Aish Bel-Lahm (Arabian Bread with Meat)

This is a rich bread, the stuffing savory and filling. A sandwich in one.

• 1/2 bundle leeks
• 3/4 pound ground beef
• 2 onions, finely chopped
• 6 tablespoons Tahini
• 2 tablespoons vinegar1 teaspoon black pepper
• 2 teaspoons salt
• 1 tablespoon poppy seeds (for decoration)

METHOD

Dissolve yeast in half cup warm water. Put flour in a large bowl, make a well in center and add eggs, oil, yeast, salt and bread spices. Mix to combine. Adding water a little at a time until you have a firm dough. Put dough in an oiled bowl and cover with a damp cloth. Place dough in a warm place for at least two hours.

Chop leeks finely. Put in a colander and wash carefully until all dirt is removed. Pat dry with a tea cloth or paper towels. Add leeks to ground meat.

Put ground beef, onion and salt into a medium saucepan. Cook, stirring, over medium heat until cooked. Stir in leeks. Set aside until cool.

Mix tahini with vinegar, a little water, black pepper and salt. When you have a smooth paste add to leek and meat mixture, mixing thoroughly.

Preheat oven to 350°F.

When dough has risen, roll out into circular shape of medium thickness, spread the meat mixture over the dough leaving edge uncovered. Sprinkle with poppy seeds, and place in preheated 350°F oven for half an hour or until bread is baked.

Recipe adapted from "Saudi Arabia Magazine" (an official publication of the Information Office of the Royal Embassy of Saudi Arabia).

Contributor: Elinoar Moore

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