Recipe: stuffed Turkish bread
Mounir Toub is one of the best-known chefs in our country. He regularly appears on TV shows, writes cookbooks and teaches hospitality. His latest book is called Fast Arabic. In this book, Mounir shows you how to prepare the tastiest Arabic dishes in 30 minutes. Such as stuffed Turkish bread: delicious, easy and ready in no time!
Mounir: “I almost always eat Moroccan bread with a Moroccan tagine. But when I don’t have time to bake it, I opt for Turkish bread, which you can simply buy at the supermarket. For this dish, I do things completely differently: I put the tagine filling inside a Turkish bread. Still with me?”
How to make stuffed Turkish bread
- Preheat the oven to 200 °C.
- Cut a lid off the Turkish bread and hollow out the bread.
- Toss the hazelnuts with the honey.
- Heat the olive oil in a deep wok over medium heat and fry the onion and garlic for 3–4 minutes.
- Add the spinach and a pinch of salt and pepper. Toss until the spinach has wilted. You can’t add all the spinach at once, as the pan is often not large enough, so add a handful each time there is room in the pan again.
- Put the spinach in a colander and press out the moisture thoroughly. If you don’t do this properly, the bread will become soggy.
- Toss the spinach in a bowl with the peas and feta or goat cheese.
- Fill the Turkish bread with the spinach and cheese mixture. Sprinkle with the honeyed hazelnuts and toast the bread on a rack in the oven for 8–10 minutes.
Tip: You can also use small Turkish rolls, so everyone has their own stuffed roll. You can also try shrimp, mussels, minced meat or chicken thighs as a filling.
Title: Fast Arabic
Author: Mounir Toub
Price: €24.99
Publisher: Kosmos Uitgevers
Read also:
- Everything about dates
- Recipe: 8 steps to the best flatbread of your life
- The truth about honey: this is what it’s really like
Image: Michell van Voorbergen
