1913. Iraqi Firwar Bread

This Iraqi bread gives strong Iraq iroog bread vibes but with a twist. Instead of the meat being mixed in the dough before baking, the meat is enclosed in the dough and flattened into a sort of hand pie. The flavor profile is indeed similar to iroog: meat and vegetables with an undertone of curry bread.

Ingredients: makes 20

For the dough:

1kg flour

1/2 cup olive oil

3 Tbsp sugar

1 Tbsp salt

4 Tbsp yogurt

1 1/2 cup milk

1 egg

1 Tbsp instant yeast

1 tsp turmeric

1 cup chopped parsley

For the filling:

1 kg minced meat

2 tomato, chopped

1 onion, chopped

1 cup parsley, chopped

2 tsp salt

1 tsp 7-spice powder

1 tsp Madras curry

1 tsp turmeric

1 tsp pepper

1/2 cup flour

1/4 cup olive oil

Method:

Make the dough: Knead all ingredients together until a soft elastic dough is formed. Set aside covered for 45 minutes.

Make the filling: Mix all the filling ingredients together then divide into 20 equal portions.

To shape, divide the dough into 20 equal portions. Working with one portion at a time, flatten the dough, insert a ball of the filling and encase in the dough, pinching the seam shut. Repeat for all, and rest 20 minutes, covered.

Working with one piece at a time, slightly flatten until just about the size of a saucer. Place on a lined baking dish and brush with an egg wash. Bake in a preheated oven set to the maximum temperature for 11-12 minutes, and slightly broiling to get a golden color. Serve warm.

صحة و عافية