Lamb and Tomato Breads with Lamb Meatballs and Lentil Salad

The whole world loves a pizza. I kid you not.

As I was working on this recipe from Flatbreads and Flavors, this exotic bread from Syria, Lebanon, Israel and Turkey, I started to recognize it for what it was. A pizza. Gloriously exotic and spicy, but a pizza nonetheless. That is awesome. And it is. Forget mozzarella and bacon, try this spicy lamb flatbread this weekend for something completely different.

You can always go back to the cheesy one next weekend.

And while you are making your lamb flatbread, give the delicious lentil salad a try - you can make it ahead of time and serve it room temperature when your flatbreads come out of the oven.

And - if you have some ground lamb leftover like I did - make the meatballs!

A little touch of exotic, without you having to leave the comfort of your own home.

I am all for that!

This bread has been YeastSpotted!

Lamb and Tomato Breads
adapted from Flatbreads and Flavors, Alford and Duguid

Dough
1 cup warm water (110°F)
½ tsp honey or sugar
1 tsp dry instant yeast
1 cup AP flour
½ tsp salt
1 Tbsp olive oil
1½ cups whole wheat flour

Mix all the dough ingredients in your stand mixer, on low, for 3-5 minutes. Adjust hydration as necessary. Form into a ball, place in a lightly oiled clean bowl for 2 hours, covered, until doubled in size.
Make topping, below.
Preheat oven to 450°F, rack on the bottom third shelf. 
Divide dough into 12 portions, roll out to 4 inch circles and place 6 on a parchment lined half sheet pan and 6 on the other.
Spread the filling equally over the 12 breads, leaving a half inch border around the dough.
Bake for 10 minutes, turn pans and bake another couple of minutes until they look nicely cooked through.
Remove and serve hot.

Filling - can be made ahead

2 Tbsp olive oil

1/3 cup chopped shallots

3 cloves garlic, minced

¼ lb ground lamb

4 tomatoes, chopped

½ tsp EACH - gr cinnamon, gr allspice, kosher salt, black pepper, gr cumin

1 tsp curry powder

Heat oil up in a large fry pan. Sauté shallots for a few minutes, stirring, add in the garlic and the lamb and the spices. When cooked through, add in the tomatoes and cook low and slow, uncovered, until most of the juices have evaporated. Let cool.

Lentil and Sweet Pepper Salad
adapted from Flatbreads and Flavors, Alford and Duguid

1 cup green lentils, washed and soaked
3 cups water
3 cloves garlic, halved
1 large red pepper, chopped
3 Tbsp extra virgin olive oil
½ tsp EACH - gr cumin, gr coriander, kosher salt, black pepper
Juice of 1 lemon
½ cup cilantro, chopped

Place the drained lentils, the water, and the garlic in a smallish pot and bring to a boil. Let cook at a low simmer until the lentils are tender - this will depend on your lentils, so try them every few minutes after the first 15 for texture. You don't want mush. Or rocks.
Drain and let cool, remove garlic.
Toss in large bowl with the red pepper and combine your dressing in a small bowl. Pour your dressing over the lentils and peppers, add cilantro, toss, and let stand. Serve room temperature. 

Lamb Meatballs

1 lb ground lamb
½ cup EACH - chopped parsley and chopped cilantro
1 Tbsp onion flakes
1 tsp EACH - ground cumin, hot paprika, black pepper, curry powder, chopped garlic
Kosher salt to taste
1 egg, and enough Panko bread crumbs to make it workable for meatballs - not too much

Combine in a bowl with your hands. Enjoy the squishing, but not too much.
Make meatballs, whatever size you wish.
Bake, fry or grill. Pop one open to see if they are done. Enjoy!

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Norwegian Crispbread with Gravlax

We are getting a little Nordic this week, those strong north winds got us in the mood for something special from our friends who know a thing or two about the cold.

Norwegian crispbreads are delightfully thin, savoury crackers - just perfect for carrying delicate cured salmon and a host of complementary flavours.

Give yourself a few days to get the salmon made - don't worry, it is mostly unattended fridge time - the crackers can be easily whipped up in an afternoon.

