Recipes Included On This Page Kahlua Crystallized Nuts Khoubz Markouk or Lavash Mountain Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Kahlua Crystallized Nuts Recipe By :Kahlua recipe booklet Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup whole shelled nuts -- blanched almonds, pecans -- macadamias* etc. 3/4 cup granulated sugar 1/2 cup Kahlua 1 tablespoon light corn syrup 1 tablespoon butter Place nuts in shallow pan and toast in 300 degrees F. oven for 20 minutes, stirring once. Turn into lightly buttered hot metal bowl or large saucepan. In 1-quart saucepan, combine remaining ingredients and bring to a boil, stirring until sugar dissolves. Insert candy thermometer; bring to hard crack stage (300 degrees F.). Pour over toasted nuts; stir with buttered metal spoon to coat evenly. Spread, in single layer, on buttered jelly roll pan. Cool; separate in small chunks. Store in air-tight container. Makes about 5 cups. *For macadamias, rub off excess salt. Toast 10 minutes only. Add nuts toward end of syrup cooking time. Heat but do not cook further. Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof Maidstone Wine & Spirits Inc. Los Angeles, CA. Yield : 5 servings Contributed to the FareShare Gazette by Taylor; 3 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 242 Calories; 2g Fat (10.4% calories from fat); trace Protein; 46g Carbohydrate; 0g Dietary Fiber; 6mg Cholesterol; 31mg Sodium. Exchanges: 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Khoubz Markouk or Lavash Mountain Bread Recipe By :"Serving the Guest: A Sufi Cookbook" by Kathleen Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water 2 teaspoons yeast 1 teaspoon sugar 3 tablespoons olive oil 3 cups all purpose flour -- plus a little more 2 teaspoon salt 1/4 cup sesame seeds 1/4 cup poppy seeds In a small bowl, dissolve the sugar in warm water, sprinkle in the yeast and set it aside until it bubbles. Combine the flour and salt in a large mixing bowl, make a well in the center, and pour in the yeast mixture and olive oil. Stir vigorously in one direction, until the ingredients are well-blended and the dough pulls away from the sides of the bowl. Turn the dough out onto a lightly floured work surface and knead for at least 10 minutes, adding more flour a tablespoon at a time, until the dough is smooth. Clean out the bowl, oil it lightly, then put the ball of dough into the bowl and cover it with plastic wrap or a damp dish towel. Set in a warm spot to rise until the dough is twice its original size, from 1 to 2 hours. Preheat the oven to 450°F and position two racks in the center. Since lavash is thin, the racks can be close together. Knead the dough briefly and divide it into 12-16 pieces. Sprinkle the work surface and a rolling pin with flour, then roll each piece into a thin 8x3" square. Peel the dough off the surface and transfer it to a lightly floured baking sheet. Prick holes in the dough with a fork, brush or spray it lightly with water, then sprinkle with sesame or poppy seeds, or a combination of the two. Three pieces of dough should fit comfortably on a large baking sheet. Once the first sheet is full, put it in the oven to bake for 3-5 minutes, until it is golden brown; continue to roll and bake until all are finished. Let the breads cool completely before serving with soup, cheese or spreads. Total rising and baking time 2 1/2 hours. Cooling 1+ hour Cuisine : "Turkish" Source : "http://www.superluminal.co m/cookbook." Copyright : "Copyright © 1999, 2000 Kathleen Seidel All Rights Reserved" NOTES : Popular throughout the Eastern Mediterranean, Iran and the Caucasus, this bread is traditionally made in a tannur, a pottery oven set in the ground. Contributed to the FareShare Gazette by Fatima; 24 December 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 49 Calories; 5g Fat (80.8% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.

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