Khaliat Nahal (Bee’s Hive Bread)

Khaliat al Nahal (known by many as Khaliat Nahal) literally means Bee’s Hive in Arabic. This is because the buns are baked close to each other in a round pan in a honeycomb like pattern and they are glazed with a honey flavored syrup. Now there are many different recipes for this dish. I have compiled a group of them and found an easier and less expensive version.

Here are the ingredients needed for this recipe:

Dough

  • 3 cup all-purpose flour
  • 1/4 cup + 1 Tbsp. powdered milk
  • 1/4 cup vegetable oil
  • 1 pkg. dry active yeast
  • 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup warm water (may need more or less, just enough to form a soft dough) (I added 1/2 tsp.)
  • 1/2 (8oz.) pkg. cream cheese
  • sesame seeds

Simple Syrup

  • 1 cup sugar
  • 1/2 cup water
  • 1 Tbsp. honey

Egg Wash

  • 1 egg yolk + 1 Tbsp. water

Step 1: In a large bowl, sift together the flour, powdered milk, sugar, baking powder, and salt.

Step 2: Mix in the yeast, vegetable oil, and enough warm water to form a soft dough.

Step 3: Knead for 8-10 minutes. The dough will be smooth in texture.

Step 4: Place dough into a lightly oiled bowl, cover with a damp cloth, and place plastic wrap over the bowl. (I recommend to not cover the dough with the cloth, it will stick to the dough. Instead just lightly oil the plastic wrap and cover the dough with it.)

Step 5: Proof for 1 + 1/2 hours.

Step 6: Meanwhile in a sauce pan, combine the sugar, water, and honey.

Step 7: Bring to a boil and allow it to lightly thicken over med-low heat, 3-4 minutes. Allow to cool.

Step 8: Lightly oil and line the bottom of a baking pan. (I will be using a 12-inch cake pan.)

Step 9: Preheat the oven to 350°F.

Step 10: Punch the dough down and divide it into small balls, about 2-3 Tbsp.

Step 11: Create a well in the balls and add 1/2-1 tsp. cream cheese in the center and encase the cream cheese in the dough.

Step 12: Place dough balls into a lightly oiled and lined baking pan, starting from the center and moving outward like a honeycomb.

Step 13: Brush dough balls with the egg wash and sprinkle on some sesame seeds.

Step 14: Bake for 25-30 minutes, or until golden brown.

Step 15: Remove from oven and immediately pour the cooled simple syrup over the buns.

Step 16: Cover the buns with foil and allow to cool to room temperature, about 20-30 minutes. (The syrup will be absorbed into the buns.)

Advertisements

Garam Masala

Many Indian dishes require a garam masala, which is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to intensity of the spices rather than capsaicin content. Garam masala is pungent, but not hot in the same way as a chili pepper. So I had to make my own cause I didn’t feel like buying it if I had already have to required spices in the cupboard.

Here are the ingredients needed for this recipe:

  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground paprika
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Step 1: Mix cumin, coriander, cardamom, paprika, cinnamon, cloves, and nutmeg in a bowl.

Step 2: Place mix in an airtight container, and store in a cool, dry place.

Garlic Naan

Since I was having curried chicken for dinner with the family I wanted to make a side dish that could absorb the curry sauce. The only thing I could think of was rice and naan. I’ve had naan before and I really liked it so today I will be attempting to make garlic naan. Let’s hope I don’t mess it up to much.

Here are the ingredients needed for this recipe:

  • 1 (.25 oz) package active dry yeast
  • 1 cup warm water
  • 1/4 cup + 1 Tbsp white sugar, divided
  • 3 Tbsp milk
  • 1 egg, beaten
  • 2 tsp salt
  • 1/2 tsp baking soda (optional)
  • 3 1/2 cups bread flour
  • 2 tsp minced garlic, (optional)
  • 1/4 cup butter, melted + 1 tsp minced garlic

Step 1: In a large bowl, bloom the  yeast in the warm water and 1 Tbsp sugar. Let stand about 10 minutes, until frothy.

Step 2: Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.

Step 3: Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. (How to Knead Dough)

Step 4: Place dough in a well oiled bowl, cover with a damp cloth, cover bowl with plastic wrap, and set aside to rise.

Step 5: Let it rise 1 hour, until the dough has doubled in volume.

Step 6: Punch down dough, and knead in garlic.

Step 7: Pinch off small handfuls of dough about the size of a golf ball. [How to pinch dough (6:09)]

Step 8: Roll into balls, and place on a tray.

Step 9: Cover with a wet towel, cover tray with plastic wrap, and allow to rise until doubled in size, about 30 minutes.

Step 10: During the second rising, preheat grill to med-high heat.

Step 11: At grill side, roll one ball of dough out into a thin circle. (Since it’s been raining here randomly and I have no idea how to use the charcoal grill, I’ll be using a large pan for this)

Step 12: Lightly oil grill.

Step 13: Place dough on grill, cover with lid, and cook for 2 to 3 minutes, or until puffy and lightly browned. (In pan, 20 seconds or until golden brown on both sides)

Step 14: Brush uncooked side with butter, and turn over.

Step 15: Brush cooked side with butter, cover with lid, and cook until browned, another 2 to 4 minutes. (or in pan, 20 seconds)

Step 16: Remove from grill, and continue the process until all the naan has been prepared.

Notes: I recommend using a rolling pin to flatten the naan.

myTaste.com