Description
Dish of Armenian cuisine-lahmajo-a flat bread with minced meat. Tortillas prepared from dough. The finished dough is rolled into small, thin pancakes but, lubricated raw minced meat and baked in a hot oven. The stuffing I made from Turkey meat, which is softer and healthier than minced lamb or mixed ground meat pork beef and well absorbed by the body! Ready-made cakes eaten with appetite and satiety, as uplifting at times! Try to cook and relish the meals You provided! Want this recipe for a delicious dish to give to my wonderful friend Olenka (Olga pokusaeva) Thanks to her, her advice, otherwise, you can say, "kick", I put this recipe after a long period of inactivity. Olenka, thank you for believing in me and friendly support. I'm very grateful, dear! I hope, Olga, you're gonna love my gift and you will enjoy! Help yourself, friends and You! All a pleasant appetite!
Ingredients
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Flour
2.5 cup
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Yeast
1 pack
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Granulated sugar
0.5 Tbsp
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Salt
1 tsp
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Sunflower oil
0.25 cup
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Water
1 cup
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Minced Turkey
0.5 kg
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Tomato paste
3 Tbsp
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Salt
1 Tbsp
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Garlic
2 tooth
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Onion
1.5 piece
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Pepper
1.5 piece
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Peppers red hot chilli
1 tsp
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Parsley
1 coup
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Tomato
1 can
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Mint
1 Tbsp
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Spices
2 tsp
Cooking
Here are the products needed for the preparation of lahmajo.
For lahmajo I used Turkey meat because it is healthier than lamb and mixed meat (pork and beef). You can use any one You like.
For the dough you need: In a bowl with warm water, add yeast, stir and leave for 5 minutes until small frothy cap. In a large bowl pour the sifted flour, add sugar, salt and mix everything. In the center of the flour mixture pour vegetable oil, stir. Thoroughly knead the dough (about 8-10 minutes) and place in a warm place, covering with foil, for 1.5 - 2 hours. The dough should increase 2 times.
While the dough rises, let's prepare the filling-meat. Put in a bowl the ground beef to add to it, salt, tomato paste, garlic, spices. In a blender crush onion, fresh garlic, bell peppers, parsley and tomatoes in a tomato sauce. To connect with minced meat, stir. Leave for 1.5 hours in the fridge to saturate the marinade.
The dough came. That's the way it looks. Approaching divide the dough into 12-14 parts, balls.
Each bun roll into a thin pellet with a thickness of 4 -5mm. pellet Diameter 13-15 cm round shape or oval on Your taste. Put on with baking paper baking sheet. I spread on 2 tortillas. Each tortilla spread with a thin layer of minced meat (not too thin not smell, and to taste.)Put the first batch in the oven, preheated to 220 gr C. Bake for 12-14 minutes. Focus on time for yourself. When the oven is well warmed up time for baking subsequent batches will need less.
The first batch is ready (2 PCs) in the same way bake all the cakes, lahmajo. Put in a pile and calls all eager to enjoy this dish to the table! Lahmajo usually washed down with Armenian drink Tang. You can apply and tomato juice. Bon appetit!
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