LAHMAHJOON (ARMENIAN PIZZA)
These savory pizzas are bathed in a tomato and lamb topping, then cut into wedges to serve. Served hot or cold, these may be an appetizer, or put a little salad in the middle, and fold up like a taco for a quick meal.
Provided by KIMLEFEBVRE
Categories Meat and Poultry Recipes Lamb Ground
Yield 4
Number Of Ingredients 12
Steps:
- Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors.
- Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.
- Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 52.4 g, Cholesterol 76 mg, Fat 16.5 g, Fiber 5.6 g, Protein 28.7 g, SaturatedFat 6.6 g, Sodium 888 mg, Sugar 11.7 g
LAVASH ARMENIAN CRACKER BREAD
I found the recipe on the internet and wrote it down before my computer crashed. It seems by the ingredients that this will taste closely to the type of crackers that are in the Starbucks Cheese, nuts and fruit plate. It has a different taste and I thought it would go well with Hummus because of the flavor and very crisp texture. I enjoyed mine with Brie Cheese and sharp cheddar cheese. But use what you would like. I've learned that Lavash is an Armenian flat-bread traditionally made several ways - plain, with sesame seeds or with poppy seeds on top. In the United States, Lavash is more of a wrap as it is just a bit thicker than the true Armenian form of the bread/cracker - however, by making your own, you can roll it as thick or thin as you like. The Lavash sold in stores, can easily be turned into crackers if allowed to dry out or you bake it for a short period of time. In its original state or before being made into crackers, Lavash is flexible like a tortilla or a wrap.
Provided by ChrissyVas
Categories Grains
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine 1/4 cup of flour(s) with water, yeast and salt and mix until well combined.
- Gradually add the remaining flour, mixing well.
- Add in the oil and honey, adding more water at this time if the dough is too dry, or more flour if the dough is too sticky. The dough is supposed to be very stiff.
- Knead the dough for approximately 10 minutes (see below), until a stiff, firm ball has formed.
- Allow the dough to rise until doubled in a covered bowl. Time will vary depending on room temperature, but should take approximately 2 hours.
- Knead the dough a second time and roll out until extremely thin.
- Preheat oven to 500 degrees.
- Spread the dough over a baking sheet and bake at 500 degrees for 3 minutes until the dough is brown.
- NOTE: You can mix knead the bread or use your food processor to knead dough for both kneading stages.
Nutrition Facts : Calories 248.2, Fat 3.5, SaturatedFat 0.5, Sodium 392.5, Carbohydrate 48.7, Fiber 8.2, Sugar 1.2, Protein 9.5
ARMENIAN CRACKER BREAD
From the Los Angeles Times, about 20 years ago. I put an hour down as prep time, but really that's not taking into account setting/rising etc. Just giving ya a heads up, but you'll see as you read the recipe, that yes, it takes longer. Support Our Grain Farmers!
Provided by Iowahorse
Categories Breads
Time 1h5m
Yield 8 Pieces
Number Of Ingredients 6
Steps:
- Sprinkle yeast into warm water in large bowl and stir until dissolved.
- Add salt.
- Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough.
- Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes.
- Shape into ball.
- Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1-1/2 hours.
- Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter.
- Place, one at a time, on baking sheet and sprinkle with sesame seeds.
- Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered.
- Run palest side under hot broiler until lightly browned. Cool and.
- store in dry place.
Nutrition Facts : Calories 230.2, Fat 1.4, SaturatedFat 0.2, Sodium 295.5, Carbohydrate 47.3, Fiber 5.2, Sugar 0.2, Protein 9
LAHVOSH/LAVOSH ARMENIAN CRACKER BREAD
I found this recipe off of the internet to post for NA*ME tag. I'll be trying it out this weekend hopefully. I can imagine it would go wonderfully with cheese, soup, or as an appetizer with hummus or any other kind of dip.
Provided by Leahs Kitchen
Categories Breads
Time 4h8m
Yield 8-10 lahvosh, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl dissolve yeast in the warm water and then add sugar.
