The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Halzonat beljobin w neana (Feta Cheese & mint Snails)

zainaba22's picture

Halzonat beljobin w neana (Feta Cheese & mint Snails)

milk mixture:

1 cup milk.

1 tablespoon olive oil .


450 g Feta Cheese .

chopped fresh mint.

1 teaspoon sumac.

1/2 teaspoon olive oil .

 *mix the Filling ingredients.

For dough :

2 1/8 cups white flour.

1 cup whole wheat flour.

1 1/4 cups warm water.

1 tablespoon dried mint.

1 teaspoon dry yeast.

1/4 teaspoon sugar.

1/2 teaspoon salt.

1/4 cup olive oil .

1)place all ingredients in the bowl of mixer ,beat 10 minutes to make a soft dough.

2)Cover and let rise for 30 minutes.

3)Divide dough into 8 pieces.

4)shape each piece into a ball.

5)Roll each piece through pasta machine set on thickest setting,fold dough in half,roll through machine,repeat rolling several times,dusting dough with extra flour when necessary.

6)Roll dough through machine ,adjusting setting so dough becomes thinner with each roll,dust with extra flour,when necessary.roll to second thinnest setting (1 mm thick),making sure dough is at least 12 cm wide.

 7)Cut into 2 pieces.

8)Brush it with milk mixture.

 9)Place 1 tablespoon of Cheese mixture,roll pastry over filling.



 10)Brush the top with milk mixture.Cover and let rise for 20 minutes.

6)Bake at 400 for 20 minutes.



Floydm's picture

I gotta stop looking at your posts right before lunch! They look soooo good.

maggie664's picture

What an amazing recipe, method (using pasta roller) and of course such professional photos. These will have to go on my 'must try' list. Thank you for all that effort. M

zainaba22's picture

 Thank you floyd,

Jamila ,I will post recipes here and in my blog for cracker and more you can eat with  chorba(soup).

thank you maggie for your comment ,I made this recipe for foodblog-event: breadbakingday(bread with herbs)


browndog's picture

Zainab, these snails are remarkable little things; I don't suppose anyone ever goes hungry at your house. I visited arabicbites, it is elegant and beautiful. The Fresh Loaf certainly is lucky to have Meedo and you.

zainaba22's picture

 Thank you browndog,


zolablue's picture

Zainab - I cannot believe all the beautiful things you make.  It is really wonderful to see these things that are so unusual to me.  You do such a great job of showing the process; it is really a pleasure.

zainaba22's picture

 Thank you zolablue,

I always love to share my recipes and my experience in baking with others.


maggie664's picture

Hi our special baker,
I'm really fascinated by your choice of baking and expertise. Can you tell us a bit about yourself and your baking experience? Mine is basically as cooking for a family with 4 children and husband, a manager of hospital food services and last of all a cafe owner and cook. Maggie664 aka Margaret

zainaba22's picture

 Hi maggie ,

Thank you for your comment,

I do not know what to tell you about my self.I'm in my early twenty,I study Multimedia and Web Development.

I cook & bake as far as I can remember.I baked my first loaf of bread when  I was 10 years old.I bake almost every day if i have time.

over the last 7 years I came up with hundred of recipes.I even surprise my self sometimes.

I add my own twist to any bread recipes i bake,as my mom said that what make my recipes so unusual and unique.


KipperCat's picture

How lovely!  and I bet they taste as good as they look.  Are these a traditional bread or your invention?  You've made me want to go out and buy a pasta roller.

zainaba22's picture

 Hi kipper cat ,

Feta Cheese & mint Snails taste so good,the traditional snails (plain dough with ground meat and sumac Filling)

Mine *I add dried mint to the dough to improve the flavor.

*also add milk mixture to make snails so soft ,

*I use  pasta roller to Roll the dough .the traditional snails flat the dough by hand.

* I came up with Cheese mixture because it is my favorite Filling.


KipperCat's picture

zainab - thanks for the breakdown.  Your recipe is on my list to try someday - after I get some more basic breads down to my satisfaction.  In the meantime I'll continue to marvel at your posts and enjoy them immensely!

maggie664's picture

Hi there,
Thank you for that. Gosh, at 10 years I could only manage ground mince stew, mashed potatoes, carrots ans peas. Certainly not a baked yeast loaf! Judging by all the entries you have received, You are an inspiration to us.
When I finally leave my cafe I plan to be more contributory, but it is not on the market yet! Looking forward to seeing your next innovation. M

crumbs's picture

They look great. Kind of remind me of cumberland sausages before you brushed them with milk and proofed them :) Another recipe I look forward to trying.

ErikVegas's picture

I think I am going to try these this weekend except I am going to change the filling to somthing more italian. (family is not a big fan of fetta)  I think I will use procuito, spinach, and provolone or sweet sausage, ricotta, and sun dried tomato.




HeidiH's picture

In addition to Penzey's, has sumac and they're doing free shipping on any orders right now. 

Come to think of it, I have some sumac ... maybe sprinkled on top of some of the next batch of rolls ... ymmm.