A flaky pastry cut into small rounds and stuffed with three kinds of cheese, then arranged side by side to take on the shape of a honeycomb. A visually striking dish for gatherings and entertaining.
The beehive is a beloved pastry in the Levantine kitchen.
It relies on arranging stuffed dough rounds next to each other to take on the shape of a honeycomb, then baking them until they bond together and form a single hive shape.
Dust the work surface with a little flour and roll out the dough to medium thickness. Cut the dough into equal rounds with a small round cutter or the rim of a cup, and cover them with a clean cloth so they do not dry out while you work.
Divide the rounds into three groups by cheese type, and place a small spoon of Kiri cheese in the center of the first group, a small spoon of grated Nabulsi cheese in the second, and a small spoon of grated cheddar in the third. Fold the edges of each round over the filling and seal them tightly with your fingers, then roll each into a small ball.
Brush a medium round oven pan with a small spoon of butter, and arrange the stuffed dough balls next to each other in a circular pattern from the outside inward. Leave small gaps between them because they will expand a little in the oven, and make sure the balls stick together to take on the honeycomb shape.
Beat the egg in a small bowl and brush it over the entire surface of the beehive with a brush so it browns evenly. Sprinkle a quarter cup of sesame seeds with the nigella seeds over the surface for extra flavor and a visual touch.
Place the pan in an oven preheated to 200°C for 20 to 25 minutes, or until the base and top of the beehive are golden. Remove from the oven and let it cool for 5 minutes before serving, so the filling sets inside.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Multi-Cheese Beehive Bread, and how to fix them:
Press them down with your fingers after arranging, and brush the sides of each ball with a little egg so they stick to their neighbors.
Make sure the edges are sealed well, and reduce the amount of filling so it does not overflow when closing.
Store the leftover beehive in an airtight container in the refrigerator for up to two days, and reheat it in the oven for five minutes to bring back the crunch.
Store the stuffed balls before baking in freezer bags, and bake them straight from the freezer, adding five minutes to the baking time.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Nabulsi cheese | Akawi cheese | 1 to 1 | Same texture and saltiness with a different local flavor |
| Cheddar cheese | Gruyère cheese | 1 to 1 | Same meltability with a more complex flavor |
For a deeper crunch, brush the top with egg twice with a light splash of milk, and bake until the surface turns a deep golden color.
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