Kiflice Sa Lukom

Parmesan-Crumbed Lamb Cutlets


For the dough

5 cups plain flour
2 1/2 cups warm water
1 tbsp sugar
1 tbsp salt
1 tbsp dry yeast

For the filling

4 onions
2 egg yolks
1 tbsp olive oil
1 tsp sugar
1 tsp salt
garnish (black sesame seeds, rock salt, poppy seed etc)


To make the dough, place the sugar, dry yeast and 1 cup of warm water in a dish to activate and feed the yeast. Sift the flour and place in a large bowl. Add the salt around the edge of the flour. Make a little well in the middle of the bowl and place the sugar and yeast mixture into the well.
Gently mix the ingredients from the inside out, adding slowly more and more of the flour. Add the rest of the warm water and the oil. Eventually, start mixing in the salt from the edges in. Once all is well mixed, leave the dough to prove for 2 hours.
Then, knead the dough again and leave it to rise a second time. This is the standard dough mixture we refer to in this book. The baking method is what makes each bread a little bit different.
To make the filling, chop or grate the onions.
In a non stick frying pan, heat up the oil, and add the chopped onions. Add the salt and sugar and fry the onions until caramelized and delicious. Allow to cool.
Roll the dough to about 1/2cm thickness and into a large circular shape. Cut wedges into the dough from the outside in, making very steep and thin pyramids.
On the outer edge, spoon a little bit of the onion mixture and then spread and then spread towards the inside, stopped well before the middle. Roll each wedge into a crescent shape so that the middle is the thickest.
Place each roll onto a lined baking tray and brush with egg yolk. Sprinkle with your chosen garnish and bake at 190 degrees Celsius or in the Baking Oven until golden brown.

Recipe and images from Leila Chalks cookbook “The Lost Chef”