Our first Reader Feature of 2015 is Mike Minassian, from Cordoba, Argentina.
After a hiatus of several months, Mike has resumed his search for the perfect lahmajoun dough recipe.
Here’s what Mike has to say on this subject:
“I’m happy to announce I’m back on the road with the ‘Perfect Lahmajoun Dough Experiment’ – # 3.
For my girlfriend’s birthday I offered to prepare a meal for her and her family. I saw an opportunity to cook lahmajoun once again! I actually prepared a whole Armenian meal including Sarma, Kufthe meatballs, madzoon, hummus, baba-ganoush and of course Lahmajoun!
For my girlfriend’s birthday I offered to prepare a meal for her and her family. I saw an opportunity to cook lahmajoun once again! I actually prepared a whole Armenian meal including Sarma, Kufthe meatballs, madzoon, hummus, baba-ganoush and of course Lahmajoun!
I think I’m getting closer. This time I used a variation of the dough recipe you sent me (see recipe below) a while ago.
I used self-rising flour (it works great and it costs the same than the regular flour) about 700
grams (approximately 3 cups), 1 cup lukewarm whole milk, 3 tbsp. milk cream, olive oil, 1 tsp salt, and (this is something new) 1 tbsp. malt extract. Now I used malt extract because I know it is used in baking to preserve moisture in the products.
grams (approximately 3 cups), 1 cup lukewarm whole milk, 3 tbsp. milk cream, olive oil, 1 tsp salt, and (this is something new) 1 tbsp. malt extract. Now I used malt extract because I know it is used in baking to preserve moisture in the products.
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| Malt Extract |
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| Lahmajoun dough |
In the last experiment my lahmajoun dough was flexible enough but still when I rolled it up to eat, you could see some cracks in the sides, meaning that some moisture control needed to be done.
I used same topping as in the previous experiment.
Topping recipe:
I used 500 gr. (a bit more than 1 lb.) ground beef, 2 onions and 2 tomatoes finely chopped, actually I rather like to process them.
Some parsley also chopped. Also added 1/4 of a roasted red bell pepper (I made this some weeks ago). At this point I should mention that the Armenians here in Argentina, at least in Cordoba, use tomatoes for the topping instead of peppers, though I like to add some to my recipe. The spices I used include salt, paprika, ground chili, tricolor pepper, chemen (or fenugreek), and hot chili powder. I mixed everything with my hands and then processed all. I do this because I like the topping to stick together after I cook it. For this I
also add a tbsp. of white vinegar (or apple cider vinegar). After everything is processed, I added the juice of one lemon and let it stand for an hour in the fridge. This amount of topping is enough for making a bit more than 2 dozen, so I just used half of it this time, and saved the rest for next time.
Some parsley also chopped. Also added 1/4 of a roasted red bell pepper (I made this some weeks ago). At this point I should mention that the Armenians here in Argentina, at least in Cordoba, use tomatoes for the topping instead of peppers, though I like to add some to my recipe. The spices I used include salt, paprika, ground chili, tricolor pepper, chemen (or fenugreek), and hot chili powder. I mixed everything with my hands and then processed all. I do this because I like the topping to stick together after I cook it. For this I
also add a tbsp. of white vinegar (or apple cider vinegar). After everything is processed, I added the juice of one lemon and let it stand for an hour in the fridge. This amount of topping is enough for making a bit more than 2 dozen, so I just used half of it this time, and saved the rest for next time.
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| Stacked Lahmajoun |
After I took the lahmajoun out of the very hot oven, as usual I stacked them one on top of another. Instead of covering the pile with a kitchen towel, this time I covered them with a plastic bag. Why? Well, I wanted to preserve moisture, and with the towel I couldn’t achieve that because of the porosity of the towel.
The result: A very tender and flexible dough. I could roll it and see no cracks at all! I really don’t know if this is the way the elderly
woman I told you about makes them, but they are close enough. I will continue with this recipe and with time improve it.”
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| Lahmajoun Dough Experiment #3 Final Product |
Mike’s final thoughts on the perfect lahmajoun dough recipe:
I don’t know if this last recipe is the way the woman I told you at the beginning does it, but I think it’s pretty close and for now I’m satisfied with it. So yes, this would be “perfect” enough. I’m sure with time and practice I will refine even more the art of making lahmajoun,
so I’ll keep sending you improvements eventually.
so I’ll keep sending you improvements eventually.
Here is the recipe Mike modified for this dough experiment.
Dough recipe: This recipe is from the cookbook, ’Armenian Cuisine – Preserving Our Heritage’ – St. John’s Armenian Church cookbook, in Michigan.
This recipe differs in that it uses whole milk, canned evaporated milk in addition to vegetable shortening. This makes 80 to 90 lahmajouns!
Ingredients:
3 packages (or 7 teaspoons) active dry yeast
2 cups lukewarm water (about 105°F to 110° F)
1 ½ Tablespoon sugar
12 ounce can evaporated milk
2 cups whole milk
1 cup water
1 ½ cups shortening, melted
½ teaspoon salt
5 pounds flour, for medium-soft dough
Directions:
1. In a 4-cup measuring cup, add the yeast, 2 cups warm water and sugar. Stir to dissolve well. Set aside and allow to activate (proof).
2. In a large bowl, or bowl of a stand mixer, combine the evaporated milk, whole milk, 1 cup water, melted shortening and salt.
3. Begin adding flour and the proofed yeast to the liquid ingredients. Mix well. Continue to add flour until you have a medium-soft dough. Place dough on a floured work surface and knead until smooth and elastic.
4. Place dough in a clean bowl, and cover with plastic wrap or kitchen towel until double in size. Dough should be soft.
5. Punch down dough and form into 2-ounce balls. Keep balls covered in plastic wrap. Roll out each ball into a circle.