Meat

Lahmajun


Ingredients for Lahmajun

Dough:

  1. Flour (wheat) 2 cups
  2. Yeast (dry) 1 tablespoon
  3. Water (warm) 1 cup
  4. Sugar 1 tablespoon
  5. Salt 1 teaspoon

Filling:

  1. Stuffing (beef, pork) 350 grams
  2. Onion 1 medium onion
  3. Parsley 1 bunch
  4. Butter 75 grams
  5. Tomato 2 pcs.
  6. Paprika (sweet, dried) 2 teaspoons
  7. Hot pepper (green) 1 pc.
  8. Milk (fresh any fat) 0.5 cups
  • Main Ingredients Beef, Pork
  • Serving 3 servings
  • World Cuisine

Inventory:

Oven, Baking tray, Small bowl for dough, Dishes for kneading dough, Board for rolling dough, Rolling pin, Knife, Cutting board, Meat grinder, Blender, Dishes for preparing the filling, Brush for greasing

Cooking Lahmajun:

Step 1: knead the dough.

Put yeast, a spoonful of sugar in a bowl and pour warm water. Stir and let stand 10-15 minutes. Meanwhile, sift the flour into a separate bowl, add salt. When the dough comes up, we add it. Mix until a dough is formed, which is then thoroughly knead. The dough should be soft and elastic. Once kneaded - cover the dishes with the dough with a towel and place in a warm place for 40-50 minuteslet it fit. After 40 minutes, divide the dough into pieces about an egg, use your hands to shape the balls into balls and sprinkle the finished balls lightly with flour (so as not to stick together) and transfer to a separate bowl (you can on a large tray). Leave them for another half hour.

Step 2: prepare the filling.

In the meantime, while our balls are rising, we will prepare the filling for the dish. If the minced meat is frozen, leave it at room temperature for 30-40 minutes. Peel the onion and cut into four parts. Rinse a bunch of parsley under running water and chopping in half finely chop on a cutting board. Wash the tomatoes and gently remove the skin from them with a knife, cut into four parts. Wash hot green peppers, cut in half, remove seeds and chop as finely as possible. At the same time, mincemeat, chopped onion and chopped parsley are passed through a meat grinder. In the blender we put the minced meat, passed through a meat grinder (with onions and parsley), chopped tomatoes and green pepper, paprika, a teaspoon of salt, butter and grind everything until a homogeneous mass is formed. In principle, the filling is ready. Go to the next step.

Step 3: bake Lahmajun.

Turn on the oven and set the temperature 200 degrees. Now, on the board, we roll out each “ball” of dough with a rolling pin to fit the size of a small plate. So do with all the “balls”. We spread the dough circles on dry a baking sheet, with a brush, grease their surface with milk and gently spread the filling on them (about 1-1.5 tablespoons of the filling in one circle). We send the pan to the preheated oven and the oven 5-7 minutes. Thus, we bake all the “balls” and the whole filling.

Step 4: serve to the table.

We take out the baking sheet with the finished dish from the oven, ready wrap the lahmajuns (in kitchen gloves). Then we put the rolls on a plate and serve. Enjoy your meal!

Recipe Tips:

- - A mixture of ground beef and pork is perfect for this dish.

- - before serving, in some cases, ready-made lahmajuns are sprayed with lemon juice.