A Southern North African Sandwich Recipe - Cooking Index

Ingredients

• Kesra: Moroccan Bread 1 1/4 cups 296ml Warm water - (abt 110 degrees)
• 1 Active dry yeast
• 1 teaspoon 5ml Sugar
• 4 cups 250g / 8.8oz Unbleached all-purpose flour or Bread flour
• 1/3 cup 20g / 0.7oz Yellow cornmeal - plus 1 tablespoon 15ml Yellow cornmeal
• 1 tablespoon 15ml Salt
• 2 teaspoons 10ml Unsalted butter - melted
• 2 tablespoons 30ml Sesame seeds
• Olive oil
• Curly lettuce - for garnish Vegetables
• 2 Eggplants (medium)
• Salt - as needed Olive oil - as needed Freshly-ground black pepper - to taste
• 1/2 cup 31g / 1.1oz Flour
• 1/2 cup 31g / 1.1oz Cornmeal
• Paprika - to taste Cayenne - to taste
• 3 Green tomatoes - sliced
• 4 oz 113g Butter
• Harissa Style Red Pepper Spread
• 2 Red peppers - roasted, peeled, And seeded
• 3 Fresh red chiles - chopped (small)
• 6 Garlic cloves - peeled, chopped
• 2 tablespoons 30ml Fresh chopped cilantro