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RECIPES
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INGREDIENTS
• 400g (14 oz) ripe pitted dates
• 600g (1 lb 5oz) flour, preferably whole wheat(¬TESTED
WITH AL BAKER CHAKKI FRESH ATTA)
• 10g (0.3 oz) dry yeast • Salt
• 700ml (24 fl oz) warm water
• 120g (4 oz) sugar • 4 eggs, beaten
METHOD
• We will start by soaking the dates in warm water for at least
30 minutes. After this, blend them in a food processor.
• Mix the flour, yeast, water, sugar and salt. Then add eggs and
the dates. Cover well and let it rest ideally overnight or for at
least 1 hour.
• It is now time to cook the muhalla. To do so, use a non-stick
crêpe pan. Grease it lightly and pour a small amount of
batter.
• Rapidly distribute the batter evenly over the pan and let it
cook for a couple of minutes. You can now flip it and cook
for another minute.
• Carry on doing the same with the remaining batter.
INGREDIENTS
DOUGH
• 1½ cups Al Baker all-purpose flour • 1½ tablespoons caster sugar
• 3 teaspoons baking powder • ¾ teaspoon salt
• 2 ½ tablespoons softened butter
• 1 egg, lightly beaten (optional)
• ¼ cup milk (approx)
CINNAMON FILLING
• 3 tablespoons butter • ¾ cup brown sugar
• 1½ - 2 teaspoons ground cinnamon or cassia
GLAZE
• 5 tablespoons icing sugar, sifted • 2 teaspoons milk or water
MUHALLA
CINNAMON ROLLS
SERVING SUGGESTION
Best eaten with fresh soft cottage cheese (chami),
clarified butter (ghee/samen) yoghurt or delicious date
honey.
METHOD
• Preheat the oven to 200°C/400°F/ Gas 6. Lightly grease a 20-cm or 8-inch square pan. For the filling, in a small bowl, mix together the butter,
brown sugar and cinnamon. Sprinkle one third of the mixture over the bottom of the prepared pan. This will make the rolls gooey.
• For the dough, in a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter and mix lightly with your fingertips till the
mixture resembles breadcrumbs. Add the egg if using, and enough milk and knead lightly to make a soft dough.
• Roll out the dough on a lightly-floured surface into a half-cm or quarter-inch thick rectangle. Spread the remaining filling over the rolled out
dough, leaving a small border all around. Carefully roll up the rectangle like a Swiss roll, beginning with the longer side. Moisten the edge and
press down to seal. With a sharp knife slice the roll into 12 small rolls. Place on the baking tray, cut side up, over the sprinkled filling. golden
brown and the filling is gooey.
• In the meanwhile make the glaze: in a small bowl, combine the icing sugar and just enough water or milk to make a thin, smooth mixture.
• Remove the rolls from the oven and leave to cool for a few minutes. Drizzle the glaze over the rolls and serve warm.
Emirates Grain Products Co. PO Box 24275, Sharjah, UAE, www.albaker.com, www.facebook.com/iffco.albaker
R
81
Oct/Nov 2014