Ingredients

-2 1/2 cups all-purpose flour, or as needed
-1 envelope Fleischmann's® RapidRise Yeast*
-3/4 teaspoon salt
-1 cup very warm water (120 degrees F to 130 degrees F)
-2 tablespoons olive or vegetable oil
-Cornmeal

Directions

In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Ingredients

To make the dough :
-2 cups flour
-1 teaspoon yeast
-1/2 teaspoon salt
-1/2 teaspoon sugar
-3 tablespoons olive oil
-3/4 cup water

To make the stuffing :

-500 grams ground beef
-1 medium onion chopped
-2 tablespoons olive oil
-1/2 teaspoon all spice
-1/4 teaspoon cardamom
-1/4 teaspoon cinnamon
-1 tablespoon Tahini(optional)
-1 tablespoon labaneh(optional..you can replace it with sour cream)
1 tablespoon pomegranate molasses
Salt to taste
1/2 tablespoon dried mint

Directions

Proof the yeast by mixing the yeast, sugar and water and waiting for the yeast to foam and bubble. (if it doesn’t bubble you need to discard it and start over with new yeast).

In a bowl whisk together the flour and salt till combined.

Add the oil and then rub it into the flour mix with your fingertips.

Add the water/ yeast mixture and knead the dough untill it forms a smooth soft ball that doesn’t stick to your hands (a tip from a bakery owner I know, lift the dough and slam it into the table 7-10 times during kneading. That will give your baked goods that fluffy cotton like interior)

Cover a bowl with a little olive oil,place your dough it and cover the dough with a clean towel or plastic wrap and leave it in a warm place untill it doubles in size (If you are short on time, heat your oven to 200 C and place the rack in the middle. Turn it off. Place a clean towel on the rack and place the bowl with your covered dough on the towel and leave it in the closed oven. It will double in size in 10-15 minutes).

Cut the dough into egg sized balls and cover them with a clean towel and allow them to rest for 10 minutes.
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To make the stuffing saute the onions in the olive oil untill translucent.

Add the ground beef and spices and stir untill it is half done.

Add the molasses, tahini,labaneh and mint. Stir to combine.

To assemble the sfeeha

Oil your baking sheets.

Center your oven rack

Heat your oven to 270 C (or the highest setting or temperature your oven can get to )

Roll the dough ball into a small circle, place the stuffing in the center.

Wet 1 cm of the dough circumference with water using a brush or your finger.

Take two sides of the dough circle and seal them together by pinching them between your finger and thumb

Repeat that with the other sides of the circle untill you get 4 corners.



Transfer the dough to the baking sheet and allow to rest for 10 minutes.

If you are making a big amount make sure you cover the meat pies with a clean cloth while they are resting or the surface will dry and crack once you bake them.

When the whole amount is ready re-pinch the sealed dough margins together to make sure they are sealed tight.

Brush the dough with some Powdered milk dissolved in a little water (you want it to be of thick consistency). You can use an egg wash but I personally hate the smell of eggs that the egg wash leaves.

Bake your meat pies for 10 minutes or untill the under side is golden. (They will buff up as they bake so don’t place them too close to each other on the baking sheet).

Place them under the broiler untill the tops are golden brown.

Transfer to a wire rack to cool.

Ingredients

-1 tablespoon olive oil
-6 ounces lean ground turkey
-3 tablespoon diced red onion
-1 small carrot, peeled and diced
-1 tablespoon curry powder
-1/4 cup frozen peas
-2 sheets puff pastry, thawed
-1 large egg, beaten
-Kosher salt and freshly ground black pepper

Directions

Heat olive oil in a large skillet over medium high heat. Add turkey and saute, breaking up with the back of a wooden spoon until browned and crumbly, about 5 minutes. Add the onion and carrot and continue to cook for 3 minutes, until softened. Season with salt and pepper. Sprinkle in the curry powder and cook for 1 minute, until fragrant. Add 1/2 cup water, and cook until mixture is almost dry, about 4-5 minutes. Toss in the frozen peas and stir until warmed. Remove mixture to a bowl and cool completely.

Lightly dust your work surface with flour. Unfold the puff pastry and cut along the seam to make 3 equal pieces. Cut each long strip in half to make 6 rectangles. Repeat with the second sheet of pastry for a total of 12.

Line a rimmed baking sheet with parchment. Lay 6 rectangles on the parchment-lined baking sheet. Brush the edges with the beaten egg. Divide the filling between the 6 rectangles. Top each with an evenly sized piece of puffed pastry, press the edges to seal, then use the tines of a fork to crimp the edges.

Place in the freezer for 10 minutes to firm. Heat oven to 400 degrees F.

Bake for 20 minutes, until golden and bubbly around the edges.

