How to cook Armenian Lamajo flatbread? A simple lamaggio recipe is all about spicy Asian "pizza".

It's no secret that many dishes of foreign cuisine are popular in Russia today. One of these dishes is lamajo in Armenian. This is a cake made from dough mixed with a fermented milk drink, with meat stuffing. This is an unusual, juicy and spicy food, the preparation of which is described in the article.

History of the dish

This dish appeared a long time ago and is an integral part of the culinary traditions of Asian and Middle Eastern states. Consider a dish Armenian cuisine- lamadjo. Both professionals and amateurs are interested in the recipe for this dish.

Armenian culinary traditions can be called ancient. After all, they are several thousand years old. Many people believe that the ways of making lahmajo appeared originally in Arab countries. In the 8th century, the inhabitants of Armenia borrowed the recipe for this dish from conquerors from the East. In addition, in Turkey there are also traditions of preparing such a dish, only it is called there a little differently.

Lamagjo Features

In Armenia, this dish is prepared both on holidays and in common days. It resembles a flatbread or traditional Italian pizza. Lamajo according to the Armenian recipe includes dough without yeast on kefir, minced beef or lamb, lard, vegetables and spices.

The dish is part of the menu of street catering establishments in many cities, for example, in Yerevan. In order to prepare the dough for lamaggio, you need a special fermented milk drink. This is a traditional Armenian kefir - matsoni. For the preparation of such a drink are used different kinds milk (cow, goat, sheep). However, Russian housewives often prepare dough based on regular kefir, which can be purchased at the store.

Instead of minced lamb some use beef or pork. Another feature of the dish is the addition of a large amount of spices.

Today on the Internet and cookbooks you can find information on how to cook lamajo. step by step armenian recipe and the secrets of the dish are also known in Russia.

Traditional dairy product - matsoni

This drink resembles kefir, widely known in Russia. Matsoni is being prepared on the basis fresh milk, and some housewives use different types of it (goat, cow, sheep). To get such a drink, you must do the following:

1. Boil milk.
2. Cool it down to 40 degrees Celsius.
3. Ferment milk by adding a little curdled milk to it and mixing.
4. Then the vessel with the drink is covered with a dense cloth, placed in a warm place.
5. The fermentation process should take from 4 to 12 hours.
6. Then the matsoni must be placed in refrigerator compartment. After two or three days, the resulting product is filtered using a small rag bag.
7. Matsoni is not recommended to be prepared from store-bought milk.

This drink is considered very useful. It improves the condition of the body, slows down the aging process.

Matsoni is used for sandwiches, soups, vegetable and meat dishes. Lamajo according to the Armenian recipe traditionally includes the addition of this drink.

Cooking rules

To please yourself and your loved ones with such a delicious dish as lamajo, you must adhere to the following recommendations:

1. Place only chopped ingredients on the surface of the cake. The filling should not be put, but spread on a layer of dough. It is this feature of the preparation of lamaggio that differs from Italian pizza.
2. For the filling, it is customary to take liquid minced meat. In order for beef or lamb to acquire the desired texture, it is scrolled in a meat grinder at least two times.
3. Minced meat is spread over the surface of the cake in a thin layer.
4. Lamaggio - Pretty spicy dish. In order to properly make it, many spices are used, for example, cilantro, onion, basil, garlic.

And although today you can find many descriptions of the preparation of lamajo, step-by-step Armenian recipes, you need to remember the above tips so that the dish turns out exactly the way you want it.

The traditional way

In order to prepare Lamajo, you need the following ingredients:

First you need to prepare the dough. In order to make it, flour is sifted, mixed with salt. In the middle of the resulting mass, a hole is made into which sour is added. milk product. Mix the mass again. If you look at the lamajo dough in the step-by-step Armenian recipe with a photo, you will notice that it has a dense texture.

The base for the cake is wrapped in a special film and left for 15 minutes. At this time, meat is ground and vegetables are cooked. Peppers and onions must be washed, peeled, cut into small pieces. Garlic needs to be crushed. Tomatoes are washed, peeled, chopped. All vegetables, as well as chopped greens, are placed in a large container.

Add tomato paste and spices to the meat, salt it. Some recommend scrolling lamb or beef along with lard and a little water. In this way, you can get softer minced meat. Then the meat is mixed with vegetables.

The dough is cut into several pieces, taking into account the desired size of the cakes. Then it needs to be rolled out thinly, like pita bread. The filling is applied to the surface of the cakes, smeared over them evenly and neatly. Lamagjo is baked in the oven at 200 degrees Celsius for 10 minutes.

