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LAHMAHJOON




Source of Recipe


the web


Recipe Introduction


Areminian Pizza


List of Ingredients




TOPPING:
1 lb. ground lean lamb
1 1/2 cup yellow onion chopped fine
1/2 cup green bell pepper chopped fine
1/2 cup chopped Armenian or Italian parsley
1 teaspoon chopped garlic
1 teaspoon of fresh sweet basil chopped
1 tablespoon fresh mint leaves chopped
1/2 teaspoon ground cumin
1 can diced tomatoes
1 small can tomato paste
Cayenne pepper to taste [optinal]
Salt and pepper to taste
PREPARATION:
•Brown off the ground lamb and add the other ingredients and saute until onions
and peppers are tender. Refrigerate overnight to marry the flavors.

DOUGH:
2 1/2 cups sifted all purpose flour
1 pkg. Fleishman's dry yeast dissolved in 1/4 cup warm water
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup Crisco shortening [melted]
1/2 cup warm water


Recipe



Mix the sugar and salt with the yeast to dissolve, and in a large bowl add
sifted flour, shortening, and the yeast mixture. Knead into a smooth soft dough.
Add a little more four or water if necessary to dough is not too dry or too
sticky moist. Divide the dough into a dozen balls and roll out into tortilla
sized rounds [about 8 inches in diameter]. Place on lightly greased baking sheets.
Makes 12
Spoon the topping mixture on to the dough rounds spreading evenly to the edges
of the lahmahjoons. Bake in preheated 450 degree oven about 20 minutes.
Place the lahmahjoons on a large piece of foil separating each one by stacking
them meat side to meat side and dough side to dough side and then bring the
edges of the large piece of foil over the whole stack. This will prevent them
from drying out. Serve hot or cold. Cut the lahmahjoon into small pie wedges
and serve as appetizers or snacks, or fill the whole lahmahjoon with a little
green garden salad and fold over and eat like a taco.

NOTE: For a quick version you may use fluffy flour tortillas instead of the
above lahmahjoon dough. Tortillas must also be placed on greased pans for baking.