Arabic dough A jineh Mwarraqah
For sweet and savoury baking. When they announced the theme of the contest, I immediately knew what to cook and present. A long time ago on one of the Syrian sites I found the recipe Arabic test A jineh Mwarraqah, I was very attracted by the fact that it can be done in the proc and freeze, and then surprise their guests and home a variety of pastries, both sweet and not sweet. To cook from this piece is a pleasure, always tasty, hearty and unusual. And in order for Your table was Oriental generous and rich you need only a minimum of time. This dough is somewhat similar to puff pastry (in fact, it turns out flaky), but there is a different way of cooking, and done a La carte, which is very handy if, say, You need 10 pies, then took 10 bites and that's it, and not have to defrost all of the cooked dough. Detail will show and tell how to make 4 types of cakes from this billet (two sweet and two sweet), so the recipe is a lot of information and photos, come, see, read, take on Board!)) I also want to say that the presence of this piece, the whole cake is baked very easily and quickly, and the toppings I tried to find the most delicious and intricate.


  • Water

    400 ml

  • Salt

    2 tsp

  • Melted butter

    300 g

  • Chicken egg

    2 piece

  • Flour

    1 kg


First prepare the dough. A Cup of ProSeal flour, add salt, mix well. Do in flour a hole, break there, 2 eggs, add melted ghee, warm water and knead the dough. The dough should not be sticky. Cover the bowl of dough with a damp cloth and leave to rest for 2 hours.
Divide the dough into three equal pieces, roll them in "fat sausages", and each "sausage" divided into 10 equal parts. Total we must have 30 pieces. The working surface grease melted butter, and roll, lubricating oil, each piece into a circle the size of a saucer, grease well with oil up "pellet",
The dough is folded in half, grease the top with oil, and place on a plate stack, at each other. Oil do not regret, this dough loves it. The bowl with the dough cover with a damp cloth and leave it for 30 minutes.
After 30 minutes, every piece stretch hands in length, this is done very easily, just the weight stretch the dough in different directions, but it literally stretched, and not torn... Then put a strip of dough on greased table, and from one end to twist in cocoon
Twisted the cocoons to lay down in a plastic container (or freezer bags)
And send in the freezer until better times (the dough can be used in fresh) How to unfreeze? It is best if the dough is removed from the freezer in the evening and put on the bottom shelf in the fridge and tomorrow morning (or day) can the oven. If You plan to bake in the evening, after work, take the dough out of the freezer in the morning, and defrosted on the bottom shelf in the refrigerator. If You suddenly decide to cook today, and the dough is thawed, remove it from the freezer and defrost at room temperature, the hour would be sufficient (as well as for ordinary puff pastry).
So, the dough is ready, now we oven! The first number will puff cakes in sweet syrup. In Syria they have two names: "Bsaisat" and "Twaitat" (and both correct). First you need to boil the syrup. Boil them in the evening when you get the dough to defrost and boil them before cooking them, but in any case, the syrup needs to cool down. It cooks very quickly and also cools down quickly if you make it to the balcony and open the window. Ingredients for the syrup I'll give you 30 pieces of the pellets. If you make smaller cakes, so, respectively, and syrup cook less. For syrup you need: Sugar - 6 cups Water - 3 cups Lemon juice - 3 tsp. In a saucepan put sugar, pour water, stir to dissolve sugar, bring to boil, when it boils, add 3 tsp lemon juice, simmer for another 2-3 minutes and turn off the heat. The syrup to cool.
Thawed pieces of dough spread on a greased table. The palm of the hand to press the dough on top, so that all its layers are preserved. To smear the tortilla with melted butter and Raskat in a small circle, roughly the diameter of 10 cm
The obtained pellet to fry deep-fried in vegetable oil, then, hot tortillas to dip in the cold syrup, put them on a plate and immediately sprinkle with coconut.
