Khalia Nahal (host mother’s version)

Khaliat Nahal (Khalia): Host Mother’s Recipe
 
I know I already posted this recipe, but my host mother showed me how to make it yesterday, so here is her recipe (so all the measurements are not exact, as we made it from her memory). It was so delicious; this dish is definitely my favorite in Oman so far.
Author:
Ingredients
  • 1 tbs flour (my host mother used a flour called “khameera”; this is a flour that rises)
  • 1 tbs warm water
  • ½ tbs sugar
  • 6 cups flour
  • 1 tbs salt
  • 1 small cup milk powder
  • 1 tbs baking powder
  • 1 cup frying oil
  • 2 cups warm water
  • Cheese (we used the triangle shaped cheese; it had a cream-cheese-like consistency and taste, see picture).
  • 1 cup water
  • 1 cup sugar
Instructions
  1. Mix khameera with 1 tbs warm water. Add ½ tbs sugar.
  2. In another bowl, mix 6 cups flour with 1 tbs salt.
  3. Add milk powder to flour mixture. Add baking powder.
  4. Add the flour mixture to the liquid mixture.
  5. Stir in 1 cup frying oil and 2 cups warm water
  6. Knead together by hand. Add more water if needed (we added 2 more cups of warm water).
  7. Keep kneading until the mixture becomes smooth and doesn’t stick on your hand. You can also add flour as you knead it (we added a bit more flour and a little bit of oil).
  8. Wrap bowl top tightly or put a lid on top (the goal is to not allow air to come in or escape) and allow to sit for 15 minutes.
  9. While it sits: Chop up cheese into small pieces.
  10. Take flour and put each piece of cheese into a ball of bread. Set into a pan (if it’s circular, that’s better). Allow to sit for 10 minutes.
  11. Cook for 10-15 minutes at 180 degrees Celsius.
  12. While it bakes: over heat, put 1 cup water and 1 cup sugar. Cook over heat for about half an hour, or until the mixture thickens. You can also add lemon, vanilla, or saffron to the mixture.
  13. Pour over the bread and allow to cool before eating.

The cheese I used:

IMG_8669 IMG_8668

Before the oven:

IMG_8670

Final product!

IMG_8679

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