KEIKAT AL-TAMR
ARABIAN GULF
A rather luxurious sweet bread flavored with saffron, cardamom, and rose water and sweetened with dates. It provides a subtle, sweet note when eaten with savory food, but it is also lovely on its own, spread with good butter or labneh.
MAKES 10 ROUND BREADS ABOUT 6 INCHES (15 CM) IN DIAMETER
1 cup (150 g) pitted dates
1¼ cups (310 ml) boiling water
2 tablespoons rose water
Good pinch of saffron threads
5 cups (600 g) unbleached all-purpose flour, plus more for kneading
1½ teaspoons instant (fast-acting) yeast
¼ cup (50 g) raw cane sugar plus 1 tablespoon
2 teaspoons ground cardamom
1 organic egg, beaten
⅓ cup (80 ml) date syrup
2 tablespoons (30 g) unsalted butter, melted, plus more for the bowl
Vegetable oil, for the work surface and rolling pin
FOR THE TOPPING
2 tablespoons vegetable oil
¼ cup (50 g) raw cane sugar
¼ cup (30 g) sesame seeds
1½ tablespoons coarsely ground cardamom
1. Soak the pitted dates in the boiling water. Put the rose water in a small bowl and add the saffron threads. Let steep for 15 minutes.
2. Whizz the dates with their soaking water in a blender.
3. Mix the flour, yeast, ¼ cup sugar, and cardamom in a large bowl and make a well in the center. Add the date puree, saffron rose water, egg, date syrup, and melted butter. Mix the ingredients in the well as much as you can before bringing in the flour to make a rough ball of dough.
4. Transfer the dough to a lightly floured surface and knead for 3 minutes. Shape the dough into a ball, invert the bowl over the dough, and let rest for 15 minutes. Knead for 3 more minutes, or until the dough is smooth and elastic.
5. Scrape the bowl clean and brush it with a little melted butter. Place the ball of dough into the bowl, turning it over to coat all over with the butter. Cover with plastic wrap and let rise in a warm, draft-free place for 1 hour 30 minutes, or until doubled in size.
6. Preheat the oven to 425°F (220°C).
7. Remove the risen dough to your work surface and divide into 10 portions. Roll each into a ball. Line up on a lightly floured work surface and cover with a damp kitchen towel.
8. Grease your work surface and rolling pin with a little oil. Dissolve the 1 tablespoon sugar in ¼ cup (60 ml) water and keep it at hand.
9. Take a ball of dough and roll it into a round about 6 inches (15 cm) in diameter and ¼ inch (0.5 cm) thick. Dip your hand in the sugar water and smooth the flattened dough with your wet hand, pressing in the center to make a dip and push the gas bubbles to the edges.
10. Transfer the round of dough to a nonstick baking sheet. Brush the dough with vegetable oil, and sprinkle with a little sugar, sesame seeds, and cardamom. Shape and top the remaining balls of dough in the same way.
11. Bake for 12 minutes, or until golden and puffed up. Serve hot or warm.