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
- 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.