STUFFED BREAD (EKMEK DOLMASI)

Region: Aydin and Manisa, Aegean Region Serves: 4

4 (3-inch/8-cm) round loaves of whole wheat bread, tops cut off and reserved, hollowed out, the removed bread crumbed and dried

1/4 cup (60 mL) olive oil

4 garlic cloves, crushed 4 (10-inch/25-cm) olive tree twigs

Generous 2 cups (500 mL) lamb or veal stock

Stuffing:

2 tbsp (30 mL) olive oil 2 medium onions, finely sliced (2 1/2 cups/625 mL)

1 lb 2 oz (500 g) lamb, finely chopped

4 scallions, finely sliced

1 tsp (5 mL) tomato paste

1 cup (250 mL) unsalted green olives, seeded, quartered

1 cup (250 mL) walnuts, crushed 1/2 tsp (2.5 mL) dried chili flakes 1/2 tsp (2.5 mL) black pepper 3/4 tsp (4 mL) salt

1 bunch flat-leaf parsley, finely sliced

4 fresh mint sprigs, finely sliced 2 fresh basil sprigs, finely sliced 2 dill sprigs, finely sliced

Sauce:

1 1/4 cups (310 mL) Greek yogurt

4 garlic cloves, crushed 2 flat-leaf parsley sprigs, finely sliced

1/4 tsp (1 mL) salt 1. Preheat oven to 300 F (150 C). 2. For the stuffing: Heat the olive oil in a sauté pan over medium heat. Add the onions and cook for 5 minutes.

3. Add the lamb and cook for 15 minutes. Add the scallions, tomato paste, green olives, walnuts, dried chili flakes, black pepper and salt and cook, stirring, for 5 minutes.

4. Add the reserved breadcrumbs and cook for 2 minutes. Remove from the heat. Add the parsley, fresh mint, fresh basil and dill and mix.

5. Mix olive oil and garlic in a bowl, then liberally massage the insides and crust of the loaf shells with the mixture. Put the loaves on a baking sheet and bake for 20 minutes until crisp.

6. Remove from the oven, then tightly pack with the stuffing mixture and put the loaf lids on top.

7. Put the olive twigs into the bottom of a large saucepan and put the stuffed loaves on top. Pour in the stock and cook over low heat, covered, for 30 minutes. Remove the pan lid every 10 minutes and ladle some of the stock over the loaves.

8. For the sauce: Mix the yogurt, garlic, parsley and salt in a bowl.

9. Place the stuffed loaves on a large serving platter, pour over the remaining stock and then the yogurt sauce.