Lamb & tomato bread lachmanjan
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Lamb & tomato bread lachmanjan
  Lamb    Bread    Flatbread  
Last updated 6/12/2012 1:21:37 AM. Recipe ID 53911. Report a problem with this recipe.
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      Title: Lamb & tomato bread lachmanjan
 Categories: Breads, Armenia, Flatbread, Tested
      Yield: 12 Flatbreads
 
MMMMM---------------------------DOUGH--------------------------------
    1/2 ts Honey
      1 c  Warm Water
      1 ts Active dry yeast
      1 c  Unbleached All-Purpose Flour
           -or Bread Flour, pref Bread
      1 ts Salt
      1 tb Olive Oil
  1 1/2 c  Whole Wheat Flour, up to 2c

MMMMM--------------------------TOPPING-------------------------------
      1 ts Olive Oil
    1/4 c  Shallots or Onion; chop fine
      3    Garlic Cloves; chop fine=1Tb
    1/4 lb Lamb; lean, ground fine=1/2c
      1 cn Plum Tomatoes; 14oz can
           -drained and chopped=1 1/4c
    1/4 ts Cinnamon; ground
    1/4 ts Allspice
    1/2 ts Salt; or more to taste
    1/2 ts Black Pepper; grind fresh
  1 1/2 tb Pine Nuts; toasted or more
 
  :       To prepare dough; In a large bowl, combine honey and water.
  Stir in yeast and set aside for 5 minutes. Stir in unbleached flour,
  followed by salt, oil and 1/2 cup of the whole wheat flour. Stir 100
  times in the same direction to properly develop the gluten. Gradually
  stir in additional flour until the dough becomes too stiff to stir.
  Turn out onto a lightly floured work surface and knead until smooth
  and elastic, 8 to 10 minutes. (It will still be somewhat sticky.)
  Transfer the dough to a large, lightly oiled bowl, cover with plastic
  wrap and let rise until more than doubled in volume, 1 1/2 to 2 hours.
  :       To prepare topping: Meanwhile, heat oil in a skillet over
  medium heat. Add shallots and garlic and cook, stirring occasionally,
  until soft, 2 to 3 minutes. Add lamb and cook until the meat changes
  color, 2 to 3 minutes. Stir in tomatoes and simmer over medium-low
  heat until slightly thickened 3 to 4 minutes; drain off any excess
  liquid. the filling should be moist but not watery. Stir in cinnamon,
  allspice, salt and pepper. Transfer to a bowl, cover and refrigerate
  until baking time.
  :       To assemble and bake breads; Once the dough has risen, lightly
  punch it down and turn it out onto a lightly floured surface. With a
  sharp knife, cut into 12 pieces. cover and let rest for 5 to 10
  minutes. Preheat oven to 450 degrees F. Lightly oil 2 baking sheets
  or coat them with nonstick cooking spray.
  :       Lightly flour your palm. Flatten one piece at a time, keeping
  the rest of the dough covered. With a rolling pin, roll out each
  piece (or with your hands, stretch it out) to a 4-inch circle.
  Transfer to a prepared baking sheet.
  :       In the center of each circle, spoon about 1 1/2 tablespoons
  of the topping, spreading it almost to the edge. Sprinkle each with a
  few pine nuts. Bake the breads, one sheet at a time, in the lower
  third of the oven until lightly browned, 7 to 12 minutes. Serve
  Hot....
 




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Recipe ID 53911 (Apr 03, 2005)

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