Cheese Honeycomb

Raneem Al-Mansouriשֶׁף

מרכיבים

• 6 cups flour
  6 cup
• 1 cup low-fat liquid milk
  1 cup
• 1/2 cup water
  0.5 cup
• 1/2 cup vegetable oil
  0.5 cup
• 2 tablespoons oregano
  2 tablespoon
• 1 tablespoon yeast, dissolved in half a cup of warm water with one tablespoon of sugar
  1 tablespoon
• A pinch of salt
  1 pinch
• 1 1/2 cups Akkawi cheese, grated
  1.5 cup
• 1 tablespoon black seed
  1 tablespoon
• 1 tablespoon oregano
  1 tablespoon
• 1 beaten egg, with a pinch of salt and black pepper
  1 egg
• 1 teaspoon sesame
  1 teaspoon
• 1 teaspoon black seed, for garnish
  1 teaspoon
• 2 tablespoons olive oil
  2 tablespoon

צעדים

1. 1

   To prepare the dough, we start with the yeast by dissolving it in warm water with sugar and letting it sit for 10 minutes.

   כלים נדרשים:

   קערת ערבוב

   10 דקות
2. 2

   Sift the flour into a tall bowl with a lid, sprinkle salt and oregano over the flour, and mix them well.

   כלים נדרשים:

   קערת ערבוב

   5 דקות
3. 3

   Add the yeast with its water to the bowl, then add the oil, milk, and water, and mix well. Knead the mixture until you get a cohesive dough, then cover it and let it rise for an hour in a very warm place.

   כלים נדרשים:

   קערת ערבוב

   60 דקות
4. 4

   To prepare the filling, mix the grated Akkawi cheese with oregano and black seed.

   כלים נדרשים:

   קערת ערבוב

   5 דקות
5. 5

   Take a piece slightly smaller than an egg, flatten it, and fill it with an appropriate amount of the cheese filling. Seal it well and shape it into a small ball about the size of an egg.

   10 דקות
6. 6

   In a cheesecake pan, add oil and arrange the filled dough balls close to each other. Brush the surface of the dough balls with the beaten egg and sprinkle with sesame and black seed.

   כלים נדרשים:

   תבנית אפייה

   10 דקות
7. 7

   Place the trays in an oven at 180 degrees Celsius and bake until the honeycomb is fully cooked from the bottom and golden brown on top. Enjoy your meal.

   כלים נדרשים:

   תנור

   15 דקות

עובדות תזונה

* הערכים התזונתיים הם מקורבים וחישובם עשוי להשתנות בהתאם לסוג הרכיב ולשיטות הגידול, האחסון והבישול.

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