Examend Recipe

Bloom the yeast: combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–8 minutes until foamy.

Mix dry ingredients: in a medium bowl whisk together the all-purpose flour and salt.

Form the dough: make a well in the flour, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead: turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is sticky, sprinkle up to 1 tablespoon more flour as needed.

First rise: lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 45–60 minutes, until doubled in size.

Prepare ingredients: while dough rises, chop the onion and parsley, mince the garlic, and zest the lemon.

Cook aromatics: heat 1 teaspoon olive oil in a small skillet over medium heat. Add the chopped onion and cook 3–4 minutes until softened, then add the minced garlic and cook 30 seconds until fragrant.

Brown the meat: add the ground beef (or lamb) to the skillet, breaking it up with a spoon. Cook 4–6 minutes until browned and no longer pink.

Season and finish: stir in the tomato paste, ground cumin, smoked paprika, salt, and black pepper. Cook 1–2 minutes to combine. Remove from heat, stir in chopped parsley and lemon zest. Let the mixture cool to room temperature before assembling (important to avoid soggy dough).

Preheat and prep

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Divide and shape: punch down the risen dough and turn it onto a lightly floured surface. Divide into 2 equal pieces. Flatten each piece into a roughly 6–7 inch oval (about 1/4 inch thick).

Fill: place half of the cooled filling lengthwise down the center of each dough oval, leaving a 1/2 inch border on each side.

Seal and shape: fold the long edges slightly toward the center to create a raised rim, leaving the filling exposed in the middle (traditional open-top style). Tuck and pinch the ends to close slightly for a neat boat shape.

Egg wash and seeds: beat the egg with 1 teaspoon water. Brush the exposed dough rim lightly with egg wash. Sprinkle sesame seeds over the rim if using.

Bake: transfer the two filled dough pieces to the prepared baking sheet and bake in the preheated oven for 14–18 minutes, until the crust is golden brown and the filling is hot.

Finish: remove from oven and immediately brush the crust with 1/2 tablespoon olive oil or melted butter for a glossy finish. Let rest 5 minutes before serving.