Распечатать
E-mail
Add a photothis dish is known under different names depending which country you are in its various names are Lahm bi'ajeen,
lahmajoun, Lahma bil ajeen, Sfiha and of course lachmacun in turkey The base of the product can be anything from lavash, Armenian pizza to lebanese pide, or even pizza base I will concentrate on turkish version.
Ингредиенты
- for the base.
- 150 grams bread flour
- 100 grams plain flour
- 7 grams easy blend yeast or 6 grams fresh
- 2.5 grams salt
- 125 ml warm water
- 15 grams olive oil
- For the topping
- 1 medium onion finely chopped
- 1 fat garlic clove finely grated
- 30 grams olive oil
- 250 grams shoulder lamb very finely chopped in food processor.
- 3 grams cayenne
- 3 grams ground allspice
- 3 grams cummin
- 30 grams tomato puree
- 30 grams finely chopped flat leaved parsley, save some for serving
- 15 grams pomegranate molasses if not available use lemon juice
- 60 grms melted butter
- 2 baking sheets oiled
Инструкции
- combine flours yeast and salt in a large bowl add water and oil and mix to a dough for 5 to10 minutes depending whether you are using your hands or a dough hook in a mixer.stop kneading when dough is smooth and elastic.place dough in an oiled bowl and cover with cling film, let it rise in a warm place for about 1 hour or until doubled in size,preheat the oven to 220 oC/ gas mark 7.Mean while, make the topping., saute the onion and garlic in the oil until soft but not coloured,. if you sprinkle in a pinch of salt it will help to stop browning ,add the processed lamb,along with all the spices, then stir in tomato puree ,move the lamb about with a wooden spoon to break it up ,and cook for 10 minutes until the lamb is no longer pink finally add the parsley and pomegranate molasses or lemon juice and after tasting season with salt and pepper to taste.
- knock the dough back to get rid of the air and divide into 8 egg sized pieces, roll thes out into circles of abour 12 cm in diameter,let them rest on the oiled baking sheets, with tea towels draped over them for about 10 minutes.
- place about 1 tablespoon of the lamb paste on each circle and spread to cover the centre of each one well ,paint the bases with melted butter especially the edges and cook for 8 to 10 minuteswhen they come out of the oven cover with a cloth to prevent the forming of hard crusts The point about this is that the bases should be soft enough for you to bend them in two or roll up to eat. sprikle over some of the reserved chopped parsley and serve.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 463 | |
| Calories from Fat 192 | 41% |
| Total Fat 21.63g | 27% |
| Saturated Fat 5.69g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 310mg | 13% |
| Potassium 305mg | 9% |
| Total Carbs 50.46g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.73g | 1% |
| Protein 16.06g | 26% |
