Lahmajun

From Wikipedia, the free encyclopedia (Redirected from Lahmacun)

Lahmajun with salad Lahmajun (also lahmacun or lehmajun; Turkish: lahmacun; rmenian: lahmaun or lahmao; from ra!ic: "#$% &'(, lahm ajn, short for , lahm biajn, )meat with dou*h)) is a round, thin piece of dou*h topped with minced meat (most commonly !eef and lam!) and minced +e*eta!les and her!s includin* onions, tomatoes and parsley, then !aked, Lahmajun is often ser+ed sprinkled with lemon juice and wrapped around +e*eta!les, includin* pickles, tomatoes, peppers, onions, lettuce, and roasted e**plant;-./ a typical +ariant employs ke!a! meat or sauces,

See also

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

Lahmajun with salad

Lahmajun (also lahmacun or lehmajun; Turkish: lahmacun; rmenian: lahmaun or lahmao; from ra!ic: "#$% &'(, lahm ajn, short for , lahm biajn, )meat with dou*h)) is a round, thin piece of dou*h topped with minced meat (most commonly !eef and lam!) and minced +e*eta!les and her!s includin* onions, tomatoes and parsley, then !aked, Lahmajun is often ser+ed sprinkled with lemon juice and wrapped around +e*eta!les, includin* pickles, tomatoes, peppers, onions, lettuce, and roasted e**plant;-./ a typical +ariant employs ke!a! meat or sauces,

See also

Manakish
From Wikipedia, the free encyclopedia Manakish 0reakfast or lunch

1anakish made with 2a3atar Alternative name(s): 1ana4ish, manaeesh, manakeesh, man3ousheh Main ingredient(s): 5ou*h, thyme, cheese or *round meat Recipes at Wikibooks: 1anakish Media at Wikimedia Commons: 1anakish

6a3atar !read Manakish, also mana ish, manaeesh or manakeesh or in sin*ular form man!ousheh ( ra!ic: 7#89:; manqsh; sometimes called <9:$=; muajjant 3pastry3) is a popular Le+antine food consistin* of dou*h topped with thyme, cheese, or *round meat, >imilar to a pi22a, it can !e sliced or folded, and it can either !e ser+ed for !reakfast or lunch, The word manaqish is the plural of the ra!ic word manqshah (from the root +er! naqasha 3to sculpt, car+e out3), meanin* that after the dou*h has !een rolled flat, it is pressed !y the fin*ertips to create little dips for the toppin* to lie in, Traditionally, Le+antine women would !ake dou*h in a communal o+en in the mornin*, to pro+ide their family with their daily !read needs, and would prepare smaller portions of dou*h with different toppin*s for !reakfast at this time,-./ 1anakish is popular in most Le+antine countries as well as ustralia, especially in the major ur!an centres of 1el!ourne and >ydney where many Le!anese ha+e settled, ?n these cities, !akeries sellin* 1anakish are common in predominantly Le!anese areas, often called )Le!anese @i22as),

Classic toppings
This article is in a list "ormat that ma# be better presented using prose$ Aou can help !y con+ertin* this article to prose, if appropriate, Bditin* help is a+aila!le, (December 2013) 6a3atar ( ra!ic: CD%E, za'tar, manaqish bi'l za'tar), The most popular form of manakish uses 2a3atar as a toppin*, The 2aatar is miFed with oli+e oil and spread onto the !read !efore !akin* it in the o+en, ?t is a fa+ourite !reakfast preparation in Le+antine cuisine,-G/ -H/ ?t is also ser+ed !y Le+antene cooks as part of a me22e, or as a snack with a *lass of mint tea and feta cheese on the side,-G/ @opular also in the ra!ian @eninsula, it was likely introduced there !y @alestinians makin* the pil*rima*e to 1ecca,-./ Iheese ( ra!ic: J:KL, jubnah), There are two main types of cheese manakish: M kkNwO ( ra!ic: PQ9R%), and Sash4wNn ( ra!ic: TUVWX8), @eople usually miF cheese with 2aatar, chicken, or meat when !akin* manakish to *i+e it a !etter taste,

1inced lam! ( ra!ic: "#$=Y &'(, lm bi-ajn, )meat with dou*h), s iha), Zther manakish are ser+ed for lunch !ecause of their hea+ier contents, This popular manakish has lam! toppin*, The minced lam! is miFed with tiny pieces of diced tomato and +e*eta!le oil, and this manakish is optionally ser+ed with *round pepper or pickles and yo*urt, Ihili( ra!ic: J[\#[] or C^ _\[]), Sish4 ( ra!ic: `Xa), >pinach ( ra!ic: bc9Kd), S%iss Chard ( ra!ic: e[d),

Re"erences

f gump up to: a b Riolo, my (Ghhi), !rabian Deli"hts# $eci%es & 'rincel( )ntertainin" *+eas rom the !rabian 'eninsula (?llustrated ed,), Iapital 0ooks, p, .hi, ?>0j .klHH.hGkmmk., lin.lHH.hGmml Iheck |isbn= +alue (help), 2. f gump up to: a b Wri*ht, Ilifford , (GhhH), ,ittle oo+s o the -e+iterranean# .00 abulous reci%es or anti%asti/ ta%as/ hors +'oeu0re/ meze/ an+ more (?llustrated ed,), oar+ard Iommon @ress, p, H.h, ?>0j .kmmnHGkGGikG, lin.mmnHGGGi. Iheck |isbn= +alue (help),
1. 3.