Together they make quite the romantic snack. Have a nice, crisp white wine handy. Or two. ♥

Norwegian Crispbread
adapted from Flatbread and Flavors, Alford and Duguid

1 cup each - oat flour, AP flour, barley flour, rye flour
1½ tsp salt
1½ cups warm water
Flour for kneading

Preheat oven to 375°F
Knead all the ingredients together well, by hand or in a large food processor. If using a FP, finish kneading by hand on a lightly floured board.
You should have a smooth but firm dough.
Divide into 4 equal pieces.
Line 4 baking sheets with parchment.
Roll out first ball of dough to roughly the size of one baking sheet.
Using a knife or pizza roller, trim off edges. (Edges can be baked up after the crackers)
Place on lined pan and slice into crackers. You don't have to separate the crackers, they'll pull away from each other while baking.
Bake 5 minutes, turn the pan around and bake until starting to brown, about 5 more minutes. Keep an eye on them, every oven is different.
Cool on racks. 

Gravlax
adapted from Flatbread and Flavors, Alford and Duguid
takes a couple of days

2 lbs salmon -either 2 matching fillets with skin on one side, or a larger piece that you can cut into 2 matching pieces
1 Tbsp sugar
1 Tbsp kosher or other coarse salt
1½ tsp coarsely crushed white pepper
1 large bunch fresh dill

Lemon, capers, dill, cream cheese - all nice for serving

Lay out your two matching fillets and rub the mixture of salt, sugar, and pepper into the flesh. Sprinkle the dill on one and put the other on top of it - seasoned flesh side down. Place in a large shallow bowl or on a plate, cover and weigh down with a heavy pot or more plates.
Let rest in the fridge for 2-3 days, turning the fish every morning and night. Drain off the plate or bowl before turning.
Scrape off the remaining seasonings and remove skin. Slice as thin as possible and serve with crackers, capers, lemons, fresh dill and cream cheese if desired.

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Rava Dosa with Coconut Chutney

Just one of the things I love most about Indian cuisine is the fantastic variety of breads they have.

Back in my childhood picky days, when my mother had a beau who would take us for Indian food that I looked at with some suspicion - I could always be counted on to eat the bread. In fact I was known to order several different kinds of Indian bread and no actual dinner. (Yes, I was a little on the plump side, why do you ask?)

As I grew up my tastes expanded, thank goodness, and I know that one of the greatest joys with Indian flatbreads is tearing them in pieces and using them as scoops for delicious curries and chutneys and dals... you get my point. No forks necessary, you eat with your bread. Awesome.

This dosa is made with semolina flour, yogurt, and fresh chile and cilantro for great flavour. You make it crepe-style, but it has no eggs so it is a bit more fragile. Fortunately it is sturdy enough when cooked, you'll know when you can flip it when it releases from the pan and is nicely spotted brown.

The chutney is a lovely condiment that complements the dosa - just throw in a simple veggie or chicken curry and you have a wonderful meal!

Rava Dosa
adapted from Flatbreads and Flavors, Alford and Duguid

2 cups semolina flour
1 cup plain Greek yogurt
1 red chile, chopped fine
1 tbsp fresh ginger, chopped fine
1 Tbsp fresh or dried curry leaves
¼ cup cilantro leaves, chopped
½ tsp salt

Up to 2 cups warm water

Directions:
Put all the ingredients, and just one of the cups of water, in your blender. Purée. Add the last of the water bit by bit until you have a nice, smooth, crepe-like batter.
If you have added too much of the water, you can blend in a bit of white flour
Pour into a bowl and let stand for one hour.

Heat up a crepe pan or shallow frying pan on medium. Give it time to truly heat up to temperature. Throw in ¼ tps butter and spread it around the pan. Pour in an almost full ladle of the crepe batter (stir before using) and swirl around to get at least an 8 inch circle. Cook for a couple minutes on each side - until browned in places, and stack with wax paper in between. Repeat with the rest. (I got 9 dosa) Serve warm.

Coconut Chutney - make ahead
adapted from Flatbreads and Flavors, Alford and Duguid

1 cups grated coconut - fresh or frozen is best, but I had dried so used that.
2 chiles, chopped fine (ribs and seeds removed if you want less heat)
1 tsp finely chopped fresh ginger
1 tsp finely chopped garlic
¼ tsp salt
¼ cup water

Fried
1 Tbsp olive oil
½ tsp black mustard seeds
2 shallots, finely chopped
4 dried (soaked for 10 minutes and drained) or fresh curry leaves
½ tsp hulled urad dal

½ cup - 1 cup Greek yogurt
¼ cup chopped cilantro
½ cup crushed pineapple (optional)

Blend the first batch of ingredients into a paste using a small food processor or a mortar and pestle. Set aside in a bowl.
Heat up the olive oil in a cast iron pan.
Add the mustard seeds and cook until they start to pop, add in the shallots and sauté, stirring. Add in the curry leaves and the urad dal. Keep cooking until the shallots are nicely translucent. Let cool.
Combine the fried ingredients with the coconut paste, thin out with yogurt and add in the cilantro -and pineapple if desired.

