Lamb M’Smen

By ltrodrigu

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

Details

Servings 6
Adapted from wsj.com

Preparation

Step 1

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.