Moroccan Bread Stuffed with Meat

Ingredients

• active dry yeast
• sugar
• unbleached flour
• barley flour
• salt
• milk
• sesame seeds
• ground lamb
• onions
• fresh italian parsley
• dried hot red chili pepper
• sweet red pepper
• cumin

Preparation

1. 1dough:
2. 2add the sugar to 1 / 4 cup of lukewarm water
3. 3then add the yeast and stir to soften
4. 4let it sit in a warm place until the yeast is bubbly & doubles in volume , roughly 2 minutes
5. 5mix the flours & salt in the large mixing bowl
6. 6after yeast is ready add it to the flour along with the milk
7. 7add enough lukewarm water to the mixture to form a stiff dough
8. 8add a small amount at a time
9. 9if you have added too much the mixture will be extra sticky and it will be hard to get off your hands
10. 10the right consistency should allow the dough to pull easily off your fingers
11. 11place the dough onto a lightly floured board & knead hard with closed fists , pushing outward
12. 12add the seeds during the final part of kneading
13. 13it will take between 10-15 minutes to knead the dough thoroughly
14. 14you will know it is ready when it achieves a smooth , elastic consistency
15. 15with lightly oiled hands , form the dough into 4 equal sized balls
16. 16flatten each piece into a rectangle approximately 8x12 inches
17. 17filling:
18. 18saute the meat & onion for in a skillet until the meat is no longer pink