Festive specials
ChefLoubna Fawaz
Ramadan Meshthah
A successful Ramadan Meshthah recipe you’re sure to love, especially with labneh! It doesn’t have to be made only for suhoor in the holy month of Ramadan; enjoy it all year round.
Ramadan Meshthah doesn’t have to be made only in the month of Ramadan... because it’s delicious any time, especially with labneh.
Ingredients
Start here, then move straight into the method.
- 1 1/2 cups lukewarm milk
- 2 tablespoons sugar
- 1 teaspoon yeast
- A pinch of salt
- 1 teaspoon mahleb
- 2 1/2 cups flour
- 1/4 cup vegetable oil
- Top
- 1 beaten egg or cooking cream
- Sesame seeds
Method
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- Mix the sugar, milk, and yeast, and let them sit for 10 minutes to activate.Timers: 10 min
- After the time has passed, add the salt, mahleb, flour, and oil, and knead well for about 10 minutes until the dough comes together.
- Let it rest for at least 1 hour so it can rise well.Timers: 60 min
- After the time has passed, grease the tray with a little oil and shape the dough into oval or round Ramadan meshthah pieces, making sure they are at least 1 cm thick.
- Place the meshthah in the oiled tray and press decorative marks on the top with your fingers.
- Brush the top with cream or the beaten egg and sprinkle with sesame seeds.
- Let the meshthah rest again for 10 minutes.Timers: 10 min
- Bake the Ramadan Meshthah in a hot oven at 180°C until cooked through and browned on top.
- Fafi nohmn tahini
- Also from Fafi’s delicious pastries, here is Spinach Pies
- And also How to Make the Best Asruniya Kahk at Home
Recipe tags
Festive specialsInternationalVegetarianNut free
Notes and serving ideas
- Spinach Pies
- How to Make the Best Asruniya Kahk at Home
