Tunisian Bejma Recipes
TUNISIAN BEJMA
Walking through the colorful Belleville market in Paris one Friday morning, I came across a Jewish bakery. Glancing in the window, I was surprised to see a triangular Tunisian Friday night bread called bejma, made out of three balls of dough. It was similar in flavor to a good eastern European challah. A few years later, I passed by a branch of Charles Traiteur, on the Boulevard Voltaire, and there was the bejma again, this time placed right next to the eastern European challah.
Yield 3 loaves
Number Of Ingredients 6
Steps:
- Dissolve the yeast and 1 teaspoon of the sugar in 1 1/2 cups lukewarm water in a large bowl or the bowl of an electric mixer fitted with the dough hook.
- Add three of the eggs, the vegetable oil, the salt, and the remaining sugar. Slowly work in enough flour to make a soft, tacky dough. Beat in the mixer, or knead by hand on a floured surface for 10 minutes, or until smooth. Place the kneaded dough in a large greased bowl, and let it rise, covered, for 1 hour.
- Preheat the oven to 375 degrees, and grease a cookie sheet. Punch down the dough, and divide it into nine pieces about the size of tennis balls. Arrange three rounds together, touching, on the greased cookie sheet, to form a triangle. Repeat with remaining dough. Let rise, uncovered, for about 30 minutes.
- Beat the remaining egg with a little water, and brush the dough with the egg wash. Bake for about 20 minutes, or until golden.
BEJMA-THE TUNISIAN FRIDAY-NIGHT BREAD
Delicious triangular breads served in homes on Friday nights. (Like the French baguette bread for sandwiches.) From 'The Foods of Israel Today.'
Provided by byZula
Categories Yeast Breads
Time 2h20m
Yield 3 loaves
Number Of Ingredients 7
Steps:
- Dissolve the yeast and 1 teaspoons of the sugar in 1 cup of the water in a large bowl or the bowl of an electric mixer. Stir, and let sit for 10 minutes.
- Stir into the yeast mixture 3 of the eggs, oil, salt, and the remaining water and sugar. Slowly knead in enough flour to make a soft, tacky dough. Using your hands or a dough hook on the mixer, knead for 10 minutes or until smooth. Turn the dough out onto a floured board, place in a greased bowl, and let rise, covered, for 1 hour.
- Punch down the dough and divide into 9 rounds about the size of tennis balls. Place 3 rounds together on a greased cookie sheet, touching, to form a triangle. Repeat with remaining dough. Let rise, uncovered, for about 30 minutes.
- Preheat the oven to 375 degrees.
- Beat the remaining egg with a little water and brush the dough. Bake for about 20 minutes or until golden and loaves sound hollow.
Nutrition Facts : Calories 1398.8, Fat 27.9, SaturatedFat 4.9, Cholesterol 282, Sodium 1654.2, Carbohydrate 241.6, Fiber 8.9, Sugar 17.9, Protein 40.3
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