Khobz Ramadan Bread With Dates Lebanon Middle East Recipes

Steps:

• Put dates in a food processor & process until coarsely chopped, then add 4 tablespoons butter & continue processing until there is a smooth paste.
• Divide into 4 equal parts, then cover with plastic wrap & refrigerate.
• Stir yeast into 1/4 cup of the warm water & set aside for 10 minutes in a warm place.
• In a large mixing bowl, whisk together the flour, seeds & rest of the butter, working the butter into the flour with your hands.
• Add yeast water & 1/4 cup of the warm water & knead until the dough is supple & firm.
• Divide dough into 4 equal parts, roll into balls & let rest for 15 minutes.
• Line a large baking sheet with parchment paper.
• When dough has rested, roll out each ball of dough into a disk about 7 1/2 inches across & 1/2 inch thick.
• With your hands flatten one portion of the date paste into a smaller disk about 4 1/2 inches across, then lay it in the middle of the dough.
• Turn the edges of the dough over the filling & seal the dough, then turn the dough over & lay it on the prepared baking sheet. Pat with your hands to make as perfect a circle as you can.
• Make the other breads in the same way, then cover with plastic wrap & let rest for another 15 minutes.
• Preheat oven to 400 degrees F.
• Brush breads with egg yolk & bake 25-30 minutes or until golden, then remove to a wire rack to cool, before serving.