Text 10293, 106 rader
Skriven 2008-07-10 08:07:00 av Michael Loo
     Kommentar till en text av JIM WELLER
Ärende: a wine cellar 586
=========================
 JW> I don't think so. I live on a rock. Hard Precambrian shield rock.
 JW> And the frost goes down 15 feet.

Ah ... it'd take a little power to get a hole in that.

 JW> I need a little electric wine cellar.

Everyone needs a little electric wine cellar. Preferably
with a little electric wine to go in it.

 -=> Jim Weller said to Janis Kracht <=-
 JK> It's amazing what people will put on pizza sometimes -
 JK> I'm thinking of pineapple, etc.  argh.
 JW> Argh indeed. I may make weird pizzas but I would never stoop so low
 JW> as to desecrate one with the dreaded pineapple.
 JW> Just to bug Dave.....
 JW> Title: LAHMA BI AHJEEN - ARABIC LAMB PIZZA

I don't see him really objecting to this. It's probably close
to a precursor of pizza.

 JW> Disorientation as a result of excessive travelling is but one of the
 JW> joys of life on the road. Being ruled by the whinys of the stomach
 JW> is another! When the two combine you can find yourself eating the
 JW> strangest things at even stranger hours of the day. This lamb pizza
 JW> is a favourite throughout Egypt, and one which I have enjoyed many
 JW> times - for breakfast!

Was this Kevin's commentary or that by the writer of the recipe?
In any case, what's strange about having lahmejun for breakfast?

Lahmajoun
Cat: Armenian, Middle Eastern, pizza
Yield: 16

h - Dough
1 c warm water
1 pk active dry yeast
1/4 ts sugar
3 c all-purpose flour
1 ts salt
2 1/2 Tb olive oil
h - Topping
2 Tb olive oil
3 md onions, finely chopped
1 1/2 lb lean ground lamb or beef
2 lg tomatoes, peeled seeded, chopped, and drained
3 Tb tomato paste
1/3 c finely chopped flat-leaf parsley
2 Tb finely chopped mint
1/4 c pine nuts, lightly toasted
1 Tb Pomegranate Molasses
- reduce unsweetened pomegranate juice by two-thirds
1 Tb freshly squeezed lemon juice
1 1/2 ts mixed spices
- (2 parts allspice, 1 part cinnamon, coriander,
- cloves, and cumin)
salt, pepper, and red pepper to taste

To make the dough pour 1/2 c of the water into a small
bowl and sprinkle it with the yeast and sugar. Let the
mixture stand about 3 min, then stir to dissolve the
yeast completely. Place the bowl in a warm, draft-free
place for 5 min or until the mixture becomes foamy.

In a large bowl combine the flour and salt. Make a well
in the center and add the remaining 1/2 c water, the yeast
mixture, and the oil. Blend the mixture until it forms a
dough. Turn the dough out onto a floured surface and knead
about 10 min or until smooth and elastic, sprinkling with
just enough additional flour, if necessary, to keep it
from sticking. Transfer the dough to a lightly oiled bowl,
turning to coat with the oil. Cover loosely with a kitchen
towel and let stand in a warm, draft-free place for 1 to
1 1/2 hr or until doubled in size.

Meanwhile, prepare the meat topping. In a medium heavy
skillet heat the oil over moderate heat. Add the onions
and cook, stirring frequently, until soft but not browned.
Remove from the heat and set aside. In a large mixing bowl
combine the lamb/beef, tomatoes, and tomato paste and mix
well. Add the parsley, mint, and pine nuts, pomegranate
molasses, lemon juice, mixed spices, and salt, black pepper,
and red pepper. Drain the onions of oil and add to the
meat mixture. Knead the mixture until it is thoroughly
blended. Divide into 16 equal portions and set aside.

Punch down the dough and divide into 16 equal pieces.
Form each piece into a smooth ball and arrange the balls
2" apart on a lightly floured board. Cover with a kitchen
towel and let rest for 15 min.

On a lightly floured surface roll out each of the balls
into a circle that is no more than 1/8" thick. Arrange
the circles slightly apart on large, lightly greased
baking sheets. Top each circle with a portion of the meat
mixture, spreading evenly to the edge. Bake the pies in
a preheated 450F oven for 10 min or until lightly browned.
Serve hot.

Recipes and Remembrances from an Eastern Mediterranean Kitchen

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