Lahmajun
4 servings
45 minutes
The recipe is taken from the magazine "Culinary Workshop".
1
Sift flour into a deep bowl, make a well, and add sugar and yeast.
- Wheat flour: 280 g
- Sugar: 1 tablespoon
- Dry yeast: 5 g
2
Pour in 30 ml of warm water and mix.
3
Leave in a warm place for 10-15 minutes. Pour in olive oil and add salt.
- Olive oil: 2 tablespoons
- Salt: to taste
4
Gradually add another 100 ml of water and knead a soft, elastic dough.
5
Knead it for about 10 minutes. Place it in a bowl, cover with plastic wrap, and put it in a warm place for 1.5 hours.
6
Meanwhile, prepare the filling. Peel the onion and cut it into four parts. Wash the parsley and green onion with water and dry them. Chop finely.
- Onion: 1 head
- Parsley: 5 sprig
- Spring onion: 5 stem
7
Peel the tomato, and cut the flesh into four pieces.
- Tomatoes: 1 piece
8
Remove seeds and stems from bell peppers, and cut the flesh into cubes.
- Bell pepper: 2 pieces
9
Peel the garlic.
- Garlic: 1 clove
10
In a blender bowl, combine garlic, tomato, pepper, parsley, onion, tomato paste, olive oil, and blend until smooth.
- Garlic: 1 clove
- Tomatoes: 1 piece
- Bell pepper: 2 pieces
- Parsley: 5 sprig
- Onion: 1 head
- Tomato paste: 1 tablespoon
- Olive oil: 2 tablespoons
11
Add the obtained mass and spices to the minced meat and mix.
- Ground beef: 250 g
- Ground red pepper: to taste
- Ground black pepper: to taste
- Ground paprika: to taste
12
Knead the dough and shape it into a ball. Divide it into eight equal parts, rolling each into a thin flatbread.
13
Place 1.5 tablespoons of filling on each flatbread. Spread it over the entire surface of the dough, pressing lightly with your hands.
14
Preheat the oven to 230 degrees.
15
Preheat the oven and place the dough with filling on it. Bake for 5 minutes.
16
You can check readiness by lifting the edge of the flatbread: the bottom should turn golden.
17
Prepare all the flatbreads.
