As salam semua lama sudah tidak bersiaran petang ini saya merajinkan diri untuk meletakan sesuatu yang pertama kali saya cuba. Alhamdulilah hasilnya amat memberangsangkan .
Pertama kali kita nampak macam pizza namun agak kering tanpa cebisan cheese yang meleleh . Hanya dengan semburan minyak zaiton pada awal dan di akhir pembakaran untuk naikan rasa.
Sangat sesuai untuk golongan umur terutama yang sedang berdiet ..
Sebenarnya sejak saya membeli rempah dari Puan Zubaidah ...saya sering mencari resepi berbeza dalam blog makanan saudi . Rempah ini asalnya dari Lydia Honey so kita yang nak beli sedikit boleh order dari Puan Zubaidah , saya rasa ada ramai lagi menjual rempah ini tapi saya lebih selesa mengorder dari Puan Zubaidah Alhamdulilah.
Roti ini merupakan makanan popular di kalangan orang Armenien dan turki. Saya salin resepi ini dalam bahasa inggeris ...minta maaf saya tak sempat nak alih bahasa .
Intinya kita boleh pklbagai mengikut kesukaan. Setelah letak inti semburkan minyak zaiton dan setelah masak semburkan sedikit untuk nampak berkilat .
Yield: 10-12 Lahmacuns
Prep. time and baking duration: about 2 hours
Ingredients for the dough:
1 tsp dry active yeast
0,5 tsp sugar
1+1/2 cup of warm water
4,5 cups of flour (you can use pain wheat)+
Little oil to brush the dough
Ingredients for the topping:
12 oz of minced beef or lamb (I always use 85 % lean
beef)
1 big onion
2-3 cloves of garlic
2 Tbsp of butter
1,5 cups of fresh curly parsley
1 cup of fresh mint
1 medium tomato
1 tsp of chili pepper
1 jalapeno (optional) saya gantikan dgn cili biasa
1 tsp paprika (optional)
1 tsp of cumin (optional)
1 tsp rempah arabic spice
salt according to your own taste
Juice of 1 lemon
little oil to brush the dough
Directions for the dough:
In a small bowl mix yeast and the sugar. Add 1/2 cup of
warm water, stir well, close the lid (or cover with plate). You can leave the
bowl on the counter but I usually put it somewhere warm. Warmness accelerates
the process and better activates the yeast. Activating yeast is important to
have a better rising dough. Keep the mixture warm for about 15 minutes without
opening the lid. When the time is up, you should have a nice foamy liquid. Even
if you do not, still keep it and make the dough. It will still work.
In a large bowl combine the remaining water, flour and
the yeast mixture.
Mix everything well and kneed it into a nice soft,
springy dough. It should be soft as your ear lobes. Add flour or water as
needed. A well-kneaded dough will be much easier to work with later. Keep this
in mind!
Coat the dough with just a little bit of oil, cover with
damp cloth and leave it to rise in a warm place. I usually cover the bowl with
the lid and bundle it up nicely to have a good volume dough. Give it a rest for
around 1 hour before you take it out from the cover. When you do take the dough
out, make sure it has doubled in size.
Once the time is up, open up the lid and punch the dough
a little. Flour the working surface and drop the dough. Cut it into pieces
smaller than a tennis ball but larger that a golf ball. You should have about
10-12 pieces.
Roll each one and place on the floured surface. Cover
with a damp cloth and let it stand until your topping is ready (20 min). Turn
the oven on and keep it at 420 F.
Directions for the topping:
Meanwhile, prepare the topping. This picture really makes
me smile. I love vegetables. I also love that ground beef in there :)
Wash the greens well and chop them nicely. I usually wash
and soak parsley with mint in water prior to using them. This way all the dirt
remains in the water.
Cut the onion and garlic in pieces, put the pieces into a
chopper and chop until nicely minced.
Heat the skillet in medium-high, melt the
butter, add onion+garlic mixture, saute for about 1 minute. Reduce the heat to
low, close the lid and simmer for 2 more minutes. Take the skillet off the
burner and cool the onion mixture
