Armenian recipe for simple and tasty lamaj

Kibbeh

Kibbeh.
Photo: Shutterstock This is the name for dishes containing minced meat and bulgur. In this case, these are the extremely popular cutlets. If a girl cooks kibbeh well, there is no shame in marrying her off. DO (for 8 servings): half a kilo of ground beef or lamb · 200 g of bulgur · 3 sprigs of mint · 2 onions · 70 g of pine nuts · 1 teaspoon of allspice · 0.5 teaspoon of cumin · 0.5 teaspoon cinnamon · 30 ml olive oil · salt · pepper · 1 liter of refined oil for deep-frying.

WE'RE COOKING:

1. Fill the bulgur with cold water for half an hour, then squeeze through a towel.
2. Fry a finely chopped onion in olive oil, add half the minced meat, pine nuts (they can be pre-fried), peppers, cumin, cinnamon, and salt. Simmer until done for about 10 minutes.
3. Mix the bulgur with the second half of the minced meat. We also send there, finely chopped, the second onion, mint, salt, pepper and beat it into a paste in a blender.
4. The most tricky part is making cutlets: raw meat with bulgur must be stuffed with fried minced meat. To do this, take a portion of bulgur and meat paste with wet hands and roll into a ball. Make a cone-shaped depression in it, fill it with fried minced meat and seal it, forming elongated cutlets.
5. Deep fry at 180°C and place on a paper towel.

Step-by-step preparation

Let's prepare the dough

1. Sift wheat flour (3 cups) into a bowl and make a well in it using a large spoon. Add dry ingredients: salt (1 teaspoon), sugar (1 teaspoon) and dry yeast (5-6 grams). Mix all dry ingredients well with a spoon.
2. Pour water into the flour and start kneading the dough. First knead with a spoon, then dust the work surface with flour and turn out the dough. Continue kneading with your hands, dusting with a little flour. You don't need a lot of flour to prevent the dough from becoming tight and clogged.
3. Knead the dough for 15 minutes. Place the kneaded, shaped dough into a ball into a clean, dry bowl, cover the top with cling film and place in a warm, draft-free place until the dough doubles in size.

Preparing the filling

1. Rinse the meat (400 grams), remove the tendons and pass through a meat grinder. In total you will need 300 grams of minced meat.
2. Wash large tomatoes (2 pieces) and grate on a coarse grater.
3. Wash fresh parsley or cilantro (a large bunch) and chop very finely.
4. Mix minced meat, grated tomato, and finely chopped herbs in a bowl.
5. Add black and red ground pepper (1 teaspoon each or to taste), salt (about 1 teaspoon). Mix everything well until smooth.
6. Peel onions (1 piece) and finely chop into cubes. Place the onion into the minced meat filling and mix well again. The filling is ready.

Forming a Lamajo

1. Place the risen dough from the bowl onto a work surface dusted with flour. Knead the dough a little and form a thick sausage, which you divide into 4 equal parts. Roll each part into a ball with your hands and, using a rolling pin, roll it into a large thin cake the size of a baking sheet.
2. Place the minced meat filling on the flatbread, spreading it evenly over the entire surface in a layer of no more than 0.5 cm and leaving an edge of no more than 1.5 cm.
3. Transfer the filled cake to a baking sheet and bake in an oven preheated to 200 degrees for 10-12 minutes.
4. Place the finished lamajos on a plate in a stack: folding the flatbreads in pairs, with the filling facing each other.

Fattoush

Fattoush.
Photo: Shutterstock Traditional salad with vegetables and crispy pita bread.

NEEDED (for 4 servings): 3 tomatoes · 6 radishes · 3 cucumbers · 1 romaine lettuce · 30 g each mint and parsley (small bunches) · 3 pitas · 1 tbsp. a spoonful of sumac seasoning (gives sourness, found in oriental spice stalls) · 1 clove of garlic · half a lemon · 70 g of olive oil.

WE'RE COOKING:

1. Sprinkle the pita with olive oil and dry in the oven for 5 minutes. at 200 °C. When it cools down, break it into pieces with your hands.
2. Cut cucumbers and tomatoes into large cubes, radishes into slices or rings.
3. Tear the salad with your hands or chop it coarsely, chop the mint and parsley.
4. Make the dressing: mix 50 ml of olive oil, sumac and crushed garlic.
5. Mix the ingredients. Add salt if necessary.

