• A Southern North African Sandwich

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    • 1 1/4 c. hot water - (abt 110 degrees)
    • 1 pkt active dry yeast
    • 1 tsp sugar
    • 4 c. unbleached all-purpose flour or possibly bread flour
    • 1/3 c. yellow cornmeal plus
    • 1 Tbsp. yellow cornmeal
    • 1 Tbsp. salt
    • 2 Tbsp. unsalted butter melted
    • 2 tsp sesame seeds
    • 2 Tbsp. extra virgin olive oil Curly lettuce for garnish
    • 2 med eggplants Salt as needed Extra virgin olive oil as needed Freshly-grnd black pepper to taste
    • 1/2 c. flour
    • 1/2 c. cornmeal Paprika to taste Cayenne to taste
    • 3 x green tomatoes sliced
    • 4 ounce butter
    • 2 x red peppers roasted, peeled, and seeded
    • 3 sm fresh red chiles minced
    • 6 x garlic cloves peeled, minced
    • 2 Tbsp. fresh minced cilantro
    • 2 tsp grnd coriander seeds
    • 1 tsp grnd cumin seeds
    • 1/2 tsp crushed cardamom seeds
    • 2 Tbsp. lime juice
    • 1/4 c. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste


    1. For the Kesra: In a small bowl of 1/4 c. of the hot water, stir in the yeast and sugar. Stir lightly till yeast begins to dissolve. Allow mix to stand till it begins to bubble, about 10 min.
    2. In a standing mixer bowl, put flour and 1/3 c. of cornmeal. Make a well in the center and add in yeast mix, salt, and melted butter. Knead the bread and gradually add in remaining hot water till dough is smooth and elastic.
    3. Sprinkle baking sheet with extra virgin olive oil and then dust with cornmeal. Separate the dough into 2 balls of equal size and sprinkle sesame seeds proportionately over the loaves and flatten into round circles. Cover the doughs with a clean towel and let rise in hot place till doubled in size, about 1 hour.
    4. Preheat oven to 425 degrees. Prick the top of each dough with a fork all over. Bake for 10 min.
    5. Lower heat to 375 degrees and bake an additional 15 to 20 min or possibly till crusty and golden.
    6. For the Vegetables: Preheat oven to 375 degrees.
    7. Cut the eggplant into 1/4-inch round slices and sprinkle with salt, let sit in colander for 10 min till bitter juices are extracted.
    8. Rinse the slices, and toss with extra virgin olive oil, salt and pepper. Roast the eggplant slices till they are tender and a little crisp.
    9. Mix flour and cornmeal and season with spices, to your taste. Coat each tomato slice with mix and heat butter in heavy skillet (preferably cast-iron). Add in the tomatoes and cook till golden on both sides. Drain on paper towels.
    10. For the Harissa: Process all the ingredients in a food processor. Season, to taste, and reserve in a small bowl.
    11. 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.
    12. This recipe yields 4 to 6 servings.

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