Samouli

Samouli

White bread

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

This is similar to the French baguette, and comes in sizes ranging from short sticks to very long ones. The top is glazed with water or egg glaze and sprinkled with coarse salt, sesame seeds or caraway seeds.

Ingredients

Quantity Ingredient
Kouloura, see recipe for ingredients and method
see method for extra ingredients

Method

  1. Follow the kouloura recipe, and roll the dough into a 40 cm circle. Cut the circle into quarters. Beginning at the curved side, roll up to the point of the section. Put the loaves on baking trays, cover with a cloth and leave in a warm place until doubled in size. Glaze with beaten egg or water, sprinkle with coarse salt, sesame or caraway seeds, then sprinkle lightly with cold water.
  2. Bake in a 190ºC oven for 15 minutes, or until the loaves sound hollow when tapped.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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