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Syrian mountain bread with crushed mild chillies, spring onions and black cumin
- Cuisine: Syrian
- Makes 12 rounds
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.
More Greg Malouf Recipes
Ingredients
Manoushi Bread Dough
100 ml (3 1⁄2 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
Juice of 1 lemon
1 teaspoon black cumin seeds
1⁄2 teaspoon freshly ground black pepper
Sea salt flakes
40 g (1 1⁄2 oz) fresh goat’s cheese, crumbled (optional)
Preparation
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 oven 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.
Published by Hardie Grant Books.
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If you are deep frying and do not have a thermometer, you can test if the oil is ready by dropping a cube of crustless white bread in the oil. If the oil is hot enough the bread should be golden brown in about 60 seconds.
Glossary
Manoush
Manoush is a Lebanese pizza served as a breakfast dish. Thin pizza base topped Za'atar mixed with olive oil and baked. Then topped with tomato, mint, onion and seedless black olives.
