Meat Slices on Dough
The recipe is for tender slices of lamb or veal with lamb fat, onion, salt, black pepper, and chili [paprika], prepared over dough and then baked in a very hot 250°C oven. According to the chef, the meat slices are first grilled until half-cooked, the lamb fat is rendered, then the filling is spread over the dough and covered with a second piece of dough before baking until cooked through and browned.
A baked dough dish topped with meat slices.
Like a savory meat flatbread.
Ingredients
- Tender meat slices
- Lamb fat
- Chopped onion
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1/2 teaspoon Chili [paprika]
- Dough
- a little Oil
Instructions
- Preheat the oven to 250°C.
- Roll out a piece of dough by hand or with a rolling pin on the work surface until thin, then place it in a baking tray lined with parchment paper or greased with oil.
- Cover the rolled-out dough pieces so they do not dry out before use.
- Cut up the lamb fat, then render it over the heat in a frying pan or over the fire; use its fat in the dish.
- Place the meat slices in the frying pan over the heat and grill until half-cooked, because baking in the oven will finish cooking them.
- Add the salt and black pepper to the meat in the frying pan over the heat.
- Add the chili to the onion in the frying pan over the heat; it is said to give it a beautiful color.
- Spread the onion in the baking tray over the dough.
- Spread the rendered lamb fat in the baking tray over the onion.
- Arrange the meat slices over the onion and lamb fat in the baking tray.
- Cover the filling with a second piece of dough in the baking tray.
- Put the tray into the very hot oven at the highest temperature until cooked through.
- Turn the pieces in the oven or on the tray once the first side is cooked, then return them to the oven until the second side is browned.
- Remove from the oven and cut, or leave as is, then serve hot.