Yield: 2 servings

Measure Ingredient
\N \N === DOUGH ===
¾ teaspoon Dried yeast
½ teaspoon Sugar
1½ cup Lukewarm water
2¼ cup Flour
½ teaspoon Salt
\N \N Olive oil
\N \N === FILLING ===
1 tablespoon Butter
1 \N Onion; finely chopped
3 \N Garlic; minced
8 ounces Ground lamb or chuck
1 \N Tomato; peeled, seeded,
\N \N And chopped
1 \N Jalapeno; seeded, chopped fine
½ teaspoon Kirmizi biber
\N \N (or combination sweet paprika and cayenne
\N \N Pepper)
¼ cup Finely-chopped fresh mint
¼ cup Finely-chopped fresh parsley
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Juice of 1 lemon
2½ cup White Turkish cheese or feta cheese; crumbled
2 \N Eggs; lightly beaten
¼ cup Unsalted butter; softened
½ cup Finely-chopped fresh parsley

Combine the yeast and sugar with a little of the warm water, and set aside until mixture is frothy. Sift the flour and salt into a large bowl, and make a well in the center. Add the yeast mixture, along with the remaining warm water. Using your hands, work the mixture into a dough, adding more water if necessary. Transfer dough to a lightly floured surface and knead until pliable and springy, about 5 minutes. Place dough in an oiled bowl, turning to coat, cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour. Punch down risen dough and knead on a lightly floured surface. Roll into a log and cut into 2 to 3 equal pieces.

Roll each piece into a ball, place on floured surface and let rest 30 minutes under a towel. Preheat oven to 450 degrees, and preheat baking sheets, tiles, or a baking stone. Prepare the filling: Melt the butter in a skillet, add the onion and saute until softened, 5 to 7 minutes. Add the garlic and saute another minute. Transfer onion mixture to a large bowl, add remaining ingredients, and mix thoroughly with your fingertips. If mixture seems too dry, add a teaspoon of water. Place a ball of dough on a floured surface and roll into a round, flat circle, about ⅛-inch thick.

Place the round on the oiled, preheated baking sheets or tiles. Brush the top with olive oil and spread with a thin, even layer of the meat filling, leaving a ½-inch border around the edge. Repeat with remaining dough and filling. Bake for 12 to 15 minutes -- the dough should still be soft enough to roll up. Squeeze a little lemon juice over each of the hot lahmacuns, and serve immediately either flat or rolled up into cones. This recipe yields 2 to 3 large lahmacuns.

Cheese Filling Alternative: Mix all the filling ingredients in a bowl and blend thoroughly. Spread a thin layer on each circle of dough. Proceed with recipe, but bake for only 6 to 8 minutes.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B32 broadcast 09-09-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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