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Sarah

@whenapricotsbloom

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‎أكلوا أكلك و ضحكوا على عقلك
They ate your food and made a fool out of you.

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Ka’ak Al-Quds | Jerusalem Bread ✨

6 cups / 1000g bread flour
2½ teaspoons / 8g instant yeast
1 teaspoon / 5g sugar
1½ tablespoons / 30g fine sea salt
2 tablespoons / 25g extra virgin olive oil
3 cups / 700ml water
3 tablespoons / 30g powdered milk @bobsredmill

Sesame Mix:
1½ cups/ 220 grams raw sesame seeds
3+ tablespoons warm water
2 teaspoons/10 grams sugar

**NOTE: Depending on the flour you’re using among other factors, you may need to adjust your water amount.

Mix the flour, sugar, salt, and powdered milk together.Add the olive oil, then slowly begin mixing in the water. Mix until a dough begins to form.

Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough is completely smooth. The dough should be manageable—not overly sticky, but not firm or dry either. If needed, lightly flour your work surface as you knead.

Lightly flour the surface, cover the dough, and let it rest for 30 minutes.

Divide the dough into 5 equal pieces, about 350g each. Transfer the dough balls to a covered container and let them rest for another 30 minutes.

Roll each ball into a long rope, approximately 16–18 inches long, with tapered ends. Shape each rope into a circle and let rest for another 30 minutes. Meanwhile, mix the sesame seeds, warm water, and sugar together.

Dip each circle of dough into the sesame mixture, gently stretching it as you do. Transfer to a parchment-lined baking tray.

Cover and proof the Ka’ak for 1 hour.

Bake at 450°F for 10–15 minutes, or until beautifully golden brown.

#baking #recipe by @whenapricotsbloom

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a month ago

Spent another afternoon with my favorite Arab aunties 🥰 This time they showed me how to make a dish they call “muhammar” — not to be confused with the dip “muhammara”.

I don’t have the exact measurements for this one (yet!)! I promise to work on that! But for those of you who would like to attempt to make this dish, here’s what you need:

Chicken( Breast, thighs - whatever you like!)
A lot of onions, diced
Olive Oil
Potatoes, peeled, sliced and lightly fried

Lemon, Lemon Peels
Orange, Orange Peels

Tomato Sauce

Salt
Shatta (or any red chili sauce)
Black Pepper
Aleppo Pepper
Paprika
Cardamom
Cinnamon Sticks
Bay Leaves
Whole black Pepper
Cumin by @whenapricotsbloom

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13 days ago

Lebanese Ka’ak ✨ I don’t think I’ve ever seen a cuter purse! 👜💁🏻‍♀️

Dough:
6 cups / 1,000g bread flour
2½ teaspoons / 8g instant yeast
1 teaspoon / 5g sugar
1½ tablespoons / 30g fine sea salt
2 tablespoons / 25g extra virgin olive oil
3 cups / 700ml water
3 tablespoons / 30g powdered milk @BobsRedMill

Sesame Mix:
1½ cups/ 220 grams raw sesame seeds
3+ tablespoons warm water
2 teaspoons/10 grams sugar

NOTE: In other recipes I’ve seen, Lebanese Ka’ak is also coated in wheat bran! I didn't have it this time around but I'll add it to the mix next time.

Mix the flour, sugar, salt, and powdered milk together. Add the olive oil, then slowly begin mixing in the water. Mix until a dough begins to form.

Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough is completely smooth. The dough should be manageable—not overly sticky, but not firm or dry either. If needed, lightly flour your work surface as you knead.

Lightly flour the surface, cover the dough, and let it rest for 30 minutes.

Divide the dough into balls weighing 150 grams each (I think this is the perfect size for an individual Ka’ake). Transfer the dough balls to a covered container and let them rest for another 30 minutes.

Meanwhile, mix the sesame seeds, warm water, and sugar together.

Dip each circle of dough into the sesame mixture, flatten and coat both sides. Using a rolling pin, flatten until you’ve got a circle about 1cm in thickness. Then using a cookie cutter (or in my case, a measuring cup) cut out a circle for that cute “handbag” look.

Cover and proof for 1 hour.

Bake at 450°F for 10–15 minutes, or until beautifully golden brown. by @whenapricotsbloom

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23 days ago

A preview of Ka’ak Al-Quds ☺️ ✨ I’ll be sharing the full recipe tomorrow! In the meantime, you can gather these ingredients and supplies:

Bread Flour @kingarthurbaking
Raw Sesame Seeds
Milk Powder @bobsredmill
Instant Yeast
Sugar

Kitchen Scale
Parchment Paper by @whenapricotsbloom

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a month ago

Yalanji | يلنجي 🌿 When you take a bite and realize there’s no meat in the filling, you might feel like you’ve been lied to 😉 Really though, I think this is the best version of stuffed grape leaves. #recipe #feedfeed #vegetarian #vegan

INGREDIENTS
2 1/2 cups medium grain/calrose rice
1 large red onion, finely diced
1 bunch flat leaf parsley, finely chopped
3 lemons, squeezed
5-6 medium sized tomatoes, finely diced
1/3+ cup extra virgin olive oil
1 1/2 tablespoon fine sea salt, or to taste
1/2 teaspoon turmeric
1/2 teasooon pepper

2-3lbs Fresh Grape Leaves*

*I would estimate that you need 2-3lbs of fresh grape leaves depending on size of the leaf and how much you’re stuffing them. For jarred grape leaves, I would estimate 3 jars.

