Syrian mountain bread with crushed mild chillies, spring onions and black cumin

Created by Greg Malouf

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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.

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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)

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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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