Features of the lahmajun recipe

Dough

A crispy flour tortilla should be thin and golden brown. You need to be able to cook it correctly.

The base is prepared from unleavened or yeast dough. It is rolled into an oval and brushed with milk. And this moment is mandatory. It is this trick that makes the base tender and soft.

Sometimes they make boats, like in Adjarian khachapuri.

True, the crunchy properties are lost. Therefore, it is worth making a choice in favor of authenticity or harmony of taste and appearance of Turkish lahmajun.

The base itself should contain both milk and water. The former gives nice bubbles when baking, while the latter eliminates brittleness.

You can't hesitate when putting the cake in the oven. As soon as you spread it, go straight to baking. Otherwise, there is a risk that the product will get wet and tear.

Filling

Vegetables, sauces and meat are placed on top of the dough.

All this is flavored with spices.

What can you put in the filling:

• tomatoes;
• paprika;
• garlic;
• onion;
• minced lamb or beef;
• seasonings

How lahmacun is served - delicious photos

Before serving, lahmacun prepared according to the Turkish recipe is sprinkled with lemon juice and decorated with parsley. You can add a piece of fresh tomato and a slice of lemon.

Some options involve adding pomegranate syrup, tomato paste, garlic-based sauce, and sumac.

There are cases when “pizza” is wrapped in a roll with slices of fresh vegetables inside.

There are known recipes in which the dish is decorated with pickled onions.

Kefir, sour cream or ajvar are served as drinks with oriental pizza.

Technology and signs of proper lahmacun pizza

1. The dough is thinner than for regular pizza. It should be crispy.
2. The diameter of the cake is twenty to twenty-five centimeters. Weight - about two hundred grams.
3. The filling is a thin layer of meat with vegetables and spices. Tomatoes, onions, herbs, garlic and peppers are finely chopped with a knife.
4. Minced meat is mixed with vegetables, tomato paste and paprika paste and spices are added.
5. Everything is mixed and left to marinate for a day.
6. The next day, the dough for lahmacun is mixed with milk and water. A thin flat cake is rolled out of it, which is greased with filling and immediately put into the oven. Bake at 400 degrees in a pizza oven (3-4 minutes). At 200 degrees in the oven (7 minutes).
7. Serve hot with lemon and parsley, as already mentioned. Lemon mutes the fat content, parsley refreshes, masking onions and garlic.

What spices can be included in the filling?

• cumin;
• hot peppers;
• ground black pepper;
• dried paprika.

Lahmajun

Lahmajun.
Photo: Shutterstock More correctly in Arabic it sounds lyakhm bi azhin. This is a kind of pizza with minced meat and vegetables, a popular snack in the East.

DO (for 4 - 6 servings): Dough: 250 g flour · 3 tbsp. spoons of olive oil · 5 g of dry yeast · 1 tbsp. spoon of sugar · 0.5 tbsp. spoons of salt · 130 ml of water. Filling: 300 g minced beef · 1 sweet pepper · 1 tomato · 1 onion · a little parsley and a few green onions · 2 tbsp. spoons of tomato paste · 1 chili · 1 teaspoon of paprika · salt · pepper · 2 tbsp. spoons of olive oil.

WE'RE COOKING:

1. Sift the flour into a heap, make a hole, pour in the yeast, sugar, pour in half the water and stir lightly, leave for 15 minutes. Add the remaining water, salt, oil, knead a soft elastic dough, let it stand for 1 hour, covered with a cloth.
2. Filling: beat bell peppers, onions, herbs, chili and paprika in a blender. Add tomato paste, olive oil, salt, pepper. Add the minced meat and chop again in a blender until it reaches the consistency of a paste.
3. Divide the dough into parts, roll out the cakes to about 3 mm thick, place them on a baking sheet, place 1 - 2 tablespoons of minced meat on top, and smooth them out thinly.
4. Bake for 5 - 7 minutes at 230°C until the dough is golden brown.

Cooking lahmajo: recipe with photos

The recipe for making Armenian lamajo is simple; the main thing is to make the dough correctly so that it does not turn out too kneaded or, on the contrary, blurry.

