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Friday, September 13, 2013

Khaliat Nahal/ Khaliat Al Nahal

Today is the turn of Alphabet K and I chose to do an International recipe. This is an Arabic pull apart bread which is filled cream cheese and soaked in a honey flavoured syrup. Khaliat Nahal means bee hive in Arabic. The dough rolls are arranged like a bee hive pattern and after baked , it is soaked in a honey flavoured syrup to resemble the honey comb. The original recipe is from Comforting With Food. While I was searching for an international recipe for the alphabet K, I saw the snap of this bread and instantly I took a liking to it. But I was postponing the dish as it involved a lot of work. Yesterday I had to make it and so finally got a little enthusiastic and made it The result was absolutely stunning. The buns were so soft and the they absorbed the syrup well and they tasted so nice. All of us enjoyed the buns so much. As I don't get cream cheese here, I made it at home and it has a slight tangyness because of the curd used in it. It gave a nice taste to the final dish. Linking it up with Yeastspotting

Recipe Source: Comforting With Food
For The Bread:
Flour/ Maida-3 cups
Milk Powder-1/4 cup+1 tbs
Vegetable Oil- 1/4 cup
Instant Yeast-2 1/4 tsp
Baking Powder-1 tbs
Sugar-1 tbs
Warm Water-1 cup+1 tbs
Cream Cheese-1/2 cup
Sesame Seeds-For Topping

For The Syrup:
Sugar-1 cup
Water-1/2 cup
Honey-1 tbs

For The Bread:
1. Mix together flour, sugar, yeast, milk powder and baking powder in a bowl.
2. Add warm water, and vegetable oil in a bowl and add it to the flour.
3. Mix it to form a soft dough.
4. Transfer dough to counter and knead for 10 minutes until soft and elastic.
5. Oil a bowl, place the dough inside, apply a coat of oil on the dough and cover with cling wrap.
6. Allow it to rise for 1 hour or until double the size.
7. Take it back to the counter, degas it and roll it into a log.
8. Divide it into 19 equal portions.
9. Roll each portion into a ball.
10. Flatten each ball, place a tsp of cream cheese and close the ball carefully.
11. Roll it on the counter to get a smooth ball.
12. Arrange the balls in a greased 8" round tin like a bee hive.
13. Coat the top of the balls with milk and sprinkle sesame seeds on top.
14. Cover the tin loosely with a cling wrap and allow it to double in size.
15. Preheat oven to 180C.
16. Bake the buns for 25-30 minutes until nicely brown in colour.

For The Syrup:
1. Mix together sugar, water and honey in a sauce pan.
2. Bring it to boil. When the sugar dissolves completely, switch flame to medium and allow it to boil for 5 minutes.
3. Switch off the stove and allow it to cool. Do this while the buns are proofing.

Soaking The Buns:
1. Once the buns are out of oven, pour the syrup on the buns.
2. The syrup will find way in the nook and corner and will gradually be absorbed by the bread.
3. When all the syrup is poured, cover the tin with an aluminium foil and allow it to cool completely.
4. Gently remove the bread from the tin to a serving plate.
5. Serve and enjoy!!!

Mix all the dry ingredients.

Add water and oil.

Mix into a soft dough.

Knead for 10 minutes.

Cover and keep it aside for 1 hour.

It would double in an hour.

Remove from bowl, degas it and roll into a log. Divide it into 19 equal portions.

Roll each portion into a ball and flatten it.

Place some cream cheese in the centre.

Roll it into a tight ball.

Start arranging the balls like this.

Once completed it would look like this.

Apply milk and sprinkle sesame seeds.

Allow it to double in size.

Bake until golden. Pour the prepared syrup on top.

Cover with foil and allow it to cool completely.

Remove from tin and serve.

The buns had a soft crumb. Look at the inside of the buns. It was absolutely delicious...

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32


  1. Extremely delicious and beautifully baked khaliat nahal.

  2. Gayathri, these should be a limit to which you can tempt us!..this is too much and to imagine I have no means to get treat to this is very bad!..seriously that's such a tempting feat to eyes..thanks this gets to the bookmark, not sure how many I have already done from your space..:)

  3. So wonderful! I am just lost in your recipes and your way of presentation. You have done incredible work on your space !

  4. This looks so beautiful. I can only imagine how the bread would have soaked up all that honey. Simply delicious

  5. Gayathri you have given an absolute winner. This looks so tempting and so professional. I wish I could just pluck one by putting my hand in the comp. lol
    I think I am going to do this soon using yeast given so generously by Veena.

  6. wow wow thats a fabulous looking bread :) lovely presentation and bread is looking very very soft !!

  7. yummy & scrumptious..........


  8. OMG - these just look too good - wish I had one for breakfast right now!!!!! Bookmarked for sure

  9. Unique style of bread..look so delicious and tasty

  10. stunning click pa its so good I have to make it though the name doenst stick to my tongue I like to learn this recipe very very nice.

  11. Gayathri you have left me speechless....what do I say to such an exotic bread...simply wow..fantastic..marvelous..wait let me get my dictionary to get all the adjectives...book marked:))

  12. That is a very beautiful bread.. has lot of screen presence :-) Sounds absolutely delicious.

  13. What an awesome bake Gayathri !At this rate I am going to have to bookmark your whole blog! I want to make this but God knows when!

  14. Wow!! i cant take my eyes off the picture.. looks so good.

  15. Absolutely stunning!! This sounds so decadent! Bookmarked!

  16. Stunning!!! amazing pictures!! bookmarking it!!


  17. Looks super delicious.. Bookmarking it..

  18. Wooooooow looks so soft and perfect bake. yes I agree with Srivalli..:)

  19. Wow!! This looks really good! Perfect golden brown and the bread looks real soft!

  20. wow!!!That is an awesome bake Gayathri!!

  21. lovely bake Gayathri! Love the height that you achieved. i am yet to make these. Will be making a savory one though...love your step by step pictures :)

  22. Loved them and still love to have some more. I made mine savoury.

  23. Made these for the blogging marathon - bookmarked recipes theme. They came out great. Thank you.


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