In case you missed reading about the purpose of The Great Lahmajoun Dough Experiment, please click here.
Final Product: Lahmajoun #1, rolled and ready to eat! |
Dough
recipe #1: From the cookbook, ‘Simply Armenian’ by
Barbara Ghazarian
Dough 1 |
Dough 2 |
Topping photo #1 |
I used 500 gr. (about 1.2 lbs.) beef minced (I’m sorry
if I use metric measures sometimes). 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 to you 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.
Topping photo #2 |
Seasonings for the topping |
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 (apple 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 dozens, so I just used half of it this time, and saved the rest for next
time.
Ready to bake |
After the dough doubled its size I made the little balls
and shape them into disks, put them on the baking sheet (previously covered
with flour), added the topping on, and into the oven 250°C – about 475°F – (very
hot) for about 10 minutes. That´s it.
Baked, stacked, and ready to serve! |
Conclusion:
They were good enough, the dough wasn’t that crispy, I could roll them just
fine, though at some point I could see some cracks in the folding and the
borders were a little crispy. I think I can make
them a bit thinner, since the baking made them thicker than I expected. They
were not as greasy as the Lady’s lahmejouns, but they were good anyway. Next
weekend I’ll try a different (dough recipe), probably with some new additions that improves
flexibility.
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