Lahmadjoun (Armenian Meat Pie, Pizza)
|All purpose flour||5 Cup (80 tbs), sifted|
|Dry yeast||1 Tablespoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Lukewarm water||1 1⁄2 Cup (24 tbs)|
|Ground beef/Lamb||2 Pound|
|Green peppers||2 , finely chopped|
|Parsley||1 Bunch (100 gm), finely chopped|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Black pepper||1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Tomato paste||4 Tablespoon|
|Canned whole tomatoes||28 Ounce|
To Prepare Meat Filling:
Chop all vegetables very fine, or put them through the medium blade of a meat grinder.
Mix together meat, vegetables and seasonings, as well as tomato paste, whole tomatoes with juice and lemon juice.
To Prepare Dough:
Sift flour into large bowl.
Dissolve yeast as directed on the package, using 1 cup of the lukewarm water in recipe.
Combine dissolved yeast, remaining 1/2 cup water, oil and salt; stir and pour over flour.
Blend well and knead dough into a soft smooth dough.
Dough should be softer than bread dough.
Cover; let stand 1 or 2 hours, until double in size.
Punch down dough.
Divide into 36 to 40 balls.
Roll out each ball on a well floured board into very thin 6 to 7 inch circles.
Arrange on greased baking sheets.
Spread evenly with the meat mixture, right to the edge of the circle, and press down lightly with fingers.
Bake in a 500 degree oven for 6 to 8 minutes on a wire rack.
Stack two together and cover pies to prevent from drying.
Combine in this manner until dough and meat mixture is used.
Serve hot with tossed salad.