نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

محلب وخُبز خاشابوري بالجبنة

European 30 Mins Prep · 40 Mins Cook

Combine 4 tablespoons of the milk, water and flour in a medium-sized saucepan. Whisk over a medium heat until you achieve a mashed potato texture. Set aside.
Heat the remaining milk until lukewarm. Add the yeast and stir. Allow it to sit for 10 minutes or until frothy.
In the bowl of a stand mixer, add the flour, 1 teaspoon of salt, sugar and mahlab. Whisk together then fit the mixer with a dough hook. On a low speed, slowly add the milk mixture and the flour paste. Follow with 1 egg and 1 egg yolk. Mix on medium-low until thoroughly incorporated. Gradually add the softened butter. Continue to mix the dough for 5-8 minutes until smooth.
Place the ball of dough, seam-side down, in a greased bowl. Cover the bowl with a damp towel and place in a warm area for 1½ hours.
Meanwhile, coarsely chop the mozzarella and crumble the ricotta. Finely chop the herbs and spring onions. Lightly beat 1 egg. Combine the cheeses, herbs, spring onion, egg and ½ teaspoon of salt and pepper.
Preheat the oven to 180°C, gas mark 4.
Divide the dough into 6 pieces. Working with a piece at a time, roll out to a rough oval and leave to rest for 15 minutes. Divide the filling between each oval, leaving a 2cm border. Fold in the border to form a raised edge, then pinch and twist the ends to form a boat shape. Transfer to an oven tray. Brush the edges of the dough with egg wash and place in oven.
Bake for 35-40 minutes or until golden and cooked through.
Serve immediately.