Amiz - Flatbread of Afros

Description

Amiz is a flatbread-style dish traditionally prepared from a mixture of Ornet root and Biza flour, topped with roasted Polcun quail, cooked Rolboz Branil, and a paste of Lurte fruit. Light sprinklings of Śemi powder or Misa petals may be added as seasoning or garnish. Its texture is firm yet tender, with a slightly nutty base, savory meat, and lightly sweet or aromatic toppings depending on preparation.

Cultural Significance

• Coastal Version: Substituting Polcun quail with Pran fish.

• Vegetarian Version: Increasing Lurte paste and Rolboz slices while omitting meat.

Preparation Summary

1. Mash boiled Ornet roots and combine with Biza flour to form a flatbread base.
2. Spread a cooked Lurte fruit paste over the flatbread.
3. Arrange shredded Polcun quail and Rolboz Branil slices atop the paste.
4. Sprinkle lightly with Śemi powder and bake on clay or stone surface until golden and aromatic.

Consumption

Notes:

• Amiz demonstrates the Afros principle of turning culinary mistakes into celebrated innovation.

• Its flatbread base and toppings have inspired other dishes in neighboring regions of Centos.

• Considered a safe food for children, though Misa garnish is limited due to potential side-effects (Nobel).

Ingredients:

• Ornet roots – 2 large tubers, peeled and boiled
• Biza flour – 1 cup, for flatbread structure
• Polcun quail (Tamsi or Pinin) – 1–2 birds, roasted or shredded
• Rolboz Branil – 1 bulb, cooked and sliced
• Śemi powder – 1 teaspoon, optional, for warmth and spice
• Lurte fruit – ½ cup, cooked into a soft paste for topping
• Salt & local herbs – to taste
• Oven – for cooking

Instructions:

1. Prepare the Base: Mash boiled Ornet roots and combine with Biza flour to form a firm, pliable dough. Press it into a flatcake about ½ inch thick.
2. Make the Sauce: Cook Lurte fruit over low heat until soft, mash into a paste, and season lightly with herbs. Spread evenly over the flatbread.
3. Add Toppings: Scatter shredded Polcun quail and slices of Rolboz Branil across the flatbread. Sprinkle Śemi powder lightly if desired.
4. Bake: Place on a heated clay oven or flatstone. Cook until the edges are golden and aroma fills the room (approx. 20–30 minutes).
5. Serve: Slice into pieces and serve warm. Optional: Garnish with small Misa petals for festive occasions (use sparingly due to potency).

Notes:

• Amiz is versatile: substitute quail with small fish like Pran for coastal variations, or increase Lurte fruit for a sweeter version.
• Traditionally eaten with warm herbal teas and shared among family or travelers.
• Its invention reminds cooks that even meals gone amiss can become beloved dishes.