Caramelised Onion & Olive Bread Recipe????????????Zeytinli Soğanlı EkmekTarifi????????Mediterranean Olive Bread???? ♨️
FOR THE DOUGH
* 200 ml (1 glass) milk
* 200 ml (1 glass) warm water
* 10 gr (1 tbsp) yeast
* 2 tsp honey
* 1 kg bread flour (5 glasses)
* 2 tsp salt
FILLING
* 2 medium onions
* 5 tbsp olive oil
* 1 bowl of pitted black olives
* 2 tbsp dried mint
* 2 tbsp fresh mint
- Prepare and knead the dough as shown in the video, please add the flour carefully
- When the dough is ready grease with olive oil and cover the bowl
- Let it rest at room temperature for about half an hour
- Saute the chopped onions in olive oil
- Mix the caramelised onions with chopped fresh mint and dried mint
- Divide the dough in pieces as you like and combine with the filling
- Place on to an oven tray and let it rest another half an hour
- Bake in preheated oven at 180°C for about 30 - 35 mins depending on your oven
???? BON APPÉTIT ????
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HAMURU İÇİN
* 1 su bardağı (200 ml) süt
* 1 su bardağı (200 ml) sıcak su
* 1 yk (10 gr) kuru maya
* 2 bal
* 5 su bardağı un (ortalama 1kg, dikkatli ekleyelim)
* 2 çk tuz
İÇ MALZEMESİ
* 2 kuru soğan
* 5 yk zeytinyağı
* 1 kase ayıklanmış siyah zeytin
* 2 yk kuru nane
* 2 yk kaşığı taze nane
- Ekmek hamurunu videodaki gibi unu kontrollü ekleyerek hazırlayalım
- Zeytinyağı ile sıvazlayıp üstü kapalı derin bir kapta yarım saat dinlendirelim
- Soğanları zeytinyağında soteleyip bir kenara alalım
- Ayıklanmış siyah zeytin, taze ve kuru nane ile karıştıralım
- Dinlenen hamuru istediğimiz gibi parçalara bölüp zeytin harcı ile yoğuralım
- Dilediğimiz gibi hamurlara şekil verip bir tepsiye dizelim ve yarım saat daha dinlendirelim
- Önceden ısıtılmış fırında 180°C’de ortalama 30 - 35 dk pişirelim
???? AFİYET OLSUN ????
???? Video recorded & edited by Ugur Hasirci
???? Photos by Ugur Hasirci
???? hasirci.uur@gmail.com
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???? MORE RECIPES YOU MAY LIKE ????
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#olivebread #zeytinliekmek #bread
Video Production Equipment:-
Main Camera: Nikon D7000
Lens: Sigma 17-70mm f/2.8-4 DC OS HSM for Nikon
Amazon Basics 127cm (50) Lightweight Tripod with Bag
Top Camera: GoPro Hero 8 Black
12 inch Ring Light
GODOX LEDP260C Ultra-thin 30W LED Video Light
Pixel MC-550 Voical Pro Microphone
SanDisk Ultra 2 X 32GB SDHC Memory Card
SanDisk Extreme 32 GB microSDHC Memory Card
Aghroum Elahwal/Onions Mint (Kabyle)bread
•Start by chopping the onions and mint in a mixer
•add the chopped onions into a bowl and add some tomato sauce (optional)
•add salt and olive oil and garlic and mix it together
•slowly add semolina until everything comes together
•make sure it’s not too wet or too dry
•split into 4 pieces
•flatten to about 3/4 of an inch
•Cut into 4ths
•place on a hot iron pan for 2-4 minutes on both sides
•enjoy
• Commencez par hacher les oignons et menthe dans un mixeur
•ajouter les oignons hachés dans un bol et ajouter un peu de sauce tomate (facultatif)
• ajouter le sel et l'huile d'olive et ail et mélanger ensemble
• ajouter lentement la semoule jusqu'à ce que tout s'assemble
• assurez-vous qu'il n'est pas trop humide ou trop sec
• divisé en 4 morceaux
• aplatir à environ 3/4 de pouce
• Couper en 4e
• placer sur une plaque de fer chaud pendant 2 à 4 minutes des deux côtés
•Profitez DMatoubsKitchen#Algerian#kabyle
#tiziouzou
Turkish Bread | Zeytinli Bitta | Perfect Breakfast Bread ????
This is Turkish Bread Zeytinli Bitta, meaning Olive Bread. It has a rich flavor as its loaded with so many surprises. It has olives, onions, mint, two different types of cheese, sesame and nigella seeds. You can use green or black olives. Its crisp on top and soft and fluffy from inside. Perfect for morning breakfast or evening tea, do try and let me know your feedback.
If you like the video, please SUBSCRIBE and don't forget to press the bell ????, ????like, comment and share. Stay safe
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Loaded Olive & Halloumi Bread
Print this recipe here:
Ingredients
1 and 1/2 teaspoons (6g) active dry yeast
2 teaspoons (10g) granulated sugar
1 and 1/2 cups (375ml) lukewarm water
4 cups (630g) all-purpose flour
1 teaspoon salt
1/4 cup (60ml) olive oil
1-2 tablespoons semolina flour for pan
The Filling:
7 oz (200g) halloumi cheese, diced
7 oz (200g) feta cheese, crumbled
6 oz (150g) shredded mozzarella, gruyere, or gouda cheese
3-4 scallions thinly sliced
6 oz (170g) pitted olives, chopped
2 teaspoons dried oregano
1/4 cup (60ml) olive oil
Instructions
Combine the yeast, water, and sugar in the b owl of a tabletop mixer that has been fitted with the dough hook attachment. Whisk them together and set aside to proof for about 8 minutes.
