Weekend Dining: Lahmajune Recipe

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    NEWSLETTERS

    The latest food truck to cruise the streets is The Hungry Nomad, a spin-off of LA’s numerous Armenian Sasoun Bakeries. (Published Saturday, Nov 20, 2010)

    Lahmajune is a baked round, thin peice of dough which is topped with minced meat and vegetables.
     
     
    Dough

    • 5 cups of flour

    • 2 cup of warm water

    • 1 Tbls yeast

    •  

    Sauson Bakery the Driving Force of The Hungry Nomad

    [LA] Sauson Bakery the Driving Force of The Hungry Nomad
    The latest food truck to cruise the streets is The Hungry Nomad, a spin-off of LA’s numerous Armenian Sasoun Bakeries. (Published Saturday, Nov 20, 2010)

     
    Ingredients

    • 2 lbs lean ground beef or lamb

    • 1 lb minced yellow onion

    • 1 cup minced parsley

    • 1 lb minced tomato

    • 2 Tbls tomato paste

    • 5 cloves of garlic

    • 1 Tbsp salt

    • 1 tsp black pepper

    • 1 Tbsp red pepper

     
    Preparation

    Put the 1 tbls of yeast in the warm water and allow for it to sit for about ten minutes.  Once it becomes frothy it is ready for the flour to be mixed in.  Mix the water, yeast and flour together. Knead the dough.  Let the dough rise for about ten minutes.

    Finely chop the vegetables.  Mix the meat, vegetables and the spices in a bowl until you have a conssitant paste like mixture.

    Cut the dough dough into 2 oz peices and roll each one.  Use a rolling pin to flatten the dough into thin, round peices. 

    Spread the meat mixture evenly on the thin peices of dough. Bake in the oven at 450 for about 5-6 minutes.