Oct 22

Oct 22 Lahmajoun

Ingredients:

For the Dough:

For the Topping:

1 red bell pepper, quartered
1/2 green bell pepper, quartered
1 onion, quartered
4 cloves garlic
2 medium tomatoes, quartered
1 bunch parsley (about 1.5 cups)
2 Tbsp tomato paste
2 tsp smoked paprika
1 tsp cumin (optional - it seems to be Western Armenian to include cumin, but Eastern Armenian to omit it. I added it, as my my husband is Western Armenian from Lebanon, but it does make the topping more reminiscent of chili. If you like the sound of that, include it! If not, don’t worry about it)
1/2 tsp crushed red pepper
1/3 cup olive oil
Salt and black pepper, to taste
1 lb “beefy” crumbles (I used Gardein Ultimate Beefless Ground)

To make your dough, combine flour, sugar, and salt in the bowl of a standing mixer.
Add yeast and stir.
Using your bread hook attachment, slowly stir in almond milk and olive oil until a shaggy dough forms.
Cover bowl with plastic wrap and let rise for about 2-3 hours.
Meanwhile, to make the filling, combine all ingredients besides your “beef” crumbles in the bowl of a food processor. Process until well-mixed. Taste and adjust salt and pepper to your liking.
Add beefy crumbles and pulse a few times until just combined.
When dough has risen, turn it out onto a well-floured surface. With well-floured hands, form little balls by pinching off ping-pong ball-sized pieces and rolling them. This recipe should yield about 20 little balls.
Preheat oven to 400 degrees Fahrenheit and dust a few baking sheets with cornmeal.
Roll each dough ball out as flat as you possibly can with a flour-dusted rolling pin (I still didn’t manage to get them as flat as I would’ve liked… if you have a pasta roller, use it!!)
Spread a layer of “beefy” topping onto each little dough round and place on cornmeal-dusted baking sheet.
Bake for about 7-9 min until crispy (depends on your oven!)
Serve with lemon wedges, and enjoy!