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Receive the Sabbath with him: Tunisian bread (Habaz) by Grandma Shoshana
There is one dough here, three main options and countless weekends where everything is connected to each other
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recipe
bread
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Tunisian food
Walla!
Food
Thursday, 10 June 2021, 23:33
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"On Friday morning, a mother starts preparing dough for bread. She always says the puff pastry according to the mood. All the energies in the body passes through their hands into the dough. A few times a dough of the mother is not swelled or not successful," say the daughters of
Shoshana (Shoshi) Cohen Bern
site Pudish, on the craft of preparing bread for Shabbat of Iman.
Shoshana and her daughters. From right to left: Talia, Ya'arit, Shoshana, Michal, Ilanit, Sigal and Sharon (Photo: Jasmine and Aryeh from the book Ya Amna - from Djerba to here, family Tunisian cuisine)
Shoshana has six daughters.
In honor of her 70th birthday, they published a recipe book in which they recreated the tastes of their childhood.
Ya Amna: From Djerba here - a family Tunisian cuisine
, has become a bestseller in Israel and was even crowned the best Jewish cookbook in the world for 2018 in the Gourmand Awards competition - the Oscar of cookbooks.
The full story of this special family can be found in Podish - a new Jewish culinary venture created by us, the Jewish People's Museum (formerly Beit Hatfutsot), which was established to connect Jewish communities around the world through Jewish food stories (Jewish + Food = Foodish) .
This is a site rich in stories, recipes and pictures that wants to connect home cooks, chefs, food tours, exhibitions, parties, workshops and classes, all around the Jewish-Israeli food culture.
Apart from the family recipe of the Cohen-Lebran family for Habaz, you will find more recipes and stories on the site, all related to Jewish food culture.
More on Walla!
Egyptian patties in red sauce
To the full article
The dough is one, but the bread has several forms: bushuka, kishlia or challah (Photo: Jasmine and Aryeh from the book Ya Amna - from Djerba here, family Tunisian cuisine)
Cohen to Bern on the chevr: "The dough is one, but the bread has several main shapes - braids like that of a challah to sit on; the traditional Tunisian shape which is the 'bushuka' - an ellipse with pointed edges and a puffy belly; It is cut at fixed distances, then the cylinder is rolled into a snail, thus creating a flower shape. "
Khabaz - Tunisian bread
Recipe By: Shoshana Cohen-Lebran, Walla!
Food
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20 minutes of work
Three hours in total
Easy to prepare
8 units
Tunisian
vegan
fur
Breads
Recipes to sit
kosher
The golden breads make a hollow sound when tapped at the base (Photo: Jasmine and Aryeh from the book Ya Amna - from Djerba to here, family Tunisian cuisine)
Conversion calculator
Ingredients
-
1 kg of flour
1 tablespoon salt
2 tablespoons dry yeast or 50 grams of fresh yeast
2 tablespoons of sugar
½2 lukewarm cups
½ Whipped cream
1 egg yolk, mixed with a little water
Sesame
Flour for flouring the work surface
To the conversion calculator
Preparation
How do you make Tunisian bread?
1 Mix the flour and salt in a bowl.
2 Place the yeast, sugar and a glass of lukewarm water in a separate large bowl or food mixer bowl with a kneading hook and mix well.
3 Add the flour and salt mixture, the remaining water and the oil and put for about 10 minutes, until a smooth and pliable dough is obtained.
Cover the bowl with cling film and let the dough rise for about an hour and a half, or until it doubles in volume.
4 Place the dough on a lightly floured work surface and put for 5-4 minutes.
Divide it into 8 balls.
It is also important to knead manually to feel the dough.
Shoshana Lasha (Photo: Jasmine and Aryeh from the book Ya Amna - from Djerba to here, family Tunisian cuisine)
5 Open a ball and flatten it in the palm pad until you hear bubbles crackling.
Shape the dough into an elliptical loaf shape and pinch both ends so that a loaf with a puffy belly and pointed edges is formed.
Using scissors or a sharp knife make diagonal cuts.
6 Transfer the loaf to a pan lined with baking paper.
Continue to design the rest of the squares in the same way.
Cover the loaves and let swell for about 15 minutes.
7 Preheat oven to 180 degrees.
8 Brush the loaves of bread with the egg yolk and sprinkle over sesame seeds.
Bake for 40-35 minutes, until the breads are golden and sound hollow when stiff at the base.
8
Variety option: For
vegan bread, instead of an egg, brush the bread with 1 tablespoon of flour mixed with 4 tablespoons of water and sprinkle over sesame seeds.
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