When staring into the freezer section of my local supermarket searching for frozen pizza rounds- I found so many I couldn’t decide so I bought two different packages. A six pack of 7 inch whole wheat pizza rounds (say that three times fast), and a package of 48 -3 inch regular white pizza rounds. That way I had options whenever the mood struck. See these even say perfect for lachmagine, but you can also make your own doughs with this recipe for Lachmagine that includes a different meat recipes and the dough.
The only time I have had prune butter, it was referred to as Lekvar, and the only time I had ever heard of it being used was for filling Hamentaschen. I decided I should taste it before mixing in with all the other ingredients. Boy was it pruny! If you are not into prunes you probably should just taste the finished product cuz it might throw you off a little. Luckily prunes are not one of those things I “don’t do”.
Some of the things that I “don’t do” are gefilte fish, hard boiled eggs, walnuts, fish that smells like fish, or ground poultry. Yeah you are probably thinking that I might have a problem with making some of the things in the book- you are probably correct.
That’s part of why I am doing this exercise of COOKING MY WAY THROUGH AN ENTIRE COOKBOOK (yikes)! It’s to experience foods (even just once) that I would otherwise not ever taste. Hubs says there is nothing not worth tasting once.
So enough with that tangent and back to the making of Lachmagine!
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I combined the meat, tomato paste, prune butter, onions and salt in a bowl, then started squeezing the lemon into the bowl with a great little trick I learned- squeeze the lemon with the cut side up towards your fist so the pits don’t fall into the food. This is a great trick usually or maybe I was just too overeager- but the lemon juice decided to spray all over the counter and cookbook- Woo Hoo first stain on my new cookbook! May this be the first of many!
I decided to “make it a meal” and use the 7inch rounds. After shmearing the sweet meaty deliciousness on them I still had some left over, so I used six of the 3 inch rounds. Note to self : frozen pizza rounds are very cold!
They smelled spectacular while baking- I almost couldn’t hold myself back.
I ate 2 of the mini’s as soon as the steam subsided and man were they good! Hubs was out, but I decided to be nice and leave him some too. I thought for sure that the mini’s would go over great with the kiddos, but not so much.
Hubs and I ate the big ones for dinner with a simple light cucumber dill salad. I wouldn’t recommend using the whole wheat as it dried out. I know I wasn’t supposed to use whole wheat anyway- but hey, that’s the Nurse in me trying to be healthy.
Next up while still on this Sephardic binge is Eggplant Dip, Hummus and Falafel Poppers. See yah then!
Shoshie, this is a wonderful recipe from the JOK cookbook. It’s very out of the every day ” box” . I’ve cooked my way through a bunch of books and it will really open your cooking- at least it always did – and does- with mine. You can try the citrus squeezer ( it;s retry cheap) or hold the citrus over your hand to catch the seeds while you squeeze. Chef-y folks do the hand thing or a small sieve. If i do it face up, inevitably, some always gets right in my eyes.