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By Kevin Zwygart

Recipe Beirut Roll

To make this dish

Ingredient list

  • Creamy houmous
    195.5 g cream cheese
    195.5 g chickpeas
    7.5 g lemon juice
    52.5 g olive oil
    45 g Tahini
    4 g Peeled garlic cloves
    SQ salt
    SQ pepper
  • Creamy labneh
    4 g fresh mint
    4 g Peeled garlic cloves
    118,5 g Elle & Vire Professionnel ®, Cooking Cream Sour Taste 12%
    118.5 g cream cheese
    4 g Zaatar
    1 g salt
  • Milk bread dough with Zaatar
    595.5 g strong flour (T45, approximately 14% protein)
    283 g milk
    24 g 0% fat milk powder
    89.5 g egg
    12 g salt
    24 g fresh yeast
    59.5 g sugar
    89.5 g Lescure Salted 250g butter Roll 80% fat
  • Fattoush Salad
    7.5 g fresh mint
    12.5 g flat leafed parsley
    50 g tomatoes
    50 g cucumber
    50 g pomegranate
    50 g red radishes
    50 g red onion
    12.5 g olive oil
    12.5 g lemon juice
    2.5 g lemon zest
    2.5 g salt
  • Beirut roll finishing touches
    SQ Pomegranate molasses
    SQ sumac

The recipe, step by step

  1. 01

    Creamy houmous

    Blend the chickpeas in a food processor.

    Work through a sieve.

    Finely mince the garlic cloves.

    Blend all the ingredients together.

  2. 02

    Creamy labneh

    Finely chop the fresh mint and thinly slice the garlic cloves.

    Blend the ingredients.

  3. 03

    Milk bread dough with Zaatar

    On speed 1 of the stand mixer, combine all the ingredients except the butter for 3 minutes, then knead on speed 2 for 5 minutes.

    Add the butter cut into pieces and knead on speed 2 until the dough pulls away from the sides of the bowl. Do not allow the temperature to rise above 24°C.

    Let rise for 45 minutes at room temperature.

    Punch the dough down and refrigerate overnight.

  4. 04

    Fattoush Salad

    Remove the seeds from the pomegranate.

    Finely chop the parsley and mint.

    Remove the seeds from the tomatoes and cucumber, then cut them into 5 mm dice.

    Cut the red onion and radishes the same way.

    Combine the diced vegetables with the pomegranate seeds and chopped herbs Season with the lemon juice, zest, olive oil, and a little salt.

    Refrigerate until ready to serve.

    Slice a few radishes with a Japanese mandoline (for decoration) and set aside in ice water.

  5. 05

    Beirut roll finishing touches

    Roll out the dough to a thickness of 1 cm.

    Cut into 32x6 cm rectangles (approximately 280 g). Shape into baguettes.

    Grease 35x5x4.5 cm log moulds.

    Let rise for 1.5 hours at 27°C.

    Let sit for 15 minutes at room temperature.

    Brush with egg wash, then bake in a 160°C convection oven for approximately 15 minutes.

    Unmould, let cool and store in the freezer.

    Cut the milk baguettes into 4 cm thick slices.

    Make a cut in the centre of each slice, stopping 2 cm from the bottom, to allow for filling during service.

    Butter each side and colour in a pan with a little oil.

    Pipe 15 g of hummus and 5 g of labneh into each slice. Top with 15 g of fattoush salad.

    Season with a drizzle of pomegranate molasses.

    Garnish with a pinch of sumac, a few dots of labneh, and radish slices.