Recipes

First make the bread, oil 2 8″ round sandwich cake tins with sunflower oil and set aside

Mix together all the dry ingredients- flour, salt, yeast, sugar, make a well in the centre, add the oil, beat the egg with the water and pour in.  Use a spatula to mix together and tip into a stand mixer fitted with a dough hook and mix on a medium speed for 5 minutes- alternatively, work the dough on your surface, stretching and rolling for about 8 minutes to achieve a smooth dough.

Rest the dough somewhere warm until doubled in size – NOTE- you can make the dough the day before and keep int he fridge overnight.

While the dough is resting, prepare the ingredients for the Mahummara- Take a baking tin and line with parchment paper.  Cut the tomato into large chunks, Cut the onion into 4, remove the skin and cut into chunks, leave the chilli whole, cut the garlic bulb in half around the middle, and finally, quarter the pepper and remove the seeds and membrane, cut into chunks.  Put everything in the tin, drizzle with a little olive oil and add a light sprinkle of sea salt.  Cover the tin with foil and bake for 40-45 minutes until the veggies have softened.  Meanwhile heat a pan and dry roast the walnuts until fragrant, about 4 minutes, tip into a bowl to cool.

Remove the foil and open roast the vegetables for about 15 minutes until everything is golden and sticky.  Remove form the oven and cool slightly.

Tip everything into a food processor, add the remaining ingredients and process to a puree.   serve at room temperature with warm bread.

Once the bread has doubled in size, tip out onto a lightly floured surface and fold the edges into the centre and flatten lightly to expel excess gas.  Next cut the dough in 2, pull the edges up to the centre, flip over to form a ball, flatten with your hands and place in the prepared tins, repeat with the remaining dough.  Leave the dough to puff up again- about 30 minutes.

Using a pair of scissors, snip all over the surface to create a textured look, brush with ta little oil and finish with the seeds of your choice.  Bake at 200c fan/220c/gas7 until well risen and golden for 17 minutes, reduce the heat to 180c fan/200c/gas6 for a further 5 minutes.  Tip out and tap the bottom, it should sound hollow and be mottled and golden.  Cool for 12 minutes, before slicing and serving with your mezze.