Coconut bread is a traditional West African favorite. This recipe, which is similar to shortbread but with a coconut filling, is made the Liberian way.
It is courtesy of Sonia Cooper Weeks, who has a web site
devoted to Liberian cooking. You can see more of Sonia's recipes at african-recipes-secrets.com.
Filling
1 lb frozen grated coconut (found in the frozen dessert section of supermarkets)
2 cups water
2 Tbsp margarine
5 oz can evaporated milk (one small can)
2/3 Cup sugar
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp coconut essence
1/2 tsp vanilla essence
Defrost coconut by setting at room temperature or microwaving for a minute or two. Place coconut along with other ingredients in a deep pot. Bring
mixture to a boil on medium high. Reduce heat to medium and cook until most of the water is gone (about 10 minutes.) Stir frequently so that the coconut
does not stick to the bottom of the pan. Coconut should be moist, not dry. When done, set aside and allow to cool.
Measure out and combine 4 cups of flour, salt, and baking powder in a mixing bowl. Use a fork to cut the butter into the flour. Cut and mix until the small
pieces of butter are more or less spread out in the flour. Stir sugar in milk. Pour sweetened milk into flour mixture. Fold milk into flour evenly. Use
your hands to gather dough into a ball. Dough will be sticky so you will have to use some of the extra flour. Place on lightly floured surface.
Coconut Bread
Divide the dough into two. Use a floured rolling pin to flatten each piece of dough into a 14 x 9 rectangle. Grease and flour a 13 x 8 inch pan. Place
one of the rectangles into the baking pan. Spoon the cooled coconut mixture on the rectangle in the pan and spread evenly with a knife. Cover the coconut
with the second piece of rectangle. Seal the filling by pinching the two layers of dough together around the edges. Bake at 350 degrees for 30 to 35
minutes or until the coconut bread is golden brown.
Every culture seems to have thier own version of fried dough! This East African version has a sweet taste and pleasant chewy texture.
You might eat maandazi for breakfast in a Kenyan cafe.
2 cups white flour
1 teaspoon baking powder
2 tablespoons sugar
¼ teaspoon cardamom
¼ teaspoon salt
1 egg
¾ cup water
4 cups vegetable oil, for frying
1. Combine flour, baking powder, sugar, cardamom and salt in a large bowl.
2. Whisk egg and water together in a small bowl. Make a well in center of dry
ingredients and add egg mixture. Mix together gradually with a fork until mixture forms a soft
dough. You can add 1 or 2 tablespoons of flour (one at a time) if it is too sticky. Cover
dough with a wet towel or plastic wrap and leave 30 minutes or longer.
3. Heat oil in a deep, heavy pot (cast iron is preferable) until is reaches
360° F. While oil is heating, roll dough out on a floured surface into a rectangle ½
inch thick. Cut into 2-inch rounds with a glass or small biscuit cutter. You
can also use a knife to cut rectangles. Form ball again with remaining dough and
repeat process until all of dough is cut. You should have about 20 rounds.
4. Fry maandazi in batches of 5, for about 5 minutes per batch, turning to
brown both sides. Hint: Turn the mandaazi before it gets too puffy, or the air bubbles will prevent
you from turning it at all. I usually turn them several times during frying process.
Remove from oil when both sides are golden brown. Serve warm,
dipped in powdered sugar if desired.
Yield: about 20 maandazi
Curried Vegetables
This fragrant curry has a beautiful light green color. The curry powder gives it
just a hint of hotness. Flour creates a thick enough sauce for this curry to hold
it's own on a plate. It is the perfect consistency to be scooped up in a
chappati.
3 large potatoes
1 onion, sliced
4 tablespoons (2 oz) butter or ghee
2 cups broth
1 small zucchini or squash (about ½ pound), sliced in rounds
1 cup green peas, fresh, frozen or canned and drained
1 cup cooked pea beans
½ cucumber, peeled and sliced
juice of ½ lemon (2 tablespoons)
1 tablespoon curry powder
2 tablespoons flour
1. Peel potatoes. Slice lengthwise 3 times to make long strips, then slice into thin strips about
½ inch wide by 2 inches long.
2. Melt 2 tablespoons butter in a large skillet or wok, add potatoes and onions
and fry over medium-high heat until vegetables are tender, about 15 minutes.
