the apricots and plums, possibly local, most
likely European, were like little handballs.
In May they are probably imported. The peak season there would be
in July, same as southern Ontario or New England.
Almost certainly from the Mediterranean at the
closest. We kept a couple apricots around that
went from rocks to tennis-ball texture: though
possible to bite into they were tasteless as
sports equipment but with less aroma.
On a happier note it's Spargelzeit.
Lamejun
categories: Armenian, Irish, Boston, lahmedzoon, bread, pizza
Yield: 12, enough to serve 6
DOUGH
1 pk active dry yeast
1 c warm water
1 1/2 ts sugar
1/4 c canola oil
3 c flour
extra canola oil for the bowl
MEAT
1 1/4 lb lean ground lamb
1/2 c finely chopped fresh parsley
1/2 green bell pepper, cored, seeded, and finely chopped
2 cloves garlic, finely chopped
2 ts salt
1/2 ts ground allspice
1/2 ts ground black pepper
1 1/2 ts paprika
1/8 ts cayenne pepper
1 3/4 c crushed tomatoes
3 Tb tomato paste
extra flour (for sprinkling)
1 lemon, cut into wedges (for serving)
Like pizza, lamejun cook at a very high temperature, but they're
very thin. Depending on your oven, you may want to lower the
heat slightly. To freeze, stack the lamejun in pairs, meat sides
facing. Reheat in a 350F oven.
For the bread.
In a bowl, stir the yeast and 1/4 c water; set aside
for several minutes.
With a wooden spoon, stir in the sugar, oil, 3/4 c
water, and 2 3/4 c flour until the dough comes
together. Sprinkle the remaining flour on a work
surface. Turn the dough out and knead for 3 min.
Oil a bowl and turn the dough into it. Cover with
plastic wrap; set aside for 1 hr or until the dough
doubles in bulk.
For the topping.
In a bowl, combine the lamb, parsley, bell pepper,
garlic, salt, allspice, black pepper, paprika,
cayenne, tomatoes, and tomato paste. With clean
hands, mix thoroughly. Cover and refrigerate 1 hr
to overnight.
To prepare.
Set the oven at 500F. Place a rack in the oven's
lower third, another in the upper third. Dust
2 baking sheets with flour.
Sprinkle flour over a work surface. Away from the
floured area, turn out the dough and knead 1 min.
Divide the dough into 12 pieces. Roll each into a
ball and set on the floured surface. Cover with a
clean cloth and rest for 15 min.
Working on the floured surface with floured hands,
flatten a ball of dough. Roll into an 8" round.
Transfer to a baking sheet (put 2 rounds on each
sheet). With a 1/3 c measure, scoop up filling and
use an offset spatula or your hand to distribute
the meat on the round, leaving a 1/4" border.
Repeat with the remaining rounds and filling
(bake lamejun 4 at a time).
Bake for 12 min, switching the position of the
sheets from back to front and top to bottom
halfway through baking, or until the meat is
cooked through and the crust is brown. Set the
rounds on wire racks to cool. Repeat with
remaining dough and meat. Serve with lemon.
Adapted from Anne Ryan Ovoian and Favorite Recipes
from Armenian Memorial Church
Making Armenian lamejun like their Irish mother
taught them, Boston Globe 6/4/13
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