Lahmacun
Description
It pairs perfectly with tea and coffee. If you can't get matsoni, knead the dough with kefir or soured milk. Just don't overload it with flour; the dough should be tender. It can be served with tea or coffee.
Instructions
- 1
Step 1
Here are the ingredients for lagmadzo. The ground meat for lagmadzo is best taken as lamb with the addition of pork back fat. If that’s not possible, use beef and add a bit of the beef’s own internal fat.
- 2
Step 2
Sift the flour into a spacious bowl, add salt and mix. Gradually pour in the matsoni and stir with a spoon to form a not‑too‑stiff, tender dough.
- 3
Step 3
Knead by hand until smooth. Let the dough rest under a towel for about 20 minutes, so that the gluten swells.
- 4
Step 4
Add finely chopped green onion and garlic to the minced meat. Add the herbs and spices, season with salt, and add tomato paste. Mix. Then work the minced meat very well by hand, gradually adding very cold water. The mixture should become soft but not liquid, so that it can be easily spread onto the dough.
- 5
Step 5
Divide the dough into 4 parts and roll them into balls. Roll each ball into a thin flatbread, trying to add as little flour as possible.
- 6
Step 6
Divide the minced meat into 4 parts and spread each flatbread with a thin, even layer. Spice lovers can also sprinkle the meat with aromatic dried herbs on top.
- 7
Step 7
Bake the flatbreads on a sheet in a preheated 200 °C oven until they develop a golden crust around the edges and the minced meat is browned.
- 8
Step 8
Serve lagmadzo immediately, hot. Accompany the flatbreads with fresh herbs, vegetables, young cheese, and red wine!
- 9
Step 9
Lagmadzo is eaten with the hands, breaking off large pieces.