Combine the flour and salt in a large mixing bowl and whisk them together.
Add the flour mixture to the mixer along with a quarter cup of olive oil. Knead on low for 10 minutes.
Transfer the dough to a large bowl that has been greased with 2-3 tablespoons of olive oil. Toss the dough to coat. Cover in plastic wrap and set aside to rise. The dough should double or triple in volume for best results. About 2-3 hours.
Punch the dough down after it has risen. Add the filling ingredients and knead the dough with your hands until they are incorporated. Form the dough into a ball.
Preheat the oven to 475 °F, 250 °C.
Spread the semolina flour inside a cast iron skillet or on a baking pan that has been lined with parchment. Place the dough on top and cover loosely with plastic. Set aside to rise for 30-40 minutes. It will not double in volume this time. The dough will be slightly puffed.
Remove the plastic and brush the top with water.
Bake on the center rack for 40-45 minutes or until golden.
Remove the bread from the oven and let it sit at room temperature for at least 20 minutes before serving.
Enjoy! Kali Orexi!
Notes
Optional fillings:
caramelized onions
roasted red peppers, diced
sundried tomatoes
poppy seeds, sesame seeds
your favorite herbs
nehctiOven temperatures vary so keep an eye on the bread while it is cooking. If your oven is too hot and the bread browns too fast, cover the bread loosely with foil and reduce the temperature by 15-30 degrees.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Bitta Bread with Olive: Cypriot Sister of Focaccia | With Onion, Halloumi Cheese and Mint!
Hello Food Lovers! Today, we're embracing the Mediterranean vibes with a delightful recipe: Bitta Bread with Olive, the Cypriot twist on classic Focaccia. With onions that add a touch of sweetness, halloumi cheese for that extra bit of saltiness and mint for a refreshing hint, this bread recipe is bound to wow your tastebuds! So, let's gather around our kitchen, roll up our sleeves and start baking! You'll be surprised how easy it is to make, and even easier to devour!
#Bitta #OliveBread #Bread #BreadRecipe #OliveBreadRecipe #BreadRecipe
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900 gr bread dough (you may use ready to bake dough. If frozen, cover with a cloth and leave it to thaw. You can knead it yourself as well, recipe below)
250 gr halloumi, diced (wash before using to rinse off excess salt)
100 gr string cheese, diced (not essential, you can substitute 100 gr halloumi)
120 gr black olives, pitted and chopped
1 onion, finely chopped
3 sprigs of spring onion, sliced (or 10 sprigs of chives or 1,5 onions)
150 gr yogurt (4 heaped tablespoons, alternatively, kefir, cream or 100 ml milk)
100 ml olive oil, plus extra for greasing
1 tablespoon sugar (skip if you’re kneading the dough yourself)
1 egg
2 good handfuls of dried mint
1 handful of nigella seeds
1 handful of sesame seeds
• Preheat the oven on upper and lower heat, without fan to 200 C (400 F). Place a wire rack on the lower shelf.
• Put the dough in a large bowl and add onions, spring onions, halloumi and string cheese.
• Then add the yogurt, olive oil, olives, sugar, egg and finally the dried mint.
• Roughly mix for 30 seconds. Gently folding would be great, don’t punch down the dough while mixing.
• Grease a cake tin and transfer the dough to it. If there are some ingredients on top, pull the dough from sides and cover them to prevent the extra browning in oven.
• Sprinkle the sesame and nigella seeds and let it rise in a warm place about 15 minutes, until slightly puffed.
• Bake the bitta for 40 minutes. To check for doneness, thrust a pairing knife into the bitta’s centre and if there is any dough stuck to the knife, bake for another 10-15 minutes.
• Rest for 5 minutes after baking. Your bitta is ready to enjoy with the perfect crust and puffy, warm texture, which embraces all those insanely delicious flavors!
To make the bread dough:
550 gr all purpose flour
330 ml lukewarm water
1 heaped teaspoon salt
1x10 g sachet of dried yeast
1 tablespoon sugar
• Mix the lukewarm water, sugar and the yeast in a jar and let it sit for 5 minutes.
• Put the flour and the salt into a large bowl.
• Gradually pour the water into the bowl while stirring.
• Knead the dough for 10 minutes or until smooth on your counter.
• Place back in an oiled bowl. Cover with a damp cloth and leave it to prove in a warm place for 1 hour or until doubled in size.
Eliopita - Cyprus Olive Cake
This is eliopita a delicious Cyprus olive cake. It can be made as a bread, which I also do. But the cake version is much quicker to put together. And very tasty.
Many people add sesame seeds to this, but I add sunflower seeds and they add a nice crunch.
I think this is vegan, if you grease the tin with plant based butter or oil.
Enjoy the video, even though my voice over sounds a bit muffled in parts! I’m not sure what’s up with the microphone! Xx
#eliopita #olivecake #cyprus
Ingredients -
600g self raising flour
2 tsp baking powder
250ml oil
300ml orange juice
250g Kalamata olives, rinsed and cut in half
8 spring onions
6 tbsp of fresh coriander
3 tbsp of fresh mint
1 tsp cinnamon
1 tsp dried mint
Salt and pepper
Sunflower seeds (or sesame)
Combine the orange juice and oil
Add the dried mint to the olives and a tbsp of flour
Then add to the juice and oil
Add the spring onions, coriander, mint, cinnamon, salt pepper and baking powder. Mix together
Add the flour and combine
Put in to a greased cake tin
Sprinkle sunflower seeds on top
Bake for 1 hour at 170c tan
Leave to cool for 10 mins before taking out of the tin