Irish Beef And Harissa Flat Bread

Flatbread:

  • 250g strong bread flour, plus extra for dusting
  • ½ tsp salt
  • 4 tbsp olive oil
  • 1/2 tsp baking powder
  • 100ml/3½ fl oz warm water

Harissa paste

  • 2 x red bell peppers/sweet pimento peppers charred and skins removed
  • 5 peeled garlic cloves
  • 1 x 400g can chopped tomatoes drained
  • 1 tablespoon smoked paprika
  • 2 x fresh red chillies
  • 1 x fresh red bird’s eye chilli
  • 5-6 tablespoons olive oil
  • salt & black pepper to taste

For the spice mix

  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons dried chilli flakes

For Beef and rub

  • Sirloin joint 1.2kg – 1.5kg
  • 2 tsp hot chilli powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp caraway seeds
  • 1/4 tsp garlic salt
  • Rapeseed oil
  • 2 red onions roughly sliced

Flatbread:

  • 250g strong bread flour, plus extra for dusting
  • ½ tsp salt
  • 4 tbsp olive oil
  • 1/2 tsp baking powder
  • 100ml/3½ fl oz warm water

Harissa paste

  • 2 x red bell peppers/sweet pimento peppers charred and skins removed
  • 5 peeled garlic cloves
  • 1 x 400g can chopped tomatoes drained
  • 1 tablespoon smoked paprika
  • 2 x fresh red chillies
  • 1 x fresh red bird’s eye chilli
  • 5-6 tablespoons olive oil
  • salt & black pepper to taste

For the spice mix

  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons dried chilli flakes

For Beef and rub

  • Sirloin joint 1.2kg – 1.5kg
  • 2 tsp hot chilli powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp caraway seeds
  • 1/4 tsp garlic salt
  • Rapeseed oil
  • 2 red onions roughly sliced

Flat bread:

  1. Mix the flour, salt, baking powder in a large bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough.
  2. Dust your hands and a clean work surface with flour and knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes. (This dough is much firmer to handle than bread dough and will feel heavier.)
  3. Divide the dough into five equal balls. Roll them out to the thickness of a £2 coin. Heat a griddle pan and cook the flat breads for two minutes on each side.

Harissa paste:

  1. Toast all the spices over a medium heat in a pan until fragrant. Grind in a pestle & mortar until fine and set aside.
  2. In a blender/food processor, combine all the remaining ingredients along with the spices then blend well until you have a brick-red, vibrant paste. Season to taste.

Beef Spice Rub:

  1. Toast all the spices over a medium heat in a pan until fragrant. Grind in a pestle & mortar until fine and set aside.
  2. In a blender/food processor, combine all the remaining ingredients along with the spices then blend well until you have a brick-red, vibrant paste. Season to taste.

To Serve:

  1. Slice the meat and scatter over the flat bread along with the onions, drizzle over the Harissa salsa and serve with limes and chopped parsley.

Flat bread:

  1. Mix the flour, salt, baking powder in a large bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough.
  2. Dust your hands and a clean work surface with flour and knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes. (This dough is much firmer to handle than bread dough and will feel heavier.)
  3. Divide the dough into five equal balls. Roll them out to the thickness of a £2 coin. Heat a griddle pan and cook the flat breads for two minutes on each side.

Harissa paste:

  1. Toast all the spices over a medium heat in a pan until fragrant. Grind in a pestle & mortar until fine and set aside.
  2. In a blender/food processor, combine all the remaining ingredients along with the spices then blend well until you have a brick-red, vibrant paste. Season to taste.

Beef Spice Rub:

  1. Toast all the spices over a medium heat in a pan until fragrant. Grind in a pestle & mortar until fine and set aside.
  2. In a blender/food processor, combine all the remaining ingredients along with the spices then blend well until you have a brick-red, vibrant paste. Season to taste.

To Serve:

  1. Slice the meat and scatter over the flat bread along with the onions, drizzle over the Harissa salsa and serve with limes and chopped parsley.