7 : 1/2 c Glutenous rice powder
5 : 1/2 c Chili powder
5 : 1/2 c Salt
4 : c YEODKIREUM powder
- : - (dried barley sprout malt)
2 : c MEJU powder (soy bean malt)*
8 : 1/3 c Water
9 : oz Brown sugar
1/4 : pt Water
Cinamon : Cinamon
1 : oz Butter
1 : Egg
6 : oz Self raising flour
Oil : Oil for frying
1/2 : c Tepid water
1/2 : Yeast cake
1 : c Milk
4 : c Flour; ( to 5)
1 : ts Salt
1 : c Sugar
4 : tb Butter
1 : ts Grated nutmeg
2 : Eggs
Oil : Oil to fry
14 : 1/8 oz Ground Beef
1 : Old bun
1 : Egg white
1 : Onion
Salt : Salt
Pepper : Pepper
1 : 7/6 oz Butter
1 : 7/6 oz Flour
2 : 1/8 c Broth or water
1 : tb Capers
1 : ts Lemonjuice
1 : Egg yolk
2 : tb Water
1/2 : Salted Herring (if desired)
1 : lb Beef, ground
1 : lb Pork, ground
1 : md Onion, chopped
1/2 : c Bread crumbs, dry
1 : /2 ts Salt
1/4 : ts Pepper
ds : ds Nutmeg, ground
4 : Egg, separated
1 : cn Broth, beef, condensed
1 : c Water
1 : lg Onion, peeled and quartered
1/4 : c Vinegar, cider
1 : tb Sugar
1 : ts Pickling spices, mixed
0: Dissolve yeast in warm water
1: Mix in remaining ingredients except sesame seeds, using more or less flour, as necessary, to form a workable dough
2: Knead dough until smooth; shape into a ball and place in an oiled bowl
3: Cover and let rise in warm place until doubled in bulk
4: Punch down and turn out onto a floured surface to shape
5: Form dough into a thick rope about 20 inches in length, slightly tapered at each end
6: Place rope in the shape of a ring on a greased baking sheet, overlapping and tucking under ends
7: Cover and let rise again
8: Preheat oven to 375 F
9: (190 C
10: )
11: Brush bread with water and sprinkle with sesame seeds
12: Bake until bread is golden brown, about 30 minutes
13: Variation - Elioti (Olive Bread): Prepare 1 quantity of Kouloura dough, as directed above
14: During first rising, saute 1 medium onion in 1 tablespoon olive oil until transparent
15: Lightly smash 1 cup of Greek black olives with a wooden mallet or knife handle to split; remove pits from olives
16: Mix olives and onions together and let cool
17: After punching down dough, turn onto a floured surface and roll out to form a rectangle about 1/2 inch thick
18: Cover rectangle with onion and olive mixture, leaving a border around edges
19: Starting at one long end, roll up dough and shape into a loaf
20: Press edges closed
21: Place loaf on a greased baking sheet and slash diagonally in three or four places
22: Cover and let rise again until double in size
23: Bake in a preheated 375 F
24: (190 C
25: ) oven about 35-40 minutes
26: Adapted by Karen Mintzias, from a recipe in: "The Complete Middle East Cookbook" by Tess Mallos Submitted By KM@SALATA
27: COM (KAREN MINTZIAS) On 08 NOV 95 070349 -0800 From Gemini's MASSIVE MealMaster collection at www
28: synapse
29: com/~gemini