Pains sammoun, soupe d'orge, biscuits//Sammoun breads, barley soup, biscuits
Bonjour !
Les dernières recettes de la semaine prennent un peu plus de temps que les autres, en raison des temps de cuisson et de repos de la pâte. Si vous n'avez pas le temps, je ne vous conseille pas de les réaliser maintenant. Par contre, ça vaut le coup, elles sont bonnes :) Les biscuits sont originaux, je trouve, ils sont bons et croquants !
- Pains sammoun : https://leblogdecata.blogspot.ca/2017/10/pain-irakien-sammoun.html
- Soupe à l'orge : https://tortore.wordpress.com/category/cuisine-irakienne/
J'ai remplacé l'agneau par du tofu fumé. Il n'est pas nécessaire de cuire le tofu pendant 1 heure comme on l'aurait fait avec l'agneau mais il faut le couper en cubes avant de le mettre à chauffer. Ajouter l'orge dès que l'eau se met à frémir.
J'ai remplacé l’œuf par 30 g de fécule de maïs et le jus d'un citron, le lait par du lait d'amande.
// Hello !
The last recipes of this week take a little longer than others, because of the cooking and standing times of the dough. If you don't have time, I don't advice you to realize them now. On the other hand, it's worth it, they are good :) The biscuits are original, I think, they are tasty and crispy !
Sammoun breads
Ingredients :
Flour : 3 cups (or 550 g)
Warm water : 1 cup (or 25-30 cL)
Salt : 1 tablespoon
Oil : 3 tablespoons
Baker’s yeast : 2 big tablespoons
Preparation :
Step 1
In a big bowl, mix all the ingredients EXCEPT the water. Add the water little by little and knead the dough with your hand or a robot for around 10 minutes. Add a little of flour if it’s too sticky, a little of warm water if it’s too dry.
Step 2
When the dough is read (smooth and not sticky), cover and let it expand for 2 hours.
Step 3
Knead again the dough and divide it in 6 parts. Roll it and form some lozenge.
Step 4
Place the breads on an oven tray covered with a little of oil and let it stand for 30 more minutes.
Step 5
Preheat the oven on 355°F.
Step 6
Bake in the oven for 30 to 35 minutes, until they are golden.
Step 7
Serve with or without sutting !
- Barley soup : https://tortore.wordpress.com/category/cuisine-irakienne/
I put smoked tofu instead of lamb. It isn't necessary to cook the tofu for an hour as we would have donne with lamb but you have to cut it in cubes before putting it in the pot. Add the barley as soon as the water starts boiling.
Biscuits
Ingredients :
Flour : 3 cups
Sugar : ¾ cup
Oil : ½ cup and 2 tablespoons
Almond/… milk : ¼ cup
Cornstarch : 30 g
Lemon juice : 1 lemon
Baking powder : 1 teaspoon
Salt : ¼ teaspoon
Cardamom : 2 teaspoons
Safran : 1 pinch
Almond/… milk : to coat the top to make it golden (optional)
Preparation :
Step 1
Heat up the milk and sugar in a pot over low heat to dissolve the sugar in the milk. Reserve.
Step 2
In a bowl, mix the flour and oil with your fingers. Add the other dry ingredients. Put the cornstarch and lemon juice in a small bowl then pour the mix in the other bowl and add the milk mix too. Let it stand for 10 to 15 minutes.
Step 3
Preheat the oven on 355°F.
Step 4
On a flat area, spread the dough and cut it with a round cookie cutter and make strips with a knife on to of the biscuits. If you don’t have a cookie cutter, you can use a small diametered glass.
Step 5
Put the biscuits on an oven tray covered with a tiny bit of oil then put the tray in the oven for 15 to 20 minutes, until the biscuits are golden.
Step 6
Serve the biscuit with an arabic coffee or rather a cardamom tea.
