"lamb" tagine with puff bread

"Lamb" tagine with puff bread!

      

Time: 2.5 hours. Bread takes a while to rise. Lots of kneading. Active cooking time is about 40 minutes for filling, and 30 minutes for dough. 


Filling:

Ingredients:


1 eggplant 
1 red bell pepper 
1/2 large onion (vidalia or yellow) 
~5 garlic cloves
12oz pack of impossible meat
Olive oil
Lamb tagine spice mix: https://spicesandtease.com/shop/spice-blends/signature-blends/special-lamb-tajine/ (sweet version of the famous Ras El Hanut)


Steps:

1. Preheat oven to 425*
2. Cut eggplant into 1/2 inch rounds. Coarsely dice the red pepper. Put the whole garlic cloves into a tin foil sachet of olive oil. 
3. On a greased baking sheet, half is diced red pepper, half is eggplant rounds, and tuck the sachet of garlic somewhere on there. Sprinkle a topping of lamb tagine spice mix and a little bit of salt over everything. 
4. Roast those veggies for 20-30 minutes, until you've got a nice bit of carbonization and it's fully cooked. Flip the eggplants and mix around the red peppers halfway through. You may want to broil for the last few minutes. 
5. While those are roasting, finely dice the onion and low cook in a cast iron skillet to caramelize them in some olive oil.  This will take around 30 minutes. Start off by covering for the first 10 minutes or so, then remove cover ad keep cooking. Stir occasionally. 
6. In a mixing bowl, combine impossible meat with a dollop of spice mix, probably around a tablespoon. Mix together with your hands. Form into little patties the same size as your eggplant rounds. 
7. Remove onion from cast iron. Raise heat to medium and put a little more olive oil on the pan. Cook the impossible patties, roughly 2-3 minutes per side. 
8. Turn off all the heat and let everything cool down. 
9. Once it's all cool, arrange the the eggplants and patties in the bottom of the cast iron. Mix the red peppers, onions, and roasted garlic together. Taste test to see if you want a little more spice mix. Put that mixture on top of the eggplants and patties. 
10. Heat the oven to 480*
11. Cover the cast iron skillet with 2/3 of the lavas dough (see below), stretching over the top and sealing around the sides. 
12. Bake for 8-9 minutes 

Bread:
https://www.thespruceeats.com/turkish-lavas-puff-break-recipe-3274371

Ingredients

• 2 1/2 teaspoons yeast (active dry)
• 1 1/4 cups water (warm)
• 2 teaspoons sugar
• 4 tablespoons butter (or margarine)
• 3 1/2 cups flour
• 2 1/2 teaspoons salt
• Garnish: sesame seeds
• Garnish: nigella seeds

Steps to Make It

1. In a large bowl, stir the dry yeast and warm water until the yeast is dissolved.
2. Add the sugar and stir again until it has dissolved. Set the yeast mixture aside in a warm place to let it develop. You’ll know it’s ready when you see bubbles on the surface.
3. After 15 minutes, melt the butter then let it cool down. Stir it into the yeast mixture.
4. In a separate bowl, mix together the flour and salt. Add the dry ingredients to the yeast mixture.
5. Knead the dough first in the bowl, then on a lightly floured surface until it forms a smooth ball.
6. Grease the inside of a deep bowl with a little olive oil, place the dough inside, and cover with plastic wrap.
7. Allow the dough to rise in a warm place for about 15 minutes. Turn the dough out onto your floured surface and knead again for 15 minutes.
8. Oil the bowl again and add the dough, this time letting it rise for about 2 hours. The dough should double in size.
9. Preheat the oven to 480 F/250 C. Turn out the dough onto your floured surface and flatten it with your hands.
10. Cut the dough in half, then cut each half into 3 even-sized pieces.
11. Form the pieces into balls and cover them with plastic wrap and let them rise on the floured surface for 15 minutes.
12. Using your hands or a rolling pin, make a disk out of each piece of dough.
13. Continue to flatten the disk until it becomes very thin. Use extra flour to keep it from sticking to your hands and the surface.
14. Sprinkle sesame and nigella seeds onto the dough and roll it in with the rolling pin with one last stroke.
15. Grease two large baking trays with a little olive oil and place 3 pieces of dough on each one.
16. Bake for about 8 minutes until the centers puff up high and they begin to brown. If you have time, bake them one by one in the very center of the oven for the best puff-up results.
17. Serve your lavaş hot with goat cheese, butter, spicy ezme salad, and grilled meats.