Lachmatzoun (Ancient Greek Style Pizza)

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~ Ingredients for 2 big Lachmatzoun: ~ For the dough: ~ 350gr of hard white flour ~ 1 tsp of dry yeast ~ 150 ml of warm water ~ 1/2 tsp of sugar ~ Few drops olive oil ~ 1/2 tsp of salt
~ For the filling: ~ 225gr lamb mincemeat ~ 1 big onion finely chopped ~ 4 cloves garlic crushed with salt ~ 1 tomato peeled and finely chopped ~ 1 green chilli pepper finely chopped ~ 1 bunch of parsley finely chopped ~ 4-6 tsp of tomato paste ~ 1 tbsp full of butter ~ 1 tbsp full of lemon juice ~ 1/2 tsp of sugar ~ Salt and freshly ground black pepper to taste

 

~ Many people believe that Lachmatzoun is eastern speciality and in particular Arabic. ~ It is however also Armenian, that the Greeks of Armenia brought it with them when they immigrated to Greece. ~ Lachmatzoun is also made in Lebanon, changing the ingredients a little. ~ Specifically by using coriander and pomegranate seeds instead of green peppers. ~ However it is a dish that has its roots in the Greek antiquity. ~ “Meat Pies” were usual dishes of ancient Greeks and Byzantines, as they combined the dough with a small quantity of meat that was at the time not consumed in the excessive quantities that we have learned today. ~ Meat Pies are also ancestor of pizza that was passed on to the neighbouring Italians - from who else? - The Greeks that as we know conquered the Roman Generals with their culture.

~ Mix the yeast and the sugar in some warm water until it foams. ~ You leave it near the oven that is warm to inflate. ~ Sift the flour and mix it with the salt in a bowl. ~ Make a hole in the centre and add the yeast and remainder water. ~ With your hands you knead the flour to tight dough, adding more water if needed. ~ On a flat surface, porcelain or melamine, work the dough until it becomes workable. ~ Poor a few drops of olive oil in bowl and place in the dough covering it with a humid kitchen towel place in hot place until it is doubled in size. ~ Preparation of the filling. ~ Fry the chopped onion with the butter, add the melted garlic until they are translucent. ~ Place the minced meat in a bowl and the remainder ingredients of the filling excluding the tomato paste. ~ Add the fried onions with the garlic in the filling and mix well. ~ Separate the dough in 2-3 equal pieces and with a rolling pin open until they become level and round. ~ Stretch them with your hands a little. ~ Preheat the oven to 230 degrees Celsius (see conversions) and warm up your baking pans. ~ Place the pies on parchment paper and place on each one a thin layer of tomato paste and on top of that a thin layer of filling. ~ You cook them in the preheated oven for about 12-15 minutes. ~ The dough should remain soft in order that you can if you want to wrap it up. ~ Squeeze some lemon juice over boiling hot Lachmatzoun, garnish with chopped parsley and serve hot. ~ Lachmatzoun can be eaten open or wrapped. ~ Accompany with Greek Yogurt. ~ Good luck and bon appétit.