11 / 2 tsp of salt and a good grind of black
pepper. Return to the boil, then simmer
1 red chilli, seeds removed, finely
chopped
1 tsp finely grated lemon zest
120ml olive oilPlace the flour, sugar and yeast into the
bowl of a stand mixer with the dough
hook. Mix on low for a minute. Whisk
together eggs and 120ml of water then
add to the mixer. Work on a low speed for
a few seconds, then increase speed to
medium. Continue to work for 2 minutes
until the dough comes together. Next, add(^1) / 2 tsp salt and start adding the butter, a
few cubes at a time, until it all melts
together into the dough. Continue
kneading for about 10 minutes on a
medium speed, until the dough is
completely smooth, elastic and shiny. Place
dough in a large bowl brushed with
sunflower oil, cover with a clean tea towel
and leave in the fridge for at least half a
day or, preferably, overnight. It will increase
in volume by just under 50 per cent.
For the filling, place 3 tbs oil in a medium
saucepan over a medium-low heat. Add
onions and cook for 15 minutes, stirring
frequently, until the onions are completely
soft and golden brown. Add cinnamon and
cook for another minute. Remove from
heat and set aside to cool before adding
remaining 55ml of olive oil, sumac,
oregano, thyme, sugar and 1 tsp salt.
Grease a 20cm x 30cm baking tray and
line with baking paper. On a lightly floured
surface, roll the dough out into a rectangle,
about 55cm x 35cm. Spread the sumac
onion filling all over the dough, taking it
right up to the edges. With the long end
facing towards you, gently roll the dough
as you would a Swiss roll, using both hands
to gently press as you go along. Trim about
2cm off both ends so that it becomes a
perfect sausage. Cut widthways into 12
even slices, each about 4cm wide. Carefully
arrange slices on the baking tray, evenly
spaced apart with the cut side facing up so
that the filling is showing. Cover the tray
EXTR ACT.