(page 126), this recipe is the perfect use for the leftover peels. Similar to commercial raw, unfiltered apple cider vinegar, this vinegar is murky and brownish with sediment at the bottom. However, its flavor is sweeter and much more palatable than commercial vinegar and it is a real treat in salad dressings.
Yields 3 to 4 pints (1.5 to 2 liters)
Preparation Time: 30 minutes, plus 2 to 6 months to ferment
4 cups (1 liter) warm water
1 cup (250 g) sugar
Apple skins and cores from 2 lb (1 kg) apples (about 3 cups, slightly pressed down)
1 apple, grated (including skin and core)
Two thin pieces fresh ginger, (optional)
1 teaspoon oil
1 Sterilize a 2-liter (2.11 qts) canning jar.
2 Combine the water and sugar in a large measuring cup with a pour spout; stir until the sugar is completely dissolved and then cool to room temperature.
3 Add the apple skins, cores, and grated apple to the sterile jar along with the ginger, if using. Pour in the sugar water.
4 Cover the jar and leave it to form vinegar, opening it to stir once every day and make sure the apple skins are completely submerged; you can add more apple skins/cores during this time if you want. (this process can take anywhere from 2 to 6 months, depending on the weather. The vinegar is done fermenting when a white skin forms on top).
5 Strain the vinegar through a cheesecloth-lined sieve, wringing out the cheesecloth to extract as much liquid as possible.
6 to store, pour the vinegar into a glass bottle along with the oil; store at room temperature.
VARIATION
Grape Vinegar KHUL AINAB
use 3 cups (450 to 500 g) of de-stemmed grapes (any kind you like) instead of apple skins, cores, and the grated apple; proceed with the rest of the recipe.
Basic Savory Flat Pie Dough
AJEEN FATAYER
Ajeen Fatayer, the basic dough used to make a variety of savory pies, is a true Middle Eastern staple. To this day there are communal ovens in Damascus, a tradition that dates back to a time when very few homes had ovens of their own. Each family brought the filling of their choice to the baker at the communal oven, who used his own dough to make pies out of the filling provided. The family paid for the dough that the baker used and went home with the finished pies. This tradition has endured despite the fact that most Damascene homes now have their own oven.
Yields This recipe makes enough dough to make one of the following recipes: Spiced Meat Flat Pies (page 35) Spinach Turnovers (page 36), or Thyme-Spiced Flat Pies (page 37).
Preparation Time: 15 minutes, plus 1½ hours to let the dough rise
Cooking Time: See individual recipes
3½ tablespoons olive oil, divided
2 teaspoons instant yeast
1½ teaspoons sugar
4 tablespoons warm water
3 cups (375 g) all-purpose flour, plus more for kneading
1¼ teaspoons fine salt
¾ cup (185 ml) milk, at room temperature
1 Brush ½ tablespoon of oil on the inside of a large bowl and set aside.
2 Mix together the yeast, sugar, and warm water in a small bowl until the sugar is dissolved.
3 whisk together the flour and salt in a large bowl. Use a wooden spoon to stir the yeast mixture into the dry ingredients, and then stir in the remaining 3 tablespoons of oil. Gradually stir in enough milk to form “shaggy” dough (you may not need all the milk).
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