Take a shortcut for your next Summer Party appetizer use bakery brought toast or Rusk! A simple and colourful snack that easy for kids to put together.
|Koma j~ A Persian Date Bread With Turmeric & Cumin|
month in We Knead to Bake we are baking Komaj which is a Persian turmeric and cumin
bread that’s filled with chopped dates.
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.
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
be used are the dehydrated ones that are still a little soft, and can be sliced
through easily with a knife.”
made it the Komaj way but my family preferred the cheese stuffing I gave it!
Komaj ~ Persian Date Bread With Turmeric & Cumin
Recipe Source: Adapted
from Saraban – A Chef’s Journey Through Persia by Greg & Lucy Malouf
For the dough:
- 1 tsp active
- 1/8 cup warm
- 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
- 2/3 cups
- 1 ½ tbsp olive
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)
- 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.
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
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