1 teaspoon salt 1 teaspoon lemon juice one on his vegetable oil 3 ounces julienne green pepper Two ounces chopped garlic 8 white long bun bread catchup and mustard Garnish with tomato widgets.
Ahmad Kabrawi
سندويتش كبدة الضأن على الطريقة الإسكندرانية مليانه بمعدن الحديد، وجبة مرضية للغاية لجميع محبي الكبد.
المكونات: 800 جرام كبد أعرج 1 ملعقة صغيرة مسحوق كمون 1 ملعقة صغيرة ملح 1 ملعقة صغيرة عصير ليمون واحدة على زيت نباتي 3 أونصات فلفل أخضر جوليان 2 أونصة ثوم مفروم 8 خبز طويل أبيض وخردل مزين بالطماطم.
احمد قبراوي
Egyptian FAVA BEANS - FUL MEDAMES & BALADI BREAD, the ancient vegan breakfast فول مدمس وعيش بلدي
⬇️ Check Recipe below ⬇️
EGYPTIAN FUL - Street Food - Vegan breakfast
Ful - is a stew of cooked fava beans, it is very famous staple food in Egypt, especially in the northern cities of Cairo and Giza.
Ancient Egyptians opted for beans as an alternative to meat as the crop is rich in protein and nutrients that boost immunity.
This is the Ful episode from our FAVA BEANS mini-series.
This series presents two dishes from across the Mediterranean that share similar cooking methods and the same main ingredient fava beans but presented and served in a different and intriguing way.
Please let us know what you think of this episode. Ensure you subscribe to our channel so you do not miss any of our new episodes. We are releasing another episode this week!
Please consider becoming a Patron of this channel. Both of us script, film and cook everything ourselves and this very expensive hobby will need a lot of your support!
???? ????
00:00 Flashforward
00:12 Introduction
01:14 Spoaking the Ful
02:41 Egyptian Baladi bread
04:39 Proving the Bread
06:40 Sara's dad ful recipe (Alexandrian recipe)
08:39 Plain Traditional Ful Medames
09:26 Stefano enjoying the ful
10:33 Ful Medames History
12:18 Bloopers
How to make Ful at home: 8/10 Servings
FUL
500g Small brown Fava beans
1 Squeeze ½ lemon
Sea Salt Flakes
Sunflower Oil
Soak the fava beans or in water for at least 12 hours.
Then wash and put the ful in the pot covered with boiling water then on to the hot plate for a few hours. This can take anything from 3 to 6 hours, depending on how dry the beans were.
Once ready leave it aside before serving it depending if you want it plain or seasoned.
If you serve it plain you just add salt sunflower oil and a squeeze of lemon.
BALADY BREAD
4 Cups of bread Flour or 480g
15g fresh yeast
8g table salt
90ml warm water yeast
455ml Water
Wheat Bran
Sieve the flour in a large bowl, put the yeast in warm water and dissolve it by mixing them together… you can always add some sugar to speed up this process.
Leave it to get activated for about 5 minutes for a better proof.
Put the foamy yeast mixture on the flour and mix, then start adding water a little at a time while mixing until it forms a thick but loose dough. Work the dough for 10/15 minutes to give elasticity.
Cover with cling film and leave it to rest and prove in a warm place for about 1 hour to 1 ½ depending on your room temperature.
Get a bowl filled with water and wet your hands before handling the dough so it wouldn’t stick to them and start dividing the dough into balls.
Put these dough balls on a bed of bran leaving space between each one of them so they wouldn’t stick together as they will spread. Leave it to rest and prove again for half an hour, again, the proving time depends on how warm the temperature of the environment is.
Meanwhile, preheat your oven on the highest temperature, at least 250 C with the baking tray in. Passed the second fermentation on the bran slowly, and carefully lift each dough and stretch it to a thickness of ½ cm. Then lift each piece and transfer them on the hot baking tray and bake for about 4 minutes or until the bread puffs up completely, flip the bread on the other side and bake for a further 2 minutes to take colour. Take the bread off the oven and put them on a towel and leave to cool off.
SARA'S DAD RECIPE (ALEXANDRIAN FUL) 3/4 Servings
3 medium heat sliced chilis (red and green)
2 cloves of chopped garlic
1 ½ chopped tomatoes
4 Tbsps of sunflower oil to cook and another 2 Tbsps to drizzle on top
2 Tbsps of sugar cane white vinegar
2 cups of the cooked fava beans or Ful
1 Tbsp of tahini paste
Salt to taste
Some parsley to garnish
In a medium pan, pour 4 Tbsps of oil and fry or sizzle the chilis for a few minutes then add the garlic and give it a stir, make sure it doesn’t burn, add the tomatoes and cook for a few minutes more.When the tomatoes lose their juice add the vinegar and Ful and leave to cook for few minutes or so then add the salt and tahini and start mashing everything together with a fork.
Put the Ful on a serving plate then drizzle with oil and put some chopped parsley on top.
History links
Our social accounts :
Music by Epidemic sound:
Director, Authors, Hosts & Camera :
Sara and Stefano
Editors:
Ahmed Shawky
Sara & Stefano
Voice Over audio edited by:
Luigi Cosi
#vegan