Sumac onion and herb oil buns

Name: Sumac onion and herb oil buns
Yield: Makes 12 buns
Cuisine: Israeli
Ingredients: 15 g parsley leaves, finely chopped; 1 tsp caster sugar; 15 g thyme leaves, roughly chopped; 30 g oregano leaves, roughly chopped; 120 ml olive oil; 1 tsp finely grated lemon zest; 1 red chilli, deseeded and finely chopped (15 g); 35 g caster sugar; 2 tsp fast-action dried yeast (6 g); 530 g plain flour, plus extra for dusting; Sunflower oil, for greasing; Salt; 3 large eggs; 150 g unsalted butter, at room temperature, cut into 2cm dice; 2 tsp ground cinnamon; ½ tbsp sumac, plus 1 tsp extra for dusting; 100 ml olive oil; 3 onions, finely chopped (600g)

Preparation info

Makes
12
buns

Difficulty
Medium

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

The inspiration for this recipe is less tradition itself than sumac onions: one of the sweet, sharp and heavenly flavours of the very traditional chicken musakhan.

Getting ahead: Get going the day before you want to eat these, so that the dough can rest in the fridge overnight. Once baked, they can be eaten warm or at room temperature for up to 2 days.

Ingredients

Asia
Palestine
Vegetarian
Bread

Ingredients

Method