Indulge in the irresistible allure of Persian barbari bread with sesame, a culinary treasure that transports you to the heart of the Middle East. In addition, discover the story of a chance encounter in a cozy Madison restaurant, where a former refugee’s fragrant spices and melodic songs captivated our senses. With persistence and appreciation, I unveiled the cherished recipe for this delightful bread, its dough crafted with love and tradition. Furthermore, let the sesame-topped crust and soft interior envelop your palate as you explore the perfect pairings.
In the heart of Madison, Wisconsin, my parents and I stumbled upon a Middle Eastern restaurant tucked away on a bustling street. It was a place that exuded warmth and welcomed us with the fragrant aromas of spices and freshly baked bread. However, little did we know that this chance encounters would lead us to a remarkable culinary experience and a treasured recipe.
As we settled into our seats, the rhythmic clinking of utensils and the murmurs of conversations filled the air. The sounds were soon accompanied by a soft melody emanating from the kitchen. Intrigued, I glanced at the source of this harmonious interlude and saw one of the cooks, their hands moving deftly as they prepared the food. They were singing, their voice carrying the weight of their homeland and its memories.
Overwhelmed by the flavors dancing on my palate, I couldn’t resist but express my admiration for their culinary expertise. In a moment of boldness, I humbly requested the recipe for the barbari bread we had just savored. The cook chuckled, perhaps amused by my eagerness, and initially dismissed the idea of sharing such a cherished treasure. However, persistence and genuine appreciation won them over, and they finally relented.
The recipe he handed me included the dough, which was a combination of water, yeast, King Arthur Unbleached Bread Flour, and a touch of salt, which formed the foundation for this delightful bread.
A glaze made with King Arthur Unbleached All-Purpose Flour, granulated sugar, vegetable oil, and cool water was gently brushed over the bread to achieve the perfect finish. Moreover, it added a subtle shine and a delicate crispness to the surface, inviting us to tear into it with anticipation. And then came the crowning touch – the topping. A sprinkling of sesame seeds and nigella seeds adorned the bread. Their earthy notes enhanced the aroma and provided a delightful visual contrast.
Persian barbari bread with sesame is versatile and delicious and pairs well with various dishes. Here are some suggestions for what you can serve with it. For example:
Hummus and dips: Barbari bread is the perfect vessel for scooping creamy dips. For instance, hummus, baba ganoush, or tzatziki. The combination of soft bread and flavorful dips creates a delightful harmony of textures and flavors.
Grilled meats and kebabs: The slightly chewy texture of barbari bread makes it an excellent accompaniment to grilled meats and kebabs. Whether it’s juicy chicken kebabs, succulent lamb chops, or flavorful beef skewers, tear off a piece of bread and use it to wrap around the grilled goodness.
Persian stews: Barbari bread is ideal for mopping up the rich, aromatic sauces of Persian stews such as ghormeh sabzi (herb stew), gheimeh (split pea and meat stew), or fesenjan (pomegranate and walnut stew). Combining the tender stew and the bread’s crusty exterior creates a heavenly flavor experience.
Salad: Serve barbari bread alongside a fresh, crisp salad for a satisfying meal. It’s particularly delicious with Mediterranean-inspired salads that feature ingredients like tomatoes, cucumbers, olives, feta cheese, and a tangy vinaigrette.
Cheese and mezze platter: Create a beautiful spread of cheeses, cured meats, olives, pickles, and other mezze items. In addition, the bread’s texture and sesame topping complements the flavors of the various cheeses and spreads, making it an excellent addition to a grazing platter.
Soups and stews: Enjoy a comforting bowl of soup or stew with a side of barbari bread. Whether it’s a classic tomato soup, lentil soup, or a hearty vegetable stew, tear off pieces of the bread and dunk it into the bowl for a satisfying meal.
Breakfast or brunch: Slice the barbari bread and toast it to serve alongside your favorite breakfast or brunch items. Likewise, it pairs well with eggs, cheese, avocado, smoked salmon, or your preferred spreads and toppings.
Tea or coffee: Barbari bread can be enjoyed as a delightful snack with a cup of tea or coffee. The sesame seeds add a subtle nuttiness that complements your beverage’s warm and comforting flavors.
Remember, the versatility of barbari bread allows you to get creative with your pairings. Explore and experiment with different flavor combinations to find your favorite match.
Here is how I made the barbari bread at home.
Ingredients:
Dough:
- 1 2/3 to 1 3/4 cups of lukewarm water
- 2 1/4 teaspoons of active dry yeast or instant yeast
- 4 cups plus 3 tablespoons of King Arthur Unbleached Bread Flour
- 1 1/2 teaspoons of salt
- Optional: King Arthur Semolina Flour for dusting
Glaze:
- 2 teaspoons of King Arthur Unbleached All-Purpose Flour or King Arthur Unbleached Bread Flour
- 1/2 teaspoon of granulated sugar
- 1/2 teaspoon of vegetable oil
- 1/3 cup (74g) of cool water
Topping:
- 1 teaspoon of sesame seeds
- 1 teaspoon of nigella (black onion) seeds
How to make Persian barbari bread with sesame?
- To make the dough, start by weighing or measuring the flour properly. First, mix the water, yeast, flour, and salt until thoroughly combined. Knead the mixture until you have a smooth and soft dough, which should take 5 to 8 minutes if kneading by hand. Using a stand mixer, the dough should stick slightly to the bottom of the bowl.
- Afterward, transfer the dough into a large bowl that has been lightly greased, cover it, and allow it to rise for approximately 1 hour until it almost doubles in size. Once risen, transfer the dough to a lightly floured work surface and gently deflate it. Divide the dough into two pieces and shape each into a rough log about 9 inches long. Tent the logs with lightly greased plastic wrap and allow them to rest for 30 minutes.
- Preheat your oven to 450°F and position a rack in the middle if using a baking sheet, or set a pizza stone on the lowest rack or oven floor if available.
- Combine the glaze ingredients (flour, sugar, oil, and water) in a small saucepan. Bring the mixture to a bare boil over medium heat, stirring constantly, until it thickens and coats the spoon. This process should take less than a minute. Remove the glaze from the heat and set it aside.
- Working with one piece of dough at a time, gently deflate and pat/flatten it into a 14″ x 5″ rectangle. If using a pizza stone, transfer the dough to a semolina-dusted surface or a piece of parchment paper. If using a baking sheet, transfer the rectangle to a parchment-lined or lightly greased baking sheet.
- Create five lengthwise grooves in the dough using either the handle of a long wooden spoon or your fingertips, making sure not to cut through the bottom. Spread half of the glaze onto the dough, ensuring it covers the surface evenly. Sprinkle half of the sesame and nigella seeds over the glaze.
- If using a pizza stone, slide the bread onto the stone and bake it for 15 to 18 minutes, or until it turns golden brown. If using a baking sheet, place the sheet on the middle rack of the oven and bake for the same amount of time.
- While baking the first loaf, prepare the second loaf following the same process. Once baked, remove the bread from the oven and allow it to cool on a rack.
- Finally, serve the Persian barbari bread warm or at room temperature. It pairs beautifully with traditional accompaniments such as olives, cucumbers, and feta cheese. Leftovers can be stored at room temperature for several days if well-wrapped or frozen for longer storage.
