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Forum -> Recipe Collection -> Meat
How is lahmajun supposed to be served?



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allthingsblue




 
 
    
 

Post Mon, Jan 08 2018, 2:31 pm
Hot or cold?
I plan to make it on Thursday and serve on shabbos.
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Sebastian




 
 
    
 

Post Mon, Jan 08 2018, 2:59 pm
usually room temp or cold but it's good hot too
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allthingsblue




 
 
    
 

Post Mon, Jan 08 2018, 4:54 pm
Thank you!
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dovebird




 
 
    
 

Post Mon, Jan 08 2018, 5:09 pm
allthingsblue wrote:
Hot or cold?
I plan to make it on Thursday and serve on shabbos.

Do you have a good recipe?
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allthingsblue




 
 
    
 

Post Mon, Jan 08 2018, 5:25 pm
dovebird wrote:
Do you have a good recipe?


I found one on this site! I haven't made it yet. I did a search and found it
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cbg




 
 
    
 

Post Mon, Jan 08 2018, 5:29 pm
Warm, just make sure the dough doesn't become too hard.
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ra_mom




 
 
    
 

Post Mon, Jan 08 2018, 5:45 pm
I like it right out of the oven but it's usually enjoyed warm or room temp since it sits on the table and cools down.
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SuperWify




 
 
    
 

Post Mon, Jan 08 2018, 6:23 pm
Warm it in your bleach but not for too long or it will dry up. Serve with techina or chumus.
Yummy my fave finger food!
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Simple1




 
 
    
 

Post Mon, Jan 08 2018, 7:51 pm
I like it warmed up a little.
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nicole81




 
 
    
 

Post Mon, Jan 08 2018, 9:01 pm
I usually put it on a tray on top of foods warmed on the hot plate, so that it gets somewhat warm.
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SuperWify




 
 
    
 

Post Mon, Jan 08 2018, 9:38 pm
Here’s my recipe, sorry I don’t do measurements. But I’m proud to say they are delicious!

“Ooh” is made from tamarind but I make the imitation one. (Btw most stores sell ooh)

Ooh:
1 jar prune butter
Ketchup (not too much)
Lemon juice
Cinnamon (lots)
Allspice
Sour salt (to balance the sweetness)

Mix together ooh ingredients and add with the chop meat. Mix very well. Meat should be a brownish color, not red.
Mix in a small diced onion.

Divide evenly and freeze in containers.

Before shabbos pull out one container. After it’s defrosted add a bit of prune butter and spices. Mix well. Take out 12 mini pizza doughs. Put a generous amount on each. Flatten down with fork.

Bake 350’ for 25 minutes.

Do not let it burn or it will dry out.
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