Samoon is a popular bread topped with sesame seeds and fashioned into a diamond shape that is served mostly in Iraq. Though fluffier and with more substance than a typical flatbread or pocket bread, samoon is generally served in the same manner, and is typically used to collect every morsel from the plate.
Ingredients
Samoon (Iraqi bread)
Chilli butter
Method
1.For samoon, whisk together 250ml water, yeast and sugar in a small jug; set aside until foamy (10-12 minutes). Add flour, 1 tsp salt and oil in a bowl of a stand mixer with a dough hook attachment. Add yeast mixture and knead until a soft dough forms (5 minutes). Cover and rest in a warm place until doubled in size (45 minutes). Knock down dough and divide into four; roll into balls.
2.Sprinkle dough with flour and gently roll into a log with tapered ends, keeping the centre thick. Transfer to a lined baking tray and cover and rest in a warm place until puffed (15 minutes).
3.Flatten the centre of each loaf using your fingertips, retaining the torpedo shape. Cover and leave to rest until doubled in size (30 minutes).
4.Preheat oven to 230°C. Whisk egg with 1 tbsp water in a small bowl. Brush the top of each loaf with eggwash and sprinkle with sesame seeds; bake until golden (18-20 minutes).
5.For poached eggs, fill a saucepan three-quarters full with water and bring to a simmer. Add vinegar, and stir water in one direction to create a vortex. Gently crack in 2 eggs; cook for 4 minutes to achieve a runny yolk or until cooked to your liking. Remove with a slotted spoon and repeat with remaining eggs.
6.To make chilli butter, heat butter in a small frying pan until foamy. Add remaining ingredients. Stir for 5-10 seconds and then remove from heat.
7.To serve, divide yoghurt sauce among plates and spread evenly. Top with an egg, drizzle with chilli butter and scatter with micro chervil and red garnet; serve immediately with samoon.
Notes
