Lachmanjun

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Easy pie, which comes to us from the Middle East. Lakhmanjun means "meat with dough" in Arabic and we have loved it for its deliciousness, the ease of making it, but also for the ways in which we will find it served which vary (with onion and parsley, tomato onion and parsley, with yogurt, with lemon, with sauce, etc.)

Ingredients

  • 1 chopped onion
  • Or chopped parsley
  • 2 seedless tomatoes, chopped

For the minced meat

  • 250 g minced beef
  • 150 g minced lamb
  • 1 large dried onion passed in the grater
  • 1 tomato passed on the grater
  • 2 garlic cloves mashed
  • ¼ concrete
  • ¼ kg of bukovo
  • ¼ κγ τσιλι
  • ¼ smoked paprika
  • ¼ sumac
  • ½ kg cinnamon powder
  • ½ kg mixed peppers, grated
  • A little olive oil-salt

For the dough

  • 3 cups flour
  • 1 lentil of dry yeast
  • A little salt
  • Water lukewarm as needed

Directions

  1. We start with the minced meat. We mix all the above ingredients on a cutting board so that the flavors and aromas from the spices go everywhere, with a knife where we cut with repeated movements. (the minced meat will change color). Then I place it in a bowl, cover it with a film and put the minced meat in the fridge.
  2. Then I start making the dough. In a bowl, mix some lukewarm water with the yeast. When it swells, I pour it into a bowl where I have mixed the flour with the salt. I slowly add the water (always warm) until I make a pliable dough.
  3. I cover it and leave it in a warm place to rise.
  4. While I'm waiting for our dough to rise, I chop the onion, tomato and parsley and put them aside, and then I collect my counter, and I open the oven to preheat (strong oven) putting in a bowl of water.
  5. I take my dough and cut it into 4 equal parts. I oil my hands and with my fingers I spread my dough and make it very thin.
  6. Then I take my minced meat and spread it inside my dough, leaving about an empty point around. (I don't reach the filling i.e. up to his lip)
  7. Then I place my pies on the baking tray with greaseproof paper and bake them until they are golden and colored.
  8. We serve them hot with plenty of parsley, onion and tomato.

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