Lamb And Tomato Bread Lachmanjan

Wisdom is all a matter of viewing the world God’s way, with God’s revelation providing the necessary framework which alone makes sense of life, giving it some sort of coherence and direction. This is sometimes called a worldview, a kind of moral map with the main points located so we can steer our way through life to maximum benefit. Accordingly, whatever it is that is to be studied, whether science, history, or home economics, all of these things can be placed within a Christian framework, in terms of the Creator-Redeeming God, and where they can be made sense of.

Melvin Tinker

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Armenia, Breads, Flatbread, Tested	12	Flatbreads

INGREDIENTS

1/2	t	Honey
1	c	Warm Water
1	t	Active dry yeast
1	c	Unbleached All-Purpose Flour
		or Bread Flour pref
		Bread
1	t	Salt
1	T	Olive Oil
1 1/2	c	Whole Wheat Flour, up to 2c
1	t	Olive Oil
1/4	c	Shallots or Onion, chop fine
3		Garlic Cloves, chop fine=1Tb
1/4	lb	Lamb, lean ground fine=1/2c
1		Plum Tomatoes, 14oz can
		drained and chopped=1
		1/4c
1/4	t	Cinnamon, ground
1/4	t	Allspice
1/2	t	Salt, or more to taste
1/2	t	Black Pepper, grind fresh
1 1/2	T	Pine Nuts, toasted or more

INSTRUCTIONS

To prepare dough; In a large bowl, combine honey and water.  Stir in
yeast and set aside for 5 minutes. Stir in unbleached flour,  followed
by salt, oil and 1/2 cup of the whole wheat flour. Stir 100  times in
the same direction to properly develop the gluten. Gradually  stir in
additional flour until the dough becomes too stiff to stir.  Turn out
onto a lightly floured work surface and knead until smooth  and
elastic, 8 to 10 minutes. (It will still be somewhat sticky.)  Transfer
the dough to a large, lightly oiled bowl, cover with plastic  wrap and
let rise until more than doubled in volume, 1 1/2 to 2 hours.  :      
To prepare topping: Meanwhile, heat oil in a skillet over  medium heat.
Add shallots and garlic and cook, stirring occasionally,  until soft, 2
to 3 minutes. Add lamb and cook until the meat changes  color, 2 to 3
minutes. Stir in tomatoes and simmer over medium-low  heat until
slightly thickened 3 to 4 minutes; drain off any excess  liquid. the
filling should be moist but not watery. Stir in cinnamon,  allspice,
salt and pepper. Transfer to a bowl, cover and refrigerate  until
baking time.  :       To assemble and bake breads; Once the dough has
risen, lightly  punch it down and turn it out onto a lightly floured
surface. With a  sharp knife, cut into 12 pieces. cover and let rest
for 5 to 10  minutes. Preheat oven to 450 degrees F. Lightly oil 2
baking sheets  or coat them with nonstick cooking spray.  :      
Lightly flour your palm. Flatten one piece at a time, keeping  the rest
of the dough covered. With a rolling pin, roll out each  piece (or with
your hands, stretch it out) to a 4-inch circle.  Transfer to a prepared
baking sheet.  :       In the center of each circle, spoon about 1 1/2
tablespoons  of the topping, spreading it almost to the edge. Sprinkle
each with a  few pine nuts. Bake the breads, one sheet at a time, in
the lower  third of the oven until lightly browned, 7 to 12 minutes.
Serve  Hot....  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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