Meat Bread
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Meat bread is spiced minced meat baked in a yeasted dough, and the source places it squarely in Middle Eastern, Mediterranean and European cooking rather than African. It names three relatives: lahmacun in Turkey, arayes in Lebanon, and runza in the American Midwest. Those three are not quite the same thing as each other, which is worth knowing. Lahmacun is a very thin round of dough spread with minced lamb and baked flat, folded to eat. Arayes is pitta stuffed with spiced meat and grilled or fried. Runza is a Midwestern American bread pocket filled with beef, cabbage and onion, brought by Volga German immigrants. The version here is closest to arayes in spirit and to a folded pasty in form: rounds of dough filled, sealed into half moons and baked. The seasoning is Levantine, cumin, paprika and a little cinnamon with tomato and peppers, and the suggested accompaniments are yoghurt and tahini. North Africa has its own filled breads that this is not: Moroccan msemen and batbout, Tunisian brik, Egyptian hawawshi, which is minced spiced meat baked inside baladi bread and is the closest African equivalent. This entry sits in Worldwide Recipes with its URL unchanged.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
In a bowl, combine the warm water, sugar and yeast and let it sit for 5 to 10 minutes until frothy.
In a separate bowl, mix the flour and salt.
Pour the yeast mixture and olive oil into the flour and knead until the dough is smooth and elastic.
Cover and let it rise for about an hour, or until doubled in size.
For the filling, sauté the onions and garlic in a pan until translucent.
Add the minced meat and cook until browned, then drain off the excess fat.
Stir in the diced tomato, bell peppers and tomato paste.
Add the cumin, paprika, cinnamon, salt and pepper, and cook until the mixture thickens. Remove from the heat.
Preheat the oven to 230°C.
Divide the dough into small balls and roll them into thin rounds or ovals.
Place a spoonful of the meat mixture onto each round.
Fold the dough over the filling and seal the edges into a half moon.
Place on a baking sheet and bake for 10 to 12 minutes, until golden brown.
Serve with yoghurt, tahini sauce or a crisp salad.
Notes personnelles de Deborah Olayiwola3 avis
chale the 1 hour wait for the dough to rise is long oo but it was worth it. used minced lamb for the filling instead of beef and the red and green bell peppers gave it nice flavor paa. my dough was a bit sticky before kneading so i added 2 extra spoons of flour. came out very soft!
herh the filling is good but be careful with the diced tomato. if you don't cook down the liquid from the tomato and onions properly before putting it in the dough it will make the bread soggy inside. I added a little bit of nutmeg to the minced beef like my mother does in Tema. 4 stars because 20 minutes cook time wasn't enough for my oven, took 28 mins.
Adwoa, that nutmeg trick is spot on! My mother in Lagos does the exact same thing for her meat pie filling. You are very right about the tomato liquid sha, these tomatoes here in the US carry so much water, if you don't cook it down completely the dough will just turn to mush inside. Mine also took almost 30 minutes in my Dallas oven o.