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home > recipes > dessert > ba'aba beh tamur
from NY, US Iraqi Stuffed Pastries for Purim For Dough: 1 cube fresh yeast 1 cup warm water 3 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon ground fennel seed 1/2 cup plus 2 tablespoons melted butter (or margarine ) 1 beaten egg for glazing For Almond Filling: 1 cup ground almonds 1/3 cup sugar 1 tablespoon each rose water and orange water or 1/4 teaspoon edible rose and orange essences. Dissolve yeast in water. Add flour, baking powder, fennel or other spice, and melted butter. Mix until you have a soft dough that forms a ball. Cover with plastic bag or damp cloth; allow to rise 1 hour or until doubled. Preheat oven to 425F (200C). Work with a quarter of the dough at the time for convenience. Roll it out 1/4″ thin. Use a large biscuit cutter or glass to cut into 3″ rounds. Brush the rounds with a little water. . Mix filling ingredients in a small bowl. Put 1 teaspoon filling in the center of each round and fold it over. Press your fingers down all around the edges to seal, or use the tines of a fork. Brush beaten egg on pastries. Bake 25 minutes. Date Filling for about 30 pastries: 8 oz. (250 grams) pitted, finely chopped dates. Or simply use date paste which is easier 2 tablespoons unsalted butter 1 tablespoon milk 1 egg white sesame seeds Combine ingredients in top of a double boiler and cook 5 minutes, stirring a few times. Allow the mixture to cool and roll it into balls for stuffing the pastry. When forming the pastry, place a small ball at the center of each pastry round and pinch the sides upwards to make a closed bundle. Flip over and flatten slightly with the rolling pin. Pierce with a fork in several places. Paint the pastries with an egg white and sprinkle with sesame seeds. Bake as directed above. Cheese Filling: 1/2 cup crumbled feta cheese 1/2 cup mild yellow cheese, grated 1 teaspoon dried, crumbled za'tar, oregano or rosemary 1 finely chopped scallion 1 egg Combine cheeses, herbs, and egg. Bake pastries as half-circles as in the almond filling. Source: Israeli Food Blog

Ba'aba Beh Tamur


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(posted April 14, 2011)

from NY, US

Iraqi Stuffed Pastries for Purim

For
Dough:
1
cube fresh yeast
1 cup warm water
3 cups
flour
1 teaspoon
baking powder
1/2 teaspoon
salt
1 tablespoon ground
fennel seed
1/2 cup plus 2 tablespoons melted
butter (or margarine )
1 beaten
egg for glazing

For
Almond Filling:
1 cup ground almonds
1/3 cup
sugar
1 tablespoon each
rose water and orange water or 1/4 teaspoon edible rose and orange essences.

Dissolve
yeast in water. Add flour, baking powder, fennel or other spice, and melted butter. Mix until you have a soft dough that forms a ball.

Cover with plastic bag or damp cloth; allow to rise 1 hour or until doubled.

Preheat oven to 425F (200C).

Work with a quarter of the
dough at the time for convenience. Roll it out 1/4″
thin. Use a large biscuit cutter or glass to cut into 3″ rounds. Brush the rounds with a little water.

. Mix filling ingredients in a small bowl. Put 1 teaspoon filling in the center of each round and fold it over.
Press your fingers down all around the edges to seal, or use the tines of a fork. Brush beaten egg on pastries.
Bake 25 minutes.

Date Filling for about 30 pastries:
8 oz. (250 grams) pitted, finely chopped dates. Or simply use
date paste which is easier
2 tablespoons
unsalted
butter
1 tablespoon
milk
1
egg white
sesame seeds

Combine ingredients in top of a double boiler and cook 5 minutes, stirring a few times. Allow the mixture to cool and roll it into balls for stuffing the pastry. When forming the pastry, place a small ball at the center of each pastry round and pinch the sides upwards to make a closed bundle. Flip over and flatten slightly with the rolling pin. Pierce with a fork in several places. Paint the pastries with an egg white and sprinkle with sesame seeds. Bake as directed above.

Cheese Filling:
1/2 cup crumbled
feta
cheese
1/2 cup mild yellow
cheese, grated
1 teaspoon dried, crumbled za'
tar, oregano or rosemary
1 finely chopped
scallion
1
egg

Combine cheeses, herbs, and egg. Bake pastries as half-circles as in the almond filling.
Source: Israeli Food Blog



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