Lahmajoon

Lahmajoon

Filling

1 1/2 pounds lean ground beef
1/2 pound fresh ground lamb
1/2 cup all-purpose flour
1 large white onion, chopped
1 finely chopped green pepper
1/2 bunch parsley, finely chopped
1 can (14 1/2 ounces) whole peeled tomatoes, drained and chopped
1/2 cup tomato sauce
1/4 cup plus 2 tablespoons tomato paste
1 jar (3.5 ounces) diced pimientos, drained
3 large cloves garlic, minced
ground red pepper or cayenne
salt and pepper

Crust

3 loaves (1 pound each) frozen bread dough, thawed
all-purpose flour

1. Position the rack in the center of the oven and preheat to 400 degrees F. Have 2 or 3 ungreased baking sheets ready.
2. To make the filling, in a large bowl, combine the ground meats and flour. Add the onion, peppper, parsley, tomatoes, tomato sauce, tomato paste, pimientos and garlic. Season with red pepper and salt and pepper.
3. Working with 1 pound of the dough at a time, on a ligh
tly floured work surface, roll the dough into a large circle about 1/8 -inch thick. Using a 2-inch cookie cutter or upturned glass, stamp out as many rounds as possible and lay the rounds on the baking sheets. Continue until all the dough is used.
4. Spread about 1 tablespoon of the meat mixture on each round. (Do not let excess liquid from the mixture saturate the rounds.) Bake for 15 to 20 minutes, or until the dough starts to brown. Serve hot or cold.




Makes: About 100 appetizers