Name: Moroccan Bread with Charmoula and Spiced Lamb
Yield: Makes 4 breads (2 servings per bread)
Ingredients: 1/2 pound boneless leg of lamb steaks, trimmed, cut into 3 x 1/2 x 1/4-inch strips; 2 tablespoons chopped fresh parsley; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 cup warm water (105°F. to 115°F.); 4 teaspoons dry yeast; 1/4 cup olive oil; 1 1/2 teaspoons salt; 1 1/2 cups whole wheat flour; 1 1/2 cups all purpose flour; 2 tablespoons olive oil; 2/3 cup thinly sliced red bell pepper; 2/3 cup thinly sliced red onion; 2/3 cup chopped fresh cilantro; 1/4 cup water; 2 tablespoons olive oil; 2 tablespoons paprika; 1 tablespoon chopped garlic; 1 tablespoon tomato paste; 1 1/2 teaspoons ground cumin; 1/4 teaspoon dried crushed red pepper

The bread, the lamb and the charmoula--a spicy mix of red bell pepper, onion, cilantro and spices--combine beautifully in this bread from executive chef Rafih Benjelloun of Imperial Fez restaurant in Atlanta.

Recipe information

Yield
Makes 4 breads (2 servings per bread)

Ingredients

For lamb

1/2 pound boneless leg of lamb steaks, trimmed, cut into 3 x 1/2 x 1/4-inch strips

2 tablespoons chopped fresh parsley

1 teaspoon ground cumin

1/2 teaspoon ground coriander

For dough

1 cup warm water (105°F. to 115°F.)

4 teaspoons dry yeast

1/4 cup olive oil

1 1/2 teaspoons salt

1 1/2 cups whole wheat flour

1 1/2 cups all purpose flour

2 tablespoons olive oil

Charmoula topping

2/3 cup thinly sliced red bell pepper

2/3 cup thinly sliced red onion

2/3 cup chopped fresh cilantro

1/4 cup water

2 tablespoons olive oil

2 tablespoons paprika

1 tablespoon chopped garlic

1 tablespoon tomato paste

1 1/2 teaspoons ground cumin

1/4 teaspoon dried crushed red pepper

Preparation

Make lamb:
Step 1
Stir all ingredients in bowl to blend. Sprinkle with salt and pepper. Chill at least 2 hours and up to 1 day.
Make dough:
Step 2
Pour 1 cup warm water into large bowl; sprinkle yeast over. Let stand until mixture is foamy, about 10 minutes. Mix in 1/4 cup oil and salt. Combine both flours in medium bowl. Stir enough flour mixture into yeast mixture 1/2 cup at a time to form slightly sticky dough. Knead on floured surface until smooth and elastic, about 10 minutes. Oil large bowl; add dough and turn to coat. Cover bowl with plastic wrap. Let stand in warm area until doubled in volume, about 1 hour.
Step 3
Meanwhile, heat 2 tablespoons oil in medium skillet over medium-high heat. Add lamb mixture; sauté until just cooked through, about 3 minutes. Transfer to plate.
Make charmoula:
Step 4
Combine all ingredients in medium bowl. Season with salt and pepper. Set aside.
Step 5
Punch dough down. Divide into 4 equal pieces. Cover; let stand 10 minutes. Preheat oven to 450°F. Roll out each dough piece on floured surface to 7-inch square. Top each with 1/4 of charmoula, then 1/4 of lamb, pressing to adhere to dough. Oil 2 large baking sheets. Using large spatula, transfer breads to sheets.
Step 6
Bake breads until cooked through and brown on bottom, about 15 minutes. Serve warm.

Recipe information

Ingredients

For lamb

For dough

Charmoula topping

Preparation

Make lamb:

Step 1

Make dough:

Step 2

Step 3

Make charmoula:

Step 4

Step 5

Step 6

Recipe notes