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Ref ID: 1GC2017/3581 | Posted On: 27-10-2017 | Updated on: 27-10-2017
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Lahmajoun - Armenian pizza with meat
Lahmajoun (Arabic: لحم بعجين; "meat with dough")[1] is a round, thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then baked.[2] Lahmacun is often served with ayran or şalgam and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant.
Other than Lahmajoun (Arabic: لحم بعجين), Sfiha, Manakish, and Musakhan are also other dishes with toppings on top of dough (Meat, Zaatar, Jibneh) that originated in the Levant. Lahmacun is a popular dish in Armenia,Lebanon, Syria, Turkey, and in Armenian and Turkish communities worldwide. The dish has existed for thousands of years but has become much more popular over the last few decades. The dish is sometimes known as "Armenian pizza" or "Turkish pizza". Due to the hostile nature of the relations between Armenia and Turkey, the opening of Armenian restaurants serving the food in Russia had caused protests.
In Jerusalem it has become popular because of migration of Urfalim Jews from southeastern Turkey. Tamarind paste is sometimes added to the meat.
Source : https://en.wikipedia.org/wiki/Lahmajoun
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Preparation time : 50 minutes
Timeout : 1 h 15
Cooking time : de 8 to 10 minutes par fournée
Portions : 16 small pizzas of about 14 cm ( 5 ½ po) of diameter
Dough
- 1 ¼ cup (300 mL) warm water at 38 ° C (100 ° F).
- 1 ½ teaspoon Active dry yeast
- ½ spoon sugar
- 4 spoons (500 g) unbleached all-purpose flour, and a little for the work plan
- 1 spoon fine salt
- 2 teaspoon vegetable oil (canola, sunflower ...)
Garnish
- 1 small yellow onion
- ½ red pepper, hulled and seeded
- 1 garlic clove, cut in half and dislocated
- 2 tomatoes (250 g), blanched and peeled
- ¼ bunch approximately (40 g) fresh parsley
- ¼ bunch approximately (15 g) fresh mint
- A little over ½ lb (250 g) finely chopped beef (or lamb)
- 1 teaspoonful of Aleppo pepper or sweet or spicy paprika
- 1 pomegranate molasses
- ½ spoon tahini (sesame butter)
- ½ spoon tomato paste
- ½ spoon cumin
- ½ spoon ground coriander
- Salt and pepper from the mill
- Lettuce leaves, marinated rabioles, Lebanese cucumber slices, cherry tomatoes cut in half, lemon wedges, mint leaves and a large glass of ayran to serve.
For the dough
- To prepare the dough, put the lukewarm water in a bowl. Sprinkle with yeast and sugar. Leave on for 10 to 15 minutes, or until the mixture is frothy.
- To knead the dough:
By hand: In a large bowl, combine flour and salt. Form a well in the center and pour the mixture of water, yeast and sugar. Add the oil. Knead the dough by incorporating the dry ingredients into the liquid ingredients for 8 to 10 minutes until a smooth, elastic and smooth dough ball is formed.
Stand mixer: Use the flat whisk first. At low speed, mix the flour and salt. Form a well in the center and pour the mixture of water, yeast and sugar. Add the oil and mix, at medium speed, until the dough forms. Using the dough hook, knead for 6 minutes, or until a smooth, elastic and smooth dough ball is detached from the bowl.
In a clean and lightly oiled bowl, place the dough ball. Cover the bowl with a clean cloth and let the dough rise in a warm, dry place for 1 hour, or until doubled in size.
For garnish
- With a knife or food processor, chop the onion, half pepper, garlic, tomatoes, parsley and mint very finely. Put in a large bowl.
- Add ground beef, Aleppo pepper, pomegranate molasses, tahini, tomato paste, cumin, coriander, salt and pepper. Mix by hand to form a homogeneous and moist paste. To check the seasoning, cook 1 tbsp. mixture in a hot nonstick skillet. Taste and rectify seasoning as needed.
- Preheat the oven to 200 ° C (400 ° F). Divide the dough into 16 small equal balls. By hand or rolling pin, on a lightly floured work surface, roll out the dough into 14 cm (5 ½ ") diameter discs and 3 mm (⅛") thick.
- Place the discs on a baking sheet lined with parchment paper and, using a tablespoon, spread a thin layer (2 tbsp) of filling. Smooth with the back of the spoon to adhere the filling to the dough.
- Cook in the lower third of the oven for 8 to 10 minutes (pizza should not cook too much to remain soft), then in the upper third of the broiler for 1 to 2 minutes, or until edges are very lightly browned and the meat is cooked. Remove from the oven, place on a plate and immediately cover with a sheet of aluminum foil to keep them soft.
- Sprinkle with lemon juice. Garnish with toppings, fold and eat! Sprinkle with a large glass of ayran.
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