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Cheesy pull-apart bread recipe
- Cuisine: Syrian
- Makes 12-14 rolls
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.
More Greg Malouf Recipes
Ingredients
Yoghurt Bread Dough
100 g (3 1⁄2 oz) haloumi, grated
50 g (2 oz) parmesan, grated
1 teaspoon dried mint
Olive oil
Preparation
After the bread has finished proving for the first 2 hours, knock it back and knead in the cheeses and mint.
Preheat the oven to its highest temperature. Divide the dough into 12–14 walnut-sized balls and arrange them in rows on a greased baking tray. As they prove again, they will puff up and merge into one another. Brush with olive oil before baking for 15–20 minutes.
Tip onto a wire rack to cool slightly before serving.
Recipe from by Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
Published by Hardie Grant Books.
If you enjoyed this Cheesy pull-apart bread recipe then browse more Lebanese recipes, Syrian recipes, bread recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
Syrian Restaurants
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| Restaurant | Book Online | Suburb | |
| 1. | Gingerlee | Brunswick East |
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