top of page
  • Adrizlei

LAJMAYIN / LACHMASHEEN 2

Updated: Aug 26, 2022


Ingredientes:

  • 1 kg de harina comun

  • 2 cdas de sal

  • 50 Gr de levadura fresca o 21 Gr de levadura seca

  • 6 cdas de aceite vegetal

  • 3 tazas de agua tibia Relleno:

  • 1 cebolla grande,

  • 1 vaso de puré de tomates,

  • 1 limón exprimido,

  • 1 cda de azúcar,

  • sal,

  • baharat.

  • ½ kg de carne picada cruda



Preparación:

  • Tamizar 1 kg de harina con 2 cdas de sal.

  • Deshacer con la mano dentro de la harina 50 gr de levadura fresca.

  • Agregar 6 cdas de aceite y 3 tazas de agua tibia.

  • Amasar 10 minutos y golpear la masa. Tiene que quedar unida y seca.

  • Cubrir con repasador y reposar 1 hora cerca del horno encendido

  • Relleno: Procesar 1 cebolla grande, 1 vaso de puré de tomates, 1 limón exprimido, 1 cda de azúcar, sal, baharat. Agregar ½ kg de carne picada cruda y procesar otra vez

  • Poner un poco de harina en la mesada, volcar la masa.

  • Dividir en 3 y hacer 3 cilindros.

  • Cortar en 10 porciones iguales y estirar con palo de amasar formando un disco.

  • Colocar los discos espaciados en bandeja aceitada.

  • Cubrir con abundante carne aplastando con Pintar la carne con aceite.

  • Descansar 1 hora.

  • Horno bien caliente 10 a 15 minutos. Tienen que quedar blancos y la carne cocida.

  • Si se quieren cerrados, cerrar en forma de triángulo.


Ingredients:

  • 1 kg of all purpose flour

  • 2 tbsp salt

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

  • 6 tbsp vegetable oil

  • 3 cups of warm water

Stuffing:

  • 1 large onion,

  • 1 glass of tomato puree,

  • 1 squeezed lemon,

  • 1 tbsp sugar,

  • Salt,

  • baharat.

  • ½ kg of raw ground beef



Directions:

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

  • With the hand inside the flour break 50 gr of fresh yeast into pieces.

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

  • Knead for 10 minutes and punch the dough. It has to keep together and be dry.

  • Cover with a kitchen towel and let rest for 1 hour near the hot oven.

  • Stuffing: Process 1 large onion, 1 glass of tomato puree, 1 squeezed lemon, 1 tbsp sugar, salt, baharat. Add ½ kg of raw minced meatand process again

  • Put a little flour on the counter, and place the dough.

  • Divide into 3 pieces and make 3 cylinders.

  • Cut into 10 equal servings and stretch with a rolling pin forming a disk.

  • Place on an oiled cookie pan leaving enough space between them.

  • Cover with plenty of meat, crushing with a fork. Brush the meat with oil.

  • Let ir rest for 1 hour.

  • Bake in a very hot oven for 10 to 15 minutes. They have to be white and the meat should be well done.

  • If you want them closed, fold to form a triangle.



i



7 views0 comments

Comments


bottom of page