Ingredients

190g all purpose flour
125g  whole-wheat flour
30g wheat bran
1 1/2 tablespoons salt
1 tablespoons soda
1 tsp ground cinnamon
1/2 tsp cloves
220g unsalted butter, room temperature
100g brown sugar
30 honey

Directions

Preheat oven to 180C.
In a medium bowl combine flours, wheat bran, salt, baking soda, cinnamon and cloves.
In another bowl, mix the butter with sugar and honey until fluffy.
With mixer speed to low incorporate the flour mixture and mix until combined.If necessary use hands to form a dough.Divide the dough into 2 pieces.
Place one piece of dough onto a parchment paper.Cover with another parchment paper and star rolling the dough into a rectangle of about 3mm thick.
Remove the parchment paper on top and using a pastry cutter cut the edges to form a perfect rectangle and then cut into smaller rectangles about (5x12 cm).Prick crackers using a fork.Slide the parchment paper into a baking sheet.If you want you can freeze at this point to chill for 20 minutes and get firm before baking.(I baked the crackers right away and turned great)
Bake for 9-10 minutes until dark golden brown.Let cool on sheet for 5 minutes and then transfer crackers to wire racks to cool completely.
Crackers can be stored in an airtight container at room temperture , up to 3-5 days.

Ingredients

3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 eggs
3/4 cup vegetable oil
1 1/2 cups sugar
2 tablespoons fresh lemon juice
2 cups lemon yogurt
Pan spray or butter (for greasing loaf pans)

Directions

Preheat the oven to 325 degrees F. Grease two loaf pans with either pan spray or butter.

In a bowl, sift together the flour, baking soda, baking powder and salt. In a large bowl, lightly beat the eggs together. Add the oil and sugar; mix well. Add the yogurt, lemon juice and dry ingredients, mixing well.

Pour into the prepared pans. Bake for one hour. Cool on a wire rack.

Ingredients

-2 tablespoons butter
-1 small onion, chopped
-1 green bell pepper, chopped
-4 eggs
-2 tablespoons milk
-3/4 teaspoon salt
-1/8 teaspoon freshly ground black pepper
-2 ounces shredded Swiss cheese

Directions

Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
Shred the cheese into a small bowl and set it aside.
Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Ingredients

Makes about 10-12 biscuits
-2 cups (250g) flour
-2 1/2 tsp (10g) baking powder
-1 tbsp (15g) sugar
-1/4 tsp salt
-1 1/2 tsp garlic powder
-5 tbsp (70 g) cold unsalted butter, cut into small cubes
-3/4 cup (200g) buttermilk, cold
-1 cup (100g) matured cheddar cheese, grated

For brushing the tops
-2 tbsp (30g) melted butter
-1 clove garlic, minced
-1 tsp chopped fresh parsley
-1/4 tsp salt

Directions

Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
In a medium-large bowl whisk together flour, sugar, salt, baking powder and garlic powder. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
Add the grated cheese and just give a quick stir to combine with the flour mixture. Incorporate the cold buttermilk until just combined, don't overmix.
Take large spoons of mixture and with the help of another tablespoon place them on the prepared baking sheet. Optional sprinkle some grated cheese on top of each.
Bake for about 15-18 minutes until golden brown.
While they bake, prepare the butter mixture. Melt the butter into a small sauce pan, add garlic, parsley and salt and cook for 1 minute. Remove from heat.
Brush the tops of the biscuits with butter mixture and serve hot.

Ingredients

-1 1/2 teaspoons active dry yeast
-1/4 cup lukewarm water (105 degrees F)
-1 1/2 tablespoons olive oil
-1/2 cup cold water
-1 2/3 cups unbleached all-purpose flour, plus flour for kneading
-3/4 teaspoon salt

Directons

In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes. Stir in the olive oil and the cold water, and then whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in the remaining flour, 1/2 cup at a time, until the dough comes together in a rough mass.

On a lightly floured work surface, knead the dough until smooth and velvety, 8 to 10 minutes. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes.

Divide into 2 equal portions, knead briefly, then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface and set the balls on it. Cover them with a kitchen towel and let rise for 1 hour, then stretch and top the dough as directed in each recipe.

You may also store one or both balls of dough until ready to use. For short-term storage and for a slow rise resulting in more flavor, place the dough balls on a small baking pan lined with a kitchen towel, cover them with a second towel and refrigerate for up to 48 hours; remove from the refrigerator and let stand at room temperature for 10-15 minutes before forming the pizza. For longer storage, slip each flour-dusted ball into a plastic freezer bag, seal tightly and freeze for up to 1 month. Before use, place the frozen dough in a lightly oiled bowl, cover loosely with plastic wrap, and let thaw overnight in the refrigerator or for about 2 hours at room temperature. The thawed dough should be puffy and soft to the touch.