-
1
DIRECTIONS FOR THE DOUGH:
-
2
In a small bowl, mix yeast and the sugar.
-
3
Add 1/2 cup of warm water, stir well, and close the lid (or cover with a plate).
-
4
You can leave the bowl on the counter, but I usually put it somewhere warm.
-
5
Warmth accelerates the process and better activates the yeast.
-
6
Activating yeast is important to have a better-rising dough.
-
7
Keep the mixture warm for about 15 minutes without opening the lid.
-
8
When the time is up, you should have a nice foamy liquid.
-
9
Even if you do not, still keep it and make the dough.
-
10
It will still work.
-
11
In a large bowl, combine the remaining 1 cup warm water, flour and the yeast mixture.
-
12
Mix everything well and knead it into a nice, soft, springy dough.
-
13
It should be as soft as your ear lobes.
-
14
Add flour or water as needed.
-
15
A well-kneaded dough will be much easier to work with later.
-
16
Keep this in mind!
-
17
Coat the dough with just a little bit of oil, cover with a damp cloth and leave it to rise in a warm place.
-
18
I usually cover the bowl with the lid and bundle it up nicely to have a good volume dough.
-
19
Give it a rest for around 1 hour before you take it out from the cover.
-
20
When you do take the dough out, make sure it has doubled in size.
-
21
Once the time is up, open up the lid and punch the dough a little.
-
22
Flour the working surface and drop the dough.
-
23
Cut it into pieces smaller than a tennis ball but larger that a golf ball.
-
24
You should have about 10-12 pieces.
-
25
Roll each one and place on the floured surface.
-
26
Cover with a damp cloth and let it stand until your topping is ready (about 20 minutes).
-
27
Turn the oven on and keep it at 420 F.
-
28
DIRECTIONS FOR THE TOPPING:
-
29
Wash the greens well and chop them nicely.
-
30
I usually wash and soak the parsley and the mint in water prior to using them.
-
31
This way, all the dirt remains in the water.
-
32
Cut the onion and garlic in pieces.
-
33
Put the pieces into a chopper and chop until nicely minced.
-
34
Heat the skillet on medium-high heat and melt the butter.
-
35
Add the onion and garlic mixture; saute for about 1 minute.
-
36
Reduce the heat to low, close the lid and simmer for 2 more minutes.
-
37
Take the skillet off the burner and cool the onion mixture.
-
38
Peel the skin off the tomato and cut it to very small pieces.
-
39
A lot of people like to seed the tomatoes.
-
40
I dont like it, since it also removes all the juice from the tomato.
-
41
But if you feel like seeding the tomato, go ahead.
-
42
Have all the ingredients in one big bowl.
-
43
At this point, add chili pepper, salt, cumin, lemon juice, paprika, chopped jalapenos (or chopped pickled hot peppers) and mix everything very well.
-
44
I am stressing thisthe ingredients MUST be well mixed!
-
45
The dough is well-rested at this point.
-
46
Take the dough one by one and roll into a round, flat circle or an oval measuring up to 5 mm thick.
-
47
I like my Lahmacuns very thin.
-
48
This way they come out a little crispy.
-
49
My husband likes them much softer, so I make his portion a little thicker but no more than 5-8 mm.
-
50
Some use pizza stones to bake Lahmacuns.
-
51
While it is a good alternative to the original brick ovens, in my opinion, it is not very practical.
-
52
So, I suggest using regular baking sheets.
-
53
Sprinkle some non-fat cooking spray (or just a little oil will work), place the rolled dough on the sheet, slightly brush with some olive oil (canola oil works too) and top up with 2 tablespoons of the ready topping.
-
54
Spread the topping evenly and very thinly.
-
55
I place 2 pieces of doughs in one regular 11x17 size baking sheet.
-
56
If you have bigger sheets and want to use those, you are more than welcome to do so.
-
57
Three baking sheets are enough to keep the whole process going pretty fast.
-
58
Put two baking sheets in the oven at a time.
-
59
The top one usually gets baked faster.
-
60
When you take the ready batch out, rotate the bottom one to the top and place a new batch on the lower rack.
-
61
The oven should remain at 420Fnot too high and not too low.
-
62
Since you are going to be constantly opening the oven, the temperature ideally will stay at about 370F.
-
63
Cooked Lahmacuns are crispy at the ends and softer in the middle.
-
64
Corners usually get nicely tanned.
-
65
Take them off the baking sheet to a wider container and cover with a towel until you are done with every single one of them.
-
66
Humidity under the towel will soften Lahmacuns, making it very easy for you to roll them around the fresh ingredients you might want to use.
-
67
Pace yourself; the process is a little overwhelming.
-
68
But the end result is worth every minute of your time in the kitchen.
-
69
We really enjoy Lahmacuns rolled around onions, some fresh curly parsley and hand-squeezed lemon juice.
-
70
Step-by-step recipe with pictures can be found at the related blog post link.
-
71
Bon appetit!
