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Tomato Carpaccio, Challah Bread

5 from 4 votes
Prep Time 45 mins
Cook Time 5 hrs 20 mins
Total Time 6 hrs 5 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 291 kcal

Ingredients
 

Tomato Carpaccio:

  • 20 Pc. Tomatoes (Roma or others with a lot of pulp)
  • 150 g Black olives (Kalamata)
  • 1 packet Labneh (Lebanese cream cheese)
  • Olive oil
  • Salt
  • Olive herb

Challah Bread:

  • 500 g Wheat flour
  • 25 g Yeast fresh
  • 50 g Brown sugar
  • 50 ml Olive oil
  • 2 Pc. Egg
  • 10 g Salt
  • 200 ml Water
  • Sesame seeds

Instructions
 

Tomato Carpaccio:

  • Cut the tomatoes in half and remove the seeds with the liquid. Spread out on a baking sheet with the skin facing upwards and place in the oven at 250 degrees for about 10-15 minutes. If the tomatoes shed their skin, then they are good. Remove from oven and allow to cool. Then remove the skin.
  • Halve and stone the olives, dab off excess moisture with a kitchen towel. Spread out on a baking sheet and dry in the oven for about 5 hours at 100 degrees top heat. Then let it cool down and chop it into a kind of crumble.
  • Press the cooled tomatoes flat with your hand or a spoon and arrange on the plates.
  • Put the Labneh (you can get it in the Turkish supermarket) in a piping bag and place irregular drops on the tomatoes. Sprinkle the olive crumble over it with salt and olive oil. Finally garnish with the olive herb.

Challah Bread:

  • Measure out all wet ingredients and place in a large bowl (use only one of the two eggs for the batter). Add all dry ingredients. Knead for about 10 minutes until a slightly sticky dough is formed.
  • Put the dough in a bowl, cover with a clean kitchen towel and let rise for an hour in a warm place (room temperature) until it doubles in size.
  • Place the dough on a floured surface and divide into 3 equal pieces. Roll each into a 50 cm long snake and braid it into a braid. Let the braid rise for another 30 minutes.
  • Preheat the oven to 200 degrees circulating air. Brush the surface of the braid with the whisked egg yolk and sprinkle generously with sesame seeds. Bake in the oven for about 30-35 minutes. Let cool down.

Nutrition

Serving: 100gCalories: 291kcalCarbohydrates: 50.1gProtein: 7.1gFat: 6.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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