Lachmajou (Middle-Eastern Lamb Dish)
photo by Wendy-Bob
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
2-4
ingredients
-
For the bread
- 25 g fresh yeast
- 1 teaspoon sugar
- 500 g bread flour
- 1 teaspoon salt
- 20 g butter (melted)
-
For the lamb topping
- 2 tablespoons olive oil
- 1 red onion
- 500 g lean ground lamb
- 1⁄2 teaspoon ground cinnamon
- 15 g flat leaf parsley (chopped)
- 120 g canned tomatoes (chopped or pureed)
- 1 lemon, juice of
- chili flakes
directions
-
For the bread:
- Crumble the yeast into a bowl, sprinkle with the sugar and add 310ml (1 1/4 cups) tepid water.
- Leave for 10-15 minutes until the yeast begins to activate.
- Mix in the flour, salt and butter and mix well.
- Turn out onto a well floured work surface and knead well until the dough is smooth and elastic.
- Leave in a warm place for approximately 1.5 hrs to rise.
-
For the lamb topping:
- Heat the olive oil in a saucepan and cook the onion for approximately 5 minutes until softened.
- Add the lamb, cinnamon and most of the parsley, and season well with salt and pepper (you'll need to season it quite a lot).
- Cook for approx 10 minutes until most of the moisture has evaporated, remove from the heat and stir in the tomato.
- Preheat your oven to 220c.
-
Back to the bread:
- Knock down the dough by punching out all of the air to bring it back to its original size.
- Divide into 14 balls (less if you prefer) and keep them well covered to ensure they don't dry out.
- On a well floured surface, roll to dough balls to approximately 1-2mm thick and 12-15cm in diameter.
- Arrange on a lightly floured baking try.
- Cover each disk of dough with just more than 1 heaped tablespoon of mixture, ensuring you leave a thin border around the edge.
- Drizzle approximately 1tsp of olive oil over each one and bake for 10 minutes or until the dough is cooked but has not dried out.
- Serve immediately sprinkled with the remaining parsley and chili flakes (to taste).
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RECIPE SUBMITTED BY
Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on!
I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by.
With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.