Have you already tasted Kaunas Pesto?

In Ayala Jenny's Jahanon pot, Yemeni and Italian cuisine combine forces for a winning dish of brown, plump Kaunan pastry stuffed with fresh basil pesto.

Doe Jenny

22/07/2020

Wednesday, July 22, 2020, 7:30 p.m.

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It is impossible to resist.

Kaunas Pesto (Photo: Walla !, Ayala Jenny)

My acquaintance with Yemeni cuisine began as a child.

My older sister married a member of the Yemenite community and every time they came to visit, they brought with them a basket laden with geraniums, slopes, loach and Kaunas, which my sister had already mastered in preparing.

The combination of Italian pesto and Yemenite Kaunas, was made by me and he is my particular favorite.

The brown and oily dough pastry, which hides butter in it, gets a boost of flavor and freshness thanks to the combination with the rich basil spread.

Brown and fragrant.

Kaunas Pesto (Photo: Walla !, Ayala Jenny)

Kaunas Pesto

Recipe By: Ayala Jenny, Walla!

Food

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• 20 minutes of work

• Two and a half hours total

• Medium difficulty

• 2 units

• Yemeni

• vegetarian

• milky

• Pastries

• Breads

• Breakfast

• Recipes to sit

• Dinner

• kosher

Yemenite kabana with wild-looking pesto (Photo: Ayala Jenny)

Ingredients

• For 2 medium Kaunas pots with a diameter of 22-24 cm

  • 1 kg of flour

  • 2 tablespoons yeast

  • 4 tablespoons sugar

  • 1 tablespoon salt

  • 3 cups (+ half a cup more as needed)

  • 150 g soft butter (either distilled butter or margarine)

• For pesto

  • 2 bundles of basil

  • 2 cloves garlic

  • 50 g grated parmesan (permission, can be omitted for a fur recipe)

  • A handful of slightly roasted pine nuts

  • Olive oil

  • From salt

• For the conversion table, click here>

Preparation

How to make Kaunas pesto?

• 1

  Prepare the pesto:

  Separate the basil leaves from the stems and place them in a food processor with the rest of the ingredients except the olive oil. Grind until all the ingredients are finely chopped.

• 2 Turn again and pour in the olive oil in a thin stream until a uniform pesto is obtained.

  Taste and add some more salt as needed.

• 3

  Prepare the Kaunas dough:

  Put all the ingredients except the butter for about 7 minutes until the dough is slightly sticky.

  If necessary add another half cup of water (3-3.5 cups total).

• 4 Cover the bowl with a plastic bag and swell for about an hour or until doubled in volume.

• 5 With oiled hands pinch balls the size of a tennis ball.

• 6

  Fill and mix

  : Open each ball of dough using the greased hands to a sheet 1 cm thick. Spread a soft cube of butter on the sheets of dough and over the pesto spread. Roll each sheet into a roll and from each roll form a snail.

• 7 Place the snails inside the geranium pots, up to 3/4 the height of the pot.

  Cover with a lid and swell for about half an hour.

  Kaunas Pesto (Photo: Walla !, Ayala Jenny)

• 8

  bakers:

  Meanwhile, preheat oven to 180 degrees.

• Place in the hot oven with the lid on for 25-30 minutes, until the cubes are browned on top and bottom.

  Kaunas Pesto (Photo: Walla !, Ayala Jenny)

• Tip

  10 :

  For a 'wild' Kaunas look like in the picture, roll the stuffed dough into rolls, but do not mix.

  Place the long rolls side by side and puff and bake

  without the lid.

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Tags

• Kaunas

• Pesto

• bread

• recipe