Lamb Sfeeha (Middel Eastern Lamb Pie), Barberries and Garlic Yoghurt By Chef Adam Wolfers, Gerard’s Bistro

Ingredients (Makes 5) Dough

Bakers flour/00 flour 250g

Kamut flour 50g

Sourdough starter 50g or 1g dry yeast Olive oil 1 Tbsp

Water 150ml

Salt 6g

Sfeeha filling

Lamb shoulder meat 500g (or ½ lamb shulder) Garlic 2 cloves chopped

Chilli powder ¼ tsp

Cumin ½ tsp

Coriander powder ½ tsp

Cloves 2

Cinnamon powder madras ¼ tsp

Smoked paprika ½ tsp

Sweet paprika1/2 tsp

All spice ¼ tsp

Salt 10g

Olive oil 200g

Water 200ml

Biber salçasi

Red capsicum 1 seeds removed, roughly chopped Salt 3g

Veg oil 25g

Garlic yoghurt

Garlic whole 4

Vegetable oil 400g

Plain Greek yoghurt 300g Lemon juice 25ml

Salt 6g

Assembling

Fior de latte 200g Barberriescurrants

Coriander 1/2 bunch, picked leaves Parsley 1/2 bunch, picked

Mint 1/2 bunch, picked

Za’atar 2 tbsp

Method Dough

1. In a bread mixer, place sourdough starter (if you don’t have sourdough starter you can use dry yeast) with water and dissolve.

2. Add the salt, both flours and work for 10 mins on high speed. Place in a greased bowl and cover with plastic wrap.

3. Leave out at room temperature for 1 hour, place onto bench and work the dough till it is silky and smooth (about 3-5 mins).

4. Place back into greased bowl and cover for another 1 hour at room temperature.

5. Place on the bench and roll into 80g balls.

6. Rest for another 30 mins covered with a damp towel. Set aside.

Lamb mix

1. Set the oven to 160 degrees.

2. Toast all the spices together until aromatic.

3. Blend your spice mix to form a powder. Place into a bowl with the garlic, olive oil and salt. Using clean hands rub the spice mix all over the lamb.

4. In a shallow baking dish, add the water, place the marinated lamb on top of the water. Cover with foil, making sure it is air tight.

5. Place the lamb into the oven for approx. 2 -3 hrs (or until the lamb is tender and pulls apart).

6. Set aside and cool down.

Biber Salçasi

1. Preheat oven to 200 degrees.

2. In a robo coup (or food processor), pulse the capsicum with vegetable oil and salt (approx for 3 minutes).

3. Place in the oven for 15 mins or until it is caramelised on the top of the mix. Set aside and leave it to cool down.

Garlic yoghurt

1. Cut the garlic in half to expose the garlic pieces.

2. On a low setting heat the oil with a small pot. Add the garlic and leave on low heat for 1 30 minutes to infuse. Once infused reserve oil for later.

3. Take the garlic out of the skin and press through a fine sieve.

4. Whisk the garlic paste through the yoghurt, add the lemon juice and salt. Set aside for plating.

Assembling the Sfeeha

1. Set oven to 220C degrees.

2. Tear some baking paper (about 20cm) and brush some olive oil. Between 2 sheets of baking paper, place the dough ball in the middle. Place the other baking sheet on top. Using a rolling pin, roll the dough. (about 2-3mm thick) 3. Repeat with all the dough and set aside.

4. Take one side of the baking paper off and add 1 tablespoon of the biber salçasi on the base of the dough.

5. Add 2 heaped spoons of lamb mix in the middle of the dough.

6. Sprinkle 1 tsp of barberries and tear 4 small pieces of fior de latte.

7. Roll one side of the dough and stick to the other side, so the shape is a half moon. Pinch along the exposed edge of the dough forming a dumpling. (make sure it is well sealed)

8. Once you have filled all your sfeeha’s, place on a baking tray (make sure it’s still sitting on the baking paper). Place in the oven for 10-15 mins, or until your sfeeha is crisp and golden brown.

9. For serving, brush the cooked sfeeha with some garlic oil. Sprinkle some za’atar, and serve the garlic yoghurt and the herb salad on the side.