Ilana Cohen is a qualified chef who worked in five-star hotels both in Israel and Australia. On a quest for something slightly different to serve for Purim, she found this pastry prepared by the Iraqi Jews of Baghdad for Purim. She gave it a test run, devoured about five of them and decided that they are really 'good tucker' and worth a bit of fussing around with the yeast dough. Enjoy this recipe for Baba Beh Tamur, aka Iraqi Filled Pastries.
Prep Time: 1 hour, 00 minute
Cook Time: 10 minutes
Ingredients:
- DOUGH
- 2 pounds all-purpose flour, sifted
- 2 ounces fresh yeast
- 1 3/4 cup warm water
- 8 ounces margarine (pareve), cut into cubes
- 2 tablespoons oil
- 2 tablespoons vanilla sugar
- 3 tablespoons sugar
- FILLING
- 16 ounces pitted dates
- 8 ounces walnuts, ground
- 1 egg beaten with a little water for glazing sesame seeds
Preparation:
1. Combine water with yeast, sugar and a handful of flour. Allow to sit in a warm place until it becomes frothy (around 10 minutes).
2. Add the cubed margarine, oil, vanilla sugar and most of the flour. Knead with a dough hook and add the remaining flour. Continue kneading until combined completely and the dough is smooth.
3. Remove the dough hook and oil the bowl (use oil spray). Return dough to the bowl and cover with a cloth. Stand in a warm place until dough has doubled in bulk (around 3/4 hour).
4. Prepare the filling by combining the walnuts and dates in the food processor. Set the oven to 350 degrees Fahrenheit.
5. Divide the dough in half and roll out as thin as possible. Cut into rounds with either a scone cutter or a glass. Put a small teaspoon of filling in the centre and pinch the sides together. Arrange on a greased tray and stand again in a warm place to rise (about 10 minutes). Brush with eggwash and sprinkle with sesame seeds.
6. Bake in oven for 8-10 minutes until golden brown.
* This recipe makes about 70.
SOURCE: ModiInfo. Recipe reprinted with permission.
2. Add the cubed margarine, oil, vanilla sugar and most of the flour. Knead with a dough hook and add the remaining flour. Continue kneading until combined completely and the dough is smooth.
3. Remove the dough hook and oil the bowl (use oil spray). Return dough to the bowl and cover with a cloth. Stand in a warm place until dough has doubled in bulk (around 3/4 hour).
4. Prepare the filling by combining the walnuts and dates in the food processor. Set the oven to 350 degrees Fahrenheit.
5. Divide the dough in half and roll out as thin as possible. Cut into rounds with either a scone cutter or a glass. Put a small teaspoon of filling in the centre and pinch the sides together. Arrange on a greased tray and stand again in a warm place to rise (about 10 minutes). Brush with eggwash and sprinkle with sesame seeds.
6. Bake in oven for 8-10 minutes until golden brown.
* This recipe makes about 70.
SOURCE: ModiInfo. Recipe reprinted with permission.
