This week I'm digging into my Mom’s cookbook and attempting to make my Great-Grandma’s kifle. This is a recipe that my Mom has been making for over 35 years and has perfected. I, on the other hand, have been eating kifle for years and can confirm that they are the absolute best. This is my first time making them (with minimal assistance from my Mom) and I must say, it’s a lot trickier than I thought, but that's ok because in my house we always eat the ugly ones first… which in this case is all of them!
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🥐 Kifle
To Activate Yeast
1 cup warm milk
2 ½ tsp yeast
1 tsp sugar
Dough
8 cups flour
⅓ cup sugar
1 tsp. salt
½ cup oil
1 cup mineral water (room temperature)
Filling
500g ricotta cheese
500g dry cottage cheese
1 egg
Salt to taste
Toppings
2 cups butter
Sesame seeds (optional)
🗺 Directions
Warm up 1 cup of milk and add the yeast, and sugar. Let in a warm place to activate.
In a large bowl combine the flour, sugar, and salt. Make a hole in the center and add the activated yeast, oil, and mineral water. Combine and add mineral water as needed. Knead the dough and let rise for about an hour or until it doubles in size.
For the filling, combine the ricotta and dry cottage cheese. Add the beaten egg and salt to taste.
When the dough has doubled in size, spill it onto your work surface and evenly divide into 10 to 12 balls.
When evenly divided, knead each ball to give it a nice round shape then place it back in the bowl it was rising in, and cover with seran wrap.
One by one, roll a ball out on your work surface and split into 8 even triangles. Place a small amount of filling at the edge of each triangle. Stretch it out, fold the corners in ever so slightly and roll the kifla.
Line a baking sheet with parchment paper and place each kifla seam down. Beat one egg and a little bit of water and brush all the kifle, top with sesame seeds, and add a slice of butter on each kifla as well as in between.
Bake for 20 to 25 minutes at 325°F or until golden brown.
Enjoy fresh from the oven or freeze and enjoy when you’re ready!
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🌟 Review and Tips
1. Feel free to switch up the cheese for the filling. As long as it adds up to about 1kg, you can use any cheese you would like.
2. When rolling the dough into a log, make sure to roll and not pull or stretch the dough.
3. Avoid adding too much filling as it will spill out and make a mess on the tray.
4. You don’t have to top with sesame seeds, but I think they look and taste better with!
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0:00 Intro
0:42 The Dough
1:55 The Filling
2:18 Back to the Dough
3:31 Shaping
5:04 Baking
5:30 Taste Test + Review
6:14 Conclusion + Bloopers
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Негізгі бет CHEESE FILLED KIFLE | My Great-Grandma’s Recipe
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