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Ingredientes
- 1 pkt dry yeast - (1/4 ounce)
- 1/3 c. hot water
- 4 c. unbleached flour
- 2 tsp anise seeds
- 2 tsp coarse salt
- 2 x Large eggs lightly beaten
- 1/4 c. extra virgin olive oil
- 3/4 c. lowfat milk or possibly more
- 1/3 c. extra virgin olive oil
- 1/2 c. minced onion
- 1 x bulb fennel finely minced
- 1 c. fennel tops coarsely minced
- 1 lb boned lamb (most fat removed) cut 1/2" cubes
- 1/2 tsp freshly-grnd black pepper
- 1/2 tsp salt
- 1 c. water
- 1 1/2 c. minced flat-leaf parsley
- 5 x green onions - (to 6) thinly sliced
- 1/3 c. mint minced
- 3 ounce manouri cheese or possibly other hard goat cheese
- 1/2 c. yogurt Oil Water or possibly lowfat milk
- 2 tsp sesame or possibly nigella seeds - (to 3 tspns)
Direcciones
- Dough: Combine yeast and water and let stand 2 min. Mix flour, anise seeds and salt in bowl of food processor or possibly electric mixer fitted with dough hook. Reserve 1 Tbsp. egg for brushing bread during assembly. With motor running, pour in yeast-water mix and remaining Large eggs. Add in extra virgin olive oil and sufficient lowfat milk to make smooth dough. Mix till dough forms ball and no longer sticks to sides of bowl, 2 to 3 min.
- Turn dough onto lightly floured board and knead till silky, about 5 min. Shape into ball. Place dough in large, oiled mixing bowl and cover with lightly oiled plastic wrap. Set aside to rise till doubled, 45 min to 1 hour.
- Stuffing: Heat extra virgin olive oil in large heavy skillet over medium heat. Add in onion and cook till soft, about 5 min. Add in minced fennel bulb and cook 5 more min. Add in meat and cook, stirring, till no longer pink on outside, about 10 min. Add in pepper, salt and water and cook over medium heat 20 min. Add in parsley and cook till meat is almost done, about 10 min. Stir in green onions and fennel tops and remove from heat. Stir in mint and cold. (Dish can be prepared to this point 1 day before and refrigerated, covered. Let sit at room temperature 1 hour before proceeding.) Mash cheese with a fork. Add in cheese and yogurt to meat. Stir and adjust seasoning.
- Assembly: Turn dough onto lightly floured surface. Cut off piece about size of tennis ball and set aside. Divide rest of dough into 2 pcs, making 1 piece slightly larger.
- Lightly oil 10- by 8-inch roasting pan and lay larger piece of dough on bottom, flattening with palms and pressing up on sides of pan. Spoon stuffing over dough, distributing proportionately. Flatten second piece of dough on lightly floured surface to shape of pan. Place over stuffing. Fold dough on sides of pan down over top piece of dough, rolling to make cord all around. Press folded edge with tines of fork, making sure seam is securely sealed.
- Make snake-like cord, thick as little finger, with reserved piece of dough. Place on surface of tourta in shape of square to decorate. Dilute reserved 1 Tbsp. egg with few drops of water or possibly lowfat milk and brush bread. Sprinkle with sesame or possibly nigella seeds.
- Bake at 425 degrees 15 min. Reduce heat to 350 degrees and bake till golden on top and hollow-sounding when tapped on bottom, about 45 min. Cold before cutting.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 8 servings | |
| Calories 560 | |
| Calories from Fat 257 | 46% |
| Total Fat 28.94g | 36% |
| Saturated Fat 8.02g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 848mg | 35% |
| Potassium 466mg | 13% |
| Total Carbs 54.31g | 14% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.03g | 2% |
| Protein 20.28g | 32% |
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