Tangier Street Bread Recipes

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TANGIER STREET BREAD



TANGIER STREET BREAD image

Categories     Bread

Yield 8-12 servings

Number Of Ingredients 6

1 large egg
1/4 cup extra-virgin olive oil, plus more for brushing
2 teaspoons fine sea salt
4 1/2 cups lukewarm water
2 2/3 cups stone-ground chickpea flour, sifted
Ground cumin or harissa, for serving

Steps:

  • In a blender or large food processor, blend the egg with the 1/4 cup of oil until foamy. Add the salt and half of the water and pulse for 3 seconds. Add half of the chickpea flour and process until smooth. Add the remaining flour and just enough water so the mixture is loose but not runny. Press the batter through a fine-mesh strainer set over a bowl and stir in the remaining water. Cover and refrigerate overnight or for up to 2 days. At least 1 1/2 hours before baking, set a pizza stone in the center of the oven and preheat the oven to 500°. Lightly brush a 12-inch cast-iron skillet or deep-dish pizza pan with olive oil. Whisk the batter until blended and pour it into the skillet. Bake the bread for 30 minutes. Brush the top of the bread with olive oil and cover two-thirds of it with a baking sheet. Turn the oven off and bake the bread in the residual heat for about 20 minutes longer, until deep golden brown and nicely glazed. Using a spatula, loosen the edges and bottom of the bread, and slide it onto a work surface. Cut into small rectangles, sprinkle with cumin or harissa and serve hot or at room temperature. Make Ahead The bread batter can be refrigerated for up to 2 days.

TANGIER STREET BREAD (KALINTÉ)



TANGIER STREET BREAD (KALINTÉ) image

Yield 8-12 Servings

Number Of Ingredients 6

1 large egg
1/4 cup extra-virgin olive oil, plus more for brushing
2 teaspoons fine sea salt
4 1/2 cups lukewarm water
2 2/3 cups stone-ground chickpea flour, sifted
Ground cumin or harissa, for serving

Steps:

  • 1.In a blender or large food processor, blend the egg with the 1/4 cup of oil until foamy. Add the salt and half of the water and pulse for 3 seconds. Add half of the chickpea flour and process until smooth. Add the remaining flour and just enough water so the mixture is loose but not runny. Press the batter through a fine-mesh strainer set over a bowl and stir in the remaining water. Cover and refrigerate overnight or for up to 2 days. 2. At least 1 1/2 hours before baking, set a pizza stone in the center of the oven and preheat the oven to 500°. Lightly brush a 12-inch cast-iron skillet or deep-dish pizza pan with olive oil. 3. Whisk the batter until blended and pour it into the skillet. Bake the bread for 30 minutes. Brush the top of the bread with olive oil and cover two-thirds of it with a baking sheet. Turn the oven off and bake the bread in the residual heat for about 20 minutes longer, until deep golden brown and nicely glazed. 4. Using a spatula, loosen the edges and bottom of the bread, and slide it onto a work surface. Cut into small rectangles, sprinkle with cumin or harissa and serve hot or at room temperature. MAKE AHEAD The bread batter can be refrigerated for up to 2 days.

BALKAN-STYLE SAVORY CORNBREAD



Balkan-Style Savory Cornbread image

Savory, salty, and tangy, this cornbread is great for breakfast, lunch, or a snack. The recipe is a mashup of Bulgarian banitsa and Bosnian razljevak. Serve warm, topped with plain yogurt or eat it by its lonesome self. If you love sweet cornbread, this probably isn't your cup of tea.

Provided by jmerar

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h

Yield 12

Number Of Ingredients 12

1 tablespoon butter
2 tablespoons cornmeal for dusting
1 cup all-purpose flour
½ cup semolina flour
½ cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
4 cups chopped fresh spinach
3 cups buttermilk
1 cup brine-packed feta cheese, crumbled
4 eggs, lightly beaten
⅔ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.
  • Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 261.3 calories, Carbohydrate 17.2 g, Cholesterol 78.1 mg, Fat 18.3 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 5.3 g, Sodium 519 mg, Sugar 3.7 g

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TANGIER STREET BREAD (KALINTé) RECIPE - PAULA WOLFERT
2013-12-07 Advertisement. Step 2. At least 1 1/2 hours before baking, set a pizza stone in the center of the oven and preheat the oven to 500°. Lightly brush a 12-inch cast-iron skillet or …
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Total Time 2 hrs 45 mins
Servings 8-12
  • In a blender or large food processor, blend the egg with 1/4 cup of oil until foamy. Add the salt and half of the water and pulse for 3 seconds. Add half of the chickpea flour and process until smooth. Add the remaining flour and water and process until smooth. Pass the batter through a fine mesh strainer into a bowl, stirring and scraping until all of the batter is through. Cover and refrigerate overnight or for up to 2 days.
  • At least 1 1/2 hours before baking, set a pizza stone in the center of the oven and preheat the oven to 500°. Lightly brush a 12-inch cast-iron skillet or deep-dish pizza pan with olive oil.
  • Whisk the batter until blended and pour it into the skillet. Bake the bread for 30 minutes. Brush the top of the bread with olive oil and cover two-thirds of it with a baking sheet. Turn the oven off and bake the bread in the residual heat for about 20 minutes longer, until deep golden brown and nicely glazed.
  • Using a spatula, loosen the edges and bottom of the bread, and slide it onto a work surface. Cut into small rectangles, sprinkle with cumin or harissa and serve hot or at room temperature.


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