Armenian Lamb and Tomato Bread
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Adapted from a recipe in "Eating Well" - May/June 1995 INGREDIENTS
1/2 teaspoon honey
1 cup warm water
1 teaspoon active dry yeast
1 cup unbleached all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
1-1/2 cups whole-wheat flourIn a large bowl, combine honey and water. Stir in yeast and set aside for 5 minutes. Stir in unbleached flour, followed by salt, oil, and 1/2 cup of the whole-wheat flour. Stir (at least 100 times in the same direction) to develop the gluten. Gradually add in additional flour until the dough becomes too stiff to stir.
Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes. (It will be somewhat sticky). Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap and let rise until more than doubled in volume, 1-1/2 to 2 hours.
TOPPING
1 teaspoon olive oil
1/4 cup shallots, finely chopped
1 tablespoon garlic, finely chopped
1/4 pound ground lamb
14-ounces canned plum tomatoes, drained and chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/2 tablespoons pine nutsMeanwhile, heat the teaspoon of oil in a skillet over medium heat. Add the shallots and garlic, stirring occasionally, until soft, about 2 to 3 minutes. Add the lamb and cook until the meat changes color, 2 to 3 minutes. Stir in tomatoes and simmer over medium low heat until slightly thickened, 3 to 4 minutes; drain off any excess liquid.
The filling should be moist but not watery. Stir in cinnamon, allspice, salt, and pepper. Transfer to a bowl, cover and refrigerate until baking time.
ASSEMBLY AND BAKING - Once the dough has risen, lightly punch it down and turn it out onto a slightly floured surface. With a sharp knife, cut into 12 pieces. Cover and let rest for 5 to 10 minutes. Preheat oven to 450 degrees.
Lightly oil 2 baking sheets and lightly flour your hands. Flatten 1 piece at a time, keeping the rest of the dough covered. With a rolling pin, roll out each pieces to a 4-inch circle. Transfer to a prepared baking sheet.
In the center of each circle, spoon about 1-1/2 tablespoons of the topping spreading it almost to the edge. Sprinkle each one with a few pine nuts. Bake the breads, one sheet at a time, in the lower third of the oven until lightly browned, 7 to 10 minutes. Serve hot.
Makes 12