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FareShare Gazette Recipes -- October 2011 - Y's


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Yogurt Flatbreads with Barley and Mushrooms

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* Exported from MasterCook *

Yogurt Flatbreads with Barley and Mushrooms

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 14-10 Oct 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat flour -- plus 2 teaspoons
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup Greek yogurt
3 tablespoons chopped fresh cilantro
4 tablespoons clarified butter
or a mixture of melted butter and vegetable oil
Mushroom Ragout:
1/2 cup pearl barley
3/4 ounce dried porcini mushroom
3/4 cup lukewarm water
4 cups mixed shiitake and button mushrooms -- halved
2 tablespoons olive oil
5 tablespoons butter
2 sprigs fresh thyme
1 garlic clove -- crushed
1/2 cup white wine
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley -- plus extra to garnish
1/2 tablespoon finely chopped preserved lemon
1 tablespoon lemon juice
6 tablespoons Greek yogurt

To make the flatbreads: Combine all the ingredients, apart from the butter,
in a bowl and use your hands to mix them together to a dry dough; add more
flour if needed. Knead the dough for a minute or so, until it is smooth and
uniform. Wrap it in plastic wrap and chill it at least an hour.

To make the mushroom ragout: Rinse the barley with cold water, then place
in a medium saucepan and cover with plenty of fresh water. Simmer for 30 to
35 minutes or until al dente.

Place the porcini in a bowl and cover with lukewarm water; set aside. Put
the fresh mushrooms in a heavy pan with the oil over medium-high heat, half
the butter and the thyme, sauté for 4 minutes, stirring occasionally.
Once the mushrooms have softened, add the garlic and wine and allow to
bubble away for about 5 minutes.

Next, add the porcini and their soaking liquid, leaving behind any grit in
the bowl, plus some salt and pepper. Simmer on low heat for about 10
minutes. Finally, stir in the remaining butter with the parsley, preserved
lemon, lemon juice, and cooked barley. You will now have a flavorful
mushroom stew with a thick sauce. Add more water if needed and taste for
seasoning. Set aside; reheat before serving.

When ready to make the flatbreads, divide your dough into six pieces. Roll
into balls, then flatten them with a rolling pin into round disks about
1/10-inch (2mm) thick. Heat some clarified butter in a nonstick pan and fry
the flatbreads, one at a time, on a medium heat for about 2 minutes on each
side, or until golden brown. Add more butter as you need it and keep the
flatbreads warm as they are cooked.

To serve, fold each warm flatbread in half or into quarters and top with
warm ragout, a spoonful of yogurt and a sprinkle of parsley.

Serves 6, as a starter.

AuthorNote: This is a wonderfully soothing dish due to the smooth textures
of the mushrooms and barley. As amazing as the flatbreads are, you don't
have to make them if you are short of time. Rice or couscous will be a fine

Cuisine: "Mediterranean"
Source: "Plenty: Vibrant Vegetables Recipes from London's Ottolenghi by
Yotam Ottolenghi, 2011."
S(Formatted by Chupa Babi): "Aug 2011"

Contributed to the FareShare Gazette by Chupa; 17 October 2011.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 352 Calories; 23g Fat (59.1% calories from 
fat); 5g Protein; 31g Carbohydrate; 6g Dietary Fiber; 48mg Cholesterol; 402mg 
Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other 

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