Monday, January 07, 2019

Baking Class: Lahmacun (Flat Bread with Lamb and Tomatoes)

Lamb and cinnamon is one of my favorite flavor combinations.  So when I came across a recipe for a flat bread with lamb and tomatoes with cinnamon (Lahmacun) in Saveur Magazine I knew I had to try it.  And it did not disappoint.  It is perfect for a light meal or snack and makes an impressive party treat.

Both the dough and the meat sauce come together easily and can be made ahead and refrigerated for a day or two.  It's a little bit of a production to roll out and top the dough but well worth it.

And as good as the sauce is on the flatbread, it would be just as good on its own over eggplant, sweet potatoes, or other vegetables.  It's a winner either way.
Home Cookin v9.73 Chapter: Breads and Muffins
LAHMACUN (FLAT BREAD WITH LAMB AND TOMATOES)
 
Sourdough Version:
72 g starter
204 g flour
1 tsp sugar
152 g water
1-1/2 teaspoons kosher salt, plus more

(For the non-sourdough version click here)

Topping:
1/4 cup extra-virgin olive oil
3 tablespoons tomato paste
1 tablespoon minced flat-leaf parsley
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon ground cinnamon
3 ounces ground lamb
2 cloves garlic, minced
1 plum tomato, grated
1 small onion, grated
1 Tbsp dried mint

Combine the starter, flour, sugar, salt and water in a large bowl and stir to form a dough. Transfer the dough to a lightly floured surface and knead until smooth, about 6 minutes. Place in a lightly oiled bowl and cover with plastic wrap. Let rest until doubled in size, about 1 hour.

Punch down the dough and divide it into 4 pieces. Roll each piece into a ball and place them onto a floured baking sheet. Cover with a damp towel and let rise until doubled, about 45 minutes.

While the dough is resting combine the oil, tomato paste, parsley, cayenne, cumin, paprika, and cinnamon in a medium bowl and stir vigorously with a fork. Add the lamb, garlic, tomatoes, onions, chilies and salt and mix well. Set aside.

Put a pizza stone or an inverted rimmed baking sheet in the bottom third of oven and heat oven to 475°.

Roll each ball of dough into a 10-inch disk. Brush off excess flour and transfer each one to a piece of parchment paper. Spoon three to four tablespoons of the topping onto the dough and using your fingers or an offset spatula, spread it evenly to the edges. Season with salt.

Hold the parchment paper by its edges and transfer it to the baking stone or upside down baking sheet. Bake until the dough is golden brown and the topping is cooked, 6 to 8 minutes.

Serve warm or at room temperature.

adapted from Saveur Number 132
http://www.saveur.com/article/Recipes/Flat-Bread-with-Lamb-and-Tomatoes-lahmacun

Exported from Home Cookin v9/73 (http://www.mountainsoftware.com/)

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