Receta judía para el Shabat: Hoy: Lajmayin

Vis a Vis te brinda para este Shabat, Lajmayin
Vis a Vis te brinda para este Shabat, Lajmayin

Vis a Vis te brinda para este Shabat, Lajmayin. Es un plato típico turco. Proviene de Siria pero con el tiempo se ha transformado en plato típico de los países árabes. El nombre significa ¨Masa con carne¨

Ingredientes Masa:

20 gr. de levadura fresca o 10 gr. de levadura desecada
1/2 kilo de harina
1/4 litro de agua
2 cucharadas de aceite
1 pizca de azúcar
1 cucharadita de sal

Ingredientes Relleno:

750 gr. de carne picada
1/2 kilo de cebollas picadas fino
aceite
1/2 kg. de tomates frescos, pelados y picados
1 latita de extracto de tomate
3 cucharadas de perejil picado fino
3/4 de cucharadita de pimienta
2 cucharadas de jugo de limón
1 pizca de pimienta Cayena
1 cucharadita de azúcar
sal y pimienta a gusto
Leer más: Receta judía de Shabat: hoy, cómo preparar varenikes

Preparación de Lajmayin que te brinda Vis a Vis

Disolvemos la levadura con la pizca de azúcar en media taza de agua tibia. Dejamos 10 minutos hasta que burbujee. Tamizamos la harina con la sal en un bol precalentado. Hacemos un agujero en el centro y agregarmos el aceite y la levadura con agua. Trabajamos la masa energéticamente, luego añadimos gradualmente el resto del agua tibia hasta que quede una masa suave.
Amasamos por 15 minutos hasta que la masa quede elástica y flexible y se despegue de los bordes del bol.
Tapamos con un repasador húmedo y dejamos reposar dos o tres horas en un lugar cálido.
Para que no se nos forme una costra seca en la superficie le tenemos que agregar un poquito de aceite en el fondo del bol y pase la masa por allí.

Ablandamos las cebollas en un poco de aceite caliente hasta que estén transparentes y se sequen, cuidando de que no se doren. Mezclamos la carne, los tomates y el extracto de tomate en un bol grande. Agregamos el jugo de limón, el azúcar, la pimienta. Sazone a gusto con sal y pimienta. Escurrimos las cebollas y las ponemos en la mezcla. Amasamos todo eso a mano. Añadimos el perejil y la pimienta de Cayena.

Luego amasamos un poco más la masa ya levada y la dividimos en muchos bollitos del tamaño de una nuez. Dejamos reposar algunos minutos y luego amasamos cada pieza hasta que quede 12 cm de diámetro aprox. Colocamos una cantidad abundante de relleno sobre cada pieza, cubriendo toda la superficie. Ponemos cada disco preparado en una placa de horno aceitada.
Ahora si, cocinar por 8 ó 10 minutos en horno precalentado al máximo. Deben quedar cocidas pero blancas y blandas.

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