This is one of the many flatbreads or man’ooshe that can be ordered from the neighborhood bakery for a quick and filling breakfast. Here, the dough is rolled onto a pizza pan, the eggs are quickly whipped and mixed with some awarma (lamb confit) and baked in a very hot oven for 15 minutes or until puffy and golden.
You can substitute sausage meat for the awarma or make the awarma when you have some decent pasture-fed lamb. Recipe is here.
INGREDIENTS: 3 pies
- 3 cups of all-purpose or bread flour
- 1/4 cup of olive oil
- dash of salt
- 3/4 cup of water (or a bit more, as needed)
- 1 1/2 teaspoons of yeast
- 1/2 tablespoon of sugar or honey or molasses
- 3 large eggs per pie (total of 9)
- 1/2 cup of awarma per pie
METHOD:
- Proof the yeast in 1/4 cup of water and some sugar for 10 minutes.
- Place the flour, salt, yeast mixture, olive oil and water in a food processor. Run the machine for one or more minutes until the dough is compact and pull away from the sides of the bowl.
- Place the dough in a greased bowl, flip it to coat it with oil and cover with a damp towel; place in a warm spot to rise (about one hour or so).
- When ready to bake the pies: Warm the awarma until it is melted (in a skillet for example); beat the eggs in a bowl and mix with the awarma. Add spices if you like keeping in mind that the awarma is already pretty salty. Roll 1/3 of the dough and place in a greased 9-inch cake pan (with 1 inch sides). Bake in a very hot oven (at least 450F) until the pie is puffed up and golden and the bread is done. Serve immediately.
MENU on the board : A zaatar man’ooshe is 1000L.L or 60 cents US.
15 Comments
That looks ever so scrumptious!
Cheers,
Rosa
I would love to give it a try except do you have an awarma recipe?
Hi Joumana – THIS IS MAGNIFICENT. Especially for those of us who LOVE lamb and goat meet.
I am going to make this soon – first without the awarma and then plan on going lamb shopping, mae the awarma and do it again! Woo-hoo I am in project mode
chow! Devaki @ weavethousandflavors
Yummy!!!
@Reinventing nadine: I posted the link on the post
Oh my my! This flatbread is not flat or boring at all! Chock full of goodies.
This look delicious…I love the thin dough…so tasty
Thanks for the recipe Joumana!
woooaaa!! Beautiful!!! I’m definitely making this, topped with gorgonzola cheese and perhaps a chipotle sauce!
Très belle pizza qui donne envie de se mettre à table !
Bisous, Doria
Une “pizza” à tester rapidement. Nos fours ne donnent pas la même cuisson mais ça reste toujours très bon.
A bientôt
Love the idea of a savory breakfast flat bread – I’ll bet there are all kinds of variations possible.
WOW….I could eat one (or two) of these at every meal on every day!
That looks so savoury and delicious!
I love this! What a great meal this would make and even my finicky eater who would never eat a scrambled egg would love this. Thanks for sharing this very cool recipe!
What a delicious way to enjoy breakfast! How I wish I had a brick oven in which to make it.