ezRecipe-Zee: Cooking Recipe: How to make A Southern North African Sandwich

A Southern North African Sandwich

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Date Added:	May 7, 2008
Calories:	492
Serves:	6
Prep. Time:	0:00
Category:	Main Dish, Sandwiches, Copy Cat / Restaurant

Ingredients:

                    === KESRA: MOROCCAN BREAD ===
1 1/4 cups          warm water - (abt 110 degrees)
1     package       active dry yeast
1     teaspoon      sugar
4     cups          unbleached all-purpose flour or
                    bread flour
1/3   cup           yellow cornmeal
1     tablespoon    yellow cornmeal
1     tablespoon    salt
2     tablespoons   unsalted butter
2     teaspoons     sesame seeds
2     tablespoons   olive oil
                    Curly lettuce
                    === VEGETABLES ===
2     medium        eggplants
                    Salt
                    Olive oil
                    Freshly-ground black pepper
1/2   cup           flour
1/2   cup           cornmeal
                    Paprika
                    Cayenne
3                   green tomatoes
4     ounces        butter
                    === HARISSA-STYLE RED PEPPER SPREAD ===
2                   red peppers
                    and seeded
3     small         fresh red chiles
6                   garlic cloves
2     tablespoons   fresh chopped cilantro
2     teaspoons     ground coriander seeds
1     teaspoon      ground cumin seeds
1/2   teaspoon      crushed cardamom seeds
2     tablespoons   lime juice
1/4   cup           extra-virgin olive oil
                    Salt
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

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.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 492

Calories from Fat 60.6%

Total Fat

34g

Cholesterol

52mg

Sodium

1242mg

Carbohydrate

43g

Dietary Fiber

Protein

Points 12

Exchanges: 1 1/2 Grain(Starch)

Rating: ()

Added On: May 7, 2008

* MELTING POT with Tanya Holland - (Show # MP-1B78) - from the TV FOOD NETWORK