Compound:

For the test:

• matsoni or kefir – 200 ml;
• flour – 450-500 g;
• water – 100 ml;
• a little salt.

For filling:

• lamb – 0.5 kg (or 250 g each of lamb and pork);
• onions – 1-2 pcs.;
• garlic – 2-3 cloves;
• tomato paste – 2 tbsp. l.;
• herbal spices (you can take cilantro, thyme, basil);
• pepper;
• salt.

Preparation:

1. First, knead the dough. When preparing it, we make sure that it has the same consistency as dumplings.
2. Take a bowl and pour the previously sifted flour into it.

3. We make a depression in the middle and pour kefir or matsoni into it first, and then water. Also add salt.
4. Now knead the dough: you need to do this in the direction from the center to the edges.
   Read also:  How to cook minced rabbit. Rabbit cutlets recipe with photos
5. The finished dough must be wrapped in cling film and placed in the refrigerator for half an hour.

6. Let's prepare the filling. First of all, we pass the meat through a meat grinder.
7. Greens, onions, and garlic need to be chopped in a blender so that you get a paste.
8. Mix the resulting pulp with minced meat and add tomato paste.

9. The filling needs to be salted and peppered.
10. If the minced meat is too thick, add a little water.
11. Take out the dough and form it into a loaf.
12. Cut the dough into equal pieces.
13. Each piece needs to be rolled to form a ball, then flattened, sprinkle lightly with flour on top and roll out into a flat cake.

14. Grease a baking sheet with vegetable oil and lay out our flatbreads.
15. Spread the minced meat on top of the flatbreads (remember that the layer of filling should be thin).
16. In an oven preheated to 220 degrees, place a baking sheet with lamajó.

17. Bake for about 8-10 minutes. The readiness of the dish can be determined by the browned edges of the lamajó.

Lahmajun - Turkish-style flatbread with meat (lahmajo)

Posted by Julia | 2013-07-29 Main courses, side dishes, Meat, Meat dishes, For lunch, For dinner, Recipes, Turkish cuisine

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We continue to study recipes for Turkish cuisine . The name of the dish lahmajun or lahmajo translates as “meat with dough” and is a bread flatbread with minced lamb, tomatoes, tomato sauce, bell pepper, onion,

garlic, herbs and freshly ground black pepper. The whole subtlety lies in the fact that the weight of the correct lahmajo is only 150-170 grams, that is, one lahmajo is equal to one serving.

Ingredients:

For the test:

• Flour - 400 gr;
• Dry yeast - 1 tbsp. l;
• Warm water - 200 ml;
• Sugar - 1 tbsp. l;
• Salt - 1 tsp;

For filling:

• Lamb - 350 gr;
• Tomatoes - 2 pcs;
• Onion - 1 piece;
• Greens - 100 gr;
• Green hot pepper - 1 piece;
• Paprika - 2 tsp;
• Milk – 100 ml
• Butter - 75 g;
• Salt - 2 tsp;

Cooking method:

1. Dissolve the yeast in warm water, adding sugar. Leave for 10 minutes for the yeast to rise and come to life.
2. Sift the flour, add salt. Pour the yeast into the flour and mix everything. Knead soft dough.

   Yeast dough for lahmajuns

3. Place the dough in a warm place and let it rise. This takes approximately 40 minutes.
4. Divide the risen dough into pieces approximately the size of a chicken egg. We form them into balls. Let the preparations stand for about half an hour.
5. Let's prepare the filling. We chop the meat, ideally lamb, with a knife or pass it through a meat grinder. Add chopped onion and parsley, softened butter, salt, peeled tomatoes or tomato sauce, green pepper and paprika. Grind everything until smooth.

   Minced lamb

6. Roll out pieces of dough into circles approximately the size of a plate.
7. Place the dough on a baking sheet, brush the surface with milk using a brush, and spread a thin layer of filling on top. The proportions are approximately as follows: for 1 flatbread there are 1.5 tablespoons of filling.
8. Place the pieces in an oven preheated to 200 degrees and bake for about 5-6 minutes.

Serve the finished lahmacjuna flatbreads, rolling them into rolls and pouring lemon juice over them.

Serve with lemon juice

Bon appetit!

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Ingredients:

For minced meat

For the test