gubta mtumarta stuffed monkey bread
Ingredients
For the parsley oil:
2 large cloves garlic
1 small bunch parsley, washed and dried (reserve and chop a couple sprigs for garnish)
1/3 cup olive oil
1/4 teaspoon salt (or to taste)
1/8 teaspoon black pepper
For the cheese filling:
2.5 ounces grated parmigiano reggiano (or another hard, salty cheese, like pecorino romano)
6 ounces grated fontina or fontinella
5 ounces manouri (or another soft, mild, crumbly cheese, like ricotta salata or a mild feta)
1 tablespoon caraway seeds
To stuff and bake:
2 pounds pizza dough
cheese filling (above)
parsley oil (above)
parsley for garnish (optional)
Instructions
- Make the parsley oil: In a food processor, finely mince the garlic. Then add the parsley and pulse a few times to coarsely chop. Add the olive oil, salt, and pepper, and blend until the parsley is finely minced and the oil is green. Set aside in a medium mixing bowl.
- Make the cheese filling: Use a fork to combine the cheeses and caraway seeds (you can mash them until they’re homogenous, or leave them chunky—you’re choice!). Be sure to break up the pieces of manouri/feta.
- Stuff and bake the bread: Divide and shape the pizza dough into 20 balls (lightly flour your work surface if the dough is too sticky).
- Flatten one of the balls and place 1 slightly heaping tablespoon cheese filling in the center. Seal it up by pinching the ends together. Place the stuffed dough ball in the mixing bowl full of parsley oil. Repeat with the remaining balls, occasionally carefully tossing them around in the oil to keep them from sticking together (pace yourself with the filling so you have enough).
- Place the parsley-oiled dough balls seam-side-up in a bundt pan (or another round baking pan). If there are a few drops of oil remaining in the bottom of the bowl, drizzle them over the bundt pan (or discard if you prefer).
- Preheat the oven to 350° F and let the bundt pan rest at room temperature for about 40 minutes before baking.
- Bake for about 40 minutes, until the bread is cooked through and golden brown on top.
- Let it cool in the pan for about 5 minutes before inverting onto a plate. Let it cool for at least 10 more minutes before garnishing with parsley and serving.
Notes
Feel free to make this easy dipping sauce to go with it:
jajik dipping sauce (optional)
1/2 cup Greek yogurt
2 tablespoons chopped dill (or parsley if you prefer)
1/8 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon extra virgin olive oil
1 small clove garlic, crushed with a garlic press or finely minced
- While the bread is baking, stir together the yogurt, dill, pepper, salt, olive oil, and garlic.