Ingredients
- For Dough
- 1 teaspoon dry yeast
- 213 cup warm water
- 2 1/3 cups all-purpose flour, divided
- 1 teaspoon salt
- 2 tablespoons olive
- For Spiced Onion Filling
- 2 medium onions, sliced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seed, toasted and ground
- 1/2 teaspoon coriander, toasted and ground
- 1/2 teaspoon hot chili powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 tablespoon parsley
- 1 tablespoon cilantro
- For Pie
- Extra virgin olive oil
- 4 slices prosciutto or aged country ham, such as Benton's
- 2/3 cup fig jam or chutney
- Sea salt
Preparation
Step 1
For Dough
1. In a mixing bowl, proof yeast in
120-degree water until it starts to foam.
2. Using the dough hook of the mixer, mix
half the flour into the yeast/water mixture.
3. Add the salt and olive oil and the remaining
flour and knead with the dough hook until
elastic, about 5 minutes.
4. Set aside and let rest for at least 30
minutes before dividing and rolling.
5. Divide dough into 4 4-ounce pieces
and roll each into an 8-inch circle.
For Spiced Onion Filling
1. Saute onions in butter over medium heat
until translucent. Add all seasonings except
cilantro and cook slowly for another 10 minutes
2. Remove from heat and stir in the cilantro.
Let cool.
For Pie
1. To build Berber pies, brush the surface
of the bottom crust with extra virgin olive
2. Spread on the cooled spiced onions, leaving:
}4-inch border. Lay the ham on top and then
spread fig jam over the ham.
3. Lay the top crust over the filling and crimp the
edge of the bottom crust over the top crust. Cut a
couple of slits in the top crust for steam to escape.
4. Preheat oven to 400 degrees. Bake pies (preferably)
on a baking stone) for about 6-8 minutes,
until crusts are golden brown.
5. Brush with extra virgin olive oil and sprinkle
with sea salt. Let sit for a couple of minutes.
Cut into wedges.
Yield: 2 8-inch double-crusted pies