Qawareb Al-Jebneh

March 30th, 2013

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Qawareb Al-Jebneh (cheese pastry), the name Qawareb Al-Jebneh means cheese boats (jebneh is the Arabic word for cheese, and qawareb is the Arabic word for boats), the shape of each piece looks like a boat. It is simple and delicious.

Let’s make Qawareb Al-Jebneh:

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Dough

1. Combine flour, instant yeast, sugar and salt, then add corn oil and gradually add lukewarm water and mix.

2. Knead very well until all the ingredients are fully mixed and you get a smooth ball, cover and let it rest in a warm place for about two hours or until doubled in size.

Filling

3. In a bowl, put cheese, I used Danish white cheese.

4. Cut bell peppers (green, red, and yellow) into tiny pieces.

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5. Add 5 tablespoons (or 50 g) chopped bell peppers to cheese.

6. Finely chop mint, and add it to cheese mixture.

7. Add dried mint to cheese mixture, add 1 teaspoon olive oil, and mix.

8. Bring round baking pan (I used round baking pan with 8 inch (20 cm) diameter) and grease with corn oil.

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After two hours, bring the dough, knead, then transfer to a surface (I didn’t need to flour the surface).

9. Roll out the dough, the thickness is approximately 0.1 inch (0.3 cm).

10, 11, 12. Use a cutter to cut out circles, I used a cutter with a diameter equals to 2.5 inch (6.5 cm).

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13, 14, 15, 16. Add filling (about heaped 1/2 teaspoon) to the center of the disc, bring up the sides of the dough to form a boat shape.

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17, 18, 19, 20, 21. Follow the photos to place the boats in the baking pan.

22. Brush boats with olive oil.

23. Sprinkle with oregano.

24. Heat the oven, turn on the oven upper burner “broiler” on low temperature, and turn on the bottom burner “bake function” at 428°F (220 °C) (I’ve done this step of heating oven 15 minutes before placing the baking sheet in oven to cook), place the baking sheet in the oven (rack position the first from bottom), and bake for 7 – 9 minutes or until golden brown in color on top and bottom.

Serve warm or at room temperature.

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Qawareb Al-Jebneh

From: Internet / Servings:
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Dough

250 g all purpose flour

1/2 tsp instant yeast

1/2 tsp sugar

3/4 tsp salt

1/8 cup corn oil

125 ml lukewarm water

Filling

270 g Danish white cheese

5 tbsp (or 50 g) chopped
(green, red,and yellow) bell peppers

1 3/4 tbsp chopped fresh mint

1/4 tsp + 1/8 tsp dried mint

1 tsp olive oil,
and extra for brushing

Oregano, to sprinkle

Dough

Combine flour, instant yeast, sugar and salt, then add corn oil and gradually add lukewarm water and mix.

Knead very well until all the ingredients are fully mixed and you get a smooth ball, cover and let it rest in a warm place for about two hours or until doubled in size.

Filling

In a bowl, put cheese, I used Danish white cheese.

Cut bell peppers (green, red, and yellow) into tiny pieces.

Add 5 tablespoons (or 50 g) chopped bell peppers to cheese.

Finely chop mint, and add it to cheese mixture.

Add dried mint to cheese mixture, add 1 teaspoon olive oil, and mix.

Bring round baking pan (I used round baking pan with 8 inch (20 cm) diameter) and grease with corn oil.

After two hours, bring the dough, knead, then transfer to a surface (I didn’t need to flour the surface).

Roll out the dough, the thickness is approximately 0.1 inch (0.3 cm).

Use a cutter to cut out circles, I used a cutter with a diameter equals to 2.5 inch (6.5 cm).

Add filling (about heaped 1/2 teaspoon) to the center of the disc, bring up the sides of the dough to form a boat shape.
Follow the photos to place the boats in the baking pan.

Brush boats with olive oil.

Sprinkle with oregano.

Heat the oven, turn on the oven upper burner “broiler” on low temperature, and turn on the bottom burner “bake function” at 428°F (220 °C) (I’ve done this step of heating oven 15 minutes before placing the baking sheet in oven to cook), place the baking sheet in the oven (rack position the first from bottom), and bake for 7 – 9 minutes or until golden brown in color on top and bottom.

Serve warm or at room temperature.

Notes and Tips

When you make any dough (from any recipe, not only this recipe), always keep in your mind that sometimes you may need extra water or extra flour or vice versa, and this happens due to many factors – it could be the method you used to measure the flour, so follow the recipe and adjust it if needed.

I used Danish White Cheese, I used “The Three Cows brand” look at this photo (I used the one with red box, there is no difference between red or green), you can try to make the filling with feta cheese or any white cheese close to this one, I didn’t need to add salt to the filling because cheese is salty.

I finished all the dough but got extra filling.

My oven is gas oven and it has two functions:
The oven upper burner “broiler”, this has two temperatures which are high and low.
The oven bottom burner “bake function”, this is divided into these temperatures (from 248 °F (120°C) to 518 °F (270 °C)).
I can turn on both of them together, and I can turn off one of them and keep the other on.

Please notice that my baking pan is dark in color, you may need to adjust the oven temperature if your baking pan is glass or aluminum.

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4 Responses to “Qawareb Al-Jebneh”

  1. Henna says:

    Salaam!
    I’m so happy to have stumbled upon your blog! There’s so many things that I’ve seen that I’m already in love with and excited to try!
    These look delicious! I’m sure the combination of cheese and bell peppers, baked in a bread, sounds soooo delicious!

  2. grazi says:

    quelle belle recette!!!

    I must do it!!!!

  3. humi says:

    Delicious & a wow dish to serve &impress the guest

  4. This is simply marvellous… I don’t when, if and how I will test it, but for sure I will try, because it looks spectacular! Thanks for your art and for sharing!

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