1️⃣ Rinse the rice, leaving a little starch (the water shouldn’t be completely clear). Soak in lukewarm water for 15–20 minutes, then strain well. 2️⃣ Finely chop the parsley, tomatoes, and red onion. Squeeze fresh lemon juice. 3️⃣ Add the vegetables and lemon juice to the rice. Add spices, salt, and olive oil. Mix thoroughly. (It’s okay to taste the mixture even though the rice is uncooked—adjust seasoning and lemon juice as needed.) 4️⃣ For fresh grape leaves: Bring water to a boil, then reduce to low–medium heat. Drop in a small stack of leaves for no more than 10 seconds—once they turn from bright green to a dull/olive green, remove immediately and transfer to a strainer. 5️⃣ Roll them up and layer the grape leaves in a non-stick pot lined with carrots and tomatoes seasoned with salt and pepper. (You can also use thinly sliced potatoes) 6️⃣ Drizzle olive oil over the top of the grape leaves and place on the stove. Add water until it sits about 1 cm above the grape leaves. You can add a little extra lemon juice if desired. Place a weight (like a small lid or plate) on top to keep everything in place. Bring to a boil.7️⃣ Reduce to low–medium heat. Cover the pot with its lid (keeping the weight inside). Cook for about 1 hour, or until the rice is fully cooked through. by @whenapricotsbloom

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5 months ago

I lied. I do, in fact, want a f*cking croissant. 🥐😩 (With some za’atar on it, of course!) 💚💁🏻‍♀️

This is a good way to use day-old croissants. 😌 Flatten out the croissant — a rolling pin works best. Mix 1 teaspoon of olive oil with 2 teaspoons of za’atar. Spread over the croissant. Transfer to a lightly buttered or oiled pan. Press down on the croissant using a spatula and pan fry until a touch golden brown in color.

Top with labneh, cucumbers, tomatoes, olives, fresh mint, Aleppo pepper and more za’atar. Enjoy! ✨ #foodblog #recipe #breakfast #croissant #feedfeed by @whenapricotsbloom

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6 months ago

No, I don’t want a f*cking croissant 💁🏻‍♀️

Instead, I’ll have:
Labneh w/ Shatta 🌶️ + @huwatasty olive oil
Hard Boiled Egg w/ Za’atar 🌿
Cucumbers
Radish
Tomatoes 🍅
Cara Cara Orange 🍊
Homemade Strawberry Jam
Olives 🫒

#recipe #breakfast #arabfood #breakfastinspo by @whenapricotsbloom

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6 months ago

Are you team Kanafa or Chanafa? 💁🏻‍♀️ I still can’t get over how simple it was to make this Kanafa and how GOOD it was! Thank you @kanafachanafa ✨🧡 I will definitely be putting this flip pan to good use! #kanafachanafa by @whenapricotsbloom

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6 months ago

POV: It’s finally Eid and it’s time for breakfast ✨💁🏻‍♀️ by @whenapricotsbloom

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7 months ago

Beet and Bulgur Wheat Salad 🫜 Another salad that you can eat with a spoon 🥄 💁🏻‍♀️ Tabbouleh-ish vibes but also, not tabbouleh ✨

INGREDIENTS
(This makes a big fat bowl that you can enjoy over a few days)

1/2 cup extra fine bulgur wheat
Juice of 2 lemons
3 beets, roasted
2 bunches parsley
1 bunch fresh mint
1 bunch green onion
Pomegranate Seeds (optional)
Walnuts

Dressing:
1 teaspoon salt or to taste
1/4 cup extra virgin olive oil
1 teaspoon Pomegranate molasses or to taste
Juice of 2 lemons
Lemon zest

1️⃣ Thoroughly wash the beets, wrap individually in parchment paper and foil and bake at 400F for about 1 hour or until a fork can easily go through the beet. 2️⃣ Once the beets are warm to touch, peel off the skin. Using a paper towel helps! Dice up beets, extra fine. 3️⃣ Pour bulgur wheat into a small bowl and add lemon juice. Mix and allow it to soak for at least 30 minutes. 4️⃣ Chop up parlsey and green onion and walnuts. 5️⃣ Transfer all ingredients into a large mixing bowl. Add dressing ingredients, to taste and enjoy!

#beets #beetsalad #salad #feedfeed by @whenapricotsbloom

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7 months ago

Date Truffles | كرات التمر✨My relatives sent us a box of these from overseas and I was obsessed so I decided that I could make them myself 💁🏻‍♀️ And now you can make these too! If you want to be lazy you can use pre-made date paste.

INGREDIENTS:
Dates
Tahini
Olive Oil
Toasted Sesame Seeds
Nigella Seeds by @whenapricotsbloom

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7 months ago

The best salads are enjoyed with a big spoon 🥄 ✨ Just chop up any vegetables you have 🍅🥒🫜🫑 and make sure you it’s all extra fine.

INGREDIENTS

Tomatoes
Cucumber
Green Bell Pepper
Yellow Bell Pepper
Green onion
Red Cabbage
Radish
Parsley
Pomegranate Seeds

Lemon Juice
Olive Oil
Salt
Dried Mint
Pomegranate Vinegar by @whenapricotsbloom

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7 months ago