Ingredients:

1 kilogram white flour (all-purpose)

1/2 cup sugar

2 tablespoons butter or ghee

1 1/4 cups yogurt

2 eggs

1/3 cup vegetable oil

1 tablespoon white vinegar

1 teaspoon baking powder

1 tablespoon instant yeast

2 tablespoons powdered milk

1/2 teaspoon mahleb

a pinch vanilla

1/4 cup warm water

Akkawi cheese block

1 cup mozzarella cheese

a small cup of fine semolina

1/2 cup syrup

1 tablespoon rose water

1 tablespoon orange blossom water

sesame seeds

Method:

Dissolve the yeast in warm water with a teaspoon of sugar, and wait for bubbles to form.

Place the flour in the mixer with all the dry ingredients (or knead by hand if you don't have an electric mixer), then add the butter and run for 2 minutes until the flour grains are coated with butter.

Add the egg and vinegar to the yogurt, beat well, then add the yogurt mixture to the flour and knead for 7 minutes at medium speed.

Finally add the oil and knead the dough until it stays soft; let it rise for about two hours.

We prepare the unsalted Akkawi cheese and melt it over a steam bath. Add 1 cup mozzarella with 1/2 cup syrup and rose water and orange blossom water and mix the cheese well.

Add the fine semolina and let the cheese mixture cool.

Roll pieces of dough into circles and fill with a small amount of cheese, seal them, turn them over, and place them on a baking sheet.

Let the dough and cheese circles rise for about 3 hours. Then brush the cheese circles with syrup and sprinkle sesame seeds.

Bake the honeycomb in a preheated oven at 180°C for 10 minutes until browned on both sides. Depending on preference, you can also brush the dough with syrup or honey.

This featured recipe from a friend at the Shou Tabkhin Today site:

Rana Sbeiti Bazi

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Note: You can add more yogurt depending on the flour type and the dough's needs. Also if Akkawi cheese is not available, you can substitute with extra mozzarella cheese.

Honeycomb (Beehive) with Kunafa Filling

Prep checklist