*  Exported from  MasterCook  *
                      Lamb and Tomato Bread Lachmanjan
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   ts           Honey
    1       c            Warm Water
    1       t            Active dry yeast
    1       c            Unbleached All-Purpose Flour
                         -or Bread Flour, pref Bread
    1       t            Salt
    1       tb           Olive Oil
    1 1/2   c            Whole Wheat Flour, up to 2c
    1       t            Olive Oil
      1/4   c            Shallots or Onion -- chop fine
    3                    Garlic Cloves -- chop fineÿb
      1/4   lb           Lamb -- lean, ground
    1       cn           Plum Tomatoes -- 14oz can
                         -drained and choppedÿ1/4c
      1/4   ts           Cinnamon -- ground
      1/4   ts           Allspice
      1/2   ts           Salt -- or more to taste
      1/2   ts           Black Pepper -- grind fresh
    1 1/2   tb           Pine Nuts -- toasted or more
   :       To prepare dough; In a large bowl, combine honey and water.
   Stir in yeast and set aside for 5 minutes. Stir in unbleached flour,
   followed by salt, oil and 1/2 cup of the whole wheat flour. Stir 100
   times in the same direction to properly develop the gluten. Gradually
   stir in additional flour until the dough becomes too stiff to stir.
   Turn out onto a lightly floured work surface and knead until smooth
   and elastic, 8 to 10 minutes. (It will still be somewhat sticky.)
   Transfer the dough to a large, lightly oiled bowl, cover with plastic
   wrap and let rise until more than doubled in volume, 1 1/2 to 2 hours.
   :       To prepare topping: Meanwhile, heat oil in a skillet over
   medium heat. Add shallots and garlic and cook, stirring occasionally,
   until soft, 2 to 3 minutes. Add lamb and cook until the meat changes
   color, 2 to 3 minutes. Stir in tomatoes and simmer over medium-low
   heat until slightly thickened 3 to 4 minutes; drain off any excess
   liquid. the filling should be moist but not watery. Stir in cinnamon,
   allspice, salt and pepper. Transfer to a bowl, cover and refrigerate
   until baking time.
   :       To assemble and bake breads; Once the dough has risen, lightly
   punch it down and turn it out onto a lightly floured surface. With a
   sharp knife, cut into 12 pieces. cover and let rest for 5 to 10
   minutes. Preheat oven to 450 degrees F. Lightly oil 2 baking sheets
   or coat them with nonstick cooking spray.
   :       Lightly flour your palm. Flatten one piece at a time, keeping
   the rest of the dough covered. With a rolling pin, roll out each
   piece (or with your hands, stretch it out) to a 4-inch circle.
   Transfer to a prepared baking sheet.
   :       In the center of each circle, spoon about 1 1/2 tablespoons
   of the topping, spreading it almost to the edge. Sprinkle each with a
   few pine nuts. Bake the breads, one sheet at a time, in the lower
   third of the oven until lightly browned, 7 to 12 minutes. Serve Hot....
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