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30 June, 2014

Komaj~ A Persian Date Bread With Turmeric & Cumin

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Koma j~ A Persian Date Bread With Turmeric & Cumin

For this
month in We Knead to  Bake we are baking  Komaj which is a Persian turmeric and cumin
bread that’s filled with chopped dates.
I was skeptical about its acceptance at home and was right. Hubby refused to eat it!
Since I suspected as much I made just 5 Komaj the rest I filled with cheese,
chilli flakes and oregano. Sorry this I took 
just one picture of the big roll I made and managed to delete that too.
Tthis dough has three
rises instead of the usual two.

Aparna had
said in her write up which I quote”I know that many of us tend to experiment
with the breads posted here in terms of additions to the dough and fillings for
filled breads, but I would suggest trying this bread just the way it is because
the combination of turmeric cumin and dates is really a good one and worth
experiencing.
The dates to
be used are the dehydrated ones that are still a little soft, and can be sliced
through easily with a knife.”
I am glad I
made it the Komaj way but my family preferred the cheese stuffing I gave it!
Koma j~ A Persian Date Bread With Turmeric & Cumin

Komaj  ~ Persian Date Bread With Turmeric & Cumin

Recipe Source: Adapted
from Saraban – A Chef’s Journey Through Persia by Greg & Lucy Malouf

Ingredients:

For the dough:

  • 1 tsp active
    dried yeast
  • 1/8 cup warm
    water
  • 3 ¾  cups bread flour (or all-purpose flour or maida)
  • 2 ½ tsp jeera/cumin seeds, toasted and lightly crushed
  • ¼ cup sugar
  • ½ tsp haldi/turmeric powder
  •  ¾ tsp salt
  • 1 egg
    (optional)
  • 2/3 cups
    warm milk
  • 1 ½   tbsp olive
    oil

For the filling:

  • 12 to
    15  dates, pitted and cut into chunks
  • 25 gm unsalted
    butter, soft at room temperature
  • 4 to 5 pods elichi/

    cardamom, powdered( I did not use)

  • Milk for brushing dough
  • icing sugar,
    for dusting (optional) 

Method:

  • The yeast
    need to be proof the yeast, that is  dissolve
    the yeast in the warm water and keep it aside for 10 minutes and it will have
    bubbled up a little.
  • Transfer the
     flour, 2 tsp of the crushed cumin,
    sugar, turmeric and salt in a big  bowl and
    whisk well to mix.
  • Add the egg(
    if using) and mix well, till it is incorporated.
  • Add the
    yeast , milk and olive oil, and knead until you have smooth and pliable dough
    that’s not sticky.
  • Shape the
    dough into a ball and place in a well-oiled bowl, turn to coat the dough and
    then cover loosely and let it rise till it has doubled (about an hour or so).
  • When the
    dough has risen, deflate it and then shape into a round. Put it back in the
    bowl for a second rise till it has doubled (an hour or so).
  • As the dough
    is rising prepare the filling by mixing together the chopped dates, soft butter
    and cardamom together in a bowl. Set aside.
  • Divide the
    dough in to 8 equal portions, and divide each in half so you have 8 portions.
  • Work with
    one portion at a time ( keep the rest covered), roll each one out into a
    rectangle that is about between 1/4″ and 1/8” thick.
  • With a cookie
    cutter  press down lightly this is the guide
    for the  putting the filling.
  •  Before
    you put the filling brush a little water over the entire surface to make sure
    the dough would stick well when folded over.
  • Then place
    about 1 tsp (more than this is not necessary) in the centre of the cookie
    outline and then fold the other half.
  • Using the
    cookie cutter cut with the filling in the centre, cut out the bun making sure
    the sides are neat and well sealed. If the sides are not well sealed, the bun
    will swell and open up during baking. Like Aparna said,” It will taste good but
    look weird! “
  • Repeat with
    the remaining portions of dough, then reroll the scraps and make two more buns.
  • Place them
    on a lightly greased baking tray leaving space between them because they will
    puff up on baking. Let them sit for about 15 minutes.
  • brush them
    with a little milk (or egg wash if you use it) and sprinkle the remaining ½ tsp
    of crushed cumin on top, pressing it down a little with your fingers.
  • Bake the
    Komaj at 200C (400F) for about 8 to 10 minutes.
  • Let them
    cool on a rack a little you could dust with icing sugar if you lik, I did not.
  • Komaj can be
    served warm with tea or coffee.
  • Komaj are
    best eaten the day they’re made. Leftovers can be reheated and eaten the next
    day.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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0 thoughts on : Komaj~ A Persian Date Bread With Turmeric & Cumin

  • July 1, 2014 at 1:29 pm

    Ur bread is looking so perfect with yummy filling archana

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