Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenEthnic_misc - Armenian Meat Pies (lahmajoon)
Famous Authors (View All Authors)
Ethnic_misc - Armenian Meat Pies (lahmajoon) Post by :Lana_Hampton Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3163

Click below to download : Ethnic_misc - Armenian Meat Pies (lahmajoon) (Format : PDF)

Ethnic_misc - Armenian Meat Pies (lahmajoon)

3/4 cup lukewarm water
1 scant tablespoon yeast
2 1/4 AP flour, approx.
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup melted butter

Meat topping:
1 pound lean ground lamb
2 medium onions, finely chopped
1/4 cup finely chopped green pepper
1 medium ripe tomato, peeled and chopped
1/4 cup finely chopped parsley
1 teaspoon finely chopped fresh mint leaves
2 small cloves garlic, chopped
2 tablespoons tomato paste
3 tablespoon fresh lemon juice
1/8 teaspoon cayenne
salt and pepper, to taste
Paprika and/or ground sumac, optional

To make the dough, pour 1/2 cup of the water into a small bowl and add the yeast. Let stand three minutes, then stir to dissolve yeast completely. In a deep bowl combine the flour, salt, and the sugar. Make a well in the center and pour in the yeast mixture, melted butter, and remaining 1/4 cup water. Gradually blend the liquids into the flour mixture, working from the centre out. Beat until the ingredients are blended and form a soft dough. Place the dough on a lightly floured surface and knead thoroughly, adding just enough flour to keep from sticking. Place in oiled bowl and allow to rise for 2 to 3 hours or until doubled in size.

Meanwhile, combine all the topping ingredients except the paprika and sumac and mix well until thoroughly blended. (She says taste for seasoning, but I would not eat raw lamb).

Punch down the dough and divide into 14 equal pieces. Form each into a ball and place on a lightly flourd surface. Cover with a cloth and let rest 15 minutes.

On a lightly floured surface roll out each of the balls into a circle approximately 5 inches in diameter. Place 1/3 to 1/2 cup topping in the center of each circle, then spread it evenly to within about 1/4 inch of the edge.

Arrange the pies on a lightly oiled baking sheet, do not use foil. Bake in a preheated 450 degree oven for 12 minutes or until lightly browned. Sprinkle with paprika and sumac if desired; place face to face and wrap in aluminium foil, for 10 minutes. Serve hot or cold.

If you like this book please share to your friends :

Ethnic_misc - Kyrgyzstan Laghman Ethnic_misc - Kyrgyzstan Laghman

Ethnic_misc - Kyrgyzstan Laghman
Noodles: 1 kilo flour2 eggs2 tsp. salt125 grams water Gravy:500 g meat (tradionally lamb)300 g fat (tradionally tail fat) 300 g cabbage 3-4 onions 3-4 potatoes 1-2 carrots 3-4 tomatoes 5-6 cloves garlic 2 Bulgarian peppers salt and pepper, to taste Stir together flour, eggs, salt and water. Make a stiff noodle dough, roll out thin, roll up like a jelly roll and slice across to make narrow noodles about 4 or 5 mm thick. Drop into boiling salted water and cook until done. Drain. NOTE: Bulgariana peppers are used a lot

Ethnic_misc - Swedish Bjornbar Kokta Paron (pear Poached In Blackberry) Ethnic_misc - Swedish Bjornbar Kokta Paron (pear Poached In Blackberry)

Ethnic_misc - Swedish Bjornbar Kokta Paron (pear Poached In Blackberry)
4 pears (Comice or Conference) 300ml blackberry preserve (lingonberry if you can get it) 1 cinnamon stick 6 cloves 100ml red wine 250ml water Peel the pears and set aside. Put all the other ingredients in a pan and bring to the boil. Add the peeled pears and let them poach until soft - about 45 minutes. Leave to cool in the pan. Serve with cinnamon ice cream. Comment: Can be prepared the day before and it mellows overnight. Leave the stalks on the pears for best presentation. Ideally the pan should be the smallest possible to hold all the pears