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Hurs
(Yemeni Bread) (Multi-layered bread)
Hurs
is an Arab bread made up of very thin layers. It is a very popular
addition to the meal at Iftar time and can be served with a number
of garnishes, sweet or savoury.
3
cups of warm water
1 tblsp yeast
½ teaspoon salt
1 egg
1.5kg of plain flour
1 ¾ butter - (melted)
Milk or egg
1.
Mix together the warm water, yeast, salt, egg and plain flour to
form a dough.
2. Add more warm water if dough feels too dry.
3. Leave flour to set for about 30 minutes.
4. Make a few small balls out of the dough and roll out thinly to
the size of the baking tin.
5. Place each sheet of dough into the baking tin creating layers,
adding 1 tblsp of butter (melted) in between each layer.
6. Continue this procedure until all of the dough is used up. You
will be able to make roughly 60 sheets.
7. Glaze with milk or egg. Place in the oven for about 40 minutes
or until top of bread is crispy and golden brown.
8. Bread is now ready and can be eaten on its own or served with
heated honey.
'Hurs'
or 'Yemeni Bread' is very popular amongst Yemenis but is eaten throughout
the Arab world. It has more taste than ingredients that go into
it.
It
is usually made in much larger tins than the common British cake
or pastry tins. These larger tins are widely available in the Arab
world and may be available in some Arab stores in Britain.
The
larger the tin the thinner the layers of the bread can be, making
it quite possible to use all of the dough on 30 sheets/layers. 'Hurs'
is pronounced similar to the word 'horse' but with a much stronger
'r' sound and the 'or' replaced by an 'oo' sound.
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| An
Asian flat-pan or 'skillet' |
(Chapatti
with potato stuffing)
Aloo
Paratha or 'parantha' is very popular amongst Asian Muslims during
Ramadhan and is commonly eaten by Pakistanis and Indians at Suhoor
time before dawn. It originates from the sub-continent and is generally
eaten by Asians of all backgrounds and faiths.
For
the dough:
275g brown chapatti flour
1tbsp of oil
¼ tsp of salt
¼ pt of warm water
For
the filling:
500g of boiled potatoes, peeled and mashed
2 tbsp chopped green coriander
1tbsp lemon juice
1tsp garam masala
½ tsp ground red chilli
½ tsp tymol seeds (ajwain)
½ in finely chopped fresh ginger
1 finely chopped medium onion
1 finely chopped small green chilli
Salt to taste
Place
all the above ingredients into a bowl and mix thoroughly.
1.
Place 250g flour into a bowl, keep the rest of the flour for rolling
out. Rub the oil in it and add the salt.
2. Pour in the water to make the dough soft.
3. Knead it for 5 minutes or until the dough is soft and
springy.
4. Cover and leave for 10 minutes.
1.
Heat a flat pan (skillet) on medium heat.
2. While the frying pan is heating divide the dough into 11 equal
portions.
3. Take a portion of dough and roll it into a ball on the palms
of your hands.
4. Dust it with your flour, flatten it and roll it into a small
round shape.
5. Place 1 portion of filling on it and cover, bringing the edges
together.
6. Again flatten, dust with flour and roll it into a round shape
about 8 inches thick.
7. Place the Aloo Paratha on the hot flat pan and cook both sides
'dry' like a chapatti.
8. Then pour 1 tbsp oil over it and fry the first side until light
golden brown. Make 6 or 7 slits in the Paratha.
9. Pour in another 2 tbsp oil and fry the other side until that
is lightly golden brown as well.
A Paratha
can be made with a number of different fillings or just with butter.
The fillings are usually vegetable-based. The finished Paratha,
stuffed or otherwise can be served with pickle, curry or yoghurt.
The word 'Aloo' just means potato.
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