3. Add broth, zucchini, peas, beans, cucumber, lemon juice and curry powder
to skillet. Simmer over low-medium heat until vegetables are tender, about
30 minutes. If most of the liquid has evaporated, you can add more broth or water.
4. While vegetables are simmering, melt remaining 2 tablespoons butter in a
small saucepan. Add flour, mix well and simmer over low heat until mixture is
browned, taking care not to let it burn.
4. When vegetables are tender, add flour and butter mixture to skillet. Stir
in well and continue to simmer until mixture thickens, about 5 minutes.
Season with salt and pepper if desired.
Yield: 4 servings
Chappatis with Coconut Milk
Coconut milk adds a velvety texture to this traditional Indian bread. The dough
is easier to roll and shape than the whole wheat flour version.
Canned coconut milk is very convenient for this recipe. Be sure to buy pure
coconut milk with no sugar added. Shake the can well to distribute the cream
before opening.
3 ½ cups white flour, plus a bit extra to dust the counter top.
½ teaspoon salt
1 ½ cups coconut milk
2 tablespoons vegetable oil or ghee
1. Combine the flour and salt in a large bowl. Add coconut milk
and stir to make a soft dough. Mix with hands until thoroughly combined, and
knead well about 10 times. If the dough is too wet or too dry, add a bit more coconut milk or flour as
needed. At this point you can leave the dough, covered,for
an hour or two, while you prepare the rest of your meal.
2. Preheat a large (9-inch or more) cast iron or other heavy skillet or
griddle. Brush surface with the 2 tablespoons of oil. Heat until hot but not
smoking.
3. Divide dough into 10 equal balls. Dust work surface with flour, and begin
rolling balls into large, flat rounds, about 8 inches in diameter and very
thin. You can trim the edges with a sharp knife or pizza cutter to make a
round shape.
4. Place first round of dough in hot skillet. Press surface lightly with
a paper towel to make air bubbles appear in dough. This makes a nice
speckled surface. Cook for about 1 minute, then flip and cook other side,
pressing dough again with towel. When dough is cooked through and lightly
browned in spots, remove from pan. Continue with remaining rounds of dough.
Usually you do not need to add more oil to the pan after the first chappati.
You can stack chappatis on a warm plate as they are taken from the pan.
The ice cream recipes are courtesy of White Dove Farm
in Santa Paula, California. White Dove Farm sells
passion fruit wholesale direct to residential and business customers.
Passion Fruit Freeze
Passion Fruit Milk Shake
Passion Fruit Vinaigrette
Passion Fruit Curd
Passion Fruit Freeze
2 Cups orange sherbet
1 Cup milk
3 Passion fruit
Cut open 3 passion fruit and scoop pulp and seeds into the milk. Stir with a fork to extract the juice from the pulp.
Strain into blender. Add the sherbet and blend for 15 seconds or just until all the sherbet is smooth. Pour the passion
freeze into a tall, chilled glass. If available, place a sprig of mint on top and serve immediately.
Passion Fruit Milk Shake
1 cup cold milk
2 passion fruit
2 large scoops of chocolate ice cream
whipped cream for garnish (optional)
Scoop the pulp from the two fruit into the milk. Stir the mixture with a fork to extract the juice from the passion fruit pulp.
Strain if desired to remove the seeds. Place ingredients in a blender and process on HIGH for 30 seconds or until smooth and
creamy. Serve in a tall, chilled glass with a straw. Garnish with whipped cream, if desired.
Note: use more fruit if a stronger passion fruit flavor is desired.
Passion Fruit Viniagrette
This is delicious on a hearty green salad, with grilled chicken pieces and toasted walnuts added.
4 passion fruits, pulp removed and strained (about 1/4 cup juice)
2 tablespoons orange juice
juice of one lime
2 teaspoons honey
1 teaspoon dijon mustard
1 tablespoon fresh ginger, grated
1 cup vegetable oil
In a large bowl or food processor mix all the ingredients EXCEPT the oil. Add the oil in a thin stream, whisking or processing
constantly. This is a workout for the arm, but very important if you want the oil to emulsify and not separate out later
from your vinaigrette. Strain to remove any leftover passion fruit seeds or ginger clumps.
Passion Fruit Curd
Many recipes require that you make this in a double boiler, and you can do that. Just mix all the ingredients and
cook slowly in the double boiler for about 10 to 15 minutes, until thickened. If you do not have a double boiler, don't worry.
