- Tomatoes - 2 Pieces
- minced mutton - 800 Grams (can beef)
- flour - 4 Cups
- yeast - 1 st. a spoon
- milk - 1 glass
- water - 1 glass
- sugar - - To taste
- salt - - To taste
- a bunch of parsley - 1 Piece
- onion - 1 piece
- butter melted - 50 Grams
- oregano - - To taste
- black and red ground pepper - - To taste
- green salad - 1 piece
- lemon - 1 piece
Let's start with the test. Yeast is dissolved in sugar and warm water and leave for 10-15 minutes. Sift flour and salt, make a hole in the middle of the hill, pour in warm milk and divorced yeast. After kneading the dough, we set it to rise in a warm place for 30-40 minutes, covering it with a towel. We form balls from the dough, the size of which depends on the desired size of the future cake. Then leave the balls of dough under the food film for another 20-30 minutes. Do not put the balls too close together: they can stick together). At this time, proceed to the filling. Finely chop the onion and parsley, remove the skin from tomatoes and also cut them finely. Then mix it all with minced meat. There also add melted butter, salt, oregano, black and red ground pepper. Thoroughly mix. We return to the test. Warm up the oven. Each ball of dough is rolled into a cake 2-3 mm thick. Spread the bread on a greased baking sheet. We pour the cakes ourselves with milk and distribute the filling on the surface so that there is space left along the edges. Bake at a temperature of 250C for 5-6 minutes. While the lahmajun is baking, finely chop the lettuce, third of onions, tomato and parsley. Mix everything, pour lemon juice and season with black pepper. When the Lahmajun is ready, roll it with a tube and fill it with a prepared salad. Bon Appetit!
Servings: 3