Lahmajun

From Wikipedia, the free encyclopedia

(Redirected from Lahmacun)

Lahmajun with salad

Lahmajun (also lahmacun or lehmajun; Turkish: lahmacun; Armenian: lahmaun
or lahmao; from Arabic: , lahm ajn, short for , lahm biajn,
"meat with dough") is a round, thin piece of dough topped with minced meat (most commonly
beef and lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then
baked. Lahmajun is often served sprinkled with lemon juice and wrapped around vegetables,
including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant;[1] a typical variant
employs kebab meat or sauces.

See also

Lahmajun
From Wikipedia, the free encyclopedia
(Redirected from Lahmacun)

Lahmajun with salad

Lahmajun (also lahmacun or lehmajun; Turkish: lahmacun; Armenian: lahmaun

or lahmao; from Arabic: , lahm ajn, short for , lahm biajn,
"meat with dough") is a round, thin piece of dough topped with minced meat (most commonly
beef and lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then
baked. Lahmajun is often served sprinkled with lemon juice and wrapped around vegetables,
including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant;[1] a typical variant
employs kebab meat or sauces.

See also

Manakish
From Wikipedia, the free encyclopedia
Manakish
Breakfast or lunch

Manakish made with za'atar

Alternative name(s):
Manaqish, manaeesh, manakeesh, man'ousheh
Main ingredient(s):
Dough, thyme, cheese or ground meat
Recipes at Wikibooks:
Manakish
Media at Wikimedia Commons:
Manakish

Za'atar bread
Manakish, also manaqish, manaeesh or manakeesh or in singular form man'ousheh (Arabic:
manqsh; sometimes called muajjant 'pastry') is a popular Levantine food
consisting of dough topped with thyme, cheese, or ground meat. Similar to a pizza, it can be
sliced or folded, and it can either be served for breakfast or lunch. The word manaqish is the
plural of the Arabic word manqshah (from the root verb naqasha 'to sculpt, carve out'), meaning
that after the dough has been rolled flat, it is pressed by the fingertips to create little dips for the
topping to lie in.
Traditionally, Levantine women would bake dough in a communal oven in the morning, to
provide their family with their daily bread needs, and would prepare smaller portions of dough
with different toppings for breakfast at this time.[1]
Manakish is popular in most Levantine countries as well as Australia, especially in the major
urban centres of Melbourne and Sydney where many Lebanese have settled. In these cities,
bakeries selling Manakish are common in predominantly Lebanese areas, often called "Lebanese
Pizzas".

Classic toppings
This article is in a list format that may be better presented using prose. You can help
by converting this article to prose, if appropriate. Editing help is available. (December 2013)
Za'atar (Arabic: , za'tar, manaqish bi'l za'tar). The most popular form of manakish
uses za'atar as a topping. The zaatar is mixed with olive oil and spread onto the bread
before baking it in the oven. It is a favourite breakfast preparation in Levantine cuisine.[2]
[3]
It is also served by Levantene cooks as part of a mezze, or as a snack with a glass of
mint tea and feta cheese on the side.[2] Popular also in the Arabian Peninsula, it was likely
introduced there by Palestinians making the pilgrimage to Mecca.[1]
Cheese (Arabic: , jubnah). There are two main types of cheese manakish: Akkw
(Arabic: ), and Kashqwn (Arabic: ). People usually mix cheese with zaatar,
chicken, or meat when baking manakish to give it a better taste.

Minced lamb (Arabic: , lm bi-ajn, "meat with dough", sfiha). Other manakish
are served for lunch because of their heavier contents. This popular manakish has lamb
topping. The minced lamb is mixed with tiny pieces of diced tomato and vegetable oil,
and this manakish is optionally served with ground pepper or pickles and yogurt.

Chili(Arabic: or ) .

Kishq (Arabic: ).

Spinach (Arabic: ), Swiss Chard (Arabic: ).

References

^ Jump up to: a b Riolo, Amy (2007). Arabian Delights: Recipes & Princely
Entertaining Ideas from the Arabian Peninsula (Illustrated ed.). Capital Books. p. 107.
ISBN 1-933102-55-1, 9781933102559 Check |isbn= value (help).
2.
^ Jump up to: a b Wright, Clifford A. (2003). Little foods of the Mediterranean:
500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and more (Illustrated ed.).
Harvard Common Press. p. 310. ISBN 1-55832-227-2, 9781558322271 Check |isbn=
value (help).
1.

3.

Jump up ^ Carter, Terry; Dunston, Lara; Humphreys, Andrew (2004). Syria &
Lebanon (2nd, illustrated ed.). Lonely Planet. p. 68. ISBN 1-86450-333-5,
9781864503333 Check |isbn= value (help).

Categories:
Arab cuisine
Middle Eastern cuisine

Levantine cuisine

Pizza

Mediterranean cuisine

Taboon bread
From Wikipedia, the free encyclopedia
Taboon bread
Flatbread wrap

Taboon bread, main component of musakhan

Recipes at Wikibooks:
Taboon bread
Media at Wikimedia Commons:
Taboon bread
Taboon bread (Arabic: : bread of the taboon, Hebrew: : la-fah, Hebrew:
: Iraqi pita, in Jerusalem: Hebrew: ash-tanur) is a flatbread wrap used in many
cuisines. It is traditionally baked in a taboon oven and eaten with different fillings.[1]

