IMAGE: PATRICIA NIVEN


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Honeycomb bread Qaranqasho is an Omani celebration that takes place on the 14th day of Ramadan. Children dress in traditional clothing and mothers prepare nibbles and sweet baskets, then open up their doors to all. Khaliat nahal is a sweet, yeasted bread known for its honeycomb shape that’s only served during Ramadan, especially on Qaranqasho. This recipe is found in both Oman and Yemen — it’s always filled with cheese, but the syrups drizzled on top differ from family to family. It’s best served freshly baked and warm, while the cheese is melted, but it’ll keep for 1–2 days in an airtight container. MAKES: 20 PIECES TAKES: 1 HR PLUS RISING


INGREDIENTS 400ml plus 2 tbsp warm milk 14g fast-action dried yeast 650g plain flour 130g caster sugar 2 eggs sesame seeds, for sprinkling sea salt flakes


FOR THE SYRUP 200g caster sugar 2 tbsp runny honey


½ orange, juiced 4 cardamom pods, crushed


FOR THE FILLING 200g mozzarella 200g soft cream cheese


METHOD Combine all the ingredients for the syrup


in a saucepan with 170ml water. Set over a high heat and bring to the boil. Once it starts bubbling, boil for exactly 10 mins, then remove from the heat and leave to cool completely. Don’t stir the syrup while it’s boiling, and make sure it’s entirely cool before you use it; the idea is to pour the cooled syrup over the hot bread. Pour 400ml milk into a bowl. Add the yeast


and leave to sit for 5 mins. Combine the flour, sugar and eggs in a


mixer or large bowl. Add the yeast mixture and combine. Knead until the dough is soft and smooth — this will take 10–12 mins in a mixer or 15–17 mins by hand. Cover with a clean, damp cloth and leave to rise for 1 hr 30 mins or until the dough has doubled in size. Once the dough has risen, divide into 20 even-sized pieces, then shape them into balls.


Take the first ball and press it flat, then place a little of the mozzarella and soft cheese into the middle (use around 5–10g of each, as you don’t want to overfill). Bring the rest of the dough around the cheese to encase it, then pinch the edges together to seal, roll it back into a ball and flatten very slightly. Repeat with the remaining dough balls, mozzarella and soft cheese. Place the filled balls on a baking tray lined


with baking parchment (ideally a pizza tray, so you can arrange them in a honeycomb shape). Make sure to leave a little space between each of the balls so they have room to spread as they rise. Cover with a clean damp cloth and leave to rise for 30–45 mins. Heat oven to 200C, 180C fan, gas 6.


When the balls are ready to bake, brush them with the remaining milk and sprinkle over the sesame seeds. Bake for 20–25 mins until golden. Pour the cooled syrup over the balls as soon


as they come out of the oven and let it seep into the dough (alternatively, brush the syrup on if you don’t want too much). Sprinkle over some crushed sea salt flakes to finish. Allow to cool for around 10 mins, then serve warm so the cheese is melted and delicious.


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