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Kaaek bel zait

Kaaek bel zait
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The most delicious bread you would ever taste!!, Kaaek bel zait, or Kaaek al eid is a bread with an explosion of flavors of olive oil and arabian spices and seeds!

This time you're going to experience a joyful baking time with this extra ancient palestinian bread.


Ingredients

Ingredients:

Nutritional

Calories (kcal)
302.1
Saturated Fat (g)
4.3
Trans Fat (g)
0.0
Total Fat (g)
31.3
Cholesterol (mg)
0.5
Sodium (mg)
21.2
Dietary Fiber (g)
2.0
Sugars (g)
0.8
Protein (g)
2.3
Vitamin A (RAE)
2.4
Vitamin C (mg)
1.2
Calcium (mg)
55.9
Iron (mg)
2.7
Vitamin D (μg)
0.0
Vitamin E (mg)
4.2
Thiamin (mg)
0.1
Riboflavin (B2) (mg)
0.1
Niacin (NE)
1.2
Vitamin B6 (mg)
0.1
Vitamin B12 (mg)
0.0
Folate (DFE)
11.6
Potassium (mg)
117.1
Total Carbohydrate (g)
5.5

Step by Step method

  1. Mix the yeast with a cup of warm water and the sugar and wait for it to foam and bubble.
  2. In a bowl, mix the all the dry ingredients and the yogurt.
  3. Add the olive oil and rub it into the flour mix with your finger tips until the mix resembles wet sand.
  4. Add the yeast water mix and start kneading the dough.
  5. Gradually add the water until you get a smooth dough that does not stick to your hands or the bowl.
  6. Cover the dough and allow it to double in a warm place.
  7. Preheat your oven to 270 C and position the oven rack in the middle.
  8. Cut the dough into 20 small balls or 10 big ones depending on the size of the loaves you want.
  9. Take a small pinch of each ball, dip it in olive oil, then stuff it back in the ball. Leave them to rest for about 5 to 10 minutes. (this is the secret of perfection).
  10. Brush your bread mold (if using) with olive oil and roll the dough on top of the bread mold or simply roll the dough into a circle 1 cm in thickness.
  11. Arrange the dough circles on a baking sheet that has been brushed with oil or lined with parchment paper.
  12. Bake in the oven until the bottoms are golden brown.
  13. Turn on the broiler and allow the top to become golden brown.
  14. Take them out. with a brush, glaze them with some olive oil.
  15. Cool the bread on a wire rack and then store in the fridge for 10 days or freeze for up to 3 months.
  16. Serve with a salty cheese like nabulsi cheese, labneh, or alone with a cup of tea.

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