Comments on: Ramadan Recipe #1: Palestinian kmaj/bread

By: Laila El-Haddad

Laila El-Haddad — Sun, 11 Jul 2010 16:01:42 +0000

Thanks Trevor & Sally.

If you can’t find said spring flour, use a combination of white bread flour (in the US sold as Southern Biscuit or White Lilly brand, which use a softer grain of wheat) and whole wheat flour.

By: Trevor Balding

Trevor Balding — Sun, 11 Jul 2010 08:31:10 +0000

Found your post while looking for new recipes. Thanks for laying it out in a nice and easy to understand manner. Will definitely try it out and mess around [as we tend to do], will post back with results.

All the best

Trevor & Sally Balding

By: Teen Cook Daniel

Teen Cook Daniel — Mon, 14 Jun 2010 03:23:11 +0000

I was looking for cooking related notes this was excellent

By: Alex

Alex — Mon, 18 Jan 2010 02:09:03 +0000

Good recipes – thanks for publishing.
Too bad that they are mixed with lies about Israelis and pro-Palestinian propaganda.

By: Eugene Stewart

Eugene Stewart — Fri, 18 Dec 2009 14:05:07 +0000

A buddy recommended me to check out this page, great post, interesting read… keep up the good work!

By: Laila El-Haddad

Laila El-Haddad — Fri, 13 Nov 2009 12:33:00 +0000

thanks!
I did make it again the other day-and came up with yet another methodical adjustment based on a friend’s suggestion: buy a ceramic tile of paving stone (unleaded/unglazed) to use as a baking stone in your oven (I bought two square ones from the Home Depot). Put in oven and preheat for about 40 minutes on the highest setting (500 or so). Once preheated, change oven setting to broil. Then placed rolled out rested dough one at a time on stones and close oven. It achieves the same effect as the griddle/oven method (heating form bottom and top) and worked even better! Also, I mixed in some flax seats, oat bran, and bread flour into the mix for a change (came out very supple).

By: MarylandMeals

MarylandMeals — Fri, 13 Nov 2009 12:03:22 +0000

This bread looks positively delicious. I am going to attempt this recipe and hope it turns out lookung , and tasting, as good.

By: Laila El-Haddad

Laila El-Haddad — Sun, 13 Sep 2009 14:29:16 +0000

Hi Brooke- yes you’re right, thank you for mentioning that here! I have a cast-iron oven-top griddle I use (still need to get a well-seasoned cast iron pan!)

By: brooke

brooke — Sun, 13 Sep 2009 14:26:08 +0000

and as i twittered with you – if you don’t have a baking stone, a cast iron pan works.. i used mine, heated it up in the oven before putting the bread in. i got a lot of good poofs doing it that way.

By: Θάνος - Thanos - Թանոս - تانوس

Θάνος - Thanos - Թանոս - تانوس — Mon, 24 Aug 2009 13:32:04 +0000

It looks very good indeed. And God knows I love bread!

Isn’t it paradoxal that in the past (at least here…) whole wheat bread was considered a bread for poor people while now it is more expensive than white bread? In French, there is a saying: “they have eaten their white bread before their black bread” one can us to talk about people who were rich/lucky in the past but who have lost their wealth now.

Can you tell us more about the ‘dietetic side’ of ramadan? Does is consist only in fast (not eating anything) during the day? Or are there also some ingredients that one does not eat? Like, for example, Christian Orthodox who do not eat any meat, fish, egg & milky product when fasting before Easter.