Helena wrote
>DATE: Tue, 27 Feb 2001 06:36:53 -0000
>SUBJECT: Turkish Pizza
>
>I just had Turkish Pizza yesterday served with salad and
>fresh lemon juice - but does anyone have the recipe for
>them, I wonder. Or perhaps for something other like it?
>
>Helena, DK.
This pizza is armenian or lebanese and called lahmajoun
here is the recipe and a lot others
Lahmajoun (Ground Meat Armenian-Lebanese Pizza)

DOUGH INGREDIENTS: 1 tablespoon dried yeast 1/4 cup warm water 3
tablespoons vegetable oil 1 teaspoon sugar 1 teaspoon salt 3 to 3-1/2 cups
sifted flour
FILLING INGREDIENTS 1 lb. lean ground meat 3 onions, medium size, chopped 1
cup pine nuts salt, pepper and cinnamon
Mix yeast with warm water, let stand for 5 minutes.
Add over the oil, sugar, salt and flour. Mix well.
Knead the dough very well for 8-10 minutes. Put in a greased pan. Turn dough
in pan, cover with a cloth and let stand in a warm place till double in size
for 45 minutes.
Mix the filling mixture together.
Cut the dough into five portions. Roll each portion into a circle 1/2 inch
thick.
Spread the fillings over the five circles. Put into a greased pan and bake in
350 degree oven for 30 minutes or till slightly brown. Serve them with yoghurt .

ARMENIAN RICE ( Rice with noodles in chicken broth)

(Serves 2-3)

4 Tbsp butter,1 cup uncooked rice,2 oz small egg noodles, 2 cups
chicken stock, basil

Melt butter in large saucepan, add egg noodles, and cook until browned.Add
rice, stir to coat with butter. Cook on medium high heat for 1 minute. Add
chicken stock, and optional basil, and stir to mix. Reduce heat, cover, and
cook for 25-30 minutesuntil rice is done. Remove from heat and
letstand, covered, for 5 minutes before serving. You can use bolghour (
cracked wheat) instead of rice



Domatokeftedes (Greece Santorini, Tomato Rissoles)

Ingredients

500 gr. tomatoes, rinsed and dried 2 medium onions, peeled and finely chopped
(not grated) 1/4 teaspoon paprika salt and black pepper 1 teacup fresh mint,
finely chopped 2 tablespoons parsley, finely chopped 1 tablespoon olive oil
150 gr. self-raising flour sunflower oil, for frying
Serves 4 persons!

Put the rinsed and dried tomatoes whole into a large bowl and squeeze and
manipulated them with the hands, until they turn into a pulpy substance. This
is the only way to do it as you need the skins to give some substance. Next,
mix all the ingredients together, apart from the flour. Add enough flour
gradually to make a thickish but moist paste. You will probably not need all
the flour.
The mixture can now wait until it is time to be cooked and eaten.
Put about 2.5 cm oil in a large frying pan. When the oil is hot, but not
smoking, drop in tablespoons of the mixture and fry, turning the rissoles over
once, until lightly golden all over.Serve immediately.


Spinach Pie ( no phyllo ) Greece

1/2 cups green onions, chopped 1 TB. Butter 1 pkg. spinach (chopped) 1 cup
feta cheese 1 cup milk 1/2 cup all purpose flour or ( better ) bolghour (
cracked wheat) 3 eggs 1/4 Ts pepper 3 TB parmesan cheese (grated) a dash of
nutmeg powder or all spice
Cook onions in butter. Mix in spinach breboiled and very well draind. In
greased dish layer spinach and feta. Put all the other ingredients in blender
and mix well. Pour over casserole. Bake at 350 for about 35 minutes.

Mutton Ragout (bedouin-israel)

1/4 kilo whole chickpeas 1 leg of mutton, about 2 kilos 1/4 kilo fatty
pastrami, cut in thick squares 1/4 cup chicken fat 1 large onion, chopped 4
medium tomatoes, skinned, seeded and chopped 2 cloves garlic, chopped 2
cloves garlic, chopped 1/2 tsp. each thyme and basil 2 bay leaves salt and
pepper to taste 1 cup sweet white wine 1 cup breadcrumbs
In a large amount of lightly salted water, soak the chickpeas overnight. Drain
well and cook in lightly salted water until the chickpeas are nearly soft.
Cut the mutton off the bone and cut into thick squares. Cut the pastrami into
thick squares as well.
In a large heavy saucepan melt the chicken fat and in this saute the onions
until they are translucent. Add the mutton and pastrami slices and brown well
on both sides. Add the tomatoes, garlic, thyme, basil, bay leaves and salt and
pepper to taste. Pour over the wine, rapidly bring to the boil and immediately
lower the flame, cover the skillet and simmer very gently until the meat is
tender (about 2 hours).
When the mutton is nearly ready transfer the mixture to an ovenproof
casserole, add the chickpeas, correct the seasoning and sprinkle over with the
breadcrumbs on the top. Place in a slow oven until a slight crust has formed
on the top (about 1 hour). Serve hot.

SAMAK BI TAHEENI LIBAN

1 fish weighing about 2 lbs. 1 1/2 cups taheeni (sesame oil) 1 1/2 CupS
chopped onion 1 cup olive oil 3/4 Cup lemon juice 1 1/4 tsp. salt
Water
Clean and salt fish. Refrigerate for several hours. Allow it to return to room
temperature, sprinkle with olive oil and bake in moderate oven until flesh
seems to flake apart easily under a fork.
Meanwhile fry onions in olive oil until yellow. Beat lemon juice and water
slowly into the taheeni, adding more lemon juice to taste if necessary. The
taheeni sauce will become very creamy. Mix onions into sauce, pour over the
baked fish and return it to the oven. Bake about 20 minutes in moderate oven.
Some of the sauce will be absorbed into the fish and the onions will be very
well cooked. Serve this dish cold.

FATEH MAGDOUS Syria

1. 8 medium size aubergines, peeled and cut into medium size pieces 2. 200
grams of minced meat 3. 3 cups of yogurt 4. 1 cup of cooking oil 5. 2
tablespoons of tomato paste 6. 1 teaspoon crushed garlic. 7. 1 big onion
thinly chopped 8. 3 table spoons tahina paste. 9. 2 loafs of bread, cut into
small squares and toasted.* 10. Pinch of salt
Bread can toasted either in the oven, or fried in hot vegetable oil. This is
optional.

1. In a cooking pan, heat little oil, add minced meat, chopped onions with
salt and spices and stir until cooked. 2. Boil 3 cups of water and add tomato
paste. 3. Deep fry cut aubergines in a preheated oil util brown, and add to
the boiling water and tomato paste, leave to boil for 10 minutes. 4. Mix
yogurt with tahina paste, garlic. 5. Put toasted bread in the bottom of
serving dish, put on top a layer of the aborigines mixture, then another layer
of yogurt mixture, and sprinkle with fried minced meat and onion mixture and
serve hot.


Fried Goats' Gheese ISRAEL

1/4 cup olive oil 2 cloves garlic, sliced 125 grams kasseri cheese or other
hard, salty goats' cheese
Heat the oil in a heavy skillet and in this saute the garlic until it is
lightly browned.
Remove the garlic with a slotted spoon and discard.
Cut the cheese into squares about 5 centimeters on each side and about 1
centimeter thick.
Place the slices in the hot oil and cook, turning once, until the exterior of
the cheese is almost but not fully melted.
Remove with a slotted spoon and serve hot as an appetizer, garnished with
lemon wedges.