Lechuchyemeniteyeastbread Recipes

Steps:

• Combine all the ingredients with a mixer until you get a smooth batter without lumps.
• Place the bowl, covered with aluminum foil, in a warm place for about an hour, and allow the batter to rise.
• Choose a good Teflon frying pan.
• The frying pan must be cold.
• Oil very lightly, you can use a spray, place on a high flame and pour in a ladleful of the batter.
• When the batter begins to bubble (after a minute or a minute and a half), turn the frying pan over onto a dry towel.
• Keep the lechuch in a pile, back-to-back, face-to-face.
• Cool the bottom of the frying pan with tap water, and put back on the stove.

Steps:

• In a small bowl, mix together the yeast sugar and 2-3 tablespoons of the warm water and set aside.
• Sift the flour into a mixing bowl and add in the salt. Make a well in the centre of the flour and pour in the yeast mixture and the remaining warm water.
• Knead together until the mixture forms a stiff dough.
• Knead the dough on a lightly floured surface for 10-15 minutes, adding in a tablespoon of olive oil to the dough to soften it.
• Wash and dry the mixing bowl and rub with a little of the olive oil. Return the dough to the ball and roll it around the bowl until well oiled. Cover with a clean cloth and set aside in a warm place to rise for 2 hours.
• Knead the dough again, then divide it into 10 portions.
• Roll each dough portion between your palms until smooth and round.
• Using a rolling pin, roll out each portion into a circle. Cover the dough circles and set aside for 20 minutes.
• Preheat the oven to 450°F Place 2 large baking sheets in the oven to heat up.
• Brush the tops of each dough circle with a little of the olive oil. Mix the remaining olive oil with the thyme, marjoram and sesame seeds and spread the mixture evenly over the surface of each dough circle.
• Slide the dough circles onto the hot baking sheets and bake for 8-10 minutes.
• Remove and cool. Serve.

Steps:

• Line a baking sheet with parchment paper.
• Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
• Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake fatayer in the preheated oven until lightly browned, about 25 minutes.

Steps:

• Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
• After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.