- Next add the flour, the butter and salt. Knead the dough until it is very smooth. Cover and let stand in a warm place for 4 hours. Divide the dough into balls the size of two hands cupped together.
- On a floured board, roll out the balls until they are the size of a 14" pizza pan. Place the dough in the pan and poke the dough in several places with a fork.
- Sprinkle the tops with sesame seeds, pressing them in so that they don't fall off and bake on the bottom shelf of a 400 degree oven for 5 - 6.minutes. After the 5-6 minutes are up move the pan up to the middle shelf of the oven until lightly browned. Enjoy!
Nutrition Facts : Calories 721.2, Fat 17, SaturatedFat 10, Cholesterol 40.6, Sodium 1860, Carbohydrate 122.5, Fiber 4.8, Sugar 2.5, Protein 17.4
LAVASH CRACKER BREAD
This is identical to the cracker bread sold at delis in large grocery stores that costs six dollars for three big rounds. You can make it for pennies! I fell it love with it as an appetizer with Harvarti cheese melted on it but with the price of the cheese and lavash we didn't have it much.
Provided by Betty McCommon
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 1h48m
Yield 30
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
- When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
- Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease.
- Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
- Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.
Nutrition Facts : Calories 49.6 calories, Carbohydrate 10.4 g, Fat 0.2 g, Fiber 0.5 g, Protein 1.5 g, Sodium 78.2 mg
MAMA'S KATAH - ARMENIAN BREAD
This is a very buttery, tasty, soft bread, great with cheese or jam. Good for breakfast. House smells heavenly while baking! Look for Nigella seeds (black caraway seeds) at Middle Eastern grocery stores or if you are lucky enough to have a health food store in your area that sells herbs and spices by the ounce. If not, you can find spices on line. Don't leave them out because they are crucial to flavor of bread.
Provided by manushag
Categories Yeast Breads
Time 6h30m
Yield 6 loaves, 48 serving(s)
Number Of Ingredients 16
Steps:
- Heat milk and water to 105-110 degrees.
- Add yeast, with sugar, yogurt or sour cream, in Bowl of Kitchen Aide.
- Mix in butter, Crisco, (I use butter-flavored) and oil.
- Add eggs, salt and two cups flour and mix in KitchenAid mixer with dough hook.
- Add black seeds.
- Add flour one cup at a time until incorporated and dough comes together on hook. Dough should be soft and slightly sticky. Knead in mixer for 10 minutes, until dough is shiny and smooth.
- Remove dough from bowl.
- Place 1 tbl. of oil in bowl and swirl ball of dough and turn dough so that all sides of dough are oiled well.
- Cover bowl with plastic wrap and a towel and place in warm draft free location for first rising. Warm (not hot) oven is a good place to raise dough.
- Raise until double in bulk, about 2 hours.
- Punch down and divide into 6 balls. Cover with plastic and a towel. Rise again until double.
- Roll out ball of dough on floured surface until as thin as you can make it. about 24 by 12 inches.
- Spread dough with soft butter.
- With long side facing you, roll dough jelly roll style, as you would for cinnamon buns. Place two hands in center of rope and roll back and forth, bringing hands to the ends as you roll. Stretch out gently making a long rope, about 32-36 inches, and coil into a round loaf, with seam side on the inside. Tuck end under.
- Place on sheet pans lined with parchment paper.
- Roll all balls in the same manner.
- Place on parchment lined sheet pans, with a few inches between. They shouldn't touch after rising, if possible. Three loaves per pan.
- Brush loaves with beaten egg and sprinkle with sesame seeds.
- Allow loaves to rise until double in size, about 1 hour.
- Bake at 350 degrees in a pre heated oven, for approximately 30 minutes, until golden brown. Rotate pans, halfway through baking.
Nutrition Facts : Calories 148.4, Fat 7.4, SaturatedFat 3, Cholesterol 27.9, Sodium 181.8, Carbohydrate 17.3, Fiber 0.6, Sugar 1.2, Protein 3.1
More about "armenian cracker bread recipes"
LAVASH- ARMENIAN CRACKER BREAD - THE ARMENIAN KITCHEN
From thearmeniankitchen.com
- Place the flour in a large mixing bowl. Sift the salt, baking powder,and sugar into the flour. Stir well.
