Some time ago I mentioned that I will post the recipe for Lahmacun,
Turkish Pizza Dough Ingredients
6 cups of all purpose flour |
2 1/2 tbsp of dry yeast |
1 cup of warm water |
350 ml of warm water |
1 tsp sugar |
1 tsp salt |
The Lahmacun Topping Ingredients
500 gr of lamb mince |
1 1/2 large tomato, skinned and finely chopped |
1 large onion, finely chopped |
1 tsp crushed black pepper |
1 1/2 tsp of cumin |
1 heaped tbsp of tomato paste |
1 heaped tbsp of pepper paste |
1 small bunch of flat leaf parsley, finely chopped |
1 tsp of Marash pepper (use flaked chilli as an alternative) |
2 tbsp of Olive oil |
1/6 cup of water |
Making the Flat Bread Dough
- In a bowl, mix the yeast, 1 cup of water and sugar and set aside until it froths.
- Sift the flour in a large mixing bowl, forming a well in the middle.
- Pour the frothing yeast mixture in the well.
- Slowly add 350ml warm water to the flour mixture and continue to mix well until you have a soft dough.
- Knead for 10 minutes by hand or 5 minutes using a mix master with a bread hook attachment.
- Leave the dough covered with a tea towel in a warm place to rise and double in size.
Preparing the Turkish Pizza Topping and Dough
- Place the topping ingredients in a bowl and with wet hands mix well.
- Adding a little water at a time, mix the mince until it becomes a wet paste.
- Place in the fridge until you need it.
- Once the dough has risen, knead it a few times to remove the gas and air.
- Divide into 6 equal pieces.
- Roll each portion into little balls and place on a lightly floured surface.
- Cover with a moist towel over the top to stop them from drying out.
- Take 1 bread roll at a time, and using a rolling pin, roll them out
into a flat thin round and stretch with your hands as you go.
Lahmacun Final Steps
- Pre heat the oven to 180 degrees Celcius.
- Break up the mince into 6 equal portions and spread it right to the edges of the pizza base.
- Bake in the oven on a pizza tray or stone for approx 15-20 minutes, until the meat has browned and cooked.
- Sprinkle with a parsley and tomato salad, squeeze some lemon over them.
- Enjoy.
Recipe from: http://www.turkishthymecooking.com.au/turkish-recipes/breads/lahmacun.html
Or if you don't have the time/are too lazy to be kneading the dough, just use tortilla wraps as a base!
Also, I like to cook the meat a little beforehand so that it's not undercooked.
This is what mine turned out like:
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Lahmacun: Delish with parsley and tomato. |
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Lahmacun: Up close and personal! |
yummmmm! looks amazing! thanks for sharing : D I can't wait to try this out
ReplyDeletesaritaagerman.blogspot.it
Awesome. Can't wait to try it out. I don't even know how I stumbled upon your blog!
ReplyDelete