Ingredients

• 1/2 pound boneless leg of lamb steaks, trimmed, cut into 3 x 1/2 x 1/4-inch strips
• 2 tablespoons chopped fresh parsley
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 cup warm water (105°F. to 115°F.)
• 4 teaspoons dry yeast
• 1/4 cup olive oil
• 1 1/2 teaspoons salt
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all purpose flour
• 2 tablespoons olive oil
• 2/3 cup thinly sliced red bell pepper
• 2/3 cup thinly sliced red onion
• 2/3 cup chopped fresh cilantro
• 1/4 cup water
• 2 tablespoons olive oil
• 2 tablespoons paprika
• 1 tablespoon chopped garlic
• 1 tablespoon tomato paste
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon dried crushed red pepper

Instructions

1. Stir all ingredients in bowl to blend. Sprinkle with salt and pepper. Chill at least 2 hours and up to 1 day.
2. Make dough: Pour 1 cup warm water into large bowl; sprinkle yeast over. Let stand until mixture is foamy, about 10 minutes. Mix in 1/4 cup oil and salt. Combine both flours in medium bowl. Stir enough flour mixture into yeast mixture 1/2 cup at a time to form slightly sticky dough. Knead on floured surface until smooth and elastic, about 10 minutes. Oil large bowl; add dough and turn to coat. Cover bowl with plastic wrap. Let stand in warm area until doubled in volume, about 1 hour. Meanwhile, heat 2 tablespoons oil in medium skillet over medium-high heat. Add lamb mixture; sauté until just cooked through, about 3 minutes. Transfer to plate.
3. Pour 1 cup warm water into large bowl; sprinkle yeast over. Let stand until mixture is foamy, about 10 minutes. Mix in 1/4 cup oil and salt. Combine both flours in medium bowl. Stir enough flour mixture into yeast mixture 1/2 cup at a time to form slightly sticky dough. Knead on floured surface until smooth and elastic, about 10 minutes. Oil large bowl; add dough and turn to coat. Cover bowl with plastic wrap. Let stand in warm area until doubled in volume, about 1 hour.
4. Meanwhile, heat 2 tablespoons oil in medium skillet over medium-high heat. Add lamb mixture; sauté until just cooked through, about 3 minutes. Transfer to plate.
5. Make charmoula: Combine all ingredients in medium bowl. Season with salt and pepper. Set aside.
6. Combine all ingredients in medium bowl. Season with salt and pepper. Set aside.
7. Punch dough down. Divide into 4 equal pieces. Cover; let stand 10 minutes. Preheat oven to 450°F. Roll out each dough piece on floured surface to 7-inch square. Top each with 1/4 of charmoula, then 1/4 of lamb, pressing to adhere to dough. Oil 2 large baking sheets. Using large spatula, transfer breads to sheets. Bake breads until cooked through and brown on bottom, about 15 minutes. Serve warm.
8. Punch dough down. Divide into 4 equal pieces. Cover; let stand 10 minutes. Preheat oven to 450°F. Roll out each dough piece on floured surface to 7-inch square. Top each with 1/4 of charmoula, then 1/4 of lamb, pressing to adhere to dough. Oil 2 large baking sheets. Using large spatula, transfer breads to sheets.
9. Bake breads until cooked through and brown on bottom, about 15 minutes. Serve warm.