- Mix well until a dough forms. If the dough seems too dry, add some of the remaining water and continue to mix.
LAVASH BREAD (YEASTLESS ARMENIAN FLATBREAD) - HILDA'S …
From hildaskitchenblog.com
LAVASH - WIKIPEDIA
From en.wikipedia.org
AK MAK BAKERIES ARMENIAN CRACKER BREAD 117 GM (PACK OF 12)
ARMENIAN CRACKER BREAD RECIPE - THE ARMENIAN KITCHEN
From thearmeniankitchen.com
Category Appetizer, Breakfast, SnackTotal Time 4 hrs
ARMENIAN WHEAT CRACKER BREAD BY AK MAK | FOOD RELATED
From foodrelated.com
LOSH KEBAB – AN ARMENIAN HAMBURGER RECIPE
From thearmeniankitchen.com
BOKON, AN ARMENIAN BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
AK-MAK CRACKERS – INDESTRUCTIBLE FOOD
From indestructiblefood.com
ARMENIAN FOOD: 30 MUST-TRY DISHES IN ARMENIA | WILL FLY FOR FOOD
From willflyforfood.net
MADE IN THE VALLEY: HYE QUALITY BAKERY - ABC30 FRESNO
From abc30.com
ARMENIAN CRACKER BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
ARAZ BAKERY IS AN ARMENIAN BAKERY IN FRESNO, CA 93711
From armenianbakeryfresno.com
AK MAK 36001 12 X 4.15OZ ARMENIAN CRACKER BREAD
From amazon.ca
ARMENIAN CRACKER BREAD - WALMART.COM
From walmart.com
CRACKERBREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ARMENIAN LAVASH CRACKERS RECIPE - GAYATHRI'S COOK SPOT
From gayathriscookspot.com
4 MOST POPULAR ARMENIAN BREADS - TASTEATLAS
From tasteatlas.com
LAVASH CRACKER BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
AK-MAK BAKERIES – THE ORIGINAL ARMENIAN CRACKER BREAD
From akmakbakeries.com
WHY AK-MAK CRACKERS ARE THE BEST CRACKERS | EPICURIOUS
From epicurious.com
RECIPE: ARMENIAN CRACKER BREAD (CIA, 1980'S) - RECIPELINK.COM
From recipelink.com
ARMENIAN CRACKER BREAD; PLAIN; 17.5 OZ PKG.
From sgarmenianchurch.org
HOW ARMENIAN BREAD IS MADE - "LAVASH" AKA CRACKER BREAD
From youtube.com
ARMENIAN CRACKER BREAD : FOOD FACTS & TRIVIA
From foodreference.com
ORIGINAL ARMENIAN SESAME SEED CRACKERBREAD - EAT THIS MUCH
From eatthismuch.com
ARMENIAN SESAME CRACKER BREAD BY AK MAK | FOOD RELATED
From foodrelated.com
DEMYSTIFYING THE BREADS OF ARMENIA | SAVEUR
From saveur.com
APPETIZERS ARCHIVES - THE ARMENIAN KITCHEN
From thearmeniankitchen.com
ARMENIAN CRACKER BREAD - BIGOVEN.COM
From bigoven.com
THE ARAM SANDWICH - THE ARMENIAN KITCHEN
From thearmeniankitchen.com
LAVOSH - ARMENIAN CRACKER BREAD - KITCHEN PARADE
From kitchenparade.com
ARMENIAN CRACKER BREAD | RECIPE | SEARCH | FOOD CITY
From foodcity.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
LAVASH: THE KING OF THE ARMENIAN BREADS
From armeniadiscovery.com
OUR HISTORY – AK-MAK BAKERIES
From akmakbakeries.com
ARMENIAN CRACKER BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
ARMENIAN BREAD - SAVORY THOUGHTS
From savorythoughts.com
You'll also love