Ingredients
- 250 g flour
- 160 ml warm water
- 9 g fresh yeast (or 4 g dry)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon olive oil
- 225 g minced lamb or beef
- 3 tbsp broth
- 2 tablespoons grated tomato
- 1 green onion feather
- 2 garlic cloves
- several sprigs of parsley
- marjoram, pepper
- 5 slices of lemon
- 10 slices of tomato
- Lettuce leaves
- Half of the onion rings
How to Make It
- Mix meat, broth, tomatoes, green onions and crushed garlic. Add parsley, salt, spices. Mix well and put in the refrigerator, where it is desirable to leave for at least 2 hours to better infuse the filling. For the Dough
- Dissolve the sugar and yeast in warm water, then pour the flour and knead the elastic dough. In the end, add sugar, salt and butter. Leave in a warm place for 45-50 minutes if it is winter, and for 20 minutes if it is summer. Divide the dough into 5 even balls. Roll out with dusting flour on discs 20 cm in diameter. The dough is obedient, rolls out very easily. The thickness of the dough should not be more than 3 mm. Then spread with hands or a spoon a very thin layer of meat on the surface of the cakes, leaving 1 cm of free edge.
- Preheat the oven at least 20 minutes before baking to the maximum temperature (250 ° C usually), bake in the middle of the oven on a stone or baking paper. Bake each cake for about 3 minutes. Do not wait for the Browning, the edges should be slightly baked, the middle will be quite white. The main thing is the readiness of meat. Check the color of the dough without opening the oven-from the cold air the dough hardens. Get lahmajun need very quickly, put on the surface of a leaf of lettuce, parsley, a slice of lemon, a couple of slices of tomato.Roll quickly into a roll.