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Lamb tartare with fried chickpeas, oil-cured olives and cumin flatbread

Time 1 hour
Yields Serves 6
Lamb tartare with fried chickpeas, oil-cured olives and cumin flatbread

Cumin flatbread

1

In a mixer bowl, combine the yeast, sugar and water and let proof in a warm place, about 10 minutes.

2

In a bowl, combine the flour and salt. Add 2 tablespoons olive oil to the yeast mixture and turn the mixer on to the lowest speed. Gradually add the flour and mix until the dough comes together in a ball. Do not over-mix.

3

Place the dough in a bowl and brush on a little oil. Cover and let the dough rise until double its size. Punch down the dough and let it rise again.

4

Cut the dough into 12 to 14 portions. Shape into small, round flatbreads with your fingers and season with the remaining olive oil, coriander, cumin, mint and parsley. Let the flatbreads rise for 10 minutes and then grill (or cook in a cast-iron skillet) over high heat on both sides until crisp and cooked through, about 2 to 3 minutes per side.

Harissa

1

Heat a large saute pan over high heat for 1 minute. Add the chiles and toast until they are blistered and slightly darkened. Place the chiles in a bowl and cover with very hot water. Let them sit, covered, for 15 minutes.

2

Return the pan to the stove and add the tomatoes. Cook over medium heat for a few minutes until the juices reduce and the tomato is slightly darkened.

3

Drain the chiles well and place them in a food processor with the tomatoes, garlic, paprika, cumin, cayenne, vinegar, 1 teaspoon salt and a pinch of pepper. Puree until well combined. With the motor running, slowly pour in the olive oil and blend until incorporated. Season with a generous squeeze of lemon juice and more salt if desired. Yields 1 1/4 cups.

Lamb tartare and assembly

1

Place the lamb in a bowl and season with one-fourth teaspoon salt and freshly ground pepper to taste. Add the shallots, cumin and 1 tablespoon harissa. Stir well to combine. Taste for balance and seasoning. Stir in the chopped parsley and mint. Chill until ready to serve.

2

Pour 2 tablespoons olive oil into a medium pan and heat 2 minutes, until very hot. Add the chickpeas and fry them 4 to 5 minutes, shaking the pan often, until they are crisp. Drain on paper towels and season with a few pinches of salt and some pepper.

3

Divide the lamb into 6 portions. Using the back of a spoon, press each portion into a 2 1/4 -inch ring mold set on a large plate.

4

Toss the olives and chickpeas in a bowl with 2 tablespoons of olive oil, a squeeze of lemon juice and a pinch of black pepper. Gently toss in the sliced parsley and mint and scatter the mixture over one side of the tartare and onto each plate. Dollop about 1/2 teaspoon harissa on the other side. Serve with the cumin flatbread.

From Suzanne Goin of Lucques. To save time, make the harissa while the flatbreads rise.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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