This recipe works just as well if you keep an eye on your heat and keep stirring.
5 tablespoons unsalted butter
½ cup powdered sugar
2 tablespoons lemon juice
½ teaspoon lemon zest (optional)
2 eggs
pulp of 3 passion fruit, strained (about 3 tablespoons)
Melt sugar and butter in a small stainless steel or porcelain saucepan over moderate heat until sugar is dissolved.
Remove pan from heat and add passion fruit juice, lemon juice, lemon zest and eggs, in that order, stirring constantly. (You don't
want the eggs to congeal before they are incorporated into the mixture, therefore you add the other ingredients first to cool the temperature slightly, and then make
sure you stir the eggs well when you add them) Return to stove and cook on low heat, stirring constantly, about 10 minutes, or until mixture is thickened and coats the
spoon. The curd will thicken more as it cools. Refrigerate or store in sterilized jars.
These recipes are courtesy of Allen and Heather Botha, owners of Tyal
International, in Houston Texas. They import South African foods and make their
own biltong. For more information, contact them at Tyal International, 203 Calypso Lane,
League City, TX 77573 tyal@houston.rr.com
BOBOTIE (BEEF PIE)
2 ounces butter
1 cup onions, thinly sliced
1 apple, peeled, diced
2 pounds chopped cooked beef
2 bread slices soaked in milk
2 tablespoons curry powder
1/2 cup raisins
2 tablespoons slivered almonds
2 tablespoons lemon juice
1 egg
1/2 teaspoon turmeric
6 bay leaves
1 egg
1/2 cup whole milk
Melt the butter in a saucepan. Add the onions and saute for 5 minutes, then add the apple
dice and cook for another minute. Add the chopped beef and combine. Squeeze out the excess
milk from the bread slices, then tear up and add to pot. Add the curry powder, raisins,
almonds, lemon juice, egg, and turmeric, and stir well.
Place mixture in a greased 9 x 13" baking dish. Place bay leaves vertically in the
casserole. Bake at 325 degrees F for 40 minutes, then remove from the oven. Mix together
the egg and milk, then pour it over the Bobotie. Bake for 15 more minutes. Remove bay
leaves before serving.
MONKEY GLAND STEAK A SWEET MARINADE SAUCE
1 kg (about 2½ pounds) rump steak
6 Tbl Mrs Ball's Chutney
6 Tbl Tomato Sauce (Ketchup)
3 Tbl Worcestershire Sauce
1 Tbl white vinegar
3 Tbl Brown Vinegar
2 sliced onions
1 small tin mushrooms, drained
salt and pepper to taste
Cut and season steaks. Mix the remainder of the ingredients together and place the steak
in this sauce. Marinade for at least 1 hour. Grill the steak. At the same time,
simmer the marinade in a saucepan to be poured over the steak when served.
CURRIED CHICKEN
1 kg (about 2 ½ pounds) chicken pieces (thigh, breast or whole bird dissected)
2 large onions (sliced)
1 or 2 chopped chillies. Remove seeds and membrane for less heat
2 tbl. olive oil
1 tin diced tomatoes
2 tbl. Mrs Balls Chutney
1 tbl. Curry powder
1 tsp. Jeera powder (optional)
1 tbl. flour
1 tbl. lemon juice
1 tsp. sugar
½ cup milk
2 cups water to cover
your choice of veggies (optional, but potatoes go well with this dish)
Fry chicken pieces in the oil until golden brown. Remove from pan. Add the onion and fry
until soft. Sprinkle in the curry and Jeera powders. Fry for about 20 seconds. Add the
water and simmer. Meanwhile, add the chicken and remainder of the ingredients. Simmer
until chicken and vegetables (if added) are tender (about 45 mins.). Serve on a bed of
Basmati or Jasmin Rice with a generous helping of Mrs Balls Chutney.
PORTUGESE FLAT CHICKEN
Preferably spatchcock a baby chicken or small sprig chicken by laying it on its back, breast
side up. Cut through this side only so that chicken can be opened out .
In a food processor/blender, place
4 large cloves of garlic
1 tablespoon of coarse salt
1 teaspoon Coarse ground black pepper
Juice of two lemons
Half cup dry white wine
Half cup olive oil
Good quality ground red chili
Liquidize and pour over the chicken in a roasting pan.
Cover with foil and roast for 35 to 40 minutes at 350 degrees.
