Roasted Pepper Lahma with Feta

• portionen: 6 Lahma
• gesamtzeit: Overnight

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FOR THE LAHMA DOUGH

350g bread flour

1 tsp table salt

2 tbsp granulated sugar

20g fresh yeast (or 1 tbsp dried yeast) about 180g/ml lukewarm water

4 tbsp olive oil, plus extra for shaping

FOR THE TOPPING

3 large red bell peppers

2 tbsp olive oil

1 clove of garlic, crushed

3 sprigs of thyme

50g tomato paste

50g harissa paste a pinch of table salt a pinch of sugar

150g feta cheese

Anweisungen

MAKE THE DOUGH

Put the flour and salt in a mixing bowl.

Separately stir the sugar, yeast and 100g/ml of the water together to dissolve. Add the yeast mixture to the flour and combine, adding enough of the remaining water to create a nice, soft dough.

Then pour in the oil while kneading continuously. It will take a bit of work to get the dough to incorporate with the oil, but keep at it. Use a mixer with a dough

hook if you have one, to make life easier. Once it is all combined and the dough is smooth, silky and soft (this will take at least 5 minutes of kneading), transfer it to a very large bowl — at least three times the size of the dough, as it will rise.

Cover and place in the fridge to rise slowly overnight (or, if you want to bake it on the same day, leave it at room temperature to rise more quickly). In the meantime, make the topping

MAKE THE TOPPING

Preheat the oven to 475°F/450°F convection or, if you have a broiler setting, set it on the highest heat.

Use a small knife to cut around the green stem of each pepper and pull it out, then remove the seeds with your fingers or a spoon.

Place the peppers in the hot oven until the skin chars (this should take about 30-35 minutes). Remove carefully to a bowl and cover it with cling film. Allow the peppers to cool enough that you can handle them, then peel them (but don't wash them, as you want to keep the flavor of charring).

Once all the peppers are peeled, cut into thick strips and season with salt and pepper. Add the olive oil, garlic and thyme, and stir to combine the flavors (you could make this a day in advance - store in the fridge until needed).

ONCE DOUGH HAS RISEN

In the morning (or once it has doubled in size), place the dough on your workbench and divide into six pieces (about 90-100g each).

Roll into balls, rub them all over with a generous amount of oil and allow to rest on the workbench for 20-30 minutes until they puff up again.

Preheat the oven to a very high setting (475°F/450°F convection, or even 500°F/475°F convection, if it goes that high) and set a flat baking tray in it to heat up. Now oil your hands and shape the dough balls. Push your fingers into the center of each one and prod and stretch it out to form a disc about 5-6 inches in diameter, leaving a thicker edge around a flatter center, so it looks like a saucer or starter plate with a chunky rim.

Mix the tomato paste and harissa paste and season with the pinch of salt and sugar. Divide the harissa mixture between the dough discs and spread it around the flattened centers, leaving the rims clear. Top with the roasted peppers, then crumble on the feta. Carefully lift each one onto the preheated tray and bake for 8-10 minutes before serving. These keep well to eat cold later in the day, and make a great packed lunch.

Notizen

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer