recipes
Spicy Gbejna Bread with black olive dip
2022-11-10
Ingredients
- 500g flour (Lamb brand)
- 1 spoon table salt
- 2 spoon sugar (Lamb brand)
- 10g yeast
- 40 ml olive oil (Borges)
- 300 ml water
- 2 Pieces red chili Gbejna (Camel brand)
- 2 spoons chopped fresh rosemary
- Sesame seeds
- 200g pitted black olives (Camel brand)
- 50g capers (Camel brand)
- 1 garlic clove
- Parsley leaves
- Juice and zest of a lemon
- Extra virgin olive oil (Borges)
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Method
Mix the sesame seeds and rosemary together. Knead together the flour, salt, sugar, yeast, olive oil and water into a soft dough, cover and allow for proving for 1 hour until doubled in bulk. Turn out onto a lightly dusted surface, knock dough and cut into 9 balls. Flatten each one with your fingertips, crumble some gbejna into each one and flip over to close the cheese inside. Roll the obtained balls into 2cm thick cigars and twist into a ring, pinching the edges, press onto the sesame-rosemary mixture. Place onto a baking tray, cover with a grease proof paper and allow doubling in bulk. Bake in a preheated oven at 180°C until golden brown.
Prepare the olive dip, whizz together the remaining ingredients into a rough consistency.
Serve the warm bread rings accompanied by the olive dip.
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