LAHMAJUN

May 3, 2010

Jill is the world traveler in our family.  Given the nature of her work, she finds herself among the air-mile elite, logging thousands of miles a year for book tours, speaking engagements, and a few times at the behest of Her Majesty Queen Rania of Jordan.  She has been four times to Turkey, to Israel, Jordan, & Egypt, and all over Europe—at the moment, as the scholar-in-residence on a group trip to Macedonia & Croatia.

There are things I don’t love about the frequency of her travel.  Our dog, Dolly, who is convinced that Jill is God & I am God’s secondary consort who will do if God is not around, pouts from the moment she sees Jill pack a suitcase to the moment Jill walks back through the front door.  Selfishly speaking, it’s inconvenient to go from a two-person household to a one-person.  I enjoy my alone time, but I hate doing all of the dishes, all of the cooking, all of the chores, all of the dog-attending.  And I miss Jill.  She is my favorite person to spend time with, my beloved, my sounding-board.  I feel a bit thrown when she’s away; I worry.

At the same time, I wouldn’t put a stop to her travel even if I could.  When I signed up to live my life with Jill, I did so with the understanding that it’s my job to broaden her, to cheerlead the pursuits to which she is so clearly suited, to celebrate the work about which she is so passionate.  To push her to be her biggest and most expansive self.  And that she would, as she so gracefully does, do the same for me.

Of course, there are tremendous benefits to Jill’s travel.  Frequent flier miles, a thousand stories and hundreds of photographs, and the sense of having contributed to the growth and expansion of all those whom she meets and inspires on her travels.  Not to mention—exposure to all kinds of food.  Jill has been lucky to eat at some incredibly drool-worthy places, from river cruises on the Nile to the humble kitchens of local hosts and hostesses, who generously treat her to sumptuous home-cooked meals.

Now Jill loves food, but she’s not obsessed with it the way I am.  She has, though, in one of those non-ostentatious but incredibly meaningful displays of affection, altered her travel habits to include regular pictures of and notes on the food she eats.  And she’s learned that the presents that thrill me most—like this Scandinavian honey—are food related.  (I’m still hording the homemade, mystery fruit preserves from her last trip to Jordan and a tiny bottle of mystery liquor from Latvia.)

We’ve also, as a family, adopted many of the tastes and preferences she brings back with her from various countries.  It pushes us to seek out restaurants, grocery stores, & home cooks here in Houston with whose help we can attempt to replicate the good stuff she has eaten, allowing me to taste along with her.  Lahmajun, a classic Turkish dish, is one of our favorites and I am proud to say that Jill declared my version “just as good” as the best ones she had eaten abroad.

LAHMAJUN

These make for a perfect weekend lunch or light dinner, especially when served with a green salad and cold, pale beer or white wine.  A bit labor intensive but well worth it—these flew off the serving platter on blog-recipe-test day!

Many recipes for lahmajun topping will call for the addition of pomegranate molasses or syrup, which you can pick up at most Middle Eastern grocery stores.  I didn’t have any on hand that day, so I substituted preserved lemon to add a similar tart edge to the dish.

dough:

1 cup bread flour (substitute all-purpose if need be, but bread flour truly does yield better results)
½ cup all-purpose flour
½ cup warm water
1 T olive oil
1 tsp. yeast
pinch of sugar
pinch of salt

Sprinkle the yeast & sugar over the warm water and leave five minutes.  If the yeast hasn’t bloomed, throw it out and start over.  If not, add the flours & oil and knead by hand or with the dough hook on a mixer.  Knead until dough is smooth and elastic.

Leave the dough to rise in an oiled bowl, covered with a cloth or plastic warp, for about an hour.  Place the dough in a warm place to help it double in size.

topping:

1 lb. ground lamb (substitute: ground beef or turkey)
½ onion, chopped
3 gloves garlic, minced
¼ cup flat-leaf parsley, chopped
¼ cup pine nuts, toasted
1 preserved lemon, minced (substitute: juice + zest of 1 regular lemon)
2 tsp. allspice
1 tsp. harissa paste (optional)
1 tsp. salt

Sauté the onion & garlic in a little olive oil.  When they become translucent, add the lamb and cook until it browns.  Remove from heat, stir in the remaining ingredients.

to assemble:

extra parsley, chopped
3 T melted butter

oven: 425˚

Once the dough has risen, punch it back down and divide into eight pieces.  A bench scraper is very handy for this step; just keep halving the dough until you get to eight.  You can also use a kitchen scale if you are a fanatic for equal-sized pieces of dough.  I’m not.