Remove from oven, strain liquid and thicken by reduction in pot on top of stove.
Meanwhile crisp the chicken up on slow open fire or under grill of stove if open fire is
not available. (Fire is first prize) Baste liberally with thickened sauce before serving.
Serve with good savory rice, vinaigrette dressed salad, French fries and light, chilled
frosty!
Several people have been looking for a recipe for Surinam Cherry Jelly. Dottie Kellogg was kind enough to
send me a recipe, so I can share it with the rest of you who have trees loaded with Surinam cherries.
(Pitanga cherries). Also, from Lawrie Gordon, a recipe for Surinam Cherry Preserves.
Surinam Cherry Jelly
Wash cherries. Remove stems and blossom ends. Place cherries in a saucepan. Add water
until it can be seen through the top layer of cherries. The fruit must not float in water.
Cover the pan and simmer until cherries are soft (25 or 30 minutes). Strain the juice through
a flannel or heavy muslin jelly bag. Measure the juice, and place it in a deep kettle that
will allow for the boiling up of the liquid. Cook no more than 4 cups of juice at a time.
Boil juice rapidly for 5 minutes. Skim, if necessary. Add ½ cup sugar to each cup of juice.
Stir until sugar is dissolved. Continue to boil the juice rapidly, without stirring it, until
it has reached the "sheeting stage" or 220° to 222°. Pour the jelly into hot sterilized glasses
and seal immediately.
Recipe by Mrs. Clifford Ulmer in "The Gasparilla Cookbook"
Surinam Cherry Preserves
6 cups Surinam cherries, flower picked off and seeded
2-3 cups sugar
1/4 cup lemon juice
Cook slowly over low heat till soft, stirring occasionally.
Mash with potato masher or in ricer or even in the food processor for a short time.
Adjust sweetness as needed, consistency by length of simmering and how much one smashes things
up.
Ethiopian cooking includes a wide variety of stews made from meat, vegetables
or fish. A spicy stew, called a wat, includes berbere, which is
a fiery mixture of 10-20 different spices, and nitir kebbeh, or
ghee which has been cooked with onion, garlic, ginger and spices, and then
strained. Alecha is a milder stew, often a vegetable mixture. Meat is
forbidden during the 200 or so fasting days of the Ethiopian Orthodox church, and
resulting in many delicious vegetarian combinations in this cuisine.
All of these stews are usually eaten with injera, a spongy, very large, round,
flat bread which stands in for silverware much as chapatis would do for an
Indian meal.
1 teaspoon ground ginger
½ teaspoon cardamom
½ teaspoon coriander
½ teaspoon fenugreek
¼ teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1 small onion, minced
2 cloves garlic, minced
2 tablespoons salt
3 tablespoons dry red wine
2 cups paprika
2 tablespoons ground red pepper
½ teaspoon black pepper
1 ½ cups water
2 tablespoons vegetable oil
1. Toast ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon
and allspice in a heavy skillet for one to two minutes, stirring constantly.
Remove from heat and let spices cool.
2. Combine toasted spices, onion, garlic, 1 tablespoon of salt and the wine
in a food processor or blender and process until mixture is a smooth paste.
You can also pound mixture together in a large mortar and pestle.
3. Combine paprika, red pepper, black pepper and the other tablespoon of salt
in the heavy skillet. Toast over low heat one minute, stirring constantly.
4. Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously,
over low heat for about 10 minutes.
5. Store berberé in a jar or crock. After it has cooled to room temperature,
cover with a thin layer of oil. This layer should be replenished after each
use to help preserve the spice mixture. Store in refrigerator.
2 pounds unsalted butter
1 small onion, coarsely chopped
3 cloves garlic, minced
1 teaspoon ground ginger, or 1 tablespoon fresh grated ginger
1 ½ teaspoons turmeric
½ teaspoon cardamom
1 stick cinnamon
1 whole clove
1/8 teaspoon ground nutmeg
1. In a heavy saucepan, heat butter very slowly over low heat until it has melted
completely without any browning. Increase heat and bring melted butter to a
boil just until top is covered with foam.
2. Stir in onion, garlic, ginger, turmeric, cardamom, cinnamon, clove and
nutmeg. Lower heat to lowest possible setting, and simmer, uncovered, for 45
minutes. A clear layer of liquid will be at the top of the pan, and golden
brown solids on the bottom.
