You begin by quieting your heart with a simple reading of the text. Then you meditate, perhaps on a single word or phrase from the text, and in so doing intentionally avoid what might be considered an “analytical” approach. In essence, the goal here is to wait for the Spirit’s illumination so that you will arrive at meaning. You wait for Jesus to come calling. Once the word is given, you go on to pray. After all, prayer is dialogue with God. God speaks through his Word and the person speaks through prayer. Eventually, this prayer becomes contemplative prayer, and it gives to us the ability to comprehend deeper theological truths. It sounds wonderfully pious… [However] it substitutes intuition for investigation. It prefers mood and emotion to methodical and reasoned inquiry. It equates your spirit to the Holy Spirit.

David Helm

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Eggs	Niger	Tamwt01	2	servings

INGREDIENTS

		=== DOUGH ===
3/4	ts	Dried yeast
1/2	ts	Sugar
1 1/2	c	Lukewarm water
2 1/4	c	Flour
1/2	ts	Salt
		Olive oil
		=== FILLING ===
1	tb	Butter
1		Onion; finely chopped
3		Garlic; minced
8	oz	Ground lamb or chuck
1		Tomato; peeled, seeded,
		And chopped
1		Jalapeno; seeded, chopped fine
1/2	ts	Kirmizi biber
		(or combination sweet paprika and cayenne
		Pepper)
1/4	c	Finely-chopped fresh mint
1/4	c	Finely-chopped fresh parsley
		Salt; to taste
		Freshly-ground black pepper; to taste
		Juice of 1 lemon
		=== CHEESE FILLING ALTERNATIVE ===
2 1/2	c	White Turkish cheese or feta cheese; crumbled
2		Eggs; lightly beaten
1/4	c	Unsalted butter; softened
1/2	c	Finely-chopped fresh parsley

INSTRUCTIONS

Combine the yeast and sugar with a little of the warm water, and set aside
until mixture is frothy. Sift the flour and salt into a large bowl, and
make a well in the center. Add the yeast mixture, along with the remaining
warm water. Using your hands, work the mixture into a dough, adding more
water if necessary. Transfer dough to a lightly floured surface and knead
until pliable and springy, about 5 minutes. Place dough in an oiled bowl,
turning to coat, cover with a damp cloth and let rise in a warm place until
dough doubles in size, about 1 hour. Punch down risen dough and knead on a
lightly floured surface. Roll into a log and cut into 2 to 3 equal pieces.
Roll each piece into a ball, place on floured surface and let rest 30
minutes under a towel. Preheat oven to 450 degrees, and preheat baking
sheets, tiles, or a baking stone. Prepare the filling: Melt the butter in a
skillet, add the onion and saute until softened, 5 to 7 minutes. Add the
garlic and saute another minute. Transfer onion mixture to a large bowl,
add remaining ingredients, and mix thoroughly with your fingertips. If
mixture seems too dry, add a teaspoon of water. Place a ball of dough on a
floured surface and roll into a round, flat circle, about 1/8-inch thick.
Place the round on the oiled, preheated baking sheets or tiles. Brush the
top with olive oil and spread with a thin, even layer of the meat filling,
leaving a 1/2-inch border around the edge. Repeat with remaining dough and
filling. Bake for 12 to 15 minutes -- the dough should still be soft enough
to roll up. Squeeze a little lemon juice over each of the hot lahmacuns,
and serve immediately either flat or rolled up into cones. This recipe
yields 2 to 3 large lahmacuns.
Cheese Filling Alternative: Mix all the filling ingredients in a bowl and
blend thoroughly. Spread a thin layer on each circle of dough. Proceed with
recipe, but bake for only 6 to 8 minutes.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B32 broadcast 09-09-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-24-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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