Vary the filling by replacing some of
the suet with cooked ground beef or lamb, or by adding some green
pepper, other vegetables or olives. Note that lamb fat has a stronger
flavor than beef fat; for this reason, I prefer beef suet.
I use a combination of flours to make the bread; you may use only white flour if you prefer.
Blend the flours and salt in a mixing bowl. Add the yeast mixture, the oil and the rest of the water, and mix to form a dough. The dough should be quite soft but not sticky. If it's too sticky to work with, add a little flour one tablespoon at a time. If the dough feels a bit stiff, work in additional water, a tablespoon at a time.
Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic. Divide the dough into 4 or 8 equal-sized balls and leave them to rest, covered, while you prepare the filling. (Note that 4 portions of dough will yield two 9" to 10" stuffed breads; 8 portions will yield four 5" to 6" stuffed breads.)
Mix the onions (raw or cooked) with the suet, parsley, spices and harissa. Divide the filling into two or four portions, depending on how many stuffed breads you are making. Set aside.
Roll out two portions of dough into circles (approximately 5" to 6" in diameter if you divided the dough into 8; or approximately 9" to 10" in diameter if you divided the dough into 4). Spread a portion of the filling over one of the circles, leaving a 1/2" perimeter of exposed dough. Brush the exposed dough with a little water and place the other rolled-out dough on top of the filling. Press the edges of the dough together to seal the filling inside, and finish the edge by rolling it slightly inward, as you would for a pizza crust.
Place the stuffed bread on a lightly floured surface and cover. Repeat with the remaining dough and filling, and leave the bread to rise for an hour or longer.
Tip: If you've opted to make the larger 10" stuffed breads, you may find it tricky to get them neatly into the frying pan and to turn. To facilitate this, try leaving larger loaves to rise on single kitchen towels. To get a risen loaf into the pan, invert the hot pan over the dough, slide a flat tray or baking sheet under the towel, and flip the tray, towel and frying pan in unison to invert the dough into the pan. To turn the half-cooked bread in the pan, slide the bread out of the pan (cooked-side down) onto a tray or plate, place the pan upside-down over the bread, and invert the bread (cooked-side up) back into the pan to finish cooking.
I use a combination of flours to make the bread; you may use only white flour if you prefer.
Prep Time: 30 minutes
Cook Time: 20 minutes
Rising time: 1 hour, 30 minutes
Total Time: 2 hours, 20 minutes
Yield: Two 10" or four 6" loaves
Ingredients:
- --- For the Bread ---
- 2 cups white flour
- 1/2 cup whole wheat flour
- 1/2 cup semolina
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 to 3 teaspoons yeast
- 3/4 cup warm water, or more if necessary
- 2 tablespoons vegetable oil
- --- For the Filling ---
- 2 cups very finely chopped onion (about 300 g)
- 1 cup very finely chopped suet (about 100 g)
- 1/2 cup chopped fresh parsley
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ginger
- 1 tablespoon harissa (or 1/4 teaspoon cayenne pepper)
- --- To Serve ---
- melted butter (optional)
Preparation:
Make the Bread Dough
Activate the yeast by mixing it with 1/4 cup of warm (not hot) water and the sugar. Set aside the mixture until it's frothy, about five to 10 minutes.Blend the flours and salt in a mixing bowl. Add the yeast mixture, the oil and the rest of the water, and mix to form a dough. The dough should be quite soft but not sticky. If it's too sticky to work with, add a little flour one tablespoon at a time. If the dough feels a bit stiff, work in additional water, a tablespoon at a time.
Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic. Divide the dough into 4 or 8 equal-sized balls and leave them to rest, covered, while you prepare the filling. (Note that 4 portions of dough will yield two 9" to 10" stuffed breads; 8 portions will yield four 5" to 6" stuffed breads.)
Make the Filling and Shape the Bread
If you like, saute the onions in a tablespoon or two of oil for a few minutes to cook off the raw edge. Allow the onions to cool. (Sauteing is my preference. Otherwise, proceed with making the filling with raw onions.)Mix the onions (raw or cooked) with the suet, parsley, spices and harissa. Divide the filling into two or four portions, depending on how many stuffed breads you are making. Set aside.
Roll out two portions of dough into circles (approximately 5" to 6" in diameter if you divided the dough into 8; or approximately 9" to 10" in diameter if you divided the dough into 4). Spread a portion of the filling over one of the circles, leaving a 1/2" perimeter of exposed dough. Brush the exposed dough with a little water and place the other rolled-out dough on top of the filling. Press the edges of the dough together to seal the filling inside, and finish the edge by rolling it slightly inward, as you would for a pizza crust.
Place the stuffed bread on a lightly floured surface and cover. Repeat with the remaining dough and filling, and leave the bread to rise for an hour or longer.
Cook the Khobz Chehma
Heat a large non-stick frying pan or griddle over medium-low heat for several minutes. With a fork, prick each dough in several places on both sides. Transfer the stuffed dough to the pan and cook for 5 to 10 minutes on each side, until the bread is lightly puffed and deeply colored. Cut into wedges and serve while warm, drizzling melted butter over the top if desired.Tip: If you've opted to make the larger 10" stuffed breads, you may find it tricky to get them neatly into the frying pan and to turn. To facilitate this, try leaving larger loaves to rise on single kitchen towels. To get a risen loaf into the pan, invert the hot pan over the dough, slide a flat tray or baking sheet under the towel, and flip the tray, towel and frying pan in unison to invert the dough into the pan. To turn the half-cooked bread in the pan, slide the bread out of the pan (cooked-side down) onto a tray or plate, place the pan upside-down over the bread, and invert the bread (cooked-side up) back into the pan to finish cooking.
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