3. Pour clear liquid into a jar, straining it through several layers of
cheesecloth. Discard seasonings and solids. Cover tightly and store in
refrigerator, or at room temperature.
This soft, spongy flat bread is used instead of utensils to scoop up a stew or
vegetables. It is traditionally made with teff flour, a type of millet grown in
Ethiopia. If you can't find teff you can substitute buckwheat or wheat flour,
as this recipe does. The batter is usually treated as sourdough - a small
portion saved from each recipe and allowed to ferment, then added to the new batter
next time injera is made. This recipe uses baking soda and club soda to
produce the same bubbly effect.
Makes 6 large rounds
1 cup whole wheat flour (a finely milled type such as chapati flour works well-
you can also substitute buckwheat flour)
1 cup unbleached white flour
½ teaspoon baking soda
2 cups club soda
1. Combine flour and baking soda in a large bowl.
2. Add club soda, stir well to form a thin batter.
3. Heat a large well-seasoned or non-stick griddle until hot. Brush lightly
with oil.
4. Using a large cup or ladle, begin on the outside of the griddle and pour
in a circle around the inside edges until the center is filled in. Quickly tilt the
griddle back and forth to fill in any holes and spread evenly. Cook for 1-2
minutes, until surface is spongy and filled with tiny air bubbles. Do not flip
the bread - just slide off griddle onto a large plate. Continue cooking injera until
batter is used, transfering them to the plate as they are done. Arrange them
around the outside edges of the plate so that the centers overlap. Serve immediately
with a meat or vegetable stew.
2 ½ to 3 pound chicken, cut in pieces
2 tablespoons lemon juice
2 teaspoons salt
2 tablespoons peanut oil
2 onions, chopped
¼ cup niter kebbeh (see recipe this page)
2 cloves garlic, chopped
½ teaspoon ground ginger, or 1 tablespoon fresh grated ginger
¼ teaspoon fenugreek
¼ teaspoon cardamom
½ cup berberé (see recipe this page)
2 tablespoons paprika
¼ cup dry red wine
1 cup water
4 hard-boiled eggs
1. Mix lemon juice with salt in a small bowl, and rub over chicken pieces.
Let stand at room temperature 30 minutes.
2. Heat oil in a large, heavy or non-stick skillet and add onions. Simmer
over moderate heat about 5 minutes, until onions are beginning to soften.
3. Stir nitir kebbeh into skillet and heat until melted. Add garlic, ginger,
fenugreek, cardamom, berberé and paprika. Stir well after each addition.
Cook, stirring, over low heat for about 5 minutes.
4. Pour in wine and water, bring to a boil, and simmer uncovered for five more
minutes, until mixture is beginning to thicken.
5. Add chicken to sauce, turning to coat on all sides. Cover tightly, lower
heat and simmer 15 minutes.
6. Pierce holes all over the eggs with a fork, then add to the sauce. Cover and
simmer another 15 minutes on low heat, until chicken is cooked through.
Serve with injera (recipe this page) or rice.
Note: Doro Alecha is a milder version of Doro Wat. To lighten up the spices
you would omit the berberé. You could also omit the paprika and use ghee or butter
instead of niter kebbeh to make this dish even milder. You can add ½ teaspoon of
black pepper to the doro alecha.
An alecha is typically a milder alternative to the spicy wat. This recipe does
call for a small amount of red pepper, and you can omit it or increase it according to
your taste.
4-6 servings
6 small red or white potatoes
3 carrots
½ pound green beans
¼ cup peanut or vegetable oil
2 onions, cut in eight pieces each
1 sweet green pepper,seeded and cut in strips
1-2 fresh hot peppers, depending on taste, seeded and minced
2 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
6 scallions, trimmed and cut in thin strips
1 teaspoon salt
¼ teaspoon black pepper
1. Peel potatoes if desired. Slice in ¼ inch slices, then cut into thin
strips. Peel carrots and cut into thin slices about 2 inches long. Trim ends
from green beans and leave whole.
2. Bring a large pot of water to a boil. Add potatoes, carrots and green beans.
Bring water back to a simmer and cook over medium heat for 5 minutes. Drain vegetables
immediately and set aside.
3. Heat the oil in a large skillet or stir-fry pan. Add onions, green pepper
and hot peppers. Simmer 5 minutes, stirring, until onions begin to soften.
4. Add garlic, ginger, scallions, salt and pepper to skillet. Simmer 10 minutes
more, stirring occasionally.
