Easter Bread Stuffed With Lamb – (chaniotiki Tourta) Recipe

=== DOUGH ===
1 pk Dry yeast -; (1/4 oz)
1/3 c Warm water
4 c Unbleached flour
2 ts Anise seeds
2 ts Coarse salt
2 Eggs; lightly beaten
1/4 c Olive oil
3/4 c Milk; or more
=== STUFFING ===
1/3 c Olive oil
1/2 c Chopped onion
1 Bulb Fennel; finely chopped
1 c Fennel tops; coarsely
-chopped
1 lb Boned lamb (most fat
-removed); cut 1/2″ cubes
1/2 ts Freshly ground black pepper
1/2 ts Salt
1 c Water
1 1/2 c Chopped flat-leaf parsley
5 Green onions – (to 6);
-thinly sliced
1/3 c Mint; chopped
3 oz Manouri cheese or other firm
-goat cheese
1/2 c Yogurt
=== ASSEMBLY ===
Oil
Water or milk
2 ts Sesame or nigella seeds -;
-(to 3)

DOUGH: Combine yeast and water and let stand 2 minutes. Mix flour, anise
seeds and salt in bowl of food processor or electric mixer fitted with
dough hook. Reserve 1 tablespoon egg for brushing bread during Assembly.
With motor running, pour in yeast-water mixture and remaining eggs. Add
olive oil and enough milk to make smooth dough. Mix until dough forms ball
and no longer sticks to sides of bowl, 2 to 3 minutes. Turn dough onto
lightly floured board and knead until silky, about 5 minutes. Shape into
ball. Place dough in large, oiled mixing bowl and cover with lightly oiled
plastic wrap. Set aside to rise until doubled,
45 minutes to 1 hour. STUFFING: Heat olive oil in large heavy
skillet over medium heat. Add onion and cook until soft, about 5 minutes.
Add chopped fennel bulb and cook 5 more minutes. Add meat and cook,
stirring, until no longer pink on outside, about 10 minutes. Add pepper,
salt and water and cook over medium heat 20 minutes. Add parsley and cook
until meat is almost done, about 10 minutes. Stir in green onions and
fennel tops and remove from heat. Stir in mint and cool. (Dish can be
prepared to this point 1 day before and refrigerated, covered. Let sit at
room temperature 1 hour before proceeding.) Mash cheese with a fork. Add
cheese and yogurt to meat. Stir and adjust seasoning. ASSEMBLY: Turn Dough
onto lightly floured surface. Cut off piece about size of tennis ball and
set aside. Divide rest of Dough into 2 pieces, making 1 piece slightly
larger. Lightly oil 10- by 8-inch roasting pan and lay larger piece of
Dough on bottom, flattening with palms and pressing up on sides of pan.
Spoon Stuffing over Dough, distributing evenly. Flatten second piece of
Dough on lightly floured surface to shape of pan. Place over Stuffing. Fold
Dough on sides of pan down over top piece of dough, rolling to make cord
all around. Press folded edge with tines of fork, making sure seam is
securely sealed. Make snake-like cord, thick as little finger, with
reserved piece of Dough. Place on surface of tourta in shape of square to
decorate. Dilute reserved 1 tablespoon egg with few drops of water or milk
and brush bread. Sprinkle with sesame or nigella seeds. Bake at 425 degrees
15 minutes. Reduce heat to 350 degrees and bake until golden brown on top
and hollow-sounding when tapped on bottom, about 45 minutes. Cool before
cutting. Yields 8 servings.

Each serving: 492 calories; 934 mg sodium; 94 mg cholesterol; 23 grams fat;
50 grams carbohydrates; 20 grams protein; 0.49 gram fiber

Yields
8 servings