Spiced Rabbit Stew & Nigella Flat Bread Recipe

Prepare and season rabbit

Pat the rabbit pieces dry with paper towel. Season evenly with 1½ tsp sea salt and ½ tsp freshly ground black pepper. Lightly dredge the pieces in the 3 tbs plain flour, shaking off excess.

Brown the rabbit

Heat a large heavy-bottomed Dutch oven or wide pot over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When shimmering, add rabbit in a single layer (work in batches if necessary) and brown on all sides, about 3–4 minutes per side, until well colored. Transfer browned pieces to a plate.

Sweat the aromatics

Reduce heat to medium. Add the remaining 1 tbs olive oil if the pan looks dry. Add the chopped onion, carrots and celery. Season with ½ tsp salt and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and grated ginger and cook 1 minute until fragrant.

Toast the spices

Stir in ground cumin, ground coriander, cinnamon, smoked paprika and turmeric. Cook, stirring, 30–45 seconds to bloom the spices and deepen their aroma.

Deglaze and build the stew

Add the tomato paste and cook 1–2 minutes, stirring, to caramelize slightly. Pour in the white wine (or extra stock) to deglaze, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Simmer the rabbit

Return the browned rabbit pieces to the pot. Pour in the 600 ml stock so the meat is nearly covered. Add the bay leaves and remaining ½ tsp sea salt and ½ tsp black pepper. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer gently for 45–55 minutes until the rabbit is tender and nearly falling from the bone. Check occasionally and skim any foam or excess fat.

Finish the stew

Once rabbit is tender, remove the lid and increase heat to medium. Add the halved olives, lemon zest and lemon juice and simmer uncovered 8–10 minutes to concentrate flavors and thicken slightly. Taste and adjust seasoning with remaining salt if needed. If the stew is too acidic, stir in 1 tsp honey or pomegranate molasses to balance. Stir in chopped parsley just before serving.

Make the dough

In a large bowl, whisk together 3 cups plain flour, 1 tsp instant yeast, 1 tsp sugar and 1 tsp fine sea salt. Make a well and pour in 225 ml warm water, 2 tbs olive oil and 50 g plain yogurt (if using). Mix with a spoon until a shaggy dough forms.

Knead and first rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (add up to 2 tbs extra flour if sticky). Alternatively, knead in a stand mixer with dough hook for 4–5 minutes. Place dough in a lightly oiled bowl, cover with cling film or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

Divide and shape

Punch down the dough and turn out onto a floured surface. Divide into 8 equal portions (for small flatbreads) or 6 for larger ones. Roll each portion into a ball and let rest covered for 10 minutes. Flatten each ball with a rolling pin into a roughly 18 cm (7 inch) round about 3–4 mm thick, dusting with extra flour as needed. Lightly brush the tops with a little olive oil and sprinkle each with nigella seeds, pressing them gently so they stick.

Cook the flatbreads

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Cook each flatbread 1.5–2 minutes on the first side until puffed and browned in spots. Flip and cook the second side 1–1.5 minutes. If desired, brush cooked breads with a little olive oil. Keep cooked flatbreads wrapped in a clean towel to stay warm and soft while you finish the batch.

Serve

Serve the warm nigella flatbreads alongside the spiced rabbit stew for dipping and mopping up the sauce.