Yerevan Lamajo Flatbread: Armenian Recipe

In order to prepare this version of the dish, you will need the following products:

1. 1 kilogram of lamb, beef or chicken.
2. 300 grams of onion.
3. 1 kilogram of unleavened dough.
4. 250 grams of lamb fat.
5. 1 tablespoon tomato paste.
6. Salt, spices.
7. 3 cloves of garlic.
8. Greens.

The meat is scrolled in a meat grinder with lard, mixed with onions, garlic, tomato paste. Add spices and salt. Then put the mass to infuse for 10 minutes.

The dough is made from flour mixed with water and salt. Small balls are formed from it, then cakes are rolled out. The filling is smeared on their surface. The cakes are then baked in the oven.

Recipe with cheese

Lamajo according to the Armenian recipe can be prepared without the use of minced meat. A variant of this dish with cheese will appeal to those who do not eat meat.

This recipe has a lot in common with traditional way cooking. To make lamaggio in this way, salty cheeses (soft and hard) are used, as well as spices (mint, basil, pepper).

For cooking, you need to rub the cheese or cut it into small squares. Place on the surface of a pre-rolled cake, add seasonings, chopped herbs. Place Lahmajo in the oven. This flatbread is usually eaten with butter.

Serving methods

There are several recommendations on how to serve lahmajo at the table. Cakes should be eaten hot. Lammajo is usually drizzled before serving. lemon juice. The meal should be served in a large container, folding the cakes in the form of a slide.

Lamaggio - Pretty savory dish. His spicy taste perfectly sets off the drink tan. This is a traditional Armenian fermented milk product. It has a salty taste. Tang is often served with flatbread.

You can make this drink at home. To do this, add sourdough for yogurt to boiled milk. When the fermented milk product is ready, you need to pour a little mineral water into it.

Many culinary experts are interested in how to serve these traditional flatbreads beautifully. There are many options for serving lahmajo in Armenian recipes (with photo ready meal you can see in the article).

It is generally accepted that the homeland of dishes with unusual name Lamajo is Armenia. In fact, its recipe originated in the Arab countries, and only then, in the distant 7th century, as a result of military invasions, it was brought to the territory of Armenia. However, everyone loved this dish so much that it became an integral part of the Armenian national cuisine. If you like original, spicy and unsurpassed dishes, then meet - the recipe for lamajo.

What you need to know about making Lamajo

If you hear the name of this dish for the first time, then you probably have a question: what is it like? Lamagjo are flatbreads with meat. They are special in that they have a soft structure and juicy stuffing. The classic Armenian recipe for lahmajo involves the use of lamb as a filling, but today many people add pork as well.

In Armenia, lamadjo is not considered festive dish, however, the process of its preparation is approached with all responsibility. What is the secret of this dish? To make the cakes unforgettable in taste, you need to consider the following subtleties of their preparation:

• for kneading dough, it is best to take matsoni (sour-milk product), today you can buy it in almost any supermarket;
• stuffing for lamagjo must have liquid consistency to soak the cake - for this you need to add water to the minced meat;
• you need to make minced meat yourself, in no case should you buy ready-made;
• when laying the filling on the cakes, make sure that it lies in a thin layer, otherwise the meat may burn during cooking;
• armenian lahmajo recipe includes a large number of spices, as the dish should be quite spicy.

Cooking lamagjo: recipe with photo

The recipe for making the Armenian lahmajo is simple, the main thing is to make the dough correctly so that it does not turn out to be too knocked down or, on the contrary, blurry.

Compound:

For test:

• matsoni or kefir - 200 ml;
• flour - 450-500 g;
• water - 100 ml;
• some salt.

For filling:

• lamb - 0.5 kg (or 250 g of lamb and pork each);
• onions - 1-2 pcs.;
• garlic - 2-3 cloves;
• tomato paste - 2 tbsp. l.;
• spices from herbs (you can take cilantro, thyme, basil);
• pepper;
• salt.

Cooking:

How to Serve Lahmajo

It is known that the success of any dish lies not only in preparation, but also in the way it is served to the table. There are a few simple secrets for serving lamaggio:

• cakes are much tastier when they are hot;
• before serving lamagjo, sprinkle the cakes with lemon juice;
• lamadzho is best washed down with Armenian tan ( fermented milk product) - it softens spicy taste dishes.

The very way of serving the dish is interesting: the lamagjo is not divided into portions, but laid out in a slide on top of each other. So, you need to put the first row with the filling up, and the next layer should be, respectively, the meat down. According to this principle, lay out all the cakes. And from the plate you need to take two lamajos at the same time, so it turns out that the cakes are closed on both sides.

