I’ve got to hand it to Mike Minassian… he’s not a
quitter. He diligently set out to find the perfect lahmajoun dough recipe
described so eloquently: “It should not be a bit dry; it should be well toasted
but at the same time very flexible and a bit greasy. The borders should be a
little burnt like an old scroll. When you roll it up to eat it you should
notice that the folded dough doesn´t have any cracks.”
for experiment #2. This one is from the cookbook, ’Armenian
Cuisine – Preserving Our Heritage’ – St. John Armenian Church cookbook,
that it uses whole milk, canned evaporated milk in addition to vegetable
shortening. I also suggested that perhaps the fat in the milk plus the
shortening might give the dough the flexibility he is seeking. I warned him
that this recipe yields 80 to 90 lahmajouns, so make adjustments accordingly!
first dough experiment which saved him a good deal of preparation time.
Lahmajoun Dough Experiment Part 2 including his comments, photos, and evaluation:
|Lahmajoun –baked, folded and ready to eat.|
Dough Recipe (from
the cookbook, ’Armenian Cuisine – Preserving Our Heritage’ – St. John
Armenian Church cookbook, Southfield, Michigan)
water and sugar. Stir to dissolve well. Set aside and allow to activate
evaporated milk, whole milk, 1 cup water, melted shortening and salt.
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
or kitchen towel until double in size. Dough should be soft.
balls covered in plastic wrap. Roll out each ball into a circle.
|Water is brushed onto baking sheet before placing disks on it.|
|Meat-vegetable topping thinly applied.|
|Baked and stacked. A squeeze of lemon juice on baked lahmajoun adds a fresh flavor!|
|Ready to serve!|
Mike completed his second experiment, he offered his thoughts and evaluation:
I want to:
doubt the elderly woman uses that in her recipe. What I also did different is
the cooking. I’ve been doing some research and found out that the woman after
greasing the baking sheet with oil, or fat, (I heard two versions) she brushes
the surface with water just before placing the dough disks on it. This time I
made the disks thinner also.
were definitely better than the previous ones – not that those were bad at all,
but still – The flexibility was improved as you can see in the photos, no
cracks (except on) one side. The water helped in keeping the moisture of the
dough, but it didn’t have that greasy texture like the elderly lady’s recipe (which
makes me think it’s healthier but still I wanna get there!).
moisture (in the dough) when cooking.”