Let rest in the fridge for the flavours to combine for half a day. And bring out a half hour before serving to take the chill off, adjust flavourings if necessary.

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Savoury Sesame Bread Rings

Bread bakers are people who like to play with their food. They likely excelled at play-doh as children and have carried on this tradition in their kitchens. This is a bread that will take you back to those halcyon days of childhood and put to use your excellent snake rolling skills.

This long Jewish bread is perfect for tearing and dipping and goes great on a mezze plate. I served it with two great dipping choices, below, plus quinoa salad, and dolmades. Mezze madness!

Savoury Sesame Bread Rings
Ka'kat
adapted from Alford and Duguid, Flatbreads and Flavors

1 tsp instant yeast
1½ cups warm water
3 cups flour plus another ½ - 1 cup more
1 tsp salt

1 egg, whisked with 1 Tbsp water
Sesame seeds for sprinkling

Mix the yeast, water, 3 cups flour, and salt in the stand mixer with the dough hook until well combined. Add more flour, a bit at a time, until you have a nice smooth dough. (I needed about another half cup altogether.) Mix for 3 minutes with the stand mixer and dump out onto a floured board and continue to knead until you form a nice, smooth ball. Place in a lightly oiled bowl, cover, and let rise 1 hour.
Punch down and divide into 4 pieces. Line 2 baking sheets with parchment.
Take each quarter and roll into a 36 inch rope. Make a loop with the rope and place on the parchment lined baking sheet. Continue with the others, making 2 fit on each sheet.
(If you have smaller sheets, make smaller ropes)
Cover and let rise for 30 minutes. Preheat oven to 400°F.
Brush with egg wash and sprinkle with sesame seeds.
Bake for 15-20 minutes, or until starting to turn golden, rotating pans if necessary.
Let cool on racks. They are also good warm.
Serve with dipping choices, below. 

Yogurt and Tahini Sauce
Adapted from Alford and Duguid, Flatbreads and Flavors

3 Tbsp tahini
6 Tbsp plain yogurt
6 Tbsp fresh lemon juice
½ tsp salt
½ tsp dried chile flakes
2 Tbsp finely chopped fresh pasley

Mix together and refrigerate until serving.

Another great way to dip is to have some good olive oil and some Zatar. Dip the bread in the olive oil and then the spice mix. Delicious. I did both.

Zatar
2 Tbsp toasted sesame seeds
2 Tbsp dried thyme leaves, ground
½ tsp sea salt
½ - 1 tsp ground sumac

Combine and serve with the bread and olive oil. Keep leftovers in your pantry in a sealed jar.

This bread has been YeastSpotted!

Check out the other March Flatbread bakers!

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Gulai Ayam with Roti Jala

Where are you right now?

I am in my office, trying not to notice the thick blanket of snow out the window, and dreaming of Malaysian food.

Of spicy chicken curry and spongy, lacy crepes for eating it with.

Forks are over-rated, everything should be eaten in a loving pinch of crepes.

Everything.

Gulai Ayam
Coconut Milk Chicken Curry
adapted from Flatbreads and Flavors, Duguid and Alford

Spice Blends

Dry Spices
One 2-3 inch cinnamon stick
4 cloves
3 Tbsp coriander seed
1 Tbsp cumin seed

½ turmeric
2 tsp kosher salt

Wet Spices
4 dried red chillies, soaked in warm water for 15 minutes and drained
8 oz (½ lb) shallots, peeled and chopped
4 large cloves garlic, peeled and chopped
¼ cup unsalted cashews

Toast the dry spices, except the turmeric and salt, and grind fine in a spice grinder. Add the turmeric and salt and set aside.
Whiz up the wet spice mix in a food processor, set aside.

Curry

2 lbs boneless, skinless chicken thighs and/or breasts, cut into 1-2 inch pieces
2 Tbsp vegetable oil
2 stalks lemongrass, bashed with the blunt edge of a knife, cut into 2 inch pieces
1 cup coconut milk, plus more if necessary
1 cup water
4 cups baby spinach leaves

Heat up the vegetable oil in a large saucepan. Add in the wet spice mix and cook on medium/high for 4-5 minutes, stirring. Add in the dry spice mix and cook another minute. Add in chicken and stir to coat. Add in lemongrass, coconut milk and water. Let come to a boil, turn down heat and cover. Cook for 15 minutes, remove cover and cook another 15 minutes, letting sauce reduce and thicken. (Stir once in a while) Add in spinach and adjust seasonings and liquids to taste.
Serve with roti jala.