Taboon bread, also known as laffa bread, is sold as street food, stuffed with hummus, falafel or
shaved meat.[2] Taboon bread is a staple of Middle Eastern cuisine worldwide.[3] In Jerusalem and
the northern West bank, taboon bread is the main component of musakhan, a dish of roasted
chicken baked with onions, sumac, allspice, and saffron atop taboon bread.[citation needed]
It is made out of chickpea flour, and through the cooking methods it creates a light "wheat flour
style" texture. It is recommended for gluten intolerance sufferers in middle eastern countries.
[citation needed]

Iraqi and Druze pita are made without commercial yeast; they are "soured" or fermented using
wild yeast. Iraqi pita is similar in thickness to flour tortillas. Druze pita (also called sagg pita) is
very thin and large. Both Iraqi and Druze pita are baked on a convex pan called a taboon,
resembling an overturned wok.[4]

Variations

Lafah or Lafa is an Iraqi pita that is of medium thickness, slightly chewy, doesn't tear
easily, and is mostly used to wrap shawarma in food stands. It is extremely popular in
Israel,[5][6] where it can be found at nearly every bakery and food stand.
Druze pita is paper thin and traditionally spread with Labneh, olive oil, and/or zaatar.[4]
Bukharan pita, or "noni tokkii", is an oval, or a round dome shaped, thin and crispy
flatbread, spiked with cumin or nigella seeds. Usually eaten as a snack by Bukharan
Jews, along with savory food.

Musakhan
From Wikipedia, the free encyclopedia

Mushakhan Dish
Musakhan (Arabic: )is a Palestinian dish composed of roasted chicken baked with onions,
sumac, allspice, saffron, and fried pine nuts served over taboon bread.[1]
The dish is simple to make and the ingredients needed are easily obtainable, which may account
for the dish's popularity. Many of the ingredients used: olive oil, sumac and pine nuts are
frequently found in Palestinian cuisine.

Musakhan is a dish that one typically eats with one's hands. It is usually presented with the
chicken on top of the bread, and could be served with soup. The term 'musakhan' literally means
"something that is heated."[2]
Musakhan is made of tender chicken spiced with the lemony flavor of sumac and the sweetness
of caramelized onions. Sheets of flatbread encase the chicken as it cooks, protecting it from
direct heat and soaking up the juices. Musakhan is traditionally eaten with the fingers.
Sometimes spelled moussakhan or musakhkhan.

Contents

1 Recipe
2 Preparation

3 Variations

4 Nutritional information

5 World records

6 References

7 External links

Recipe
(4 to 6 servings)
Chicken, cut into serving pieces1 (3-pound) Dried sumac (see variations) -- 1/4 cup Ground
cinnamon1 teaspoon Ground allspice or cloves1/2 teaspoon Ground nutmeg1/4 teaspoon
Salt and pepperto season Olive oil1/4 cup Onions, thinly sliced3 Lavash bread2 large
pieces

Preparation
In a large bowl, mix the chicken, sumac, spices, salt and pepper. Refrigerate and let marinate for
at least 30 minutes, or preferably for several hours. Preheat oven to 350F. Heat the olive oil in a
large skillet over medium-high flame. Add the chicken, a few pieces at a time, and brown on
both sides. Remove to a plate and set aside. Add the onions to the skillet and saute, stirring often,
until the onions are cooked down and beginning to brown, 15 to 25 minutes.
Line the bottom of a baking dish large enough to hold the chicken and onions with a sheet of
lavash bread. Spread half the onions over the bread, then place chicken over the onions. Top the
chicken with the remaining onions. Cover the whole dish with the remaining sheet of lavash
bread, tucking in the sides to seal the chicken in. Sprinkle the lavash bread with water to lightly
moisten it.

Place the baking dish in the oven and bake for 1 to 2 hours, or until the chicken is cooked
through (an insta-read thermometer inserted into the dish should register around 180F). If the
bread starts to burn, cover it lightly with aluminum foil. Remove the dish from the oven and let it
rest about 10 minutes. Remove and discard the top bread and serve the chicken in its dish.

Variations
Instead of sumac, use 3 tablespoons of paprika and a good squeeze of lemon juice. Palestinians
use bread called shrak or marquq for this dish. More commonly available Armenian lavash bread
is very similar. Or use 2 or 3 pieces of pita bread that have been split in two horizontally. Some
cooks add a big pinch of saffron to the sauteing onions.

Nutritional information

Bazlama
From Wikipedia, the free encyclopedia

Bazlama

Main ingredient(s)

Wheat flour, water, table salt,yeast

Cookbook:Bazlama

Bazlama

This article does not cite any references or sources. Please help improve this
article by adding citations to reliable sources. Unsourced material may be challenged
and removed. (April 2007)
Bazlama can be defined as a single layered, flat, circular and leavened bread with a creamish yellow colour. It
is similar in taste toEnglish muffins. It has an average thickness of 2 cm and diameters ranging from 10 to 25
cm.

This popular flatbread is made from wheat flour, water, table salt, and yeast. After mixing and two to three
hours fermentation, 200- to 250-gram pieces of dough are divided, rounded, sheeted to a desired thickness
and baked on a hot plate. During baking, the bread is turned over to bake the other side. After baking, it is
generally consumed fresh. Shelf life of bazlama varies from several hours to a few days, depending on storage
conditions. This is a Turkish bread type.

Gzleme Eating traditional Turkish food

Cole Burmester | August 24, 2012 | 45 Comments

Traditional Turkish food. It makes me salivate just thinking about it. Turkish
delight, Kebabs (notthe greasy fat dripping kebabs at 3am that are half
squished into your pillow the next morning after a heavy drinking session
kebab) and Gzleme.

Oh Gzleme how I miss you.