Lahm-el-Gine

Name: Lahm-el-Gine
Yield: 24 pastries
Cuisine: United States
Ingredients: ⅓ cup warm water; ½ teaspoon active dry yeast; ½ teaspoon sugar; 1½ teaspoons salt; ¼ cup corn oil; 1 cup sifted all-purpose flour; ½ pound ground beef; 2 onions, finely minced; 2 tablespoons Worcestershire sauce; ¼ teaspoon ground all-spice; 2 tablespoons tomato sauce; ¼ teaspoon ground cinnamon; 6 dozen pine nuts

Preparation info

24
pastries

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

½ teaspoon active dry yeast
⅓ cup warm water
½ teaspoon<

Americas
United States
Starter
Pastry
New York

Method

Dissolve the yeast in the water. Add the sugar, one-half teaspoon salt and the oil to softened yeast. Gradually add the flour, kneading in the last portion if it is too difficult to stir in with a spoon.
Place the dough in a bowl, cover, and let it rise in a warm place free from draft for about three hours, until doubled in bulk.
Com