Honeycomb

بلسم بن عبد الكريمCuisinier

Ingrédients

• ٣٠٠ غرام جبن عكاوي
  300 grams
• ٢ ملعقة صغيره حبّة البركة
  2 teaspoons
• ٣ كوب طحين
  3 cups
• ١/٢ كوب لبن
  0.5 cups
• ١ ملعقة كبيرة الخميرة
  1 tablespoon
• ٢ كوب ماء، فاتر
  2 cups
• ١/٢ كوب زيت
  0.5 cups
• ١ ملعقة صغيره محلب
  1 teaspoon
• رشة ملح
  0
• ٢ ملعقة صغيره حبّة البركة
  2 teaspoons

Mesures

1. 1

   For the filling: Cut the cheese block into medium pieces and wash it well with water.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Drain the cheese pieces from the water and crumble them into small bits, then add 2 teaspoons of black seed and mix together to prepare the filling.

   5 minutes
3. 3

   For the dough, mix the flour, mahleb, yeast, and salt together, then gradually add the yogurt, oil, and water, kneading well until a cohesive and soft dough forms.

   Matériel requis:

   Bol de mélange

   5 minutes
4. 4

   Cover the dough with a plastic bag and let it rest for an hour in a warm place until it doubles in size.

   Matériel requis:

   🍳

   Plastic Bag

   60 minutes
5. 5

   Divide the dough into balls the size of walnuts, flatten them in a circular shape with your palm, and fill with a spoonful of cheese filling.

   5 minutes
6. 6

   Seal the dough and shape it into a ball, continuing to fill the dough balls with cheese until all the filling is used.

   5 minutes
7. 7

   Arrange the dough balls in a honeycomb shape on a prepared baking sheet, brush the top of the honeycomb with oil, and sprinkle with black seed.

   Matériel requis:

   Plaque de cuisson

   5 minutes
8. 8

   Place the honeycomb baking sheet in the oven at medium heat until the top is golden brown, then remove from the oven. Serve hot or cold.

   15 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques