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No kneading, opening or rolling: Kovna patent championship - voila! Food

2022-08-18T21:59:42.404Z


Liat Naomi Shirit spoils us for Shabbat with a recipe for Kovna from a stunning dough. No need to knead, open, roll, or roll, and don't even wait all night. And most importantly - it will be the tastiest Cuban you will ever eat in your life


No kneading, opening or rolling: Kovna championship patent

Liat Naomi Shirit spoils us for Shabbat with a recipe for Kovna from a stunning dough.

No need to knead, open, roll, or roll, and don't even wait all night.

And most importantly - it will be the tastiest Cuban you will ever eat in your life

Liat Naomi Shirit

03/09/2020

Thursday, September 03, 2020, 05:01

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Kovna Patent (Photo: Liat Shirit)

Kovna is a Yemeni challah that is baked all night, usually for Saturday morning. Guess what? We won't wait until Saturday or all night. We will make my sister Dana's kovna, which is a championship patent kovna. Stunning dough, no kneading, no openings, no rolling With a spoonful of olive oil and this is also for greasing the hands.



The uniqueness of this dough, apart from the fact that it does all the work by itself, is that it has a relatively large amount of water. It has almost no oil, you don't need to roll it into rolls, snails or whatever.



We treated one kubane to sage leaves, dried tomatoes, and rosemary needles with a bit of scallion. On another kubane, we spread a spoonful of fenugreek, which was in the fridge. The smell, which spread through the house, made us think. With the rest of the dough, we made personal kubanes, using silicone molds.



What I'm trying To say, it doesn't matter the size or what toppings it comes with, Dana's kovna is the tastiest kovna you'll ever eat.

Kovna patent

Recipe by: Liat Naomi Shirit, Walla system!

Food

  • 30 minutes work

  • Three hours total

  • Easy to prepare

  • Yemeni

  • vegan

  • fur

  • pastries

  • Shabbat recipes

  • Dinner

  • kosher

The tastiest Cubana you will ever eat (Photo: Liat Shirit)

Ingredients

    • 1 kg sifted white flour

    • 2 tablespoons of yeast

    • 8 tablespoons of brown sugar

    • 1 tablespoon of salt

    • 4 warm cups (note that the dough is very sticky)

    • 2 tablespoons olive oil (mainly for greasing the hands when kneading the dough)

  • Options to add

    • Fresh herbs such as sage, thyme, rosemary, chives, basil

    • Dried tomatoes, green onions, garlic confit, a spoonful of fenugreek

    • Fenugreek or chia, or other seeds you like

  • Yemeni deep white

    • A cup of yogurt or yogurt (200 grams)

    • Sour sesame seeds

    • A spoonful of white cheese

    • A tablespoon of crushed tomato

    • 2 crushed garlic cloves

    • ¼ teaspoon of salt

    • Black peppercorns

    • As a side dish (option)

    • 4 chopped mint leaves (optional)

  • For the conversion table click here >

Preparation

How do you make a patent kovna?

  • 1 Put all the dry ingredients in a large bowl: flour, yeast, sugar and salt.

    mix well.

  • 2 Add the water gradually, one glass of water after the other and mix the dough well with a spoon.

  • 3 Grease your hands and mix the dough until you get a uniform and very sticky batter (see picture below).

  • 4 Cover the bowl with a towel and let the dough double in size (it can take half an hour - an hour and a half).

  • 5 Grease a large (24 cm) Cuban pot with olive oil, or two medium (18 cm) or three small (14 cm) ones, line with baking paper and grease the baking paper as well. Set aside. If there is any dough left, You can use it for mini cookies in small silicone molds (see photo below).

  • 6 Heat the oven to 170 degrees.

  • 7 Oil your hands, take a piece of the dough (the size is not important) and put it in the pot.

  • 8 Repeat the process until 3/4 of the height of the pot (or the silicone molds) is full of dough.

    If you want toppings, this is the time, just place them on the dough and tighten a little.

    It's okay to leave finger marks (the fenugreek if you want to apply with a brush).

    Let the dough rest for 10-15 minutes.

  • 9 Put in the oven with the pot closed for 60-70 minutes or until the pastry is brown and beautiful (silicone molds do not need to be covered).

    Inside the oven, the kavana continues to rise and there is a possibility that it will push the lid of the pot upwards.

  • 10 Meanwhile, prepare the dip: mix all the ingredients, taste and improve seasoning.

  • 11 Take the pot out of the oven and extract the kobane from the pot, put it on the lid of the pot, and let it cool slightly before eating.

The dough should be wet (Photo: Liat Shirit)

Fill up to 3/4 of the height of the pot (Photo: Liat Shirit)

You can go wild with the toppings (Photo: Liat Shirit)

From the leftover dough you can make small cookies in silicone molds (photo: Liat Shirit)

You have never eaten such a kovna (photo: Liat Shirit)

It can also be served as Cuban toast (Photo: Liat Shirit)

  • Food

  • recipes

  • baking

Tags

  • recipe

  • Kovna

  • Applies

Source: walla

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