Bejma (Tunisian Hallah) Recipe Recipe

Name: Bejma (Tunisian Hallah) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Water,lukewarm; 2 Tbsp. Dry yeast,scant; 1 tsp Sugar; 3 lrg Large eggs; 1/4 c. Vegetable oil; 2 tsp Salt; 1/2 c. Water,lukewarm; 1/4 c. Sugar; 7 c. Flour; 1 lrg Egg

Servings: persons

1
Place water in glass bowl w/yeast & sugar.
2
Stir & let sit for 10min.
3
Add in Large eggs, oil, salt, & remaining water & sugar, and slowly work in the flour, adding sufficient to make a soft, tacky dough.
4
Knead for about 10min or possibly til smooth.
5
Let rise for 1hr in greased bowl.
6
Divide into equal rounds (3 per loaf), about the size of tennis balls.
7
Place 3 round together, touching to create a triangle on a greased cookie sheet.
8
Repeat for each loaf.
9
Let rise about 1/2hr, uncovered.
10
Preheat oven to 375F.
11
Brush dough w/additional egg, beaten, and bake 20min or possibly til golden brown.
12
N.Y.Times,Sept 20, 1995

1867

kcal

Calories

Fat

336

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. Water,lukewarm, 2 Tbsp. Dry yeast,scant, 1 tsp Sugar, 3 lrg Large eggs, and more.

Yes, Bejma (Tunisian Hallah) Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bejma (Tunisian Hallah) Recipe

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