Mid Eastern Stuffed BreadsPosted on January 21st, 2011 No comments
As previously disclosed, I recently had a simply wonderful dinner in a small arabic / Mid-eastern restaurant. The dinner was an almost endless procession of small plates, each a new taste sensation, each an adventure. One entire group of dishes were stuffed / topped breads. Good toothsome bread, stuffed with meats, veggies, and cheeses. Aish bel lahm
The bread in question is similar to a Turkish pide typically has a soft, chewy texture and is pocketless. The pizza-like foods called lahmacun is made with oval-shaped pieces of pide dough that are topped with finely chopped meat and herbs before baking. Pide also refers to another pizza-like food made of pide dough which is topped with different material; there are regional variations in the shape, baking technique, and the topped materials used where it can be said that every region has its own pide. In Levant, this is eaten with dips such as a yogurt cucumber, or with a fresh yogurt cheese.
Here is a quick overview of a fairly straight forward recipe:
- Mix dough
- Let the dough proof / rise 60 minutes
- Make Topping / Stuffing
- Shape and rise
- Add toppings / Stuffing
Quan Meas Ingredient Comment 11 oz Bread Flour 2 cups, but use weight 1 Tsp Yeast Instant or dried 2 Tsp Sugar White, Brown, Honey, Malt Powder, etc 2 Tsp Salt Kosher, of course 4 oz Water Filtered, ~ 1/2 cup 1 TSB Oil Vegetable / Corn 3 Ea Eggs Jumbo 1/2 Tsp Black Pepper Fresh Ground 1/2 Tsp Cumin Seed Toasted and Ground
- Combine all ingredients in bowl of the standing mixer fitted with dough hook.
- Knead until ingredients are incorporated and the dough forms a more cohesive ball.
- Move to a large bowl (at least 3 times the size of the dough) and cover it tightly with plastic wrap.
- Let the dough rise in a cool, draft-free spot away from direct sunlight, until slightly risen and puffy, about 1 hour.
- Dust the work surface liberally with flour.
- Gently scrape the dough out of the bowl and onto the work surface.
- Roll the dough into a cylinder shape and divide into about 10 small balls.
- Roll out each ball into a disc shape. About 1/4″ thick
- Cover and let rise again for 30 minutes.
Reserve 1/2 water and add a little at a time until a firm dough forms
Stuffing / Topping
Quan Meas Ingredient Comment 3/4 Lb Ground Meat Beef or Lamb, (Grind your own) 2 Cups Onion Minced Finely 2 Cloves Garlic Minced Finely 2 Tsp Salt Kosher, of course 2 Ea Leeks Fresh, cleaned 6 TSB Tahini Sesame Paste 1/2 Tsp Black Pepper Fresh Ground 1/2 Tsp Cumin Seed Toasted and Ground 1 Ea Lemon Juice with pulp
- Heat 2 tsp oil in a fry pan to a shimmer, over medium heat.
- Add onions, garlic and soften, (~3 minutes)
- Add ground meat and cook through.
- Set aside until cool.
- Finely chop cleaned / washed leeks.
- Add leeks to ground meat.
- Mix sesame cream with Lemon Juice, black pepper.
- Mix with small amounts of water to make s smooth paste
- Add to leek and meat mixture, mix thoroughly.
- Spread the meat mixture over the dough rounds leaving edge uncovered.
- Sprinkle with poppy seeds
- Bake in a 350-degree oven until bread is baked ( ~30 minutes)
One can replace the ground meat with broccoli, green beans, tofu, cauliflower for a vegan / parve meal.