Lachmajou

 

                                                                              

Ingredients:

For the dough:

For the topping:

Preparation:

In a medium bowl, add in to it yeast, sugar, flour and salt.

Stir the mixture by hand until combine.

Add to it the butter and the water, knead with the mixer until the dough is smooth and elastic.

Cover the dough with kitchen-foil and it in a warm place for 1 1/2 hour, the dough should rise to twice it's original size.

In the meantime, heat up olive oil in a sauce pan and saute the onion until they are soft.

Add the beef, cinnamon, the most of the parsley as well as salt and pepper, continue to saute until the moisture is evaporated and the beef is lightly golden in color.

Remove from the heat, add the tomatoes.

Preheat the oven at 220 degrees celcius.

Punch down the dough, devide it into ten small balls.

Roll out each piece into a disc with the thickness of 1 or 2 mm.

Arrange on a bakingplate a spoon of the sauteed beef onto the dough, and then drizzle it with some olive oil on top.

Bake them in the oven for 10 minutes.

Sprinkle with the remaining chopped parsley and lemon juice.