5. Add drained cooked vegetables to skillet, stirring well to coat with oil.
Continue to cook and toss vegetables for about 10 minutes more, until they are
heated through and tender. Serve with injera (recipe this page) or rice.
This is a firm, white cheese similar to feta, but not as salty or crumbly. It
is easy to make with commercial buttemilk and cheesecloth or a cotton napkin.
You can spice it up and serve it with injera, as in this recipe, or simply crumble
it into a green salad.
3 quarts buttermilk
¼ cup niter kebbeh (see recipe below)
1 clove garlic, peeled and halved
1/8 teaspoon ground cardamom
¼ teaspoon pepper
½ teaspoon salt
1. Heat buttermilk in a large pan over medium heat, stirring occasionally.
After about 30 minutes, the curds will separate from the whey and float around
in chunks. Remove from heat.
2. Line a large colander with cheesecloth or a clean cotton or linen napkin.
Pour buttermilk into colander, draining curds from whey. You may discard whey or save
it for another use. Wrap cloth tightly around curds and squeeze out excess
liquid. Place a heavy weight on top of wrapped curds and let them set and drain
for another 30 minutes or more at room temperature.
3. Unwrap cheese. You can store it at this point for later use, or crumble into a bowl to
finish this recipe.
4. To the crumbled cheese, add niter kebbeh, garlic, cardamom, pepper and salt.
Mix well. Remove garlic clove halves and discard before serving. Serve at
room temperature with collards and injera.
Yield: ½ pound, or about 2 cups of curds (4 servings)
Serve this dish with buttermilk curds (recipe above).
1 large bunch collard greens, about 1½ pounds
¼ cup niter kebbeh, ghee or olive oil
1 red onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
2 fresh hot peppers, seeded and minced (or to taste)
1 cup broth
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon cardamom
1. Tear stems from collard greens, and wash greens well. Bring a large pot of water to boiling.
Add greens to water and boil briskly for 15 minutes. Drain, squeezing water from greens. When
cool enough to handle, slice them thinly.
2. In a large skillet or stir fry pan, melt the niter kebbeh (or oil). Add onion, garlic, ginger and
hot peppers and simmer, stirring occasionally, about 5 minutes.
3. Add collard greens, broth, salt, pepper and cardamom. Bring to a simmer and cook for 15 minutes, or
until most of water has evaporated from pan. Serve with injera and buttermilk curds.
1 tablespoon yeast
2 cups lukewarm water
10 tablespoons niter kebbeh, melted and cooled to room temperature (recipe below)
1 tablespoon coriander
1 teaspoon cardamom
1 teaspoon fenugreek
½ teaspoon black or white pepper
2 teaspoons salt
4½ to 5 cups white flour
1 teaspoon berberé
1. Measure lukewarm (body temperature) water into a large mixing bowl. Make sure
your water is not too hot or it will kill the yeast. Sprinkle yeast over water and let it stand for about
10 minutes until soft. Stir with a wooden spoon or plastic spatula.
2. Add 8 tablespoons of the niter kebbeh, the coriander, the cardamom, the
fenugreek, pepper and salt. Mix well.
3. Add the white flour one cup at a time, mixing well. When mixture becomes
thick enough begin kneading it with your hands or a dough hook, adding more flour until the dough is not
sticking to the pan. Knead 10 minutes by hand or 2 minutes with a dough hook. Lightly
oil the top of the dough and set aside, covered, to rise in a warm place for about an hour.
4. Punch dough down and form into a flat round. Tear off a small piece about
½ inch wide, and set aside. Place the rest on a large, greased cookie sheet. Flatten
with your hands to form a round about 8 to 10 inches in diameter and 1 inch
thick.
5. Slash the shape of a cross into the top of the round with a sharp knife. Then
make shallow cuts at ¼ inch intervals all around the outside of the round to form a wheel design. Take the
small piece of dough you reserved, and press it firmly into the center of the round. Leave in a warm place, covered, to rise for about
an hour, or until it is doubled in size.
6. Bake loaf in a 350° oven for 50 to 60 minutes, until the top is golden and it sounds hollow when
you rap it with your knuckles.
7. Mix the berberé with the remaining 2 tablespoon niter kebbeh, and brush gently all over the
outside of the loaf. Cool on a rack and serve with a stew.
2 cups white flour
