KESSAB PIGEGH | “TSITON” PIGEGH | KESSAB-ARMENIAN OLIVE OIL BREAD
Recipe Information
Kessab Pigegh
Cultural Context
Kessab Pigegh originates from the Kessab region in Syria, known for its rich culinary traditions influenced by both Arabic and Mediterranean flavors. This dish is often prepared for special occasions and family gatherings, showcasing the use of local ingredients like lamb and pomegranate molasses. In modern times, variations have emerged, with some opting for chicken or beef, making it accessible to a wider audience.
lamb
🥗Healthier: chicken
💰Cheaper: beef
Chicken is leaner and often less expensive than lamb.
pomegranate molasses
🥗Healthier: balsamic vinegar
💰Cheaper: apple cider vinegar
Balsamic vinegar provides a similar tangy flavor.
pine nuts
🥗Healthier: sunflower seeds
💰Cheaper: chopped walnuts
Sunflower seeds are a more affordable nut alternative.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is a cost-effective substitute.
Dissolve sugar and yeast in warm water and let it bloom for 10 minutes.
Add 6 cups of unbleached bread flour to a bowl and create a depression in the center.
Add salt, caraway seeds, and ground fennel seeds around the depression.
Pour in olive oil and the bloomed yeast mixture into the bowl.
Knead the mixture until it forms a smooth dough, about 10 minutes.
Cover the dough with cellophane and a towel, and let it rise in a warm oven for 2-4 hours.
Oil the counter generously with olive oil.
Divide the dough into pieces weighing between 68 to 84 grams and form balls.
Let the dough balls rest for 30 minutes.
Preheat the oven to 450 degrees.
Oil the baking trays generously.
Flatten each dough ball with olive oil on your hands, making it as thin as possible.
Sprinkle sesame seeds on the flattened dough and place it on the tray.
Let the trays rest for 10 minutes before baking.
Bake the dough for 10 minutes until golden brown.
Brush the hot bread with olive oil after baking and let it cool on a rack.
Cooking Techniques
Equipment Needed
Spice Level:
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