All! Our first sweetness ready! And as you can see, time for cooking here is an average of half an hour (provided that the dough will be thawed in advance) will be Served for dessert for tea!)))
Next prepare the sweet pastry stuffed with semolina, Syrian name is "Sha eebiyyat". They can be cooked with any stuffing, and you can do without anything, just empty, you need to do exactly the same to form patties. Below I'll give you another recipe for the filling of mascarpone (this is a more European version :))) so, on 15-16 servings for the filling of the monkey we will need: Butter - 25 gr., Semolina - 130 gr., Milk 420 ml Sugar - 50 gr. In a pan melt the butter, add semolina and fry it for five minutes. Then, add to the pan the milk and sugar, stir, and once the semolina starts to thicken - stir and turn off the heat. What good is this filling? It also needs to cook in the evening and put it in the refrigerator. It is very convenient, because the next day the preparation of these sweets, too, You will take on average half an hour! ******************** ******************** ************ One of the promised toppings for that sweets, ingredients for 12 pieces: Mascarpone (or cream cheese) - 200 gr. Egg - 1 PC., White chocolate - 60 gr. Chocolate melt in a water bath and gently stir until smooth, stir in the egg and mascarpone. All the stuffing is ready.
To put on the table a piece of dough layers up to press on top with your palm to grease both sides with oil, roll diameter 10 cm.
Put on the middle of the dough, the filling, and form into a Patty, as shown in the pictures (cover the stuffing with dough from opposite sides, lapped).
To put products into a greased baking dish, and put bake in already heated oven to 180 gr. Bake until Golden brown.
Hot cakes pour the cooled syrup on top and sprinkle with crushed almonds. Let them soak up the syrup for about 10-15 minutes, and all can serve. The recipe for the syrup on 15-16 pieces of such pies. Sugar - 470 gr. Water - 280 ml. Lemon juice - 1.5 tsp. In a saucepan put sugar, pour water, stir to dissolve sugar, bring to boil, when it boils add lemon juice, simmer for another 2-3 minutes and turn off the heat. The syrup to cool.
Served for dessert with tea)))
Then we have the not sweet pastries: Pumps with stuffing/Ush Al Bulbul (Ush al-Bulbul) Ush Al Bulbul (Ush al-Bulbul) - in Arabic means "birds nest". But, really, the shape of this pastry is very similar to a nest.)) Thus, the ingredients for the filling, I'll give you 25 pieces of boats. Ground meat (beef, lamb) - 750 gr., Onion - 1 PC., Salt, Black pepper, Pomegranate sauce "Narsharab" - 2 tbsp Nuts (pine or walnuts, or almonds) To stuffing put the chopped onions, salt, pepper, "Narsharab", mix well. With the test we perform the same operation, the palm of the hand to press the dough on top, so that all its layers are preserved. To smear the tortilla with melted butter, roll into an oval.
To fold (wrap) the edges of the dough inside, forming the sides.
Billet test, put on a baking sheet, greased or covered with baking paper, and "boat" to put on top of stuffing. Over the meat sprinkle with pine nuts or other crushed nuts. Put the pan in a heated oven to 180 gr., bake until Golden brown.
"Boat" is well served with fresh vegetables or salad.
Samosa stuffed with chicken, spinach and feta/ Mwarraq Sambousek Sambousek in Arabic means "samosa", and Mwarraq - the name of the test, from which we prepare. Ingredients for the filling 10 pieces of samosa. Chicken fillet (flesh thighs) - 800 gr. Spinach (frozen, chopped) - 200 gr. Feta cheese - 100 gr. Vegetable oil - 5-6 tbsp. Chicken fillet wash, cut into thin slices, fry in a pan in vegetable oil. Add the frozen spinach to the chicken, simmer for 5-7 minutes, season with salt and pepper. Turn off the heat. To the mixture add the chopped feta, mix well. The stuffing is ready. Roll the dough into a circle, put in the middle of the stuffing.
From both sides, overlap, close the filling test.
Also, overlapping, close the stuffing with the other two opposite sides.
Samosa lay on a greased baking tray or covered with baking paper, seam side down. Lubricate samosa with beaten egg, sprinkle with sesame seeds and bake in heated oven to 180 gr. Bake until Golden brown.
Immediately served hot on the table!
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