Ajeen (Savory Dough)

Print this pagePrint this page

As I recently have a little time, I had been looking on the web a few days ago. Looking for new, exciting tips, inspirational dishes that I've never used before, to surprise my loved ones with. Looking for a long time but couldn't discover any interesting things. Right before I wanted to give up on it, I came across this delicious and simple treat simply by chance on ambitiouskitchen. The dessert looked so fabulous on its photos, that required rapid action.
It was easy to imagine the way it's made, its taste and how much boyfriend will probably love it. Actually, it is extremely easy to impress him in terms of cakes. Anyhow, I got into the blog and used the simple instuctions that had been coupled with great pictures of the method. It really makes life much simpler. I could suppose it is a bit of a effort to shoot photos down the middle of baking in the kitchen as you may ordinarily have sticky hands and so i seriously appreciate the commitment she placed in to make this blogpost and recipe conveniently followed.
That being said I'm inspired to present my personal recipes in a similar way. Many thanks for the thought.
I was fine tuning the initial mixture create it for the taste of my loved ones. I can say it had been a terrific success. They prized the flavor, the thickness and enjoyed having a treat like this during a lively workweek. They ultimately requested more, more and more. Thus the next time I am not going to make the same mistake. I'm likely to double the amount .

Addas bi Husrem (Lentil Parsley soup)
Ajeen (Savory Dough)
Arabic Bean Salad
Baklawa (Baklava)
Fasolia Bzait (Green Beans with ESSENTIAL OLIVE OIL)
Fatti dajaj (Poultry Fatti)
Ghraybeh (Syrian Sugar Cookies)
Harisi (Semolina cake)
Hummus (Chickpea drop)
Lemon-Garlic Thin Steaks
Makdous (Pickled stuffed eggplant in essential olive oil)
Maqluba (Ugly eggplant and rice)
Mutabal Shawandar (Beet Dip)
Printable Syrian Grocery list
Shorbit Adas (Lentil Soup)
Permissions beyond the scope of this permit may be available at Terms of Use Agreement
Ajeen (Savory Dough)
2 teaspoons instant yeast
1 cup warm milk
Blend the dry ingredients. Add the essential oil and kneed, after that add the milk gradually and keep kneading for 8-10 a few minutes before dough is clean and incorporated.
Spray a bowl with some oil and place the dough and cover. Leave in room temperature (in the warmer part) for one hour. It should dual in size.
Knead a little before use
This dough is great for all types of mini pies such as for example Borak Zaitoon (Olive mini pies) , spinach pies and cheese pies.
Thanks a lot for the nice recepies. I'm just thinking for howlong please we must keep carefully the dough within the range and under what heat degree?
Many thanks in advance and looking forward to hearing from you
Temperature ought to be 375F. The duration within the oven could vary depending on the stuffing, but generally 7-11 mins. This recipe is only for the dough. You can find more detailed guidelines in these recipes -thyme-swirls
-zaitoon-olive-mini-pies
I really love this dough. You can work with, likes good and is still good the very next day, unlike most doughs. I've attempted to reduce the oil but it turned out as well dry. I wish to try half whole wheat grains and half white and stuff them with scrambled eggs for a quick school breakfast. We'll see. Thanks for the formula!
A great idea! Let us know how they'll come out or in the event that you tried other recipes with this dough.
God help the Syrian people. And I pray that your household are OK. Make sure you tell us how to help?
Dear Safiyah, Thank you so much for the prayers and provide to help. There are several organizations you could contact to offer help, such as for example Syria Comfort and Advancement or Please keep praying for Syria!
Thanks so much for the recipe. It looks very good. I'm going to make pies with sun-dried tomatoes and walnuts. Is that something that might be offered in Syria?
The dough seems to be very oily and doesn't feel just like an average bread dough. Is that normal? 1 cup of oil seems like a lot because of this recipe. But I trust your recipe! I'll see how it looks after it raises.
Greg, walnuts & sundried tomatoes appears like a heavenly mixture. I have not really seen it in Syria, though. There, they are big on sun-dried reddish colored pepper in appetizers and fillings.
I actually agree, the dough is over the oily side, and you can find other recipes that have less oil. I like this one since it is low maintenance and an easy task to knead and spread, but other folks might not such as this much oil.
More content articles :
» Baklawa (Baklava)
Baklawa.. that crunchy however velvety heavenly levels of buttery flakes and flavored nut products, the perfect mixture for your personal treat period! Syrians make dozen types of Baklawa. This is actually the most common one.
A staple Syrian dish, extremely versatile that folks eat it fried, roasted, grilled, cooked in various sauces as well as coconut balls recipe easy (http://Pagebin.com/s1h8BKu4) is perfect for the basic Kibbeh dough. Click on the links for particular kibbeh recipes.

Post new comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img> <h2> <h3>
  • Use <!--pagebreak--> to create page breaks.
  • Lines and paragraphs break automatically.

More information about formatting options

CAPTCHA
This question is for testing whether you are a human visitor and to prevent spam
7
D
X
a
X
a
Enter the code without spaces and pay attention to upper/lower case.