Lamb And Tomato Bread Lachmanjan recipe
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Armenian Recipes
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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
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