By Request

By Catherine Kekoa Enomoto

Wednesday, August 21, 1996


Kahala Hilton lavosh
proves unforgettable

A Honolulu resident wants to recreate the lavosh from the former Kahala Hilton Hotel (now the Mandarin Oriental Hawaii).

"My family would love to have this lavosh at home," the anonymous reader wrote.

Here's a recipe by former executive chef Dominique Jamain from the "Chefs in Paradise" cookbook (Hawaii Stars Presents Inc., 1994, $19.90; call 595-0305).


Crispy Kahala Lavosh

4 pounds bread flour
4 cups milk
1 cup shortening
4 eggs
3-1/2 tablespoons sugar
Scant 2 tablespoons salt
1/4 cup EACH sesame seeds and poppy seeds for garnish

Place all ingredients, except , in the large mixing bowl of a counter-top electric mixer, and mix with a dough hook to form a dough. Divide into 10 equal portions and shape into squares.

With a rolling pin, roll each portion as thinly as possible. Mix poppy and sesame seeds, and sprinkle on dough, rolling one last time to make seeds stick. Place rolled lavosh dough on wax paper, which has been place on a baking sheet. Bake at 400 degrees for 6 to 8 minutes or until bubbles start forming. Reduce temperature to 275 degrees and bake 12 to 15 minutes more or until lavosh is nicely dry and golden.

Makes 10 24-by-16-inch sheets.


Approximate nutritional analysis per serving, or 1/4 sheet: 245 calories, 8 grams total fat, 2 grams saturated fat, 25 milligrams cholesterol, 300 milligrams sodium.*

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.

Send queries along with name and phone number to: By Request, Honolulu Star-Bulletin Food Section, P.O. Box 3080, Honolulu 96802. Or send e-mail to features@starbulletin.com





By Request by Catherine Kekoa Enomoto is a regular feature of the
Honolulu Star-Bulletin. © 1996 All rights reserved.


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