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Lahmacun

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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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