Lebanese treats
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FESTIVE SPREAD
Khoubz
(Lebanese pita)
Toum
(Garlic sauce)
Chicken and artichoke pie
Coffee, cardamom and turmeric shoulder of lamb
Batata harra (Spicy potatoes)
Carrots with spicy harissa yoghurt
Aubergine salad with shaved fennel
Mom’ simple tomato and mint salad
DRINK
Sharab ward
(Rose cordial)
DESSERT
Halva-flavoured
frozen yoghurt
Khoubz (Lebanese pita)
Believe it or not, the dough for khoubz (alternatively spelled khubz, khobez, khubez or khubooz) can be prepared ahead and frozen for up to three months. Just wrap the dough in greaseproof paper and place it in a freezer bag, then thaw at room temperature before use.
Makes 12
Preparation time 15–20 minutes, plus time for the dough to rise
Cooking time 10 minutes
YOU NEED
• 600 ml lukewarm water
• 20 g active dried yeast
• 1 tablespoon (15 ml) sugar
• 750 g stone-ground white bread flour
• 1 tablespoon (15 ml) salt
• 250 ml plain yoghurt
• a dash of olive oil
THIS IS HOW
Mix 120 ml of the water, the yeast and the sugar in a small bowl. Leave about 5 minutes for the yeast to be activated.
Combine flour and salt in the bowl of a stand mixer. Once the yeast mixture is bubbling, pour it into the flour and, using the dough hook, mix together, adding half of the remaining water a little at a time, until the dough almost attains the correct consistency. Add the yoghurt and mix until combined. At this point, add more water only if needed to form a soft dough.
