| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1195.1 | See "The Pizza Book" | BOXTOP::JANCOURTZ | | Thu Jun 09 1988 16:17 | 15 |
| Go to your local library or bookstore and look for a cookbook called
"The Pizza Book". It has a recipe for lamejuns (or however you
spell it), which are Armenian or Lebanese (depending on who you
ask).
They're very easy. Take bread dough, roll it out into flat circles,
and spread on a sauce made of sauteed ground lamb, tomato paste,
lots of garlic, a little oregano, and some Cayenne and salt. You
can also add onions and finely chopped peppers. Bake in a preheated
oven (at least 400 degrees F, 500 if your oven will stand it) for
about 8-10 minutes.
These freeze well and can be reheated in a hot oven for a few minutes.
(I used to do them all the time when I lived alone.)
|
| 1195.2 | My favorite since I was around 5 yrs old | SOFBAS::WALKER | | Thu Jun 09 1988 18:48 | 9 |
| I love lamejuns and although I have never made them I no a couple
of places to get them. In Watertown just about any bakery seems
to carry them. At burlington mall the Shish-kabob stall in the food
pavilion sells them. Lastly the best I've ever had were made by
college friend Norman Odabashian's mother. Even her "quickie" lamejuns
on english muffins were out of this world!!!
Barbara
|
| 1195.3 | Watertown lamejuns | PENUTS::DUDLEY | | Fri Jun 10 1988 13:13 | 3 |
| try the EASTERN LAMEJUN BAKERY in Watertown, near the Mount Auburn
Cemetery. $7.00 a dozen
|
| 1195.4 | More options | VIDEO::SFREEMAN | Sam Freeman, DTN 223-5871, PK03-1/C18 | Mon Jun 13 1988 13:06 | 16 |
| You might also try James Beard's cookbook "Beard on Bread". I
remember seeing a recipe for Lahmajoons in it.
I second the vote for Eastern Lahmajoon Bakery in Watertown.
I prefer the Garlic ones, hot from the bakery oven.
Massis (sp?) Bakery on Watertown St. in Watertown also makes
Lahmajoons. They are slightly different than Eastern's.
Each bakery appears to have a dedicated following.
Having made Lahmajoons once, I find that for me, they're too
much work (I made the dough and filling from scratch, took
no shortcuts - spent most of a day baking a dozen). I stick
to the bakery kind these days.
/Sam
|
| 1195.7 | to the Armenian Bakery district (worth it!) | DELNI::GOLDSTEIN | Resident curmudgeon | Wed Jun 29 1988 12:50 | 7 |
| The Eastern Lamejun Bakery is on Belmont St. in Belmont, MA (across
the street from Watertown). From Cambridge, Mt. Auburn St. forks
near Mt. Auburn Cemetery; Belmont St. is on the right and the bakery
is about a mile ahead on the right. From Rt. 128, take Trapelo
Road eastbound; it merges into Belmont St. in a few miles (Cushing
Sq., Belmont) and the bakery is a mile or so ahead on the left.
There are shorter ways, but the turns get tricky.
|
| 1195.8 | try this one and let me know if you like it... | CNTROL::CHEBBANI | | Wed Mar 14 1990 13:58 | 25 |
| by the way the correct name is 'lahm-bajeen', it is lebaneese and
that's where the name come from (arabic not armenian), it means 'meat
inside the dow' and here is how you can make it:
filling mix:
2 pound of meat (beef/lamb or mix of both) your choice
1 teaspoon of all spice or more if you like it spicy
1/2 teaspoon of cinnamon
1/4 teaspoon of white pepper
1/4 cup of pine nuts
3 medium tomatos
1 medium onion
1 teaspoon or to taste of salt
you can also add some hot green peppers (I do).
for dow use your usual pizza dow, shape it like a pizza about 8" round
and about 1/8" thick, spread what you think is the right amount for you
of the filling mix, press down with the tipps of your fingers into the
center of the pie (this will prevent the dow from forming air bubbles
during the baking process).
set on baking tray and bake for about 15 minutes or until done at 350.
sahtein. (enjoy)
|