Sunday, December 30, 2007
Moro Lamb parcels
Make sure to roll the dough thinly, spread the lamb topping right out to the edges and cook it quickly in a very hot oven.
For the flatbread
350g plain flour, plus extra for dusting
1 tsp salt
2 tsp easy-blend yeast
250ml/9fl oz warm water
2 tbsp extra virgin olive oil
For the topping
600g/1lb 5¼oz lean minced lamb
1 medium onion
200g (about ½ each) red and green pepper, stalks and seeds removed
1 garlic clove, crushed
15g flatleaf parsley leaves, chopped
1½ tsp aleppo pepper (A finely ground red chilli from eastern Turkey and northern Syria also known as halaby pepper, halab pepper or near-eastern pepper; available at some Middle Eastern specialists and some online merchants. Substitute Hungarian hot paprika if not available.)
2 tsp salt
flatleaf parsley sprigs and lemon wedges, to serve
1. For the flatbread, sift the flour, salt and yeast into a bowl and make a well in the centre. Add the warm water and the olive oil and mix together to make a soft dough.
2. Transfer to a lightly floured surface and knead for five minutes. Put back into the bowl, cover and leave somewhere warm for about one hour until doubled in size.
3. Meanwhile, for the topping, bring the minced lamb back to room temperature if necessary. Roughly chop the onion, red pepper and green pepper, put them into a food processor and process, using the pulse button, until finely chopped but not a pulp.
4. Tip into a sieve set over a bowl and press out the excess liquid. Add to the minced lamb with the crushed garlic, chopped parsley, aleppo pepper and two teaspoons salt. Mix together into a soft paste using your hands. Divide the mixture into 12 equal portions.
5. Preheat the oven to 240C/475F/Gas 9.
6. For the flatbread, punch back the dough, turn it out onto a lightly floured surface and knead once more until smooth. Divide the dough into 12 evenly sized pieces. Working with four pieces at a time, roll each one out very thinly on a lightly floured surface into ovals of 14cm x 24cm (5½in x 9in). Place side by side on two lightly floured baking sheets.
7. Using your fingertips, spread one portion of the lamb mixture evenly over each base, taking it right up to the edges because the mixture shrinks as it cooks. Bake for eight minutes until the dough is lightly browned.
8. Serve straightaway. The traditional way to do this is to pile a few parsley sprigs towards one end of the flatbread, squeeze over a little lemon juice and roll it up, in the same way you would a taco.
9. While your guests start to eat, repeat with the remaining dough and lamb topping.