‘Ajineh Mwarraqah

March 25th, 2009

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A’ineh is the Arabic word for Dough. This dough is very famous in Syria, it is a base for many dishes, including desserts. It is made from flour, egg, ghee, water and salt. Traditionally we use local ghee which is so rich and full of flavor, but sometimes my mom uses Crisco shortening and we still enjoy the taste.

It is easy to find this dough in the markets in Syria, therefore most people stopped making it at home, but my mom has a rule that homemade dough is much better than purchased dough, and I totally agree with her. This the list of dishes that depend on this dough, and next posts will be about these dishes:

1. Ush Al Bulbul

2. Sambousek Mwarraq

3. Ozee

4. Sha’eebiyyat (Dessert)

5. Bsaisat / Twaitat (Dessert)

Let’s make A’jineh Mwarraqah:

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1. Melt 2 tbsp ghee.

2. Measure flour.

3. Add melted ghee.

4. Add eggs, salt, and lukewarm water.

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5. Knead very well.

6. You will get non sticky dough.

7. Cover the dough with a wet cloth.

8. Let the dough rest up to two hours.

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9. Roll part of a dough into a tube shape, you will do this with all the quantity.

10. Cut it.

11. Weigh it, and do these steps (9,10,11) with all the dough.

12. Roll out the dough, if you feel that the dough is sticking to the surface so grease the surface with some corn oil.

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13. Prepare your ghee or shortening.

14. With your hand spread ghee or shortening. (In Arabic adding ghee is Tasmeen because ghee in Arabic is Samna and Tasmeen means add Samna / ghee).

15. Turn the dough (you can see from picture how to turn it), and spread ghee or shortening again on the top.

16. Do these steps with all quantity, we put them over each other and keep wet cloth covering the dough, then let the pieces rest for about 30 minutes.

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17, 18. After 30 minutes, stretch out each piece of dough with your hand to get a shape similar to the pictures 17 and 18, it should be long as the picture (you are working with the pieces you prepared with ghee, from picture 16).

19, 20. Start to roll it till you have the shape you can see in the picture 21, you will make these steps with all the quantity.

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22, 23, 24. You can use the dough in the same day of preparing it for any dish, or you can keep the dough in any container and put in the freezer till you want to use.

‘Ajineh Mwarraqah

From: Family Recipe / Servings:
PDF Text Only / Print With Images

2 tbsp ghee, melted

1000 g all purpose flour

2 eggs

2 tsp salt

400 ml lukewarm water

300 g local Syrian ghee or Crisco shortening

Melt 2 tbsp ghee.

Measure flour.

Add melted ghee.

Add eggs, salt, and lukewarm water.

Knead very well.

You will get non sticky dough.

Cover the dough with a wet cloth.

Let the dough rest up to two hours.

Roll part of a dough into a tube shape.

Cut it.

Weigh it, and do these steps (9,10,11) with all the dough.

Roll out the dough, if you feel that the dough is sticking to the surface so grease the surface with some corn oil.

With your hand spread ghee or shortening. (In Arabic adding ghee is Tasmeen because ghee in Arabic is Samna and Tasmeen means add Samna / ghee).

Turn the dough (you can see from picture how to turn it), and spread ghee or shortening again on the top.

Do these steps with all quantity. we put them over each other and keep wet cloth covering the dough, then let the pieces rest for about 30 minutes.

After 30 minutes, stretch out each piece of dough with your hand to get a shape similar to the pictures 17 and 18, it should be long as the picture (you are working with the pieces you prepared with ghee, from picture 16).

Start to roll it till you have the shape you can see in the picture 21, you will make these steps with all the quantity.

You can use the dough in the same day of preparing it for any dish, or you can keep the dough in any container and put in the freezer till you want to use.

Notes and Tips

The 1000 g of flour yields approximately 30 pieces of the dough, each weighs 50 g. You can make them bigger or smaller, that’s up to you.

Use the dough fresh or you can store the dough in the freezer, and use it later, but fresh dough is much better.

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16 Responses to “‘Ajineh Mwarraqah”

  1. Carolyn Jung says:

    How interesting! I’ve never seen dough quite like this before. And your step-by-step photos make it look so easy, too.

  2. Mary says:

    Dimah, this sounds so interesting. Like Carolyn I’ve never seen a dough quite like this before. I want to wish you well in your continuing studies.

  3. Kelly says:

    I have never seen that before, but it looks interesting.

  4. Rosa says:

    Very interesting! Thanks for the informative post anf great recipe!

    Cheers,

    Rosa

  5. Dimah says:

    Carolyn Jung: Thanks! great to hear from you again!

    Mary: Thanks for your kind words! and welcome to my blog!

    Kelly: Thanks!

    Rosa: Thanks for stopping by!

  6. I’ve never seen a dough like that before…very cool.

  7. Jude says:

    This is really interesting. I always learn something new whenever I visit your blog :)

  8. HappyTummy says:

    hi dimah! i adore middle eastern culture and cuisine, so i’m so happy to have discovered your blog! no doubt i’ll be learning a lot from your recipes. post more syrian sweets, hee hee! :)

  9. Dimah says:

    Jessica: Thanks for stopping by!

    Jude: You are most welcome! and thank you!

    HappyTummy: Welcome to my blog! and thanks for your interest and comment!

  10. Y says:

    What an interesting dough. Thanks so much for the tutorial. I must try this some time!

  11. seasofsilver says:

    OH Yummmmm! How long would you say it is good for in the Fridge? I have been getting a weird taste to some of my food…. like freezer burn! YUCK!

  12. Dimah says:

    seasofsilver: you can keep it in the freezer for 3 or 4 months.

  13. Brigitta says:

    Congratulations for your beautiful blog.
    Your recipies are very interesting. That kind of dough is really intriguing. In step 10 you cut the dough into pieces – how much do they weigh approx.?
    I wish you all the best for your studies.
    I like it that you include information about Syria in your blog.
    Your First Lady is a true beauty!

  14. Dimah says:

    Brigitta: Welcome to my blog! and thanks for your kind words.
    Each piece weighs approx 50 g , but the weight is up to you, if less than 50 g you will get smaller pieces and more quantity, and more than 50 g you will get bigger pieces and less quantity.
    Yes, Mrs.Asma is so beautiful and all Syrians respect her and love her :)
    Keep in touch!

  15. Arlette says:

    Dimah
    I cannot find Smmneh Hamwiyeh in North Bay, I can make my own clarified butter, will it work without adding the Crisco

  16. Dimah says:

    Arlette: the point is to use Crisco only, so either sammneh Hamwiyeh or Crisco.

    The texture of the clarified butter must be similar to crisco, so you can spread it.
    If your clarified butter is like a liquid, so put in the freezer for 30 minutes before using it in the dough.
    If the clarified butter is soft but not liquid, so melt the clarified butter, then put in the freezer for 30 minutes before using it in the dough.
    You need a texture like Crisco, so you will be able to spread the clarified butter.

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