Lahmajun and Yogurt SauceThese middle eastern meat and vegetable topped flat breads are well worth the time it takes to make them. They can be served as an appetizer, snack or combined with a salad and yogurt sauce - a complete meal. I have included my flat bread dough recipe here, but for a quicker version, you can use bought pizza dough. I have to warn you, however, that the homemade dough is much easier to stretch or roll out before applying the topping.
|1 medium||Red or Green pepper, diced|
|1 large||Onion, diced|
|½ cup||Chopped parsley|
|2 teaspoons||Crushed garlic|
|1 teaspoon||Ground pepper|
|1 teaspoon||Dry mint (or 2-3 teaspoons fresh mint)|
|6-oz. can||Tomato paste|
|14.5 oz can||Diced tomatoes, drained (petite diced is best)|
|2 lbs.||Ground lamb or beef|
|1 recipe||Flat bread dough or 2 lbs. pizza dough*|
|Garnish||Yogurt or yogurt sauce|
- Combine first nine ingredients in a large bowl. Mix well.
- Add meat and mix thoroughly, but don't over-mix.
- Roll out or stretch dough into disks about 5-6 inches wide. Spread about 1½ tablespoons of filling evenly over surface, almost to the edges of the dough. These are rather small lahmajun - for larger lahmajun, use bigger pieces of dough topped with more filling.
- Bake on parchment lined or lightly oiled baking sheet at 400 °F for 15-20 minutes.
- Serve with a dollop of yogurt or yogurt sauce! Chobani yogurt is a great choice, either plain or in the sauce recipe.
|½ cup||Diced cucumber, optional|
|1 large||Tomato diced, optional|
|2 tablespoons||Chopped green onions|
|1 tablespoon||Red wine vinegar|
|1 small clove||Garlic, minced|
|½ teaspoon||Dried mint (1 t. fresh)|
|1 tablespoon||Olive oil|
- Mix well, cover and refrigerate.
- Garnish with chopped chives, green onions, or fresh mint, if desired.
|½ cup||Water (90-100 °F)|
|2 teaspoons||Active dry yeast|
|1½ lbs.||Bread flour (~4¾ cups)|
|2 teaspoons||Kosher salt|
|1 tablespoon||Olive oil|
|1¼ cups||Warm water|
- Sprinkle yeast on top of water, sprinkle sugar on yeast and stir gently. Let sit for 5 minutes.
- Measure flour, salt and oil into a large bowl. Add the yeast mixture and stir to incorporate. Scoop the dough onto table or countertop for kneading.
- Knead dough until smooth and elastic, about 5-8 minutes. Time will depend on the speed and force applied during the kneading process.
- Round the dough and place back in bowl. Cover and let rise until doubled.
- Take dough out of bowl and divide into 30 pieces.
- Round each piece, flour generously and cover. Let rest until risen 1½ times in size. Dough is ready to use.
For more information on yeast doughs, check out these articles on my blog:
© 2012 Susan J. Sady