Flavored with Tradition, Saudi Aramco World Magazine, November/December 1975
Bread:
1 lb. flour (half all-purpose, half unbleached)
5 rounded tbsp. shortening
2 eggs, beaten
1 tsp. dried yeast
1/2 cup water
1 tsp. salt
1 tbsp. fennel seeds
1 tsp. black caraway seeds
Filling:
1/2 lb. ground mutton
1/2 cup chopped kurrath (long, spike-like green of the garlic family, see below for substitute)
Sauce:
4 tbsp. tahina (sesame seed puree)
1 tbsp. vinegar
1/2 cup water
4 cloves garlic, mashed
Blend the flour, salt and shortening until the mixture resembles pie crust, then pour over it the yeast softened in water and the beaten eggs. Grind the fennel seeds in a blender and add them along with the black caraway, left whole. Mix the dough well with the hands, knead briefly and place in a bowl, greasing the top of the dough with shortening. Place the bowl in a warm spot for about four hours, until the dough doubles.
Knead the dough briefly a second time, then roll out and shape into a 12-inch round pan. building up the edges to make a rim. Dough should be about an inch thick in the middle. Bake in a 350-degree oven about 45 minutes.
Fry the mutton, drain off the fat, and add salt and pepper to taste. Turn off the heat and add the chopped kurrath, allowing it to cook in the steam. (The tops of spring onions may be substituted.)
Blend the sauce ingredients and season with salt and pepper. Place the cooked meat in the center of the bread and pour the sauce over the meat. The sauce recipe may be doubled and half used to pass as a side dish.
Lyn Maby