Mamas Katah Armenian Bread Recipes
MAMA'S LAHMAJOON (LAGH-MA-JUN)
Provided by Food Network
Categories appetizer
Time 1h27m
Yield 12 appetizer servings
Number Of Ingredients 21
Steps:
- For the dough: Bloom the yeast in the warm water for 5 minutes until foam appears. In a large bowl, sift together the flour, then add the sugar and salt, mix with a spatula. Create a well in the center and pour in the oil and the bloomed yeast. Fold together all ingredients until combined.
- Rub hands with a little vegetable oil and knead the dough thoroughly for about 10 minutes the dough should be smooth and thick. Cover with plastic wrap and let the dough proof for 2 1/2 hours.
- Once risen, punch it down, divide the dough into 13 egg-sized balls, and roll each by hand. Roll each ball with a rolling pin into 7 or 8-inch diameter cakes, about 1/8 of an inch thick. Preheat oven to 450 degrees F.
- For the meat topping: combine meat, tomato paste, salt, garlic powder, black pepper, paprika, mint, and allspice in a bowl.
- In a food processor, pulse onion and fresh garlic until it has a thick-chunky texture, then add to meat mixture. Next add the bell pepper, jalapeno, and parsley to the food processor and pulse just until fine, then add to meat and onion mixture.
- Lastly, add the tomatoes to the food processor, puree, and then add to meat mixture. Mix well by hand or spatula. Let mixture marinate in the refrigerator, covered, for 2 hours.
- Spread a thin layer of the meat mixture, about 2 ounces, on to each cake and place on a lightly oiled sheet pan. Bake for 15 to 20 minutes or until meat is cooked through and edges of dough start to brown. To serve, stack the cakes on top of each other in a tower. Squeeze a bit of lemon juice on top, followed by a dollop of plain yogurt, roll up like a wrap and eat. Repeat with remaining cakes.
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- To clarify the butter: Melt the butter over low heat in a large pan until the foam rises, watching closely so that the butter doesn’t burn or bubble over the top of the pan. Skim off and discard the foam, then remove the pan from the heat.
- Cool the butter slightly, skim and discard the foam again, then pour the butter into a bowl, being careful to prevent the milky liquid at the bottom of the pan from pouring into the bowl; you want only the clarified butter (clear fat).
- Cool the clarified butter to lukewarm before using. If you're not making katah right away, cover and refrigerate the clarified butter until you need it; you'll need to rewarm it before using.
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl or the bowl of a stand mixer, combine 4 3/4 cups (570g) of the flour, the salt, sugar, and yeast. Make a well in the center and add the water, milk, eggs, and 1/2 cup (113g) clarified butter to the bowl, incorporating by hand or mixer to form a sticky dough.
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