Posts Tagged ‘bread’

Lahmajoun is derived from Arabic: لحم بعجين‎‎ (laḥm bi-ʿajīn) meaning meat with dough. It is a round, thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, sumac, cumin and cinnamon, then baked.

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Ingredients
For the flatbread:
  • 2tspsugar
  • 2tspactive dry yeast
  • 2/3 cupwarm water
  • 2 1/2 cupsall-purpose flour, or as needed
  • 1 1/2 tspsalt
For the topping:
  • 1/4 cupolive oil
  • 5 Tbsptomato paste
  • 1 handfulparsley
  • 1 handfulmint
  •  1 handful sultanas
  • 1tsp (or more)hot paprika
  •   salt & pepper
  • 4 clovesgarlic, crushed
  • 1 tomato
  • 1 onion, finely chopped
  • 1lbminced lamb
Garnish ideas:
  • parsley
  • ground sumac
  • red onions (sliced)
  • lemons (wedged)
  • shredded lettuce
  • roasted red peppers
  • pickles – chillies etc
Instructions
Make the dough:
  1. For one batch of dough: mix together the sugar, yeast, and warm water. Let sit about five minutes until frothy.
  2. Next, add the remaining dough ingredients to a large bowl. Stir in the yeast mixture and knead until a soft, smooth ball forms. Add more flour, if necessary to keep from sticking. Let rise for an hour, then punch down and divide into four pieces. Shape into balls.
  3. Let rise another hour, or refrigerate until needed. A long, cool rise gives time for the yeast to fully develop the flavours.
Make the topping:
  1. When you’re ready to eat (or up to a day ahead), mix together the topping ingredients.
Bake the Lahmajoun
  1. Preheat the oven to HOT. If you have a baking stone, use it! Roll out the dough fairly thin. Spoon on some of the topping and spread around with the back of a spoon.
  2. Bake 8-10 minutes, or until the dough is lightly browned and the meat is cooked through. The olive oil and paprika in the topping will drip down over the crust, making it a little reddish orange in places.
  3. Add toppings to taste, such as red onion, parsley, lemon juice, sumac, and a bit of mint. Lahmajoun is traditionally folded or rolled to keep it all together, as it is essentially street food, but you can eat it with a knife and fork if you wish.
    I had a side of garlicky kale tops sprinkled with dukkah, but you could roast some aubergines, make some hummus, open a tin of dolmas, whatever…

Beer Bread

Posted: February 4, 2012 in drink, food
Tags: , , , ,

Beer_bread

Beer Bread made with Odell IPA yeast, and half a bottle of Summer Wine Brewing’s fabulous Cohort, a dark yet very hoppy rye beer.

500g good strong (preferably organic) bread flour
heaped teaspoon salt
heaped teaspoon sugar
tablespoon decent olive oil
150ml/5fl oz warm water
150ml/5fl oz strong dark beer
the yeasty sediment from some bottle conditioned bitter

Mix, knead and prove in your usual way. Manually is good, but I’m lazy, so I let the bread maker do the hard work. Knock it back, turn into an oiled loaf tin, then let it rise in a warm place (on top of the oven is good) for half an hour.

Dust with flour, and optionally sprinkle seeds/herbs on the top. I used some pumpkin seeds and some crumbled hops! Put into a hot oven 220C/425F/Gas7 for ten minutes, then turn down to about 190 and cook for a further half hour. Test by inserting a knife or skewer, which should come out clean.

Remove from tin and leave to cool for a little while – it just makes it easier to cut, although if you’re anything like me you’ll want to be straight in there with some good salted butter 🙂

Enjoy!