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ARMENIAN AND MIDDLE EASTERN CUISINE & MORE BY ANI

.
LAHMAJOUN

2 pounds ground beef - 20% fat
5 - 6 small bell peppers or 2 large bell peppers - 1 red 1 green
1 green chili pepper
1 - 2 brown onions
4-5 cloves of garlic
1 bunch openly fresh parsley chopped
1 huge very ripe Red Tomato or two medium red tomatoes
2 - 3 tbsp. Pomegranate molasses
1 - 6oz. Can tomato paste ( use only 3/4 of the can )
3 Tbsp.Sumac
3 Tbsp. Red pepper paste
2 to 3 Aleppo pepper flakes
4 Tbsp. Butter
4Tbsp. Olive oil
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DOUGH :
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4 c all purpose flour ( Unsifted )
2 tsp. active dry yeast
1/2 Tbsp. Sugar
1/8 tsp. sugar
1 1/2 to 2 Tbsp. Sea Salt
1 to 1 1/2 c warm water ( 115*F )
6 Tbsp. Olive oil
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*** Prepare everything you need and lay it out in front of you. Measure all ingredients and have them ready before you start your dough. ***
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This dough has to be kneaded by hand and not by a machine , so prepare yourself for some elbow grease for 10 minutes ;)
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Instructions :
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In a large bowl place your flour, 1/2 Tbsp. sugar and mix with a whisk well.
Now make a well in the center, and add your yeast, your 1/8 tsp. Sugar, 1/2c warm water, and mix with your fingertips to dissolve. Close with the towel your mixing bowl and let it rest like for 10 minutes.
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After 10 minutes is up, check to make sure that your yeast has proofed. It should be foamy .
Now add salt ,to the liquid and dilute in the yeast liquid with your fingers.
Do not mix the flour yet !!!
Cover and let stay for 5 minutes longer. Now in the center add in your oil, stir with the finger and gradually while spinning fingers in the center of your flour, slowly bringing the loose flour to the center until all combined and almost forming a dough. Add the rest of the warm water gradually as much as needed.
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Turn it over now on a floured surface and Knead vigorously for 10 minutes, while pulling and stretching the dough in the meantime.
Knead until you have a soft silky dough with no bumps.
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Cover with saran wrap or a plastic bag of some sort over it following with a towel.
Make sure there is no draft around.
Let's rest for 1 to 2 hours or until dough has doubled.
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Once your dough has doubled, make an oblong shape, as shown in the picture bellow,and cut it into sections as shown in the picture.
From each section into round smooth balls balls, and place it on a floured surface once more. Cover and let stand for 20 minutes.
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Preheat your oven 550*F or as high as your oven will get, but not on broil.
Make sure your cookie sheets that you will be placing your Lahmajoun on are also in the oven.
They need to be very hot before you place you're dough on it.
Place them on the lowest wreck in your oven.
Do not use any wax paper,sprays, flower or anything of any sorce . You have to bake it streight on your cookie sheet.
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Now it is time for you to roll out your dough on floured surface. The secret to this is to roll out your dough as thin as possible.
Place your meat mixture on it. Do not over pile the meat spread it out evenly and pressing down with your open palm to secure it on the dough.
Places on your cookie sheet and bake from 3 to 5 minutes or until the edges start turning light golden brown.
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I hope you will enjoy my recipe and if you do make it please post the pictures and your comments on our page where we all can see it I really appreciate it... ;)
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Thank you so much everybody and wishing you all happy cooking and good times ..... 😁

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Enjoy everyone ... 👍😊😘 and don't forget to leave your comments when you make it and SUBSCRIPE 😉🤹‍♀️😉
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upload image LAHMAJOUN
6 Likes	6 Dislikes
107 views views	2.19K followers
People & Blogs	Upload TimePublished on 23 Apr 2018

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