Khameer is a leavened Arabic bread that’s traditionally cooked in a tanoor oven. We use it to make a halloumi sandwich with a bright and zingy sumac mayonnaise.
|Prep time||20 minutes|
|Cook time||25 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the khameer, place the flour, yeast, sugar, salt, cardamom powder and baking powder in a large bowl. Add 3 tbsp of olive oil and mix once. Slowly add the milk and mix till a soft, slightly sticky dough forms, reserving 2 tbsp of milk.
Knead the dough for 2 minutes on a surface dusted with flour. Place the dough in a greased bowl and cover with cling film and allow to rest for 1½ hours, or until doubled in size.
Preheat the oven to 260°C, gas mark 10.
Divide the dough into 4 balls. On a dusted surface, roll each ball into ¼ inch thick circles, making sure it’s not thin. Lay the dough on an oven rack.
Mix the saffron with 2 tbsp of warm milk and brush the surface of the dough with the saffron wash. Sprinkle over the sesame seeds.
Place the rack in the hot oven and bake for approx. 5-10 minutes (the dough should puff and get colour on the bottom). Take out the bread and cool slightly.
Combine the mayonnaise and sumac together and set aside.
Heat a frying pan until hot.
To make the stuffing, add 1 tbsp of olive oil and spinach to the pan and stir until wilted. Season with the salt and set the spinach aside. In the same pan, fry the halloumi until golden and soft. Drain the chickpeas.
Serve the khameer filled with the halloumi, spinach, chickpeas and sumac mayonnaise.