* Exported from MasterCook *
Turkish Griddle Bread Stuffed with Green Garlic
Recipe By :Gulay Karsligil
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 25%) Unleavened
Veggie
Amount Measure Ingredient -- Preparation Method
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2 cups stale bread -- lavash or Mediterranean pita, cut into 1 1/4-inch cubes (3 cm)
1 cup whole meal -- attar, or chapati flour plus more for kneading and rolling
1 teaspoon salt
Green Garlic Stuffing:
3/4 pound green garlic stalks -- untrimmed
1 cup minced onion
4 teaspoons olive oil
2 teaspoons Turkish red pepper paste
2 teaspoons tomato paste
salt
2 teaspoons melted butter -- or the rich topping from top-quality natural unflavored yogurt
Soak crunch, dry cubes of bread in warm water for 20 minutes; squeeze dry. Place in a bowl, sprinkle with 1 cup flour and the salt, and gradually work in enough warm water to make a dough. Knead for at least 20 minutes, adding more water as necessary to keep dough soft.
Or you can do this in the food processor, using the dough blade and kneading until the dough is smooth, about 1 minutes. Makes about 2 cups.
Store in a glass bowl or jar. Cover with a wet cloth and keep refrigerated. Moisten the cloth as needed. The dough keeps for a week.
When ready to use, divide the dough into 4 equal parts. Flour a work surface and roll each into a smooth ball. Flatten the balls with the palm of your hand, cover with a cloth, and let rest.
Meanwhile, slowly heat a large, flat iron or nonstick griddle, an upside down wok, or an Indian tava over medium heat until hot, about 10 minutes. Reduce the heat to medium-low to maintain a steady heat.
Make the stuffing: Wash the green garlic; discard the roots and dark green leaves. Finely chop the stalks to make about 5 cups. In a large straight-sided skillet saute the onion in olive oil until
soft. Add the pepper and tomato pastes and cook, stirring, for an instant. Stir in the chopped green garlic, cover, and cook over medium-low heat until tender, 5 to 20 minutes, depending upon the age of the garlic. Leave to cool. Season to taste with salt. Makes about 2 cups stuffing.
On a well-floured surface, use a smooth rolling pin to roll each round into a thin 10-inch circle, flouring lightly between rolls and dusting off excess flour. Spread one-quarter of the stuffing down the center of the dough. Fold the right and then the left side of the dough over and lightly press down to seal. Repeat with the remaining dough and filling.
Place the assembled breads on the heated griddle and cook until spotted brown, about 45 seconds on each side; to avoid hard bread, do not overcook.
Serve hot with a light brushing of melted butter, or use the rich topping from top-quality natural unflavored yogurt on the tops of the bread.
Serves 4
AuthorNote: Here is a simple griddle bread stuffed with cooked green garlic, onion, pepper, and tomato paste, then cooked over a tava or an upside-down wok set over a flame.
In the absence of green garlic, pea shoots, another early spring product, may be substituted. Other greens that work well are baby spinach, lamb's quarters, and nettles. At other times of the year substitute a handful of any tender leafy greens.
Quick Red Pepper Paste - Turkish
1 1/4 pounds fleshy red bell peppers, (2 peppers) stemmed, cored, and cut up
1 small hot chili stemmed, cored, and seeded
1 pinch sugar
1/4 teaspoon salt
2 teaspoons olive oil
Grind the peppers and chili with 2 tablespoons water, the sugar, and salt in the work bowl of a food processor until pureed. Transfer to a saucepan and cook over medium heat, stirring often, until reduced to a jam-like consistency. (Can later be reduced in a 2-quart Pyrex bowl in the microwave.) Store, covered with the oil, up to 3 to 4 days. To freeze, divide into 5 parts, wrap in plastic and store in an airtight container in the freezer.
Makes 2/3 to 3/4 cup (10 to 12 tablespoons)
Cuisine:
"Turkish"
Source:
""Mediterranean Grains and Greens" by Paula Wolfert, 1998"
S(Formatted by Chupa Babi):
"Aug 2011"
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Per Serving (excluding unknown items): 503 Calories; 12g Fat (22.0% calories from fat); 17g Protein; 82g Carbohydrate; 8g Dietary Fiber; 6mg Cholesterol; 1240mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat.
Nutr. Assoc. : 0 26671 0 0 1337 0 0 0 0 0 0
