camera iphone 8 plus apk ARMENIAN LAMB & BEEF LAHMAJOUN - By Ani

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ARMENIAN AND MIDDLE EASTERN CUISINE & MORE BY ANI

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Armenian Lahmajoun
Armenian Pizza

2 types of delliciouse Lahmajouns.
1 with vegetarian & the other with Lamb & Beef ... 😉😉 hmmm!! hmmm!! GOOD
But I only have the meat recipe I hope you enjoy it. The other one is a family secret recipe LOL and I'm fortunately I cannot share it sorry guys. It's for catering purposes.
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INGREDIENTS:
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DOUGH
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3 c All Purpose Flour/ sifted with 1/2 tsp. Salt .. set aside
1/4 c Four /more just in case you need it.
3/4 tsp. Instant Yeast
1/2 tsp. Sugar / mix sugar in the 1/2 c warm water and proof.
1/2 c warm Water again between 90F to 110F/ to mix into the dough as much as needed.If more water is needed? Add 1 Tbsp. at a time to make soft dough.
OLIVE OIL .. for putting your mixing bowl. And also the dough. Before letting it rise.
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TOPPING.... the ingredients below are for a big quantity to make over 25 Lahmajouns.
Since I always like to make more and then airtight seal it and put it in my freezer for the next but I will make. If you are not going to make that many since the day won't allow you to make that quantity please half the recipe.
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1/2 lb. Ground Lamb
1/2 lb. Ground Serloin
1/2 stick of Butter / melted
1 to 2 large ripe Tomatoes/ diced
1/2 bunch flat leaf Parsley / diced
1 bunch Rehan / diced ..( Persian Basil )
1/4 to 1/2 bunch Fresh Mint Leaves / diced
Garlic Cloves / diced and as much as you like.
1/2 to 1 whole Lemon Juice / optional
1 1/2 Tbsp. Tomatoe Paste
2 to 3 Tbsp. Red Pepper Paste
1 1/2 Tbsp. Pomagranit Molasses
2 to 3 tsp. Paprika
2 tsp. Or more Allspice
2 to 3 tsp. Kuzbara / dry Coriander
1 tsp. Onion Powder
1 tsp. Garlic Powder
1/2 c water
Salt
Blk. Pepper
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DIRECTIONS:
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After dicing all the Veggie's, mix in the meats and mix by hand until corporate.
Add the seasonings and the tomatoe paste, pepper paste, the molasses, and lemon juice, the melted butter, and again mix by hand.
Place the meat mixture now into the food processor, and pulse 2 to 3 times each batch ,for 1 or 2 second each time.
Be careful not to do it too long, or else it will come out like puree, and that is not what you want.
Mixture needs to be still on the smooth chunky side almost like puree.
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Dough..
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In 1/2 c of warm water, pour the yeast and sugar in, mix to dilute, then cover the top of container and place in a warm place until it proofs. Like 10 minutes.
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Mix salt with the flour and sift.
Turn the mixer on on low and slowly add in the yeast liquid. Gradually add in the other 1/2 c of warm water now.
Mix until the dough start to clean the sises of the mixing bowl.
If for any reason your dough needs more water , then add 1 tablespoon of water at a time until you get the consistency of the dough you desire .
If your dough is too sticky, then add 1 tablespoon of flour at a time until you have a soft dough . Let the machine run kneading the dough for about 7 minutes.
One it's ready, turn over a lightly floured surface and knead gently for 3 to 5 minutes longer by hand.
Grease the bowl with olive oil real well, and
Place the dough ball in it, and cover with plastic wrap and also cover over with a kitchen towel.
Place in the warm place until it doubles in size.
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Now..when your dough has risen,
Turn over unto a floured surface, and mold into a cylinder shape, and cut to the sizes you would like to make your lahmajouns.
Start with forming little balls out of it (or big, it all depends on how large you prefer your lahmacuns).
Cover the balls so they don't dry out .
COVER OVER WITH A DRY TOWEL,
THEN OVER WITH A MOIST TOWEL.
Let it rest to double again, for about 30 to 40 minutes.

Flour your work surface, take your roller pin and roll out your balls.
You want your dough to be very thin, about two millimeters or 1/8 of an inch thick.
Then, take a spoon and put about one tablespoon or more on the surface and spread out evenly, but leaving 1/4" plain on the edges .
You may want to use the back of your spoon to even it out.
In an ideal world, we would own a brick oven in which we would bake these babies, but we don't, well...at least, I don't.
I have a simple down to earth ovan
So we got to work with what we got.
Pre-heat your oven on 500F.
If you use a baking stone like me, please make sure your stone is in the oven when heating. About 15 minutes.
When ready, oil or spray the stone or tray with grease the carefully place the pre made Lahmajouns on it. Bake for about 7 to 12 minutes.
But it all depends on each individual oven heat.
When you see the edges changing color into caramel brown color remove and serve.

ENJOY ❤

camera iphone 8 plus apk ARMENIAN LAMB & BEEF LAHMAJOUN - By Ani
13 Likes	13 Dislikes
347 views views	2.19K followers
People & Blogs	Upload TimePublished on 8 May 2018

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