Moroccan Bread with Charmoula and Spiced Lamb

Name: Moroccan Bread with Charmoula and Spiced Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound boneless leg of lamb steaks, trimmed, cut into 3 x 1/2 x 1/4-inch strips; 2 tablespoons chopped fresh parsley; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 cup warm water (105F. to 115F.); 4 teaspoons dry yeast; 1/4 cup olive oil; 1 1/2 teaspoons salt; 1 1/2 cups whole wheat flour; 1 1/2 cups all purpose flour; 2 tablespoons olive oil; 2/3 cup thinly sliced red bell pepper; 2/3 cup thinly sliced red onion; 2/3 cup chopped fresh cilantro; 1/4 cup water; 2 tablespoons olive oil; 2 tablespoons paprika; 1 tablespoon chopped garlic; 1 tablespoon tomato paste; 1 1/2 teaspoons ground cumin; 1/4 teaspoon dried crushed red pepper

Servings: persons

1/2 pound boneless leg of lamb steaks, trimmed, cut into 3 x 1/2 x 1/4-inch strips
2 tablespoons chopped fresh parsley
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 cup warm water (105F. to 115F.)
4 teaspoons dry yeast
1/4 cup olive oil
1 1/2 teaspoons salt
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
2 tablespoons olive oil
2/3 cup thinly sliced red bell pepper
2/3 cup thinly sliced red onion
2/3 cup chopped fresh cilantro
1/4 cup water
2 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chopped garlic
1 tablespoon tomato paste
1 1/2 teaspoons ground cumin
1/4 teaspoon dried crushed red pepper

1
Stir all ingredients in bowl to blend.
2
Sprinkle with salt and pepper.
3
Chill at least 2 hours and up to 1 day.
4
Pour 1 cup warm water into large bowl; sprinkle yeast over.
5
Let stand until mixture is foamy, about 10 minutes.
6
Mix in 1/4 cup oil and salt.
7
Combine both flours in medium bowl.
8
Stir enough flour mixture into yeast mixture 1/2 cup at a time to form slightly sticky dough.
9
Knead on floured surface until smooth and elastic, about 10 minutes.
10
Oil large bowl; add dough and turn to coat.
11
Cover bowl with plastic wrap.
12
Let stand in warm area until doubled in volume, about 1 hour.
13
Meanwhile, heat 2 tablespoons oil in medium skillet over medium-high heat.
14
Add lamb mixture; saute until just cooked through, about 3 minutes.
15
Transfer to plate.
16
Combine all ingredients in medium bowl.
17
Season with salt and pepper.
18
Set aside.
19
Punch dough down.
20
Divide into 4 equal pieces.
21
Cover; let stand 10 minutes.
22
Preheat oven to 450F.
23
Roll out each dough piece on floured surface to 7-inch square.
24
Top each with 1/4 of charmoula, then 1/4 of lamb, pressing to adhere to dough.
25
Oil 2 large baking sheets.
26
Using large spatula, transfer breads to sheets.
27
Bake breads until cooked through and brown on bottom, about 15 minutes.
28
Serve warm.

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 pound boneless leg of lamb steaks, trimmed, cut into 3 x 1/2 x 1/4-inch strips, 2 tablespoons chopped fresh parsley, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and more.

Yes, Moroccan Bread with Charmoula and Spiced Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!