Recipe courtesy of Almond and Fig AlmondandFig.com
Mai of Almond & Fig is a recipe developer, food stylist & food photographer working with a variety of different cuisines, especially Middle Eastern. Her talent and passion shows through her work and the beauty in her dishes and the way she photographs them!
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- 5 cups unbleached flour you can mix half wheat with half white unbleached flour
- 1 tablespoon yeast
- 1 teaspoon honey or sugar
- 1/3 cup Canola oil
- 1/2 cup extra virgin olive oil
- 1 cup water
- 1/2 cup milk warmd
- 1 teaspoon salt
- 1 cup fresh oregano washed, dried, stems removed & chopped
- 8 oz halloumi cheese or feta, cut into cubes
- sesame or nigella seeds, for garnish
- Let the yeast bloom in a cup of warm water and a tsp of honey or sugar.
- Using an electric mixer with the dough hook attachment add the flour, and salt.
- Drizzle in the warm milk and the yeast mixture and mix the dough on medium speed until it pulls away from the sides of the bowl. About 3 minutes.
- If the dough is too wet add in 1 tbls of flour at a time. Raise the speed to high and mix for 2 more minutes. The dough should be elastic, shiny and comes together in a ball. (You could also knead the dough by hand as well.)
- Add oregano and gently mix to combine.
- Coat the bowl with a little olive oil, cover with a damp cloth and let the dough rise in a warm place until it doubles in size it should take 45-60 min.
- Once your dough doubles, punch it and divide it into small balls to your liking. Golf ball size is good.
- Flatten the dough balls slightly in the palm of your hand add a cube of white cheese and wrap dough around it.
- Line your cookies on a nonstick baking tray, no need to grease the tray.
- Add sesame seeds & nigella seeds and a sprinkle of flaky salt such as Maldon on top and bake at 350F for about 20-25 minutes
- Best served warm
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