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Urban Farm and Kitchen
เข้าร่วมเมื่อ 25 พ.ค. 2019
Welcome to Urban Farm and Kitchen, a lifestyle blog dedicated to to urban gardening, sustainability, homegrown food preservation and recipes.
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Turkish Pide Bread (Ramazan Pidesi) Instruction Video
มุมมอง 1.3Kปีที่แล้ว
Turkish Pide Bread (Ramazan Pidesi) Instruction Video
MONTREAL STYLE BAGELS - Easy Recipe and Instructions
มุมมอง 44K4 ปีที่แล้ว
MONTREAL STYLE BAGELS - Easy Recipe and Instructions
Looks amazing!
Yes. I love the Cos lettuce and icebug raddish!
Can you save some for next year's growing season?
Thank you for the clear directions! This looks delicious
His voice doesnt match his face
Myn didn't puff but it was yummy
Giving me nostalgia bro Some khubz with some shawarma Especially plate shawarma loved all those spare khubz you got
Can u make Nawaem نواعم it’s sweet fluffy Palestinian bread.
Ya Allah i missed this Palestinian ka’ak😢
You need mint!!
🤤🤤🤤🤤
I ruined their shape when I took them if my flouered surface for cooking…. They proofed up a lot more than they did in your video and when I touched them, the air came out. What did I do wrong?
Followed instructions exactly and after 12 hours the dough was so wet it was unworkable. Completely unworkable. I ended up binning it. It's the second no knead recipe like that and yours had less water and more flower. No idea why it should look so different to yours
Thank you for this recipe, I don't always want to take out the dough mix attachment I really love recipes you can do with your hands
❤❤Is the whole thing edible can you eat the leaves not just the big bulb 💡
❤
beautiful jewish recipe.
Why do I make my life harder when I can do it like this and not have tray after tray of tiny pizzas to deal with that need rolled out……. I mean minoushi or however it’s Anglicanized is good. But for fcks sake. It’s just easier sometimes to NOT do it the traditional way.
I grew some this year and can't wait to cook it up in a few weeks once the bulbs are larger.
Thank you for the recipe. The best bread with baba ganoush!
In your video you say the honey water bath is what distinguishes them from NY style bagels. Do you mean the addition of honey or the hot water bath itself? I thought all bagels had to be boiled before baking.
The honey
I made these! Great recipe and video. They turned out very fat but super tasty. I couldn’t roll them thin because the floured table was too slippery. Do you oil your counter? I wish I could post a pic. They were perfect with salmon and cream cheese!
I try to use no flour at all or very little flour when rolling so the dough sticks a little to the counter as I roll.
I have to commend your work, AMAZING recipes 👏 your blog is full of wonders😊
Looks good!
Thats looks delicious❤
Slug control?
bunnies !😂❤❤❤
How do i store the for a longer time?
let me copy and paste related comment above "Great for dishes like musakhan, too! Taboon also freezes extremely well (like most breads), helps keep it fresh for a long time, so you can make a big batch, freeze it in airtight bags once it cools down, and eat it over a couple of weeks 😄 Needs only about 10-20 minutes to fully defrost"
Just made it I had some problems but I managed thank you
❤
Lovely I have all the ingredients going to make some right now Thank you
Hope you enjoy
urbanfarmandkitchen.com/no-knead-whole-wheat-bread-recipe/
Get the recipe here: urbanfarmandkitchen.com/no-knead-whole-wheat-bread-recipe/
Thank you
Perfect
❤😮
Get the Recipe here: Fermented Lemons (Salt Preserved Lemons) - Urban Farm and Kitchen
Tried today, realised that my yeast didn't survive, bought new yeast, tomorrow will try again. 🍞🥖Looks delicious.
Great for dishes like musakhan, too! Taboon also freezes extremely well (like most breads), helps keep it fresh for a long time, so you can make a big batch, freeze it in airtight bags once it cools down, and eat it over a couple of weeks 😄 Needs only about 10-20 minutes to fully defrost.
I have eaten many Montreal bagels. I have used this recipe about ten times now but it onlly works for me with 4 cups of flour. I use King Arthur Bread flour. I am by lake Michigan so I'm not sure if that has anything to do with it. Our water is very hard here so I''m not sure if plays into it. I make a lot of different bread recipies. I'm no expert but if I want to have the dough look just like the video I have to only use 4 cups of flour. They turn out good and my husband cant get enough of them.
Thanks for the comment. It’s impossible for recipes to account for all variations (hard water, altitude, different types of flour available all over the world). I’m glad you found an adjustment that makes sense for you. I plan to re-test and expand the recipe blog post soon so I would recommend you consult the blog post and not the TH-cam video only.
New York bagels are boiled as well. That's not where the difference lies.
Made this yesterday and let it cold ferment overnight. Just baked in oven and it came out great. Thanks!
How u baked it in the oven?
Get the recipe here: urbanfarmandkitchen.com/no-knead-olive-zaatar-focaccia-bread/
Get the recipe: urbanfarmandkitchen.com/lebanese-pickles/
Full recipe here: urbanfarmandkitchen.com/jerusalem-bagels-kaak-al-quds/
Recipe
Get the full recipe here: urbanfarmandkitchen.com/jerusalem-salad-palestinian-cucumber-tomato-salad/
You can make this in a stand mixer too!
Get the full recipe here: urbanfarmandkitchen.com/taboon-bread-palestinian-flatbread
How do you know when it’s time to to pull?
Was that all from ONE pot? Amazing harvest! I'm about to harvest mine, too. Unfortunately, sound was low, and captions were too hard to read so tiny.