In the video, I made a half batch because we are a family of 2. Just Hubs and me. Feel free to make the whole thing below for your family.
For the dough, you will need: 6 cups flour 1 1/2 cups powdered sugar 1 1/2 cups vegetable oil 2 TBSP shamrah (fennel— some ground, some whole) 1 TBSP ground mahlab 1 cup milk (any kind) 1 tsp baking powder Mix the dry ingredients together. Mix the milk and baking powder separately. Add the milk mixture and the oil to the dry ingredients. Be careful: DO NOT OVER WORK YOUR DOUGH. It will become tough if you do this. For the filling, you will need: 2 lbs pitted dates 2 tsp cinnamon to taste Add oil to this mixture as needed while processing just to get the dates moving and mixing. <— see my first mamoul video for how to make the filling. After shaping the cookies like I do in the video, bake at 375°F until bottom of cookies are golden (10-15 mins) . Then broil the tops until the tops of cookies are a beautiful golden color (2-3 mins).
2 Comments
This may be the quickest recipes on my channel thus far. It couldn't be easier. That being said, use good quality ingredients because there are so few things that go into a Fatteh bi Zait.
You will need: 1 can of chickpeas/garbanzo beans 1/2 tsp baking soda 1/2 cup olive oil 1/4 tsp powdered garlic OR 2 cloves fresh garlic 2 pieces of pita bread OR 4 pieces of toast bread Salt to taste Cumin First, preheat your oven to 350F. Next, slice your pita bread into strips and then into squares like I show in the video. You can use more bread or less bread, depending on your preference. If you don't have pita bread, slice toast into squares (my husband's family prefers it this way but I like the traditional pita bread). Then, toast your bread until crispy. Meanwhile, open your can of chickpeas and drain the beans but KEEP THE stock. Alternatively, you can boil chickpeas, again save the stock. If you're using canned chickpeas, heat them with the stock on the stove. Place 1/2 tsp baking soda into a mixer with 2 cups of the chickpea stock. If you used a can and there's not enough stock, add hot water. Be careful when mixing hot liquid! To the mixer, add 1/2 cup of olive oil and blend. It should foam up nicely. When your bread is crispy, take them out and season with powdered garlic* and salt. Pour the chickpeas on top. Then pour the liquid on top of that. Sprinkle cumin (if you like) and bon appétit! *If you're using fresh garlic, blend this with the liquids in the mixer. *Fatteh bi Zait is best eaten immediately and finished the same day. It doesn't do well after a few hours and it definitely doesn't do well to reheat it. This is because the bread gets too soggy. |
MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
October 2023
|