Medfouna
Adapted from the original recipe by Simon King and David Myers
from The Hairy Bikers
For the dough
1 sachet dried yeast
175ml lukewarm water
250g plain flour, plus extra for dusting
1/2 tsp salt
egg wash, for brushing
poppy seeds, for sprinkling
For the filling
1 onion, finely chopped
1/2 large stick celery, finely chopped
2 tbsp thyme, leaves picked and chopped
4 tbsp flatleaf parsley, chopped
1 tsp ground coriander
500g fillet steak, finely chopped
salt and freshly ground black pepper
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the dough, add the yeast to the warm water and mix to dissolve.
3. Mix the flour and salt in a bowl. Add the yeast and water mixture to the flour and mix to form a dough.
4. On a floured work surface, knead the dough for ten minutes.
5. Divide the dough into two equal pieces and place in bowls. Cover the bowls with a tea towel or cling film and leave to rise in a warm place for 30 minutes, or until the dough has doubled in size.
6. Meanwhile, for the filling, place the onion, celery, thyme, parsley, coriander and meat into a bowl. Season with salt and freshly ground black pepper and mix well.
7. To make the medfouna, once the dough has risen, roll out both portions into large rounds the size of a dinner plate.
8. Place one of the dough rounds on a baking tray. Place the filling on top and spread evenly, leaving a 2cm edge. Brush the edge with a little water. Place the second dough round on top and press the edges gently together to seal the bread.
9. Brush the top with some egg wash and sprinkle lightly with poppy seeds.
10. Transfer to the oven and bake for 20-25 minutes, or until golden-brown. Serve.