We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

The book of Revelation teaches us that before Jesus Christ judges the world at His return “with the sword which [comes] from [His] mouth (19:21), the Lord says He will judge His church also “with the sword of [His] mouth” (2:16). Let’s remember God expects His lampstands to burn brightly for Him in holy witness. Let’s remember that before the world is judged, that “it is time for judgment to [first] begin with the household of God” (1 Pet. 4:17).
Randy Smith

Lamb And Tomato Bread Lachmanjan

0
(0)
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

A Message from our Provider:

“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?