On Rolling Out Lamejun Dough

Growing up on Lowell Avenue in our 2.5 family home, Marash Girl's mom, auntie, and Grandma Yepros would gather round the kitchen table to roll out dough that had been rising for several hours into flat circles in preparation for making lamejun (Armenian meat pies). After having kneaded the dough, having let it rise, having shaped the risen dough into balls the size of tennis balls, and having allowed the shaped balls of dough to rise again (covered with a damp cloth so the balls of dough wouldn't dry out) for an hour or so, Marash Girl's auntie, mommy, grandma and Marash Girl would gather round the kitchen table to roll those risen balls of dough (balls the size of tennis balls) into circles (or as near to circles as we could make them) before we covered those circles of dough with a mixture of ground lamb meat, chopped parsley, chopped onions, and crushed stewed tomatoes. It is interesting to note that the only one of us who could roll those balls of dough into perfect circles was. . . you may have guessed it . . . my Grandma Yepros. . . my dear grandma who was sightless . . . yes, my grandma who was blind could roll those balls of dough into perfectly shaped, flat circles in order to make perfectly shaped lamejun.