Lamb M’Smen

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from wsj.com

Ingredients

  • 4

    cups all-purpose flour

  • 1/2

    cup plus 2 tablespoons semolina

  • 2 1/2

    teaspoons kosher salt

  • 1 3/4

    cups plus 1 tablespoon water

  • 7

    tablespoons canola oil, plus more for working dough

  • 1

    small onion, finely diced

  • 2

    cloves garlic, minced

  • 1/2

    red bell pepper, finely diced

  • 3

    tablespoons tomato paste

  • 1/2

    teaspoon cayenne pepper

  • 1

    teaspoon paprika

  • 1

    teaspoon ground cumin

  • 1/4

    teaspoon ground nutmeg

  • 1/4

    teaspoon ground cinnamon

  • 1 1/2

    pounds ground lamb

  • 1/2

    cup parsley leave, minced

  • Freshly ground black pepper

  • 6

    tablespoons salted butter, melted

Directions

Use an electric mixer with dough hook to mix flour, semolina and 1½ teaspoons salt. Add 1¾ cups water and 2 teaspoons oil and mix on low until combined, 2 minutes. Continue mixing on medium until dough is smooth and shiny and pulls away from bowl, 6 minutes. Coat a baking sheet and a work surface with oil. Transfer dough to work surface and use oiled hands to pull off 12 equal balls about 3 ounces each. Place balls on baking sheet and roll to coat. Cover loosely with plastic wrap and let rest at room temperature 30 minutes. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add onions, garlic, red peppers and 1 teaspoon salt. Cook until onions are translucent, 4 minutes. Add tomato paste and spices and cook until fragrant, 2 minutes. Add lamb and 1 tablespoon water. Break up meat and cook until browned, 6 minutes. Remove from heat and add parsley, plus salt and pepper to taste. Combine 6 tablespoons oil and melted butter in a small bowl. Oil another baking sheet and work surface. Take a dough ball and use the palm of your hand to flatten into an almost-translucent circle 10 inches across. Brush with 1 tablespoon butter mixture, then scatter with 1/3 cup lamb mixture. Fold top of circle down so edge extends ½-inch past center. Repeat with remaining edges to form a square. Transfer, seam-side down, to oiled baking sheet. Repeat with remaining dough. Let rest 15 minutes. Heat oven to 250 degrees. Place 1 dough square on an oiled parchment sheet and stretch until doubled, about 7½ inches square. Heat a lightly oiled skillet over medium-high heat. Set dough in skillet, parchment-side-up, and peel off paper as bread begins to firm. Cook until golden and charred in spots, 2-3 minutes. Flip and cook 2-3 minutes more. Transfer to oven to keep warm. Repeat with remaining dough.

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