While a traditional Khaleiah which is Arabic for Beehive calls for something sweet. I always opt for savoury. The first time I’ve had this was at my friend Lamis’s house. Mind you, Lamis doesn’t cook, and hopefully she won’t stumble upon this, so she wouldn’t tell. But all kidding aside, her mom made the most mouthwatering beehive I’ve ever laid eyes on and tasted. While this recipe isn’t Auntie Heba’s, but hers has inspired me to go on a quest on a cotton like look and feel that my kids can pack in their lunch boxes and my guests would reach for multiple helpings.
I recommend you use a cheese cake pan for this recipe with wax or parchment paper in the base. It will make it easy to remove without losing shape, and will not stick to the bottom or sides.
- 1/2 cup warm milk
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 3 cups flour
- ½ cup milk
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup vegetable oil (don’t use olive oil for this recipe it will provide a strong after taste)
- Approximately 1 cup zabadi bil qishta yogurt. 180 grams serving – best to use at room temperature
- Additional milk for brushing
The filling is up to your liking. You can do cheese and parsley. You can do cream cheese. You can do a mix. Personally, we do the below, beaten in a hand mixer until it comes together.
- 2 cups halloumi shredded
- ½ cup creamy feta
- ¼ cup cream cheese softened
- Salt to taste depending on your feta and halloumi
- Mix sugar, yeast, and milk. Set aside until it bubbles.
- Sift the flour, salt, and baking powder. Add to your mixing bowl or stand mixer.
- Once the yeast bubbles add it to the flour mixture and mix.
- Add the yogurt and oil and mix until dough comes together. It will be slightly sticky but won’t leave residue on your finger when removed.
- If you the dough is dry add a tablespoon of milk.
- Cover and let it rest for 30 minutes. Meanwhile you can use this time do work on your filling.
- Preheat your oven to 180 degrees.
- Once the dough has risen, cut it into equal size balls, and flatten.
- Add some of the mixture, and pinch together to seal and form in a ball.
- Place them in your cheese cake pan and try to get them close to each other so that there are no or very little spaces in between.
- Brush the tops with milk. You can garnish with sesame seeds or keep as-is.
- Bake until tops are golden.