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LEZZET DAMLALARI

Ingredients for dough

 

-1 cup milk

 

-1/2 cup olive oil

 

-1/2 cup lukewarm water -2 tsp sugar

 

-1 tsp salt

 

-1 pck instant yeast -3-4 cups flour

 

Ingredients for Groundbeef Mix

 

-2 pounds groundbeef -1 cup chopped onion -1/2 cup olive oil

 

-1 cup shredded tomatoes -1 tbsp tomatoe paste -1tbsp pepper paste

 

-1/2 cup chopped green bell pepper -2 cups water

 

-1 tsp black pepper -2 tsp salt

 

Method

 

STEP 1

 

In a large bowl, combine the flour, sugar and yeast and mix well. Stir in the olive oil,milk and warm water and knead into a soft dough by hand (if it’s sticky, you may need a little extra flour to shape the dough). Cover the dough with a dish cloth and leave to rest and rise at a warm spot for 45 minutes or until it doubles the size.


01/25/2014

 

STEP 2

 

Once the dough has risen, divide the dough into ~20 pieces and roll into 20 small balls (each about a size of a small tangerine). On a lightly floured surface, roll each ball into a thin, round circles of about 23cm -9” in diameter.

 

Cook the flat breads on a wide non-stick pan or griddle, flipping over them as they begin to go brown and buckle. Pile them on a plate.

 

STEP 3

 

Heat the olive oil in a large pan. Stir in the onions and cook until soft for a few minutes. Add the ground beef and cook for 2-3 minutes, mixing well. Stir in the bell pepper, tomatoes, tomato and pepper paste and combine well. Add the water and season with salt and freshly ground black pepper. Cover, turn the heat to medium to low and cook for about 30 minutes. The filling needs to have quite a bit of liquid to cover the flat breads so add a little more water if needed.

 

STEP 4

 

Now it is time to assemble the dish. Place a flat bread on a wide, circle serving dish and spread a thin layer of the ground meat sauce over.

 

Then place another flat bread on top and spread the sauce again; continue this layering until all the flat breads are finished with the remaining of the sauce spread at top.

 

STEP 5

 

Cut the Yaglama all the way through into 4 equal pieces, and serve immediately. A few spoonfuls of garlic yoghurt goes very well with this dish. (For garlic yoghurt; simply crush and finely chop a clove of garlic into a cup of plain yoghurt and season with salt to your taste).


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