The dough (Al-'ajeen) from Man'oushé: Inside the Street Corner Lebanese Bakery (page 42) by Barbara Abdeni Massaad

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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

  • Eat Your Books

    See recipe introduction for variation.

  • Yildiz100 on April 24, 2017

    Made this with 2.5 cups AP flour and 1 cup bread flour. Added an extra tablespoon of oil and used 2.5 tsp salt. Salt balance was good and bread texture was good. I increased the oven temp to 425 (most recipes in other books call for 500!) and at that temp, with topping (a fairly heavy, wet topping) it needed 9 minutes too cook through.

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