posted by Deborah 04-27-101 10:30 AM
Lahmajoon (Armenian Meat Pies)
from Sonia Uvezian, cook book author and opera singer
Dough:
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.