Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Manchego Cheese and Quince Paste with Sesame Flatbread



Posts : 16525
Thanked : 805
Join date : 2013-01-12

Manchego Cheese and Quince Paste with Sesame Flatbread

Post by Lobo on Thu 28 Jan 2016, 11:10 pm

Manchego Cheese and Quince Paste with Sesame Flatbread

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 8
Membrillo, or sweet quince paste, is available in well-stocked stores. If you are pressed for time, use store-bought flatbread.

  • Printer Friendly Version

  • 31


For the sesame flatbread:

  • 2 Tbs. active dry yeast
  • 1 tsp. sugar
  • 1 1/2 cups warm water, plus 1 to 3 Tbs. more if needed
  • 3 1/4 cups all-purpose flour, plus 1 to 3 Tbs. more if needed
  • 1 1/2 Tbs. minced fresh rosemary
  • 2 Tbs. extra-virgin olive oil
  • 1 tsp. salt
  • 1/2 cup sesame seeds
  • 1/2 lb. Manchego cheese, cut into thin slices
  • 1/2 lb. purchased quince paste, cut into thin slices


In a bowl, stir together the yeast, sugar and warm water. Let stand until foamy, about 5 minutes. In another bowl, stir together the flour and rosemary. In a food processor, process the yeast mixture, half of the flour mixture, 1 Tbs. of the olive oil and the salt until mixed, 1 to 2 minutes. Add the remaining flour mixture and process until a smooth ball forms, about 1 minute. (If the dough seems too dry, add a little water; if it seems too wet, add more flour.)

Transfer the dough to a lightly floured surface and knead until smooth and elastic, 6 to 7 minutes, adding the sesame seeds after 5 minutes. Shape the dough into a ball, put in an oiled bowl and turn to coat with the oil. Cover with a damp kitchen towel, put in a warm place and let rise until doubled in size, about 1 hour. Punch down, cover and let rise again until doubled in size, about 15 minutes.

Position 2 oven racks in the middle of the oven and preheat to 450°F.

Divide the dough into 3 equal balls. On a lightly floured work surface, roll out each ball into a 12-inch round about 1/4 inch thick. Place each round on a baking sheet and brush with the remaining 1 Tbs. olive oil. Place 2 baking sheets in the oven and bake until golden in color and cooked through, 12 to 15 minutes. Repeat with the remaining round. Serve hot, warm or at room temperature, broken into pieces. (The flatbread can be baked up to 1 day in advance and stored in an airtight container.) Serve the flatbread alongside the cheese and quince paste. Serves 6 to 8.

Adapted from Williams-Sonoma Dinner Parties, by Georgeanne Brennan (Free Press, 2006).

    Similar topics


    Current date/time is Sun 23 Oct 2016, 2:58 am