Tunisian Bejma Recipes

TUNISIAN BEJMA

Steps:

• Dissolve the yeast and 1 teaspoon of the sugar in 1 1/2 cups lukewarm water in a large bowl or the bowl of an electric mixer fitted with the dough hook.
• Add three of the eggs, the vegetable oil, the salt, and the remaining sugar. Slowly work in enough flour to make a soft, tacky dough. Beat in the mixer, or knead by hand on a floured surface for 10 minutes, or until smooth. Place the kneaded dough in a large greased bowl, and let it rise, covered, for 1 hour.
• Preheat the oven to 375 degrees, and grease a cookie sheet. Punch down the dough, and divide it into nine pieces about the size of tennis balls. Arrange three rounds together, touching, on the greased cookie sheet, to form a triangle. Repeat with remaining dough. Let rise, uncovered, for about 30 minutes.
• Beat the remaining egg with a little water, and brush the dough with the egg wash. Bake for about 20 minutes, or until golden.

BEJMA-THE TUNISIAN FRIDAY-NIGHT BREAD

Steps:

• Dissolve the yeast and 1 teaspoons of the sugar in 1 cup of the water in a large bowl or the bowl of an electric mixer. Stir, and let sit for 10 minutes.
• Stir into the yeast mixture 3 of the eggs, oil, salt, and the remaining water and sugar. Slowly knead in enough flour to make a soft, tacky dough. Using your hands or a dough hook on the mixer, knead for 10 minutes or until smooth. Turn the dough out onto a floured board, place in a greased bowl, and let rise, covered, for 1 hour.
• Punch down the dough and divide into 9 rounds about the size of tennis balls. Place 3 rounds together on a greased cookie sheet, touching, to form a triangle. Repeat with remaining dough. Let rise, uncovered, for about 30 minutes.
• Preheat the oven to 375 degrees.
• Beat the remaining egg with a little water and brush the dough. Bake for about 20 minutes or until golden and loaves sound hollow.