Khaliat nahal (Omani honeycomb bread)
Dina Macki shares her recipe for a magical sweet-savoury bread from Oman. This Omani honeycomb bread is traditionally eaten during Ramadan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Stand mixer
- Kitchen scale
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mortar and pestle
- Kitchen towel
- Baking sheet
- Parchment paper
- Pastry brush
- Oven
- Airtight container
Ingredients
- 400ml whole milk, plus 2 tbsp
- 14g fast-action dried yeast
- 650g plain flour
- 120g caster sugar
- 2 medium free-range eggs
- 200g mozzarella
- 200g cream cheese
- Sesame seeds to sprinkle
- Sea salt flakes to sprinkle
- 200g caster sugar
- 2 tbsp runny honey
- Juice ½ orange
- 4 cardamom pods, crushed
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