Desserts
ChefOla Faour
Kallaj and Sha'ibiya Dough
Kallaj dough for kallaj, baklava and sha'ibiya — three-in-one. An easy homemade recipe. Follow the steps carefully for best results.
Kallaj and sha'ibiya dough — a homemade recipe from A to Z.
Note: For this recipe we recommend using a standard measuring cup for baking.
Ingredients
Start here, then move straight into the method.
- 1 cup milk
- 1 cup vegetable oil
- 1 cup water
- 1/4 cup sugar
- 2 tablespoons plain yogurt
- 1/2 teaspoon baking powder
- Pinch of salt
- About 6 cups flour (adjust according to flour type — you may need 5 1/2 to 6 1/2 cups)
- Cornstarch for rolling the dough
- Rasmiyah's homemade baklava method is here: Homemade baklava
Method
Follow the cooking sequence without leaving the page.
- Combine the liquids and sugar and stir well, then start adding the flour gradually with the salt and baking powder and continue kneading until you have a soft, cohesive dough
- Cover it with kitchen plastic wrap and place it in the fridge for about one hour
- Take it out of the fridge and lightly dust a wide baking tray with cornstarch
- On a clean surface, cut the dough into equal circles, arrange them on the tray, and cover for 10 minutesTimers: 10 min
- Begin rolling each disk with a rolling pin and cornstarch until you obtain a very thin sheet... set it aside and dust it with cornstarch until fully covered (starch between the sheets is the most important element for the recipe's success)
- Continue rolling the sheets and stacking them with starch between each until you finish the batch
- Roll the stacked sheets together until you get a large sheet and cut it according to the type of pastry you want to make, such as baklava, kallaj, or sha'ibiya
- Rasmieh Majdoub
- To make sha'ibiya using this dough in Rasmieh's style, click the link: Shaibiya dessert
- Rasmieh's method for preparing baklava is also at this link: Homemade baklava
Recipe tags
DessertsInternationalVegetarianNut freeEgg free
Notes and serving ideas
- Sha'ibiya recipe
- Homemade baklava
