• Top Parisian Noshes - 13

    From Dave Drum@1:3634/12 to All on Fri Mar 3 11:32:00 2023
    The Lahmacun at Le Paradis: Lahmacun can be many things - a starter, a late-night snack or a to-go sidewalk lunch. At Le Paradis, a Kurdish
    eatery in the 11th, the wisp-thin homemade flatbread is covered with a
    peppery blend of freshly ground beef and lamb, minced veggies, herbs and spices.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lahmacun (Turkish Pizza)
    Categories: Lamb/mutton, Breads, Vegetables, Herbs, Dairy
    Yield: 10 servings

    MMMMM-------------------------LAMB SAUCE------------------------------
    1 ts Chopped garlic
    1 lg Yellow onion; chopped
    3 tb Chopped fresh basil
    1/2 c Chopped fresh parsley
    2 tb Chopped fresh mint
    1/2 ts Paprika
    1/2 ts Ground cumin
    1/2 ts Ground coriander seed
    1/2 c Green bell pepper, diced
    1/2 c Red bell pepper, diced
    1/2 Lemon, juiced
    4 ts Olive oil
    4 Roma (plum) tomatoes,
    - halved
    1 lb Lean ground lamb
    6 tb Double concentrated tomato
    - paste
    Cayenne pepper & salt

    MMMMM---------------------------DOUGH--------------------------------
    3 1/4 ts Active dry yeast
    1/2 ts White sugar
    1 c Warm water (110ºF/45ºC)
    5 c A-P flour
    2 ts Salt
    1/4 c Oil
    1/2 c Water

    MMMMM------------------------GARLIC SAUCE-----------------------------
    1 c Plain yogurt
    1/2 ts Chopped fresh parsley
    1/4 ts Crushed garlic
    Salt & ground black pepper

    MMMMM--------------------------GARNISH-------------------------------
    1 c Shredded green cabbage
    1 c Shredded red cabbage

    Heat a large skillet over medium-high heat. Combine the
    garlic, onion, basil, parsley, mint, paprika, cumin,
    coriander, diced bell peppers, lemon juice, and olive
    oil in a food processor. Pulse the vegetables until
    finely chopped. Add the halved tomatoes and process
    until the mixture is a thick puree.

    Place the lamb in the preheated skillet and reduce the
    heat to medium. Add the puree and the tomato paste and
    mix well. Cook and stir until the lamb is cooked
    through, 10 to 15 minutes. Stir in cayenne pepper and
    salt to taste. Transfer the mixture to a shallow baking
    dish to cool to room temperature. Cover with plastic
    wrap and refrigerate overnight.

    Dissolve the yeast and sugar in 1 cup warm water.
    Combine the flour and salt in a mixing bowl and stir
    well. Add the vegetable oil and 1/2 cup water to the
    yeast mixture and pour it over the flour. Use your hands
    to mix the dough. Turn the dough out onto a lightly
    floured surface and knead until smooth and elastic,
    about 8 minutes.

    Shape the dough into a ball and transfer to an oiled
    bowl. Cover with a wet towel and let rise in a warm
    place until doubled in bulk, about 1 hour. Remove the
    lamb sauce from the refrigerator and allow it to come up
    to room temperature. Prepare the garlic sauce: combine
    the yogurt, parsley, crushed garlic, and salt and pepper
    to taste. Stir well and set aside.

    Punch the dough down, transfer it to a floured work
    surface, and cut the dough into 10 portions. Shape each
    portion into a round. Flatten each round with your hand;
    use a rolling pin to roll each piece into a 10-inch
    circle. The dough should be thin, like a crepe. Place
    the rounds on parchment paper.

    Set an oven @ 500ºF/260ºC.

    Stir the lamb sauce and then spoon it onto a dough
    round. Spread it thinly to the edges and press down
    lightly so it sticks to the dough. Bake pizzas on
    parchment paper-lined baking sheets on the lowest oven
    rack until the edges are a light tan color, 8 to 10
    minutes.

    Place on a wire rack to cool. The pizzas can be stored
    in an airtight container in the refrigerator for three
    days or in the freezer for three months. To reheat,
    place the pizzas in a 350 degree F oven (175 degrees C)
    for 8 minutes.

    To assemble the lahmacun, drizzle with garlic sauce, top
    with shredded cabbage, and roll up to eat.

    By Elizabeth Taviloglu

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... At least during the 1919 pandemic they had cocaine in their soda.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)