12th November 2007

Tabouli, Baba Ganoush & Fennel Seed Flatbread

This makes a lovely vegetarian mezze, but also makes a great meal with the Lebanese Lamb Skewers.  If you are barbecuing, then roast the eggplant until soft and blackened over the coals, then barbecue the lamb skewers.  The dip and tabouli can be made a day in advance if necessary.

Flatbread:
300g organic strong white bread flour
1 teaspoon whole fennel seeds
¼ teaspoon salt
½ teaspoon dried yeast, dissolved in 1 tablespoon warm water
¾ teaspoon runny honey
225-250ml milk (room temp)
a little olive oil
egg or milk, to glaze

Baba ganoush:
3 eggplants
1 large garlic clove, crushed
4 tablespoons tahini (sesame paste)
½ teaspoon ground cumin
1 tablespoon lemon juice
salt, to taste

Tabouli
300g bulghar wheat
5 vine tomatoes, deseeded and chopped into 5mm cubes
1 small cucumber, deseeded and chopped into 5mm cubes
½ red onion, finely diced
1 cup of flat leaf parsley, chopped
1 tablespoon mint, finely chopped
¼ teaspoon allspice
1 lemon, juiced
salt and pepper to taste

Heat oven to 200C.  Prick a few holes in the eggplant (they have been known to explode!) and place on a baking tray in oven.  Cook until skin is blackened and flesh is soft to touch.  When cooled a little, peel off skin and place flesh in a colander to drain for 30 minutes.

Whiz drained eggplant using a hand blender with tahini, cumin, lemon juice and salt.  Adjust seasoning to suit your taste.

For bread, mix flour, fennel seeds and salt in a large bowl.  Add the dissolved yeast and honey.  Pour in the milk a little at a time until a ball forms – you might need more flour or milk to get it right.  Turn out and knead for 5 minutes until elastic and smooth.  Set aside and rest on a floured surface for 1 hour or until doubled in size.

Cook the bulgar wheat according to the instructions on the packet and drain and cool.  Combine all ingredients and season to taste.  Keep tabouli refrigerated until ready to serve.

Preheat oven to 230C.  Divide dough into four and roll out with a rolling pin on floured surface.  Place on an oiled baking tray and pinch the top for decoration.  Brush with glaze and bake for 15-20 minutes until risen slightly, golden and hollow sounding when tapped. 

Serves 4.