aserbagianian or giorgian cucine:recipe of LAVASH and SHASHLICK ? thank you?

Answer 1

it is easy
Title: LAVASH
Categories: Breads, Turkish
Yield: 8 servings

1 pk Yeast
2 c Warm water
2 tb Sugar
5 1/2 c All purpose flour
2 ts Salt

Lightly oil a bowl for the dough. Mix the yeast, water
and sugar in a large mixing bowl. Add the flour and
salt and mix until it forms a well-blended but
somewhat soft dough. (resist the temptation to work in
any more flour than absolutely necessary.) Knead the
dough by hand or machine. If by hand, turn it out on a
floured board and work it until it is smooth and
elastic, approximately 10 minutes. If using a dough
hook on an electric mixer, knead the dough at the
slowest speed for about 5 minutes. Pat the dough into
a ball and put it in the oiled bowl. Cover the dough
with a kitchen towel and set it in a warm, draft-free
place to rise until the dough has doubled in bulk,
about 30 to 40 minutes. (A perfect place is a gas
oven with its slight heat given off by the pilot
light; an electric oven, turned on low for no more
than 2 minutes, then turned off, works equally well.)
When the dough has doubled, turn it out on a floured
board, punch it down, and knead it again until there
is no air left in it. Divide the dough into 8 round
mounds, place them on the board, cover again with a
towel, and let rise until almost doubled, about
30-minutes. While the dough is rising, preheat the
oven to 450F. Position a rack as close as possible to
the oven bottom. Flour a 12x15-in baking sheet. When
the 8 mounds of dough have risen, roll them out, one
piece at a time into rectangles about 12x15 inches
(the size of a standard sheet pan) and about as thin
as for a pizza. Puncture the entire surface at
1/2-inch intervals with the tines of a roasting fork.
Bake the breads, one at a time, for 6 to 8 minutes, or
until the tops are lightly browned. Remove each
finished bread to a wire rack to cool and continue
baking the remaining breads until all 8 are finished.
During the baking, if any large bubbles start to puff
up, puncture them immediately with a fork. The bread
in the Middle East is traditionally a type of cracker
bread called lavash (lawasha in Assyrian). This flat
leavened bread is available in grocery stores and
specialty markets and can be eaten as a cracker in the
dry, crisp form in which it comes. However to serve
along with a meal, it is preferable to dampen it so
that it becomes more breadlike. Moisten the lavash,
one cracker at a time, under cold running water,
making sure that both sides are completely wet; place
in a plastic bag for 3 hours, at the end of which time
the bread will be pliable and chewy. Lavash prepared
in this fashion is also used for Aram sandwiches. In
the old country, a lavash bread would bake in a clay
bottomed oven in 2 to 3 minutes. You can get much the
same result baking on a ceramic baking tile or
directly on the floor of a gas oven.

Shashluk from lamb
1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
3 Teaspoon Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
2Lb Lean cubed lamb steak
1 large Onion chopped into kebab sized chunks
2 green peppers chopped into kebab sized chunks
1 Lemon


Method
Mix the spices, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a marinade. Marinate the lamb in the marinade for 2-60 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place lamb pieces on skewers with an alternate piece of onion or pepper between each piece of chicjen, place on a wire rack in the oven. Cook for 15-20 minutes until cooked. serve with a wedge of lemon.

Answer 2

LAVASH RECIPE

Yield: 8 Servings

Ingredients:

1 pk Yeast
2 c Warm water
2 tb Sugar
5 1/2 c All purpose flour
2 ts Salt

Instructions:

Lightly oil a bowl for the dough. Mix the yeast water and sugar in a large mixing bowl. Add the flour and salt and mix until it forms a well-blended but somewhat soft dough. (resist the temptation to work in any more flour than absolutely necessary.) Knead the dough by hand or machine. If by hand turn it out on a floured board and work it until it is smooth and elastic approximately 10 minutes. If using a dough hook on an electric mixer knead the dough at the slowest speed for about 5 minutes. Pat the dough into a ball and put it in the oiled bowl. Cover the dough with a kitchen towel and set it in a warm draft-free place to rise until the dough has doubled in bulk about 30 to 40 minutes. (A perfect place is a gas oven with its slight heat given off by the pilot light; an electric oven turned on low for no more than 2 minutes then turned off works equally well.) When the dough has doubled turn it out on a floured board punch it down and knead it again until there is no air left in it. Divide the dough into 8 round mounds place them on the board cover again with a towel and let rise until almost doubled about 30-minutes. While the dough is rising preheat the oven to 450F. Position a rack as close as possible to the oven bottom. Flour a 12x15-in baking sheet. When the 8 mounds of dough have risen roll them out one piece at a time into rectangles about 12x15 inches (the size of a standard sheet pan) and about as thin as for a pizza. Puncture the entire surface at 1/2-inch intervals with the tines of a roasting fork. Bake the breads one at a time for 6 to 8 minutes or until the tops are lightly browned. Remove each finished bread to a wire rack to cool and continue baking the remaining breads until all 8 are finished. During the baking if any large bubbles start to puff up puncture them immediately with a fork. The bread in the Middle East is traditionally a type of cracker bread called lavash (lawasha in Assyrian). This flat leavened bread is available in grocery stores and specialty markets and can be eaten as a cracker in the dry crisp form in which it comes. However to serve along with a meal it is preferable to dampen it so that it becomes more breadlike. Moisten the lavash one cracker at a time under cold running water making sure that both sides are completely wet; place in a plastic bag for 3 hours at the end of which time the bread will be pliable and chewy. Lavash prepared in this fashion is also used for Aram sandwiches. In the old country a lavash bread would bake in a clay bottomed oven in 2 to 3 minutes. You can get much the same result baking on a ceramic baking tile or directly on the floor of a gas oven.

LAMB SHASHLICK RECIPE
ingredients
750 g (1 1/2 lb) boneless lamb, from the leg or shoulder, trimmed of excess fat and cut into 1 cm (1/2 inch) cubes
1 onion, thinly sliced
salt
pepper
juice of 1 lemon
2 tablespoons white wine or cider
6 small tomatoes
6 button mushrooms
melted butter or dripping (fat from roasted meat)
savoury boiled rice to serve



method
1. Put the lamb cubes in a dish and scatter over the onion slices.

2. Sprinkle with salt, pepper, lemon juice and wine or cider, then cover and leave overnight.

3. When ready to cook, thread the lamb cubes onto skewers, alternating them with tomatoes and mushrooms.

4. Brush with butter or dripping and grill for 15 minutes, turning frequently.

5. Serve on a bed of savoury rice.


serving amount
serves 6

Bon apétit! lol

Answer 3

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Answer 4

You mean azerbaijan
Oh, their food is the best. I absolutely love it. I am so sorry, but I do not know the recipe. Dolma is great too.
Maybe try Google or Yahoo
Good Luck!