Roti Jala
Lacy Coconut Milk Crepes
adapted from Flatbreads and Flavors, Alford and Duguid

You can puncture the bottom of a can to create the holes for the batter to run through, or use a perforated spoon, as I did. 

1 cup AP flour
½ tsp table salt
10 oz canned coconut milk, shaken
1 tsp vegetable oil
1 large egg

Combine the flour and salt well, make a well in the centre. Add in the liquids and stir well until smooth. Cover and let rest 30 minutes.

Heat up a non-stick crepe pan or lightly oiled cast iron pan to medium.
Lightly stir the batter and scoop up enough batter to make one crepe. Transfer to your perforated can or spoon over the hot pan and make swirling motions to make a lacy crepe. Cook 30 seconds on one side, a little less on the other, and stack on a plate lined with a tea-towel - with wax paper between each crepe to keep them from sticking together. Cover the finished stack with a tea-towel to keep them warm for serving.

Baking through Flatbreads and Flavors, February Breads part two.

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Pueblo Chile-Bathed Pork on Homemade Corn Tortillas

I resolve to travel more this year. No, I don't mean anything crazy like actually leaving the house. But travelling through my kitchen, exploring a few new countries and palates.

There are a few areas that especially intrigue me - the Middle East and Mexico definitely beckon. You know, as far as food goes.

So in cooking through Alford and Duguid's Flatbreads and Flavors - I chose a Mexican/Southwest dish to begin with. Simple and delicious and a whole new world of flavour for me. I am officially in love with guajillo peppers, you will be too!

Marinate the meat the night before, and make the tortillas while it is simmering the next day. Don't forget to have a cerveza or two while you cook!

The Night Before:

Make a marinade for the pork. 

1½ lbs lean pork, cut into bite-sized pieces.

Marinade
1½-2 oz dried red New Mexican chiles or 10 dried guajillos, stems removed and coarsely chopped
¾ cup water
½ tsp salt
2-3 cloves garlic, minced (original recipe uses one)
1 Tbsp dried oregano or fresh

Blend the marinade well in a blender or food processor. Combine pork and marinade in an airtight container, coating all the pork pieces, and let sit in the fridge overnight.

Corn Tortillas

Please forgive mine, I am still new at making them. I only have a small press, so I made small ones and toasted them longer to make crispy tostadas. 

You will need - a tortilla press and a heavy duty large freezer bag. Don't have those? Don't worry. The freezer bag gets cut in half to make two heavy-duty plastic sheets - you can use equivalent plastic sheets of any food-safe plastic.
Don't have a press? Try using a heavy cast iron skillet or pot as your press. Or rolling pin over the plastic. The tortillas will be covered in food and eaten, they don't have to look perfect.

2 cups Masa Harina
1¼ cups hot water, approximately.

Combine the masa and water by hand in a large bowl. Adjust hydration if necessary and mix by hand until you have a nice soft dough, not too sticky. It won't bind like bread dough does, as it has no gluten.
Make into a ball and cover in plastic wrap. Let sit on your counter to rest for at least a half hour.

Divide dough into 16 equal pieces and roll each into a ball. Squish the balls gently into discs and place on the counter. Cover with a tea towel so they don't dry out while you are working.

Set out 2 cast iron pans on the stove. One on medium and one a little hotter.

Flatten your tortillas, one at a time, in between the plastic sheets, using either the press or a heavy pot. Click here to watch how it is done.

Peel the tortillas off the plastic and cook on the lower heat, on both sides, until cooked through and then on the higher one to toast up.

Let them rest in a tea towel after cooking, to keep them soft and moist. You can stack them all on top of each other in the tea towel after cooking.

Make the Pork

Heat up a large cast iron pan with a couple of tablespoons of vegetable oil (or corn oil) until nice and hot.
Pick pork out of marinade as much as possible and give it a good sear in the pan. (Keep the marinade!)
Add in the reserved marinade and a splash of water, stir and cook on lower heat for an hour until tender.
I covered mine for the first half hour and uncovered it for the last half hour to thicken up.

Serve pork with the tortillas and some fixings such as avocado, sliced green onions, tomatoes, lime wedges, chopped cilantro, and sour cream. 

Recipes adapted from Flatbread and Flavors, A Baker's Atlas - Alford and Duguid

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