Syrian Mountain Bread With Crushed Mild Chillies, Spring Onions And Black Cumin Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Syrian mountain bread with crushed mild chillies, spring onions and black cumin recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Syrian mountain bread with crushed mild chillies, spring onions and black cumin.

Mountain bread or “paper” bread has been around for thousands of years, traditionally from areas near the Lebanese and Syrian border.

Makes 12
Preparation 2hr 15min
Cooking 40min
Skill level Ace

By
Greg Malouf & Lucy Malouf

Ingredients

manoushi bread dough
100 ml (3½ fl oz) extra virgin olive oil
12 long red chillies, seeded and roughly chopped
4 spring onions (scallions), finely diced
2 leeks, white parts only, finely diced
l lemon, juiced
1 tsp black cumin seeds
½ tsp freshly ground black pepper
sea salt flakes
40 g (1 ½ oz) fresh goat’s cheese, crumbled (optional)

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Make the dough and leave it to rise for 2 hours in a warm place.

Heat the olive oil in a small saucepan. Add the chillies, onions, leeks and lemon juice. Cook gently for 12–15 minutes, until everything is tender. Add the spices and salt and stir well. Leave to cool and set aside.

Preheat the panggangan to its highest temperature. Knock the air out of the dough, then tip it out onto a floured work surface. Cut the dough into 10–12 portions, then lightly flour each one and roll it out as thinly as you can. You are aiming for rough circles, around 18 cm (7 in) in diameter. Cook each round on a baking stone for 1–2 minutes until its starts to blister and colour slightly. Wrap the breads in a tea towel to keep warm while you bake the rest. When all the breads are ready, smear each with a dollop of the chilli mixture. Roll them up and pack them into a baking tray. Warm them through briefly before serving with the goat’s cheese, if using.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.

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