Ingredients:
For the dough:
500 grams of flour for all uses
1 sachet of yeast
½ κ. Γλ. salt
Water as much as you can (about 1 + 1/2 cup)
For the filling:
350 g minced lamb or mixed lamb and beef
2 dry onions
2 peeled tomatoes, without seeds and finely chopped
2 tbsp. chopped parsley
2 sk. garlic
1 tbsp. paprika (full)
Salt
Pepper
Bukovo
2 tbsp. dairy butter
1 lemon
A little yogurt
Instructions:
Put the flour and yeast in a bowl. Stir.
Add water about 1 + 1/2 cup. and salt and knead.
Leave the dough in an oiled bowl to rise for about 1 hour.
Put the minced meat on the cutting board, add the onion, the tomato, the garlic, the parsley, the paprika, the salt-pepper, the boukovo and with the knife cut the ingredients again and again (the mixture is spread with the cutting, we collect it with the knife and we go on).
In the end the mixture will become as if fermented and will change color. It would be ideal if we could store the mixture in the refrigerator covered for 30 '.
Divide the dough into small or large pieces, depending on how big we want the lakhmatzoun. Roll out the dough with a rolling pin and your fingers. Put it on oiled sheet metal. Spread with a little filling, with your fingers. Take care to leave a gap in the dough (not stuffing).
Bake in a preheated oven at 200 - 220o C for 15-20 'until well browned.
Heat the butter in the pan and as soon as they come out of the oven, pour hot butter over them. Squeeze lemon.
Serve with yogurt.
Source: argiro.gr