Lunch & Dinner
Laham Ba’ajin
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GF DOUGH
2 cups King Arthur flour
1 cup tapioca or potato starch
1 tsp salt
2 tbsp oil
1 tsp apple cider vinegar
1 egg
1 active dry yeast packet
2 tsp honey
1.5 cups lukewarm water
REGULAR DOUGH
One ¼-ounce packet active dry yeast (2¼ teaspoons)
1 cup plus 2 tablespoons warm water
1 teaspoon sugar
2 tablespoons vegetable oil
4 cups unbleached all-purpose flour, sifted
1 teaspoon salt
FILLING
1 pack ground beef
1 onion
1 large tomato
Handful of parsley
Small bit of Worcestershire sauce (gf Lea & Perrins)
Tiny bit of lemon
Salt
Pepper
Paprika
Jerusalem spice
Sumac
TOPPING
Sumac or zaatar
Pine nuts
Instructies
GF DOUGH
Put water honey and yeast in a measuring cup until it bubbles and foams
Add to a bowl with the rest of the ingredients
Mix until you get a smooth hummus-like consistency
Add water if needed
FILLING
Shred onion and lightly saute in olive oil until golden. Don’t burn it
Peel tomato and shred
Chop parsley
Mix all ingredients together with spices in a bowl
ASSEMBLY
Line baking tray with baking paper
Create circles of dough with a spoon (as if spreading hummus) - leave a small indent in the middle
Let rise for 1 hour
Brush edges of each one with some olive oil
Top each indent with meat filling
Top with some sumac and pine nuts
Bake at 400 F until golden brown
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