LAHMAJOON (ARMENIAN PIZZA)
With my family's Armenian background, I grew up surrounded by great cooks. Since Armenian food is time-consuming and labor-intensive, cooking for any party started weeks in advance. I learned to cook from my mom but have revamped many of her dishes to make them healthier, simpler and quicker, like this version of Armenian Pizza. -Jean L. Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. , Place tortillas on greased baking sheets. Spread 1/4 cup of meat mixture onto each tortilla to within 1/2 in. of edges (tortillas will not be completely covered). Bake at 425° for 9-12 minutes or until meat is no longer pink and edges of tortillas begin to brown.
Nutrition Facts : Calories 385 calories, Fat 9g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 671mg sodium, Carbohydrate 55g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
ARMENIAN PIZZA (AKA LAHMAJOON)
Provided by George Duran
Categories appetizer
Time 25m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees F.
- Pulse the garlic in a food processor to mince it. Add the onion and pulse to chop, then add the green pepper and pulse to chop. Add the lamb, tomato paste, tomatoes, parsley, cumin, cayenne, and salt and pepper; process until everything is very well chopped. The consistency should be wet and pasty, like hummus. Spread a thin layer of the meat mixture onto flour tortillas all the way to the edge. Bake directly on the oven rack for 8 to 10 minutes, or until the edges are browned and the meat is cooked through. If the tortilla begins to inflate in the oven, pop it with a fork from the top. To serve, squeeze some lemon over the top, fold the pizza into quarters, and eat out of hand.
LAHMACUN WITH MEAT
Traditionally, these were made as small pies and rolled up after baking (the dough is not cooked crisp but left soft like a pita); you might make twelve or even more from this recipe. Now, to make them look more familiar to visitors from other parts of the world, lahmacun are often made as large pizzas, which you can do if you prefer.
Yield makes 6 to 12 servings
Number Of Ingredients 14
Steps:
- Divide the dough into as many balls as you would like; small ones are traditional, and this recipe will conveniently make 12. Cover the balls with plastic wrap and allow to rest. Preheat the oven to 450°F; put a baking stone in it if you have one, on a rack set low in the oven.
- Put the olive oil in a large skillet over medium-high heat. A minute later, add the onion and cook, stirring occasionally, until it softens, about 5 minutes. Add the garlic and stir; add the lamb and cook, stirring to break up any clumps, until it loses its color, about 5 minutes. Add the Aleppo pepper, some salt and black pepper, and the pine nuts; stir. Add the tomato, bring to a boil, and cook, stirring occasionally, until the mixture is saucy, 5 to 10 minutes. Stir in the herbs and lemon juice, taste and adjust the seasoning, then turn off the heat. Cool for a few minutes.
- If you have a peel and a baking stone, roll or pat out the dough on the peel, as thinly as you like, turning occasionally and sprinkling it with flour as necessary. If you are using baking sheets, oil them lightly, then press each dough ball into a flat round directly on the oiled sheets. Let the rounds sit for a few minutes; this will relax the dough and make it easier to roll out. Then roll or pat out the dough, as thin as you like, flouring or oiling your hands if necessary. Roll out as many of the dough balls as will fit in your oven at a time.
- Spoon a portion of the topping onto each of the pies, leaving a small border. Brush with melted butter if you wish and bake for about 10 minutes, until the crust just begins to brown. Serve hot or at room temperature, flat or rolled up.
- My favorite; you can omit the meat or not (just use a simple tomato sauce if you like) as you prefer: After topping the pies, carefully break an egg onto the top of each. Bake as directed.
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- Mix 160 g of the flour with the sugar, yeast and water until it forms a wet dough. Cover and leave until doubled in size, 1-2 hours.
- Add the rest of the flour, the salt and the olive oil. Using a kitchen machine, knead on medium/high speed until smooth and elastic. This usually takes 5-10 minutes, but can vary significantly. Make sure your dough doesn't get hotter than your body temperature – if it does, cover and place in the fridge for 10-15 minutes before continuing. When you can stretch the dough between your fingers until near-transparent before it breaks, it's ready. Cover and leave to double in size, around an hour.
- Place a pizza stone or baking stone high up in your oven and turn the heat as high as it goes (mine is 300 C/570 F). Pizza stones and baking stones need anywhere from 10 minutes to 45 minutes to warm up, depending on the material. If you don't have one, simply preheat the oven to its highest temperature.
- When the dough has doubled in size, tip onto a floured surface. Divide into 6-8 equally sized pieces. Shape each piece into a ball by stretching the edges towards the middle repeatedly until you have a firm and smooth surface. Leave the balls to rise a final time, covered and seam-side down, until they have relaxed a little, 15-20 minutes.
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- Heat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes)
- Prepare the meat mixture. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. Pulse a few times to chop. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Now pulse again until well-combined (about 8 to 10 pulses.)
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- Make the dough: Whisk the milk, sugar and yeast together and allow the mixture to froth up. Add the flour and salt to the bowl of your mixer. Use the dough hook on low speed to give everything a quick mix. Pour in the yeast mixture in, and mix on low until a loose ball begins to form. Increase the speed and knead until the dough is soft and elastic. Cover with a clean kitchen towel and let rise until doubled in size.
- Make the meat mixture: Add everything but the meat to your food processor and pulse until everything is pureed. Pour the mixture over your ground meat and combine everything using either a spoon or your hands.
- Assemble the lahmacun: Preheat the oven to 550F degrees, or as high as your oven will go. Line baking sheets with parchment paper. Punch the dough down and divide it into 8 equal pieces. Roll out until around 12" in diameter and 2mm thick. Place the dough onto the prepared baking sheets. Spread 1/8 of the meat mixture evenly over the dough leaving about a 1/2" border around the edges. Transfer the baking sheet to the oven and bake for 5-7 minutes or until the edges brown. Repeat with remaining ingredients.
- Garnish and Serve: Serve warm drizzled with a bit of lemon juice. If preferred, garnish with shredded lettuce, tomatoes, parsley and feta cheese.
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