* Exported from MasterCook *
Moroccan Flatbread w Preserved Lemons and Cured Olives
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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3/4 pound pizza dough -- or savory brioche dough
4 tablespoons olive oil
2 teaspoons harissa paste -- Moroccan chili paste (or make your own, see below)
2 tablespoons finely chopped preserved lemon -- store-bought or homemade
1/4 cup chopped cured olives
Prepare and measure all toppings in advance.
Prepare the oven to 450F.
Rub 2 tablespoons of the olive oil in the bottom of the pie tin and set aside. Dust the surface of the refrigerated dough with flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Roll out and stretch the dough: Flatten the dough with your hands and/or rolling pin on a work surface to produce a 1/2-inch-thick round. Dust with flour to keep the dough from adhering to the surface. Use a dough scraper to unstick the dough as needed, transfer to the prepared pie plate, drizzle with 1 tablespoon olive oil, and dimple the surface so the oil won't run off the top.
Add the toppings: In a small bowl combine the remaining olive oil and harissa paste. Spread the mixture over the dough, then scatter the chopped lemons and cured olives on top. Allow the dough to rest for 20 minutes.
Just before baking: Dimple the dough with your finger tips to prevent it from puffing too much while baking.
Place the pie tin into the oven on the middle rack: Check for doneness in 15 minutes and turn the flatbread around in the oven if one side is browning faster than the other. It may take up to five more minutes in the oven.
Remove the flatbread from the pie tin and allow to cool slightly, preferably on a wire cooling rack. Cut into wedges and serve.
Makes 1 ten-inch flatbread (Serves 6 to 8)
AuthorNote: Salty preserved lemons, cured olives, and the spice of harissa, a hot North African chili paste, are traditional and exciting combination in Moroccan kitchens. This thick-style flatbread is lovely with soups, salads, or dips.
HARISSA PASTE
Blend together 1 garlic clove, 1/4 teaspoon cayenne pepper, 1/4 teaspoon ground ancho chili powder, 1/4 teaspoon paprika, and 1 teaspoon olive oil. Makes 2 teaspoons.
PRESERVED LEMONS
Preserved lemons are available in some ethnic markets. It's easy to create these salty lemons for Moroccan dishes, but you need to set them aside to cure for several days.
Wash and dry 5 to 6 lemons, and cut off the ends. Make 4 cuts down the length of the lemon, as if you are going to cut it in quarters, but only cut through the peel, not the flesh of the fruit. Fill each of the cuts with kosher salt. In a sterilized canning jar add 2 tablespoons of kosher salt. Press the first lemon into the jar, squashing it to the bottom. Cover with 2 more tablespoons of kosher salt. Press the first lemon into the jar, squashing it to the bottom. Cover with 2 more tablespoons of salt. Press the next lemon in and cover with more salt.
Continue until the jar is filled. If you have any lemons left, set them aside. They may fit once the lemons start to break down in a few days and can be added then. The lemons should be very tightly packed with salt and juice reaching the top of the jar. Set aside at room temperature for 2 days. You may need to turn the jar upside down to make sure the lemons are submerged in the salty juice.
Cuisine:
"Moroccan"
Source:
"Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 ten-inch flatbread"
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Per Serving (excluding unknown items): 199 Calories; 11g Fat (50.4% calories from fat); 3g Protein; 22g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 171mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat.
Nutr. Assoc. : 0 0 26564 26614 926531
