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Komaj – Persian Date Bread With Turmeric & Cumin

Posted By Vardhini On June 24, 2014 @ 1:59 pm In Baking,Bread,Gallery,Mediterranean,Snacks | 1 Comment

Komaj Bread | Cooks JoyFor this month’s We Knead to Bake, we are baking this cute, soft Persian bread that is stuffed with dried prunes. The original recipe uses dates, but I have used prunes. The bread is slightly rich, fluffy and the pretty yellow color is from the turmeric. Cumin is my favorite spice and love that this bread uses cumin. I have used a biscuit cutter, but feel free to use a cookie cutter or any sharp utensil. You can make it as a square or circle.
Komaj Bread | Cooks JoyAlthough we use just a teaspoonful of filling, the prunes added a lot of flavor to each bite. It is quite simple to make, but needs extra sitting time because the bread involves three risings. Off to the recipe. Recipe adapted from Saraban – A Chef’s Journey Through Persia by Greg & Lucy Malouf.

Komaj - Persian Date Bread With Turmeric & Cumin

By Vardhini, June 24, 2014

Komaj - Persian Date Bread With Turmeric & Cumin

Tasty, soft bread with prunes and cumin.

Ingredients:

Instructions:

Dry roast cumin seeds, crush and keep aside.

Make a dough with the mentioned ingredients. (Use 2 tsp of cumin seeds). Allow to rise two times. Then divide the dough into 8 pieces.

Roll each piece into a rectangle about 1/4 - 1/8 inch thick. Choose a cookie cutter that is at least 8 cm at its widest. Press the cookie cutter lightly on one end of the rectangle to guide you to put the filling. Place a tsp of filling in the center of the cookie outline. Brush the whole surface with water.

Fold the other half of the rectangle over the filling so that it is completely covered. Using the cookie cutter, cut out the bun with the filling in the center. Make sure the edges are sealed or it will open out on baking.

Repeat for all pieces and re-roll the scraps. You should be able to make 2 more buns from the scraps.  Place on a lightly greased baking sheet and allow to rise again.

Brush with milk or egg. Sprinkle with the remaining cumin and bake in a 400F preheated oven for about 8 - 10 minutes. Serve warm.

My Notes
1. I used prunes instead of dates.
2. I added 1/2 cup extra water to make the dough.
3. I also baked at 375F instead of 400F for the same amount of time mentioned. (400F burnt my previous bakes).

1 year ago: Savory Kugelhopf Bread
2 years ago: Brussels Sprouts Paneer Salad
3 years ago: Low Calorie Broccoli and Tofu Bonda

Pictorial
1. Dry roast cumin seeds for a few minutes taking care not to burn them.2. Grind the cumin to a coarse powder. I used a mortar and pestle.3. Prepare the dough with the ingredients mentioned. Use just 2 tsp of crushed cumin.4. The dough needs to rise twice. After the first rise, punch it down and let it rise again.5. Divide dough into 8 portions.6. Mix the filling ingredients.7. Roll each dough piece into a rectangle 1/4 - 1//8 inches thick. Choose a cookie cutter that is at least 8 cm at its widest. Press the cookie cutter lightly on one end of the rectangle to guide you to put the filling. Place a tsp of filling in the center of the cookie outline. Brush the whole surface with water.8. Fold the other half of the rectangle over the filling so that it is completely covered. Using the cookie cutter, cut out the bun with the filling in the center. Make sure the edges are sealed or it will open out on baking.9. Repeat for all pieces and re-roll the scraps. You should be able to make 2 more buns with the scraps. Place on a lightly greased baking sheet and allow to rise again.10. Brush with milk or egg and sprinkle the remaining cumin seeds over the tops and bake in a 400F preheated oven for about 8 - 10 minutes.11. Out of the oven. Serve warm.
Yummy snack ready.
Komaj Bread | Cooks JoyEnjoy!
Linking to We Knead to Bake, Bake Fest #32.


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