| 33 32 | Experience Emirati Cuisine Rgag Ingredients Whole wheat flour 1000 gm Water 600 ml Salt 5 gm Egg 1 unit Kiri cheese 17 gm Ghee 20 gm Instructions 1. In a bowl, mix the flour and salt. Add the water and mix until the dough is soft and smooth. 2. Let the dough rest, covered, for 30 to 60 minutes. 3. Heat the TABI (Emirati flat pan) and add some ghee to it. 4. Place the dough on the TABI and spread it using a spatula until it is very thin. 5. Break an egg and spread it on the bread. Once it's cooked, spread the kiri cheese over it. 6. Fold the bread in half, then into quarters. 7. Serve hot. Khameer Ingredients Flour 1000 gm Ground fennel 2 gm Yeast 3 gm Cardamom powder 2 gm Sugar 30 gm Saffron 1 gm Ghee 30 gm Dates 30 gm Egg yolk 1 unit Water 480 ml Egg 1 unit Sesame seeds 5 gm Instructions 1. In a bowl, mix the flour, cardamom, fennel, and ghee. Knead until the ghee is fully blended into the dough. 2. Heat the dates and saffron with the water to soften. Remove the dates from the water (reserve the water) and mix with the egg yolk, sugar, and yeast. 3. Add the date mixture to the dough and combine. Gradually add the reserved water until a soft dough forms. 4. Cover the dough and let it proof at room temperature until it doubles in volume. 5. Divide the dough into 75-gram portions and shape each into a ball. Let them proof for 10 minutes. 6. Heat the khameer pot. Flatten each ball of dough into discs and brush with water. Place them in the pan, brush with egg wash, and sprinkle with sesame seeds. 7. Once the bottom is golden, transfer the bread to the inside of the pan and continue cooking. 8. When both sides are golden, remove the bread from the pan and brush with ghee.
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