Lamajo Armenian tortillas

Step-by-step cooking

1. Step 1:

   

   Measure out all the necessary ingredients. Be sure to sift the flour to saturate it with oxygen. This will have a positive effect on the quality of baking. Note that the amount of flour may need more or less than indicated. It all depends on its properties. In a container, combine flour, salt and pour kefir (room temperature).

2. Step 2:

   

   Stir the ingredients and knead the dough. If necessary, add a little flour. Focus on the consistency of the dough. It should be elastic, not sticky, like on dumplings. Cover the bowl with plastic wrap and put it in the refrigerator for 30 minutes.

3. Step 3:

   

   Under running cool water, rinse the lamb fillet. Dry it with paper towels. Cut into small pieces and scroll through the meat grinder. Peel the onion and garlic from the husk. Fresh herbs to taste (parsley, dill, cilantro, basil, green onion), rinse, dry and finely chop.

4. Step 4:

   

   Put onion, garlic cloves, chopped herbs, tomato paste in the blender bowl. If you use fresh tomatoes instead of pasta, wash them, peel them from the stalk, put them in boiling water for 1 minute, remove and peel. Cut the tomatoes into small slices and send them to the rest of the ingredients. Grind everything into a homogeneous mush. Put it in the minced meat. If you don't have a blender, pass the garlic cloves through the press, cut the onion into cubes as small as possible.

6. Step 5:

   

   Thoroughly mix the minced meat with a mass of onions, garlic and herbs. Add salt and pepper to taste. Keep in mind that the filling should be sharp.

7. Step 6:

   

   Take a bowl of dough out of the refrigerator. Put it on a work surface sprinkled with flour, divide it into 6 pieces (each weighing about 80 g). From each piece of dough, roll balls the size of a table tennis ball. Flatten them a little with the palm of your hand. Dust with flour and roll out into a thin, round cake (about 3 mm thick).

8. Step 7:

   

   Cover the baking sheet with oiled baking paper. Or lightly brush the bottom with butter. Lay out the tortillas. Lubricate them with a thin layer of minced meat (about 1 tbsp. l.). Do not put the minced meat in a thick layer, otherwise the meat juice will flow onto the baking sheet, it will burn and the baking will be spoiled. Preheat the oven to 220 degrees in advance (10-15 minutes before cooking).

9. Step 8:

   

   Bake the tortillas for about 7-8 minutes. Since everyone's ovens are baked differently, the baking time and temperature may vary. Focus on the specifics of your technique and the readiness of baking. When you see that the edges of the lamajo tortillas are browned and the meat is ready, remove the baking sheet from the oven. Sprinkle the pastries with chopped herbs on top and serve.