Turkish Meat Bread
Author and journalist Anissa Helou discovered this recipe during one of her many trips through the markets and bazaars of the Mediterranean region.
Martha Stewart Living Television
For the Dough
- 1/2 teaspoon active dry yeast
- 1/2 cup warm water (110 degrees)
- 1 3/4 cups all-purpose flour, plus more for kneading
- 1/4 teaspoon coarse salt
- 1 tablespoon extra-virgin olive oil
For the Topping
- 1 medium onion, very finely chopped
- 1 large tomato, peeled and finely diced
- 7 ounces (about 1 cup) lean ground lamb
- 1 teaspoon freshly squeezed lemon juice, or more to taste
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon finely ground black pepper
- Coarse salt
- Stir yeast into 1/4 cup of the water; set aside for 10 minutes.
- Sift flour into a large bowl, and make a well in the center. Add salt and olive oil, and work in with your fingers, then add the yeast mixture and remaining 1/4 cup water. Transfer to a clean work surface, and knead for 5 minutes, or until you have a smooth, elastic dough. Cover the bowl with plastic wrap, and let rest in a warm place for 30 minutes.
- While the dough is resting, combine all the ingredients for the topping in a large bowl.
- Preheat the oven to 500 degrees. Line two baking sheet with parchment paper. Divide the dough into 4 equal pieces, and roll each into a ball. Take 1 ball, flatten it with your hands into a 5-inch disk, then pull and stretch into a long oval (the bread will be quite thin). Transfer to one of the prepared baking sheets. Using your fingers, make indentations just inside the edges. Spread a quarter of the topping all over. Repeat the procedure with the remaining dough and topping.
- Bake until lightly golden, 12 to 15 minutes. Serve immediately.
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