Daydreaming: A loaf of sandwich bread

About two years ago, I was inspired to make my own loaf of whole grain sandwich bread because I felt there was nothing in the market that was real enough for me. I got into the habit of making this bread every once in a while but it’s been over a year now. I miss the kneading and the waiting and the smell of a freshly baked loaf!

I should get back into the bread making habit. Having a sandwich using the bread you’ve made yourself is amazing!

I will let you know if I actually commit. Stay tuned!

Open-face Musakhan sandwich

You know when you try something for the first time and you are completely mesmerized by the new and wonderful flavors you are experiencing? That’s how it was for me the first time I had Musakhan. Prepared in the traditional way by a Palestinian woman, every Musakhan I had after that was just not the same. So over two decades after, I finally decided that I had to make it myself.

So I was watching the funny Bobby Chinn on his Middle Eastern food tour, and during his visit to Palestine, he visited a family that prepared him Musakhan. They had baked the special traditional bread, Taboon, for the dish. A quite thick and rustic unleavened bread that was baked directly on hot surface in an open flame oven. And this made perfect sense, this type of bread would soak up all the juicy liquids and still hold its form. So the bread was my first quest. In the old Jabriyah Co-op the traditional bakery sells Iranian bread that I guess would be somewhat similar to the Taboon bread I saw on TV. It’s thicker than the round Tanoor bread and oval in shape. So if you’re planning to make this dish head to the old Jabriyah Co-op and get two of those breads.Next was to find the recipe. Online I found Dima’s Kitchen. She has three versions of the dish, one of which was similar to the one I saw on TV – sandwich style with the chicken pulled. Of course I experimented and modified, so here it is.

Continue reading

Pappa la pomodoro – Italian محروق صبعة

I wanted to write this post when I got back from my Italy trip but decided to wait because this dish is the perfect Ramadan dish. Pappa la pomodoro is a traditional Tuscan bread and tomato soup.

The first time I saw it was on a food TV show a couple of years ago and I was intrigued. I took my copy of The Silver Spoon and searched for the recipe but I didn’t quite like the method. I kind of remembered how they made it on the show so I picked and chose what ingredients and method of cooking I was more comfortable with and created this recipe.

I have made this dish numerous times and every time it’s a little bit different because I never follow a recipe so it was always a couple of this , a pinch of this, a handful of this but yesterday I measured everything to have a recipe people can actually follow!

Of course when I was in Florence, I had this wonderful soup so let’s make a comparison.

Florence's pappa la pomdoro

Budour's pappa la pomodoro

Continue reading

Baking with whole grain flours: whole wheat and oats sandwich bread

Remember my new prized possession? Good to the Grain? A book on baking with whole wheat flours.

Well so far, I baked three different items: whole wheat cookies (with my additions of oats and dates and omitting chocolate chips), banana cereal muffins using rye flour and lastly my proudest accomplishment so far…

Whole wheat and oats sandwich bread Continue reading