That's it unusual dish we made it. If you try and follow strictly the recipe, then lamajo will decorate your festive table and guests and family members will be satisfied. Enjoy your meal!

by the materials LadySpecial.ru

2015-10-27T01:24:40+00:00 admin bakery products caucasian cuisine, national cuisine, savory pastries, photo recipe

It is generally accepted that the homeland of the dish with the unusual name lahmajo is Armenia. In fact, its recipe originated in the Arab countries, and only then, in the distant 7th century, as a result of military invasions, it was brought to the territory of Armenia. However, everyone loved this dish so much that it became an integral part of the Armenian...

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Description

Lamaggio - delicious dish Armenian cuisine. These are very thin, slightly crispy cakes, folded in half and layered minced meat. Who at least once in his life tried Lamajo, will never be able to forget them. divine taste and aroma. And by the way, this favorite dish Kim Kardashian, and she knows a lot about delicious food.

You can cook lamaggio at home, guided by our step by step recipe with photo. This Armenian "pizza" is very easy to prepare. Traditional meat lamb is for her, and it is she who is presented in our recipe. However, if you wish, you can replace it with, for example, beef, especially since some consider beef lamadjos even tastier than lamb, but this is a matter of taste. And the dough for lamaggio generally resembles our traditional dumplings, so it’s not at all difficult to cook it.

Let's get started!

Ingredients

• 
  (500 g)
• 
  (2 glasses)
• 
  (taste)
• 
  (500 g)
• 
  (2 pcs.)
• 
  (3-4 tablespoons)
• 
  (taste)
• 
  (taste)
• 
  (taste)

Cooking steps

Preparing the dough for lamagjo. To do this, pour sifted flour and 1 tsp into kefir. salt. If desired, you can add 1-2 more tbsp. l. vegetable oil, but this is not in the original recipe.



We mix the ingredients together and knead the dough, gradually adding flour, if necessary, because the dough should turn out to be cool, like dumplings, and not sticky.



Having achieved desired consistency, roll a ball out of the dough and set aside in the refrigerator for a while while we prepare the filling.



For the filling, we pass the meat through a meat grinder twice, and chop the onion, garlic and herbs (to your taste) with a blender. We combine minced meat with greens and tomato paste, which, if you want, can be replaced with fresh tomatoes.



Salt and pepper everything to taste (Armenians make minced meat very spicy). Because the minced meat will be spread on the tortillas, it should be thin enough for this, so add some water if needed.



We get chilled dough, tear off small pieces from it and roll balls out of them with a diameter of about the size of a tennis ball (for a board game).



Roll out the balls into thin cakes and carefully place on a baking sheet.



We cover them with a thin layer of minced meat on top so that the juice does not drip.



When the oven warms up to 220 degrees, put a baking sheet in it and bake the cakes for 7-8 minutes. At the same time, on another baking sheet, prepare the next portion.



We put the baked lamaggios on a plate on top of each other so that one flat cake lay minced up and the other down.



According to our recipe, Armenian lamajos turn out to be fragile at the edges and tender in the center. They are served with matsun (Armenian kefir) diluted with carbonated water. Here is a pile of delicious fragrant cakes disperses in a few minutes.



Enjoy your meal!

Step 1: prepare the flour.

Sift the flour through a sieve into a free bowl to remove lumps and enrich with oxygen from the air. To prepare the dough, we use wheat flour, premium and fine grinding.

Step 2: prepare the dough.

Add salt to the flour with a teaspoon, and then pour kefir into the same container. Knead the dough well by hand. When a homogeneous mass begins to form, transfer the dough to a floured kitchen table and knead it by hand until it begins to lag behind your hands. Our task is to get a cool, elastic, elastic dough like dumplings. After kneading, we give the dough a rounded shape and transfer it to a container, wrapping it cling film. The dough can also be transferred to a plastic bag and be sure to refrigerate.

Step 3: prepare the meat.

Wash the meat well under running water. warm water. Then, holding the lamb with your hands, let the water drain and put it on a cutting board. If there is a film on the meat, we clean it with a kitchen knife. Then cut into small pieces. Using an electric meat grinder, grind the lamb pulp and transfer to a free bowl.

Attention: it is better to use fresh meat for the preparation of the filling. But if you have ready-made frozen minced meat, then we take it out of the refrigerator and transfer it to a free bowl. Meat must not be defrosted microwave oven or under hot water. The stuffing should defrost on its own until room temperature.

Step 4: prepare the bow.

Using a kitchen knife, peel the onion from the husk, then rinse it under running water and put it on a cutting board. Cut the vegetable into 4 parts and put in a blender bowl.

