المكونات

  • SpinneysFOOD Full Fat Milk 185ml
  • Water 2 tbsp
  • Bread flour 2 tbsp
  • Instant yeast 1 tbsp
  • SpinneysFOOD All-Purpose Flour 320g
  • SpinneysFOOD Fine Sea Salt 1½ tsp
  • SpinneysFOOD Fine Grain White Sugar 35g
  • Mahlab powder 13g
  • SpinneysFOOD Organic Free-Range Egg 4 large
  • SpinneysFOOD Unsalted Butter 50g, softened
  • SpinneysFOOD Mozzarella 200g
  • SpinneysFOOD Ricotta 230g
  • SpinneysFOOD Fresh Parsley A handful
  • SpinneysFOOD Fresh Chives A handful
  • SpinneysFOOD Spring Onions 3
  • Goat’s cheese 100g
  • SpinneysFOOD Black Pepper ½ tsp, freshly ground

Nutrition (Per serving)

  • سعرات حرارية 542
  • دهون 24g
  • المشبعة 14.4g
  • بروتين 25.9g
  • الكربوهيدرات 54.2g
  • السكريات 8.5g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

محلب وخُبز خاشابوري بالجبنة

European 30 Mins Prep · 40 Mins Cook


  1. Combine 4 tablespoons of the milk, water and flour in a medium-sized saucepan. Whisk over a medium heat until you achieve a mashed potato texture. Set aside.
  2. Heat the remaining milk until lukewarm. Add the yeast and stir. Allow it to sit for 10 minutes or until frothy.
  3. In the bowl of a stand mixer, add the flour, 1 teaspoon of salt, sugar and mahlab. Whisk together then fit the mixer with a dough hook. On a low speed, slowly add the milk mixture and the flour paste. Follow with 1 egg and 1 egg yolk. Mix on medium-low until thoroughly incorporated. Gradually add the softened butter. Continue to mix the dough for 5-8 minutes until smooth.
  4. Place the ball of dough, seam-side down, in a greased bowl. Cover the bowl with a damp towel and place in a warm area for 1½ hours.
  5. Meanwhile, coarsely chop the mozzarella and crumble the ricotta. Finely chop the herbs and spring onions. Lightly beat 1 egg. Combine the cheeses, herbs, spring onion, egg and ½ teaspoon of salt and pepper.
  6. Preheat the oven to 180°C, gas mark 4.
  7. Divide the dough into 6 pieces. Working with a piece at a time, roll out to a rough oval and leave to rest for 15 minutes. Divide the filling between each oval, leaving a 2cm border. Fold in the border to form a raised edge, then pinch and twist the ends to form a boat shape. Transfer to an oven tray. Brush the edges of the dough with egg wash and place in oven.
  8. Bake for 35-40 minutes or until golden and cooked through.
  9. Serve immediately.