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37. Lahmacun
(Turkish Meat Pizza)
| Main course
material: |
- Pizza dough
- 750 g (1 3/4 lb) lean minced lamb or beef
- 500 g (1 lb 2 oz) onions, finely chopped
- 750 g (1 3/4 lb) ripe tomatoes, peeled and chopped, or a
400 g (14 oz) tin of peeled tomatoes
|
| Spices: |
4 tablespoons sunflower oil
4 tablespoons tomato puree
salt
pepper
juice of 1/2 lemon
bunch of parsley, finely chopped
good pinch of cayenne, or 1 small chilli, finely chopped
50 g (2 oz) pine-nuts, toasted (optional) |
| Equipment: |
oven, PowerFlamer Outdoor Stir Fry
Stoves, EasyFlamer Stove |
| Preparation: |
Make the pizza dough and leave to rise twice. |
| Cook: |
- Fry the onions in 3 tablespoons of oil until soft but not
golden.
- Add the tomatoes and cook until the sauce is thick and the
liquid has
disappeared.
- Preheat the oven to 230 :C/450 :F/gas mark 8.
- Put the raw meat in a bowl with all the topping
ingredients including the
tomato mixture and work well into a paste with your
hands.
- Knead the dough again for a few minutes and divide into
3.
- Roll each out as thinly as possible on a floured surface
with a floured rolling pin and ease on to 3 oiled baking
sheets about 35 x 40 cm (14 x 16 in).
- Spread a thick layer of meat mixture on each sheet of
dough. Let them rest for 10 minutes and bake for 10 - 15
minutes or until the mixture has cooked and the dough is
brown around the edges.
- Cut into squares.
|
| Cautions: |
Serves 12 or more. |
| Effect: |
Note : A quick and easy lahmacun
can be made with the same filling on bought, opened-out pita
bread.
Variation : Adding 1 tablespoon of tamarind paste and 1 teaspoon
of sugar to
the fried onion lends a delicious sweet and sour flavour. |
| Author: |
Esther Westerveld |
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of Contents
|
38. Beef
Stew (Thit Bo Kho)*
| Main course
material: |
2 pounds stewing beef or beef chuck, cut into
2-inch cubes |
| Spices: |
2
stalks fresh lemon grass, or 2 tablespoons dried lemon grass
2
teaspoons sugar
2
teaspoons curry powder
2
teaspoons salt
6
cloves garlic, minced
2
medium carrots, cut into 1-inch chunks
2
tablespoons grated fresh gingerroot
3
tablespoons nuoc mam (Vietnamese fish sauce)
3
tablespoons vegetable oil
1/4
cup tomato paste
2
medium potatoes, peeled and cut into 1-inch chunks
2
fresh red chile peppers, seeded and minced
2
teaspoons ground cinnamon
freshly
ground black pepper
1
large onion, minced
4
star anise
1
small daikon, or 2 medium turnips, peeled and cut into 1-inch
chunks
|
| Equipment: |
PowerFlamer Outdoor Stir Fry
Stoves, EasyFlamer Stove |
| Preparation: |
|
| Cook: |
| 1 |
If you are using fresh lemon grass, discard
the outer leaves and upper half of the stalk. Slice
paper-thin; chop very fine. If you are using dried lemon
grass, soak in warm water for 1 hour. Drain and finely
chop. |
| 2 |
In a bowl, combine the beef with the lemon
grass, chiles, sugar, ginger, cinnamon, curry powder, fish
sauce and black pepper to taste. Sprinkle in 1 teaspoon of
the salt; mix well. Let stand for 30 minutes. |
| 3 |
Heat 2 tablespoons of the oil in a large,
heavy saucepan or pot over high heat. Add the beef and
marinade and stir quickly to sear, about 2 minutes. Remove
the meat to a bowl. |
| 4 |
Add the remaining 1 tablespoon oil to the
saucepan. When the oil is hot, add the onion and garlic
and stir-fry until fragrant, about 1 minute. Add the
tomato paste and stir for 2 minutes. Add the beef, star
anise, the remaining 1 teaspoon salt and 4 cups of water.
Bring the mixture to a boil. Reduce the heat to low, cover
the pan and simmer until the beef is tender, about 1-1/2
hours. |
| 5 |
Add the carrots and simmer for 10 minutes.
Add the potatoes and continue simmering for 10 minutes
longer. Add the daikon and cook for another 10 minutes. |
| 6 |
Serve hot over rice, noodles or bread |
|
| Cautions: |
|
| Effect: |
serving 4-6 |
| Author: |
Nicole Routhier |
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