Lahmajin
Stephanie da Silva
Date: Wed, 12 May 93 14:48:57 CDT
Here is a recipe for Lahmajun. Someone asked for it on rec.recipes
or rec.cooking. I can't remember. Its from Mediterranean Cookery
by Claudia Roden. Its a beautiful book. She calls it Lahmacun.
They are like a Middle Eastern pizza and very good.
LAHMACUN
Serves 12 or more.
PIZZA DOUGH
1 lb. flour plus some extra
1/4 tsp. salt
1 oz. fresh or 1/2 oz. dry yeast
8 oz. warm water
Pinch of sugar
4 tbs. olive oil
Sift the flour into a bowl woth the salt. Dissolve the yeast in
1/2 a glass of the measured water with a pinch of sugar to
activate the yeast. When it begind to froth, pour into the flour.
Add 3 tbs. of the oil and just enough of the water to make a firm
dough. Pour in the water gradually, mixing first with a wooden
spoon, then working the flour into the liquid with your hands.
Add a little more flour if too sticky. Knead well for at least
10 minutes or until the dough is smooth and elastic. Pour a drop
of oil in the bowl and roll the dough in it to prevent a crust
from forming. Cover the bowl with a damp cloth and leave the dough
to rise in a warm place for about 1 hour or until doubled. Punch
down and knead for a few minutes and let rise again for 30 minutes
after rolling in a little more oil.
TOPPING
1 lb. onions, finely chooped
4 tbs. oil
1 1/2 lb. ripe tomatoes, peeled and chopped or a 14 oz. can of peeled
tomatoes
1 1/2 lb. lean minces lamb or beef
4 tbs. tomatoe puree
Salt and pepper
Juice 1/2 lemon
Bunch parsley, finely chopped
Good pinch of cayenne pepper or 1 small chilli, finely chopped
2 oz. pine nuts, toasted (optional)
Fry the onions in 3 tbs. oil until soft but not golden. Add tomatoes
and cook until souce is thick and liquid has disappeared.
Preheat the oven to 450.
Put raw meat in a bowl with all the ingredients, including the
tomatoe sauce and work into a paste with your hands.
Knead the dough again for a few minutes and divide into 3. Roll
each one out as thinly as possible on a floured surface with a
floured rolling pin. Ease onto 3 oiled baking sheets (14 x 16 in)
Spread a thick layer of meat mixture on each sheet of dough.
Let rest 10 minutes then bake for 10-15 minutes or until the
mixture has cooked and the dough is brown around the edges.
Cut into squares and serve.
You could also put mixture on opened up pitas and bake. My
husband and I often use frozen bread dough to make them also.
P.S. I am still looking for a recipe for Iskander Kebab.
ELIZABETH PLANTZ