Lamb And Tomato Bread Lachmanjan recipe
Home » Recipes By Ingredient » Lamb Recipes » Lamb And Tomato Bread Lachmanjan recipe
Categories of Recipe
Armenian Recipes
Breads Recipes
Flatbread Recipes
Lamb Recipes
Tomatoes Recipes
Whole Wheat Recipes
Yeast Recipes
 
Timings & Yeildings
Prepration : 170mins
Cooking : 10mins
Total : 180mins
Yeildings: 12servings
Direction and Ingredients
Amount Ingredient Preparation
1/2 teaspoon honey
1 cup water warm, (110-115 degrees F)
1 teaspoon yeast, active dry
1 cup flour unbleached or bread flour
1 teaspoon salt
1 tablespoon olive oil
1 1/2 cup whole wheat flour p to 2 c
1 teaspoon olive oil
1/4 cup shallots or onion, chopped fine
3 cloves garlic loves, chopped fine
1/4 pound lamb lean, ground fine
14 ounces plum tomatoes (can), drained and chopped
1/4 teaspoon cinnamon ground
1/4 teaspoon allspice
1/2 teaspoon salt to taste
1/2 teaspoon pepper ground fresh
1 1/2 tablespoon pine nuts toasted
 To prepare dough: In a large bowl, combine honey and water. Stir in yeast and set aside for 5 minutes. Stir in unbleached flour, followed by salt, oil and 1/2 cup of the whole wheat flour. Stir 1 times in the same direction to properly develop the gluten. Gradually stir in additional flour until the dough becomes too stiff to stir. Turn out onto a lightly floured work surface and knead until smooth and elastic, 8 to 1 minutes. (It will still be somewhat sticky.) Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap and let rise until more than doubled in volume, 1 1/2 to 2 hours.

To prepare topping: Meanwhile, heat oil in a skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Add lamb and cook until the meat changes color, 2 to 3 minutes. Stir in tomatoes and simmer over medium-low heat until slightly thickened 3 to 4 minutes; drain off any excess liquid. The filling should be moist but not watery. Stir in cinnamon, allspice, salt and pepper. Transfer to a bowl, cover and refrigerate until baking time.

To assemble and bake breads: Once the dough has risen, lightly punch it down and turn it out onto a lightly floured surface. With a sharp knife, cut into 12 pieces. Cover and let rest for 5 to 1 minutes.

Preheat oven to 45 degrees F. Lightly oil 2 baking sheets or coat them with nonstick cooking spray.

Lightly flour your palm. Flatten one piece at a time, keeping the rest of the dough covered. With a rolling pin, roll out each piece (or with your hands, stretch it out) to a 4-inch circle. Transfer to a prepared baking sheet. In the center of each circle, spoon about 1 1/2 tablespoons of the topping, spreading it almost to the edge. Sprinkle each with a few pine nuts. Bake the breads, one sheet at a time, in the lower third of the oven until lightly browned, 7 to 12 minutes. Serve hot
Recipe Navigation
Recipes by Country
Mexican Recipes
China Recipes
Canadian Recipes
Italian Recipes
Vietnamese Recipes
Asian2 Recipes
Nuts Recipes
Indonesian Recipes
Mexican2 Recipes
Iranian Recipes
More
Recipes By Cuisine
Desserts Recipes
Jewish Recipes
Cajun Recipes
Greek Recipes
Dairy Recipes
Ojibway Recipes
Dessert Recipes
Caribean Recipes
Hungarian Recipes
Creole Recipes
More
Recipes By Ingredient
Chicken Recipes
Rice Recipes
Cheese and Eggs Recipes
Eggs Recipes
Sauces Recipes
Meat Recipes
Fish Recipes
Marinades Recipes
Cheese Recipes
Lamb Recipes
More
Miscellaneous Recipes
Crock Pot and Slow Cooker Recipes
Cake Recipes
Low Calorie Recipes
Vegetables Recipes
Side Dish Recipes
Diabetic Recipes
Moms Recipes
Dressings Recipes
Fruits Recipes
Stews Recipes
More