Yum Recipes >> List >> a >> 5 >> A Southern North African Sandwich (Category : Uncategorized)

A Southern North African Sandwich

Ingredients :
KESRA: MOROCCAN BREAD
1 1/4	cup	warm water - (abt 110 degrees)
1	pkt	active dry yeast
1	tsp	sugar
4	cup	unbleached all-purpose flour or
		bread flour
1/3	cup	yellow cornmeal plus
1	tbl	yellow cornmeal
1	tbl	salt
2	tbl	unsalted butter melted
2	tsp	sesame seeds
2	tbl	olive oil
		Curly lettuce for garnish
VEGETABLES
2	med	eggplants
		Salt as needed
		Olive oil as needed
		Freshly-ground black pepper to taste
1/2	cup	flour
1/2	cup	cornmeal
		Paprika to taste
		Cayenne to taste
3	x	green tomatoes sliced
4	oz	butter
HARISSA-STYLE RED PEPPER SPREAD
2	x	red peppers roasted, peeled,
		and seeded
3	sm	fresh red chiles chopped
6	x	garlic cloves peeled, chopped
2	tbl	fresh chopped cilantro
2	tsp	ground coriander seeds
1	tsp	ground cumin seeds
1/2	tsp	crushed cardamom seeds
2	tbl	lime juice
1/4	cup	extra-virgin olive oil
		Salt to taste
		Freshly-ground black pepper to taste

How to cook :

For the Kesra: In a small bowl of 1/4 cup of the warm water, stir in the yeast and sugar.
Stir lightly until yeast begins to dissolve.
Allow mixture to stand until it begins to bubble, about 10 minutes.
In a standing mixer bowl, put flour and 1/3 cup of cornmeal.
Make a well in the center and add yeast mixture, salt, and melted butter.
Knead the bread and gradually add remaining warm water until dough is smooth and elastic.
Sprinkle baking sheet with olive oil and then dust with cornmeal.
Separate the dough into 2 balls of equal size and sprinkle sesame seeds evenly over the loaves and flatten into round circles.
Cover the doughs with a clean towel and let rise in warm place until doubled in size, about 1 hour.
Preheat oven to 425 degrees.
Prick the top of each dough with a fork all over.
Bake for 10 minutes.
Lower heat to 375 degrees and bake an additional 15 to 20 minutes or until crusty and golden brown.
For the Vegetables: Preheat oven to 375 degrees.
Cut the eggplant into 1/4-inch round slices and sprinkle with salt, let sit in colander for 10 minutes until bitter juices are extracted.
Rinse the slices, and toss with olive oil, salt and pepper.
Roast the eggplant slices until they are tender and a little crisp.
Mix flour and cornmeal and season with spices, to your taste.
Coat each tomato slice with mixture and heat butter in heavy skillet (preferably cast-iron).
Add the tomatoes and cook until golden brown on both sides.
Drain on paper towels.
For the Harissa: Process all the ingredients in a food processor.
Season, to taste, and reserve in a small bowl.
To assemble sandwich, spread 2 slices of Kesra with Harissa spread.
Place a layer of eggplant, then tomatoes on bottom slice.
Curly lettuce is optional.
Top with other slice of bread.
This recipe yields 4 to 6 servings.

Tags : Main Dish Sandwiches

You may interested in these dishes :

Coffee Liqueur Mousse

In a blender or with electric beater, blend together egg yolks, maple syrup and water. Transfer to a...

June Meyer's Authentic Hungarian Coffee Cake (Aranygaluska)