LACHMASHEEN 2

Ingredients :

• 1 kg of common flour

• 2 tbsp salt

• 50 g of fresh yeast or 21 g of dry yeast

• 6 tbsp vegetable oil

• 3 cups warm water Filling :

• 1 large onion,

• 1 glass of tomato puree,

• 1 squeezed lemon,

• 1 tbsp sugar,

• salt,

• baharat.

• ½ kg of raw minced meat

Preparation :

• Sift 1 kg of flour with 2 tbsp of salt.

• Dissolve 50 g of fresh yeast in the flour by hand.

• Add 6 tbsp of oil and 3 cups of warm water.

• Knead for 10 minutes and punch down the dough. It should be cohesive and dry.

• Cover with a cloth and let it rest for 1 hour near the oven.

• Filling : Blend 1 large onion, 1 cup tomato puree, 1 squeezed lemon, 1 tbsp sugar, salt, and baharat. Add 1/2 kg raw minced meat and blend again.

• Put a little flour on the counter, turn out the dough.

• Divide into 3 and make 3 cylinders.

• Cut into 10 equal portions and roll out with a rolling pin to form a disc.

• Place the discs spaced apart on an oiled tray.

• Cover with plenty of meat, pressing it down. Paint the meat with oil.

• Rest for 1 hour.

• Preheat oven for 10 to 15 minutes. The meat should be white and cooked through.

• If you want them closed, close them in a triangle shape.

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