One of my all time favorite recipes! An appetizer so easy and versatile, it ends up stealing the light on every occasion. The dough remains the same, but the fillings can go wherever your imagination takes you: zaatar and olive oil for a simple rustic version, pitted olives with fresh thyme, or chocolate and hazelnut for a great dessert.
Try it at your next gathering, your guests would surely love it!
- 3 cups flour
- 1 tablespoon instant yeast
- 1 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon sugar
- 1/4 cup yogurt
- 1/4 vegetable oil
- 1 cup warm water
- 300 grams sweetened Ikkawi cheese (soak in water for around two hours with changing the water every half hour, until preferred taste is achieved)
- 200 grams mozzarella cheese
- 1 tablespoon black seeds (Habbet Barakeh)
- pinch of coffee
- two tablespoons milk
- Add all dry ingredients to a big bowl. Pour in liquid ingredients as you start mixing to form a dough. Mix together to combine.
- Tip the dough onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
- Cover lightly in a bit of oil and place in a greased bowl. Keep in a warm place until its size doubles.
- Mix all ingredients together until combined.
- For small sized balls, divide the dough into 34 even pieces and flatten each one out to a circle.
- Place a small spoonful of the cheese mixture into the centre of each circle, then gather up the edges and pinch together tightly to enclose the filling and make small dough balls. Place on a lightly greased baking sheet, keeping a small distance between each one and the other.
- Cover baking sheet with clingfilm for 15-20 minutes or until it doubles its size.
- Heat the oven to 190 degrees celsius and place the baking rack in the middle.
- Mix the coffee and milk.
- Using a brush, lightly coat the cheese balls.
- Bake for 15 to 18 minutes until golden.
Enjoy and get creative!