There are two ways to bake the lahmajun—all at once, on baking sheets or one at a time, on a pizza stone.  I used the latter method because it seems more authentic and because I like the crisp edges it achieves.  However, if you need all of your lahmajun to be ready at once, just assemble them all, move them carefully to greased baking sheets, and bake for 10-12 minutes, rotating the sheets halfway through.

If you plan to make them in succession, though, I suggest waiting to roll each piece of dough until you’re ready to top it & put it in the oven—it is likely to dry out otherwise.  Keeping the dough pieces covered with a damp cloth will help as well.

Roll each piece of dough into a rough circle.  Top with about a quarter-cup of the lamb mixture, spreading out evenly but leaving a half-inch border of plain dough.  Brush the border with melted butter.

Use a large spatula to transfer directly to a well-preheated pizza stone and cook for 8-10 minutes or until the edges become nice and brown.  Remove from oven and garnish with extra parsley.  Enjoy when warm.

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8 Comments »

  1. This sounds amazing! I’m always looking for ways to use up my preserved lemons and with pine nuts this would be a winner at our house.

    Comment by Phoo-d — May 3, 2010 @ 1:19 pm

  2. You can make your own pomegranate molasses. It’s really easy. Just combine 4 cups of pomegranate juice, 1 tablespoon of lemon juice, and 1/2 cup of sugar in a saucepan. Place over medium heat and and stir to dissolve the sugar. Once dissolved, lower the heat to medium low and simmer, reducing the liquid until you have 1 cup. Pomegranate molasses!

    Comment by Jessie Fila — May 3, 2010 @ 2:46 pm

  3. Phoo-d–I know I don’t know you but I feel like I can say you & Mr. B would like this one!

    Jessie–thank you! you are so handy :)

    Comment by Blue Jean Gourmet — May 5, 2010 @ 3:31 am

  4. These were soooooooo good. Even the ones I brought home to my husband hours later were devoured in an instant.

    Your love for Jill and your relationship absolutely makes my heart swell.

    Comment by Sharon — May 6, 2010 @ 5:28 pm

  5. Nishta and (Jill whereever you are)
    THANK YOU for your most tastey tid-bits of life…the slice of yours and Jill’s, the slice of ingredients depicting a marvelous new edible creation, the slice of your own generosity and love for your chosen life partner and relationship is totally fabulous!!

    I enjoyed reading this very much and look forward to more of it. At the moment I can not eat much of this as I am on a really cool program to reduce body fat, increase muscle and loose weight… Goal?? to be in a BIKINI by July 1st…at my age that is a great goal!
    looking forward to hearing more of your amazing writing talent Nishta… and I enjoy hearing about the travels of your sweet partner Jill… love and hugs to you both
    CB

    Comment by CLAIRE SANSARICQ — May 7, 2010 @ 2:14 pm

  6. I made Lahmajun recently and it was absolutely delicious! The only problem I had was that the dough was too crisp to roll as I had seen it done on a tv show. Next time I’ll try your recipe.

    Comment by Dragana — May 17, 2010 @ 10:35 pm

  7. One of my favorite meals! I was stationed just outside Istanbul, Turkey for a year and the Turkish soldiers that guarded our base would make this and I would go and eat with them now and again. Such rich amazing flavors!

    Love your blog! Amazing images. Beautiful!

    Comment by Jason Armstrong — July 22, 2010 @ 3:09 pm

  8. […] lotta good. I usually make these with store-bought pizza dough, using recipes from FoodBridge and Blue Jean Gourmet as a guide. Thanks ladies for helping me out […]

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    Pingback by la rentrée « Kosher Camembert — September 5, 2011 @ 7:10 pm

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