Meals and Courses

  • 125 ml (4 fl oz) water
  • 125 ml (4 fl oz) natural yogurt
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 4 tablespoons sesame seeds
  • 400 g (13 oz) strong white bread flour
  • 1 teaspoon caster sugar
  • 1 teaspoon fast-action dried yeast
  • 4 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 250 g (8 oz) minced lamb
  • good pinch of saffron strands
  • 1 tablespoon coriander seeds, lightly crushed
  • 75 g (3 oz) ready-to-eat dried apricots, sliced
  • 65 g (2½ oz) pine nuts
  • salt and black pepper
  • chopped parsley, for sprinkling

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual. Add the sesame seeds with the flour.

Fit the pan into the machine and close the lid. Set to the dough programme.

Make the topping. Heat 2 tablespoons oil in a frying pan and fry the onion for 5 minutes to soften. Add the garlic and lamb and fry for 5—10 minutes until beginning to brown, breaking up the lamb with a wooden spoon. Stir in the saffron, coriander, apricots and pine nuts and cook, stirring, for 5 minutes. Season with salt and pepper.

At the end of the programme turn the dough out on to a floured surface and cut it into quarters. Roll each piece to an oval, about 20 cm (8 inches) long. Transfer to 2 greased baking sheets and prick the bases with a fork. Scatter with the meat mixture to about 1 cm (½ inch) of the edges. Cover loosely with oiled clingfilm and leave to rise in a warm place for 30 minutes.

Drizzle the remaining oil over the breads and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes until golden. Serve sprinkled with parsley.

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