Pickling the summer

Pickling the summer with fresh tomatoes and cucumbers.. and then I'll bake the Kesra- Moroccan Bread..
Just fill large and clean jars -one with tomatoes ,the other with cucumbers, layers of dill and garlic and fill with salted water.make the salted water mixture, by mixing 200 ml water +11 gr salt +-(כוס ח"פ וכפית פלסטיק מלאה מלח.) For my jars I added 5 cups of salted water (not warm water).let's check my jars in a few days..

Day I

* There are 2 ways (and much more..) to eat a sweet mango (6 shekel per one kilo in the close market ) here: like we did:peeling the mango and eating it as is..

Or in a nicer way , like - here in karine's Kitchen

You'll get 2 small loafs of Kesra Bread out of this easy recipe. by mistake I didn't add the sesame seeds; and only 1.5 cups of water (+1/4 cup for the yeast) were needed for the dough. The Bread is soft and good for sandwiches !

Kesra -Moroccan Bread/Thanks to Kitchen Chick for sharing this recipe with us.
Recipe from Kitty Morse's The Vegetarian Table: North Africa
1 pkg active dry yeast
1/4 cup warm (105 - 115 F) water for the yeast
plus 2 cups warm water (I added only 1.5 cups water)

1 tsp sugar
4 cups all-purpose flour

1/3 cup cornmeal
plus 1 Tbs cornmeal for dusting
2 tsp salt
2 Tbs unsalted butter, melted
2 tsp sesame seeds
In a small bowl, mix the yeast with 1/4 cup warm water. Stir in the sugar. Set aside until the mixture starts to bubble (10-15 minutes).
In a mixer with a dough hook, mix the flour, 1/3 cup cornmeal, and salt. (Or sift together.) Make a well in the center and pour in the yeast mixture and melted butter. Full recipe is in kitchen- chick's Blog

 

* Science Is Beautiful ,take a look - here