Step 5: Prepare the garlic.

We shift the garlic cloves to a cutting board and, pressing on them with the handle of a knife, remove the husk from the vegetable. Transfer the garlic cloves to a blender.

Step 6: prepare the greens.

We wash fresh parsley, cilantro, basil under running water and, shaking it off the water, transfer it to a cutting board. Using a knife, remove the tough stems, and finely chop the leaves. Then transfer all the chopped greens to a small bowl.

Step 7: prepare the stuffing.

With the help of a blender at medium speed, chop the onion and garlic, and then transfer the chopped vegetables to a container with minced meat. Add parsley, cilantro, basil and thyme, as well as tomato paste. Salt and pepper to taste and mix well with a tablespoon homogeneous mass.

Attention: lamadjos should be spicy, so we pepper the filling well enough. And we add more red pepper than black. The filling for lamaji must be necessarily liquid, as we will literally smear the cakes with it. Therefore, if the filling is not liquid enough, add a little water to it and mix everything well again.

Step 8: Prepare Lahmajo.

On the kitchen table, crushed with flour, we shift the dough for the lamaggio from the bowl. We knead it a little, and then with the help of a knife we ​​cut off a small piece from the total test mass and form a “sausage” out of it. We cut it into small pieces and form balls by hand 40-45 grams each. Then we roll the balls with a rolling pin into thin round cakes. 3-5 millimeters thick and 10-12 centimeters in diameter. How thinner flatbread, the tastier the lamaggios are.

Step 9: Prepare Lahmajo.

Grease the bottom of the baking dish vegetable oil we won't, it's enough to cover it parchment paper. We spread the cakes at a small distance from each other. Then, using a tablespoon, spread the filling in the middle of each cake and spread it evenly over the entire surface of the dough with a thin layer. Attention: the filling must be spread on the cakes in a thin layer, otherwise the juice from the filling will flow onto the baking sheet and our dish will burn. It is important that the filling does not go beyond the edges of the dough.

Bake in a preheated oven to 200°C during 7-8 minutes. Attention: It's best to use two baking sheets to make Lahmajo. While lamajos are being baked on one, on the second we lay out new cakes with filling, 7-8 minutes just enough to prepare a new batch of lamajo for baking.

When the dough is reddened, our amazingly tasty and fragrant dish will be ready. Ready-made lamadjos are crispy around the edges and soft in the middle. Turn off the oven and use oven mitts to remove the baking sheet. We shift the cakes with the filling onto a plate in a pile: first we lay out one cake with the meat up, then we turn the second cake on it with the meat down. And so on. To slow down the lamadjos, cover them with a cloth towel or a saucepan.

Step 10: Preparing the Lemon

Wash the lemons under running water. Then we shift the citruses to a cutting board and use a knife to cut one of them into two halves. Using a manual juicer, squeeze the lemon juice from each half and pour it into a separate cup.

Cut the second lemon into thin rings or slices and put in a separate plate. Attention: since we will serve the lemon after making the lamaji, it is better to cut the citrus after cooking.

Step 11: Serve Lamaggio.

Serve ready-made fragrant lamadjos must be hot. When cooled, they are not so tasty: the dough becomes dry at the edges, and the filling may “shrink” slightly. Before serving our dish, we sprinkle the lamagjo with freshly squeezed lemon juice or serve sliced ​​lemon on the table along with the tortillas. You can serve lamagjo in the form of flat cakes, but if you wish, they can be rolled into tubes and served as such to guests. Will only change appearance dishes, but it will remain the same amazingly tasty and fragrant. I recommend drinking lamaggio with cold tan, diluted with cold mineral water.

Enjoy your meal!

The more greens in minced meat, the better. Therefore, in addition to the listed greens, you can add fresh thyme, dill leaves to the filling, and you can also put minced meat in addition to red and black ground pepper, and other spices and seasonings.

You can cook lamaggio not only from lamb, but from beef, pork or chicken, as well as from cold cuts.

In Armenia, lahmajo is baked in a stone oven, but this dish is also perfectly baked in the oven. Be careful not to overbake the cakes, otherwise our dish will turn out “wooden”. Finished cakes should be crispy around the edges and soft in the place where the filling is located.

After cooking, the tortillas with the filling can be cooled to room temperature, wrap each pair with parchment paper, put them in an airtight container and freeze in freezer. If necessary, they can be reheated in the oven or in the microwave.

In addition to tomato paste, you can add fresh chopped tomatoes or homemade adjika to the filling.

The dish turns out to be very spicy, so it is best to drink it with drinks such as matsun or fresh tan. These drinks can be replaced with cold sour milk or kefir.