Lahmajoon

Name: Lahmajoon
Yield: 12 pastries
Cuisine: Armenia
Ingredients: Lamb and Mint Filling; 2 cups sifted all-purpose flour; ½ cup lukewarm water, approximately; ½ package active dry yeast; ¼ cup butter, melted and cooled; ½ teaspoon sugar; ½ teaspoon salt

Preparation info

12
pastries

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Lahmajoon is an Armenian pastry topped with a mint-flavored meat mixture. It is presented here as an appetizer, but it also makes a good picnic specialty.

Ingredients

½ package active dry yeast
½ cup lukewarm water, approximately
2 cups <

Asia
Armenia
Pastry
Starter
Spicy

Method

Soften the yeast in the water. Add the flour, salt, sugar and butter. Mix, adding more water if needed to make a moderately stiff dough. Knead on a lightly floured surface for ten to fifteen minutes, or until very smooth and elastic.
Place in a lightly greased bowl, turn over to grease the top, cover, and let the dough rise in a warm place for about on