Tomato and Lamb Breads

Name: Tomato and Lamb Breads
Yield: Yield: 8 Portions
Cuisine: Turkish
Ingredients: 1 tbsp/15 mL honey; Ground black pepper, as needed; 1 tbsp/15 mL lemon juice; 12 oz/340 g canned tomatoes, drained, chopped; 10 fl oz/300 mL lukewarm water; ⅛ tsp/0.25 g cayenne; Salt, as needed; 3 garlic cloves, minced; ⅛ tsp/0.25 g ground allspice; ⅛ tsp/0.25 g ground cinnamon; 1 tsp/1 g chopped oregano; 3 oz/85 g minced onions; 8 oz/227 g bread flour; 8 oz/227 g whole wheat flour; 2 tsp/6 g salt; 1 fl oz/30 mL extra-virgin olive oil; 6 oz/170 g lamb, ground very finely; ½ tsp/2 g active dry yeast; 1 tsp/3 g sweet paprika

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Dough

10 fl oz/300 mL lukewarm water
1 tbsp/15

Asia
Germany
Turkey
Street Food
Bread
Mediterranean

Method

In a mixer with a dough hook, combine the water, honey, and yeast and mix gently to rehydrate the yeast, about 1 minute. Add the flours, olive oil, and salt and mix on low speed to achieve a smooth and pliable dough, about 1 minute. Keep the dough in a bowl, covered with plastic wrap, in a warm spot and allow the dough to double in size, 30 to 90 minutes.
In a