Ah, the splendor of the walls of Ur, of Babylon the magnificent. . . . Only we forget to mention that it was the djinn—well, mostly Bartimaeus—who built these cities that became legendary for their beauty. The only drawback was that he was constantly preparing this dish for Faquarl and Jabor, who would demand a snack each time they finished a section of wall.
Ingredients
The flatbreads
- 14 oz flour + extra for work surface
- 1 t baking powder
- 1 t superfine sugar
- 1 t salt
- 1½ oz butter, melted
- 8 fl oz (1 cup) milk
The filling
- Sesame seeds
- Olive oil
- 1 handful cilantro leaves
- 1 onion
- 9 oz leftover meat
- 1 t cumin
- Salt and pepper
- 3½ oz sheep’s milk cheese, crumbled
How to Make It
- Mix the flatbread ingredients together, then knead the dough. When it is smooth and not sticky, let it stand for 45 minutes.
- In your incarnation as a fire spirit, toast the sesame seeds with a glance (alternatively, toast in a frying pan over medium heat)—they should be golden but not too brown. In a mortar of the purest marble (or a blender), crush the seeds with an equal amount of oil and mash until the mixture is smooth and even.
- Finely chop the cilantro. With an elegant gesture, peel the onion and slice it into strips. Soften the strips in a frying pan over medium heat until translucent, then add the meat and cumin and cook for 5 minutes. Add the cilantro, mix, season, with salt and pepper, and let cool.
- Divide the dough into 6 equal pieces, and roll them out very thinly on a floured work surface. Lay them in a very hot frying pan and let them cook for 5 to 7 minutes on each side: they should brown lightly and puff up like an exasperated magician.
- Open up each flatbread, fill with some of the meat mixture and crumbled cheese, add a generous spoonful of the sesame sauce, and eat hot, admiring the rising waters of the River Jordan.