Real African Dishes: [MC-AllEthnic-Recipes] Arab Oregano Cakes - Akrass Zaatar ; 15g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Arab Oregano Cakes - Akrass Zaatar

Recipe By :
Serving Size : 23 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the dough:
1 teaspoon active dry yeast
1/8 teaspoon sugar
1 1/4 cups warm water -- (110F)
2 cups all-purpose (plain) flour
1 cup coarse semolina
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup olive oil -- plus extra for your hands, the bowl, and the work surface
For the filling:
5 cups fresh oregano leaves -- (about 2 pounds), washed and patted dry
1 teaspoon salt

PREPARE THE DOUGH: Combine the yeast, sugar, and 1/2 cup of the warm water in a small bowl and stir to dissolve. Set it aside until the mixture is foamy and has doubled in size, about 10 minutes.

Using an electric mixer: Sift the flour, semolina, baking powder, and salt together into the bowl of a standing mixer fitted with the dough hook. Stir in the yeast mixture, olive oil, and remaining 3/4 cup warm water. Mix the dough on medium speed until it pulls away from the sides of the bowl, 3 minutes. (If the dough doesn't come away from the sides, add 1 tablespoon flour.) Raise the speed to high and mix until the dough is smooth and elastic, about 2 minutes.

By hand: Sift the flour, semolina, baking powder, and salt together and dump it into a mound on a work surface. Make a well in the top of the mound, using two fingers. Mix the yeast mixture with the oil and the remaining 3/4 cup warm water. Pour a small amount of this mixture into the well. Using a fork, gather up some flour from the perimeter of the mound and add it to the well. Stir it into the liquid until it is absorbed. Continue adding liquid and mixing the flour into it until all of the liquid is absorbed. Then knead the dough by pressing down on it with the heel of your hand, then stretching the dough forward, pushing it away from your body. Fold it in half and press down on it with the palm of your hand to seal the fold. Rotate the dough a quarter-turn, and knead it again. Repeat the kneading, folding, sealing, and rotating until the dough is very smooth and shiny, about 5 minutes.

ADDING THE FILLING: Toss the oregano with the salt, and pour it over the dough. Coat your hands with olive oil and knead the dough until the oregano is just mixed in. Coat a glass or ceramic bowl with olive oil, place the dough in the bowl, and turn it to coat it well with the oil. Cover the bowl with plastic wrap and set it aside in a warm place until the dough has doubled in size, about 1 hour.

FORM AND BAKE THE CAKES: Preheat the oven to 400F, with one rack on the second position from the bottom and the other on the top position. Lightly oil two baking sheets.

Punch down the dough, and knead it until it is soft and smooth. Cut the dough into 5 equal pieces and place them on a lightly oiled surface. Roll out each piece of dough until it is 1/4 to 1/2 inch thick. Cut out rounds using a 3-inch cookie cutter, and place them on the prepared baking sheets. Tuck in any oregano leaves that poke out from the dough. Place the baking sheets on the oven racks and bake for 10 minutes. Then reverse their positions in the oven and bake until golden brown, another 10 minutes. Serve warm.

Makes about 23 cakes.

AuthorNote: Fluffier and softer than crackers, yet not as light and airy as yeast bread, these little semolina cakes are a delicious snack with feta cheese, a simple salad of chopped tomatoes and olives, or a cup of hot tea. This recipe is a contemporary, lighter version of the traditional cakes made in early spring in rural areas all over the Arab world, when oregano first appears in the fields. Though not as heavy, the flavor and aroma are the same; your kitchen will be fragrant with yeast and oregano.

Baked Zaatar Akrass can be stored in a tightly sealed container in the refrigerator for up to a week, or frozen for up to 3 months. Alternatively, you can partially bake the cakes and finish the baking when you want to serve them: Simply take them out of the oven after 15 minutes, let them cool, and then refrigerate or freeze. Defrost them on the countertop for 2 hours; then reheat them in a 350F oven until warmed through, about 10 minutes.

Cuisine:
"MidEastern"
Source:
"The Arab Table by May S. Bsisu, 2005."
S(Formatted by Chupa Babi):
"May 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 114 Calories; 5g Fat (39.8% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 197mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3390 0