&ump up ' Iarter, Terry; 5unston, Lara; oumphreys, ndrew (Ghhp), 1(ria & ,ebanon (Gnd, illustrated ed,), Lonely @lanet, p, qn, ?>0j .knqpmhkHHHkm, lin.nqpmhHHHH Iheck |isbn= +alue (help),

Iate*ories: ra! cuisine 1iddle Bastern cuisine

Le+antine cuisine @i22a 1editerranean cuisine

(aboon bread
From Wikipedia, the free encyclopedia (aboon bread Flat!read wrap

Ta!oon !read, main component of musakhan Recipes at Wikibooks: Ta!oon !read Media at Wikimedia Commons: Ta!oon !read (aboon bread ( ra!ic: TVY9r sKt: brea+ o the taboon, oe!rew: uvwx: la- ah, oe!rew: uyzv yz{|z}: *raqi %ita, in gerusalem: oe!rew: |~ yw ash-tanur) is a flat!read wrap used in many cuisines, ?t is traditionally !aked in a ta!oon o+en and eaten with different fillin*s,-./

Ta!oon !read, also known as laffa !read, is sold as street food, stuffed with hummus, falafel or sha+ed meat,-G/ Ta!oon !read is a staple of 1iddle Bastern cuisine worldwide,-H/ ?n gerusalem and the northern West !ank, ta!oon !read is the main component of musakhan, a dish of roasted chicken !aked with onions, sumac, allspice, and saffron atop ta!oon !read,-citation nee+e+/ ?t is made out of chickpea flour, and throu*h the cookin* methods it creates a li*ht )wheat flour style) teFture, ?t is recommended for *luten intolerance sufferers in middle eastern countries,
-citation nee+e+/

?ra4i and 5ru2e pita are made without commercial yeast; they are )soured) or fermented usin* wild yeast, ?ra4i pita is similar in thickness to flour tortillas, 5ru2e pita (also called sa** pita) is +ery thin and lar*e, 0oth ?ra4i and 5ru2e pita are !aked on a con+eF pan called a ta!oon, resem!lin* an o+erturned wok,-p/

)ariations

La"ah or La"a is an *ra i pita that is of medium thickness, sli*htly chewy, doesn3t tear easily, and is mostly used to wrap shawarma in food stands, ?t is eFtremely popular in ?srael,-m/-q/ where it can !e found at nearly e+ery !akery and food stand, +ru,e pita is paper thin and traditionally spread with La!neh, oli+e oil, andor 2aatar,-p/ -ukharan pita, or )noni tokkii), is an o+al, or a round dome shaped, thin and crispy flat!read, spiked with cumin or ni*ella seeds, sually eaten as a snack !y 0ukharan gews, alon* with sa+ory food,

Musakhan
From Wikipedia, the free encyclopedia

1ushakhan 5ish Musakhan ( ra!ic: ./ 0 12) is a @alestinian dish composed of roasted chicken !aked with onions, sumac, allspice, saffron, and fried pine nuts ser+ed o+er ta!oon !read,-./ The dish is simple to make and the in*redients needed are easily o!taina!le, which may account for the dish3s popularity, 1any of the in*redients used: oli+e oil, sumac and pine nuts are fre4uently found in @alestinian cuisine,

1usakhan is a dish that one typically eats with one3s hands, ?t is usually presented with the chicken on top of the !read, and could !e ser+ed with soup, The term 3musakhan3 literally means )somethin* that is heated,)-G/ 1usakhan is made of tender chicken spiced with the lemony fla+or of sumac and the sweetness of carameli2ed onions, >heets of flat!read encase the chicken as it cooks, protectin* it from direct heat and soakin* up the juices, 1usakhan is traditionally eaten with the fin*ers, >ometimes spelled moussakhan or musakhkhan,

Contents

. Recipe G @reparation H ariations p jutritional information m World records q References i BFternal links

Recipe
(p to q ser+in*s) Ihicken, cut into ser+in* pieces. (Hkpound) 5ried sumac (see +ariations) kk .p cup round cinnamon. teaspoon round allspice or clo+es.G teaspoon round nutme*.p teaspoon >alt and pepperto season Zli+e oil.p cup Znions, thinly slicedH La+ash !readG lar*e pieces

3reparation
?n a lar*e !owl, miF the chicken, sumac, spices, salt and pepper, Refri*erate and let marinate for at least Hh minutes, or prefera!ly for se+eral hours, @reheat o+en to HmhF, oeat the oli+e oil in a lar*e skillet o+er mediumkhi*h flame, dd the chicken, a few pieces at a time, and !rown on !oth sides, Remo+e to a plate and set aside, dd the onions to the skillet and saute, stirrin* often, until the onions are cooked down and !e*innin* to !rown, .m to Gm minutes, Line the !ottom of a !akin* dish lar*e enou*h to hold the chicken and onions with a sheet of la+ash !read, >pread half the onions o+er the !read, then place chicken o+er the onions, Top the chicken with the remainin* onions, Io+er the whole dish with the remainin* sheet of la+ash !read, tuckin* in the sides to seal the chicken in, >prinkle the la+ash !read with water to li*htly moisten it,

@lace the !akin* dish in the o+en and !ake for . to G hours, or until the chicken is cooked throu*h (an instakread thermometer inserted into the dish should re*ister around .nhF), ?f the !read starts to !urn, co+er it li*htly with aluminum foil, Remo+e the dish from the o+en and let it rest a!out .h minutes, Remo+e and discard the top !read and ser+e the chicken in its dish,

)ariations
?nstead of sumac, use H ta!lespoons of paprika and a *ood s4uee2e of lemon juice, @alestinians use !read called shrak or mar4u4 for this dish, 1ore commonly a+aila!le rmenian la+ash !read is +ery similar, Zr use G or H pieces of pita !read that ha+e !een split in two hori2ontally, >ome cooks add a !i* pinch of saffron to the sautein* onions,

4utritional in"ormation