Mai's akkawi bread from Baladi: Palestine - A Culinary Journey from the Land to the Sea (page 89) by Joudie Kalla

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on April 15, 2019

    When I read this recipe it seemed straight forward enough, but making it I felt it lacked detail. First of all, it calls for too much yeast. (Two 7 gram packets.) I halved it and still found my dough rose to doubled within 40 minutes. Note: she doesn't actually say dough should double-she gives no guidance at all. Its fine if you have some baking experience but not for a novice. She says to make the dough balls golf ball sized and stick them in a bundt pan, but that would require layering them and would be essentially monkey bread-was I supposed to do that? Not clear in the instructions so I made them larger, as they look in her pic, and stuck them in a 9*13. Called for more cheese than I could fit in the bread (dough was very soft and very oily and in fact sunk under its own weight. It would tear with so much cheese) and more zaatar than you could reasonably blend with the amount of olive oil you are supposed to blend it with. Aaargh! Final product tasted good but was too oily.

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