Cook For Syria – Syrian Stuffed Loaf

Cook For Syria – Syrian Stuffed Loaf
Cook For Syria - Syrian Stuffed Loaf
Serves 4
When I read about the fantastic Cook For Syria campaign, I felt inspired to come up with a Syrian recipe to cook with my kids. I wanted to introduce them to the delights of Middle Eastern cuisine in a familiar way so I came up with a giant stuffed pitta, filled with all sorts of goodies like lamb, garlic, feta and pine nuts. It's also a great opportunity to practice a very simple bread recipe with your kids. 
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For the flatbread
  1. 150g strong white flour
  2. 3g fast-action yeast
  3. 1/4 teaspoon salt
  4. 1 tablespoon olive oil
For the filling
  1. 1 teaspoon olive oil
  2. 100g lamb mince
  3. 1 clove garlic (crushed)
  4. 1/4 teaspoon ground cumin
  5. 1/4 teaspoon ground coriander
  6. 2 tablespoons tinned chickpeas (rinsed)
  7. 1 tablespoons pine nuts
  8. 1 tablespoon harissa paste (see Homemade Harissa)
  9. 25g feta cheese
  10. 1 tablespoon chopped coriander
  11. Beaten egg (for glaze)
Instructions
  1. Weigh the flour into a mixing bowl and add the yeast on one side, and the salt on the other
  2. Make a well in the centre and add the olive oil, then pour over approx 100ml of warm water (do this in stages so you don’t pour in too much)
  3. Bring the mixture together into a moist dough and knead on a lightly floured surface for at least five minutes until it feels smooth and elastic
  4. Put the dough back in the bowl and cover with clingfilm, then leave for an hour to prove
  5. To make the filling, heat the olive oil in a frying pan and cook the lamb mince and garlic until the mince has browned, then drain off any excess liquid
  6. Add the cumin, coriander, chickpeas and pine nuts to the lamb then mix well and leave to cool
Once it has proved, knead the dough briefly again, then roll out into a circle about 12 inches in diameter (the size of a large pizza)
  7. Spread the harissa paste over the middle of the dough leaving a 3 inch border around the edge, then pile the lamb filling on top and sprinkle with the feta and fresh coriander
  8. Brush beaten egg around the edge of the dough, then fold the edges over the filling in about 5 - 6 sections, so the filling is almost completely covered
  9. Carefully transfer the loaf to a greased baking tray and brush the top with more beaten egg
  10. Bake in a preheated oven at 180°C (160°C fan) for 20 - 25 minutes until golden on top and underneath
  11. Cut into sections and serve warm with yoghurt or hummus for dipping
Cook It With Kids https://cookitwithkids.co.uk/


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