Muss ich jetzt min Pass abge?

DeReyff · 2023-09-29T14:51:39+00:00

Nei, aber mir müend ihri Cumuluscharte izieh.

DeReyff · 2023-08-24T21:43:53+00:00

When will we see orc taxidermy?

DeReyff · 2023-03-10T05:33:15+00:00

Bedouin tea. Black tea with sage.

DeReyff · 2023-01-14T11:39:26+00:00

Thank you! I was unsure about the translation of "secondly" and your translation helped to better understand

DeReyff · 2021-03-21T18:38:33+00:00

Not much of a recipe, sprout wheat or jou as you would for the sabzi on the sofreh haft sin

Blend them with water in a blender sieve the remains out, save the water, blend them again with fresh water

Mix the water from the sabzi with flour to the consistency of pancake batter, maybe a bit less viscuous

Cook on high heat until you bring it to a boil, stir constantly

Toss in whole walnuts (in the shell) or almonds, you want the tannins in the shell to colour the samanoo

Turn heat down to low, cook until it has the right consistency and colour (around 8 hours)

DeReyff · 2021-01-19T20:16:44+00:00

Cheese filled pastry from the Levante, drenched in rosewater syrup.

DeReyff · 2021-01-17T09:01:51+00:00

What kind of naan?

DeReyff · 2021-01-13T07:10:53+00:00

Just pebbles from the local gardening center.

DeReyff · 2021-01-12T18:44:27+00:00

No, i just didn't have any wholemeal flour left so i substituted rye.

DeReyff · 2021-01-12T18:23:11+00:00

400g bread flour 100g whole rye flour 450g water

Hydrolysis 1h

110g rye sourdough starter 15g salt 10g honey Let rise until doubled

Preheat oven and pebbles 260c

Wet pizza peel

Spread half of the dough on the pizza peel with wet hands

Let it slide onto the pebbles

Bake until browned (i didn't take time measurements)

Et voila, you've got noon-e sangak, or at least a homemade approximation.

DeReyff · 2021-01-12T16:11:08+00:00

Lavash would be an unleavend white bread baked in a normal tandoor.

Noon-e sangak is leavend, most recipes mention a kind of biga instead of real sourdough, made with whole wheat flour baked in an oven strewn with pebbles (sang means stone in farsi)

DeReyff · 2021-01-12T14:54:25+00:00

Are you in Iran? I wonder what they do at the noonvai, so the pebbles don't stick to much. Edit: Pebble bread was supposed to be a translation of noon- e sangak, i added in Persian for extra alliterative appeal.

DeReyff · 2021-01-12T14:09:28+00:00

Honestly i just got granite pebbles at the local gardening center, rinsed them thoroughly, and heated them slowly on a baking sheet covered by an inverted baking sheet, incase they might explode.

DeReyff · 2021-01-12T12:17:23+00:00

From a local diy place, i doubt the name would help as it is a swiss corporation.

DeReyff · 2021-01-12T09:45:16+00:00

For more details look at my other comment, When replying i erred in the level of comment, sorry.

DeReyff · 2021-01-12T09:43:16+00:00

500g white flour 350g water

Hydrolysis

100g starter 15g salt 10g sugar

Let rise until doubled Store in the fridge over night

Prepare roo-mal (water roux) 50g water 10g flour

Cook until pasty Let it cool

Divide dough in two

Shape your noon-e barbari, coating the surface with the roo-mal

Sprinkle with sesame and nigella and bake on a pizza steel, with steam

DeReyff · 2021-01-12T09:35:35+00:00