A popular and commonly well-known conventional Turkish meal. Lahmacun is specifically well-known in the Southern and Eastern parts of Turkey where it's typically consumed with salad and great deals of red hot pepper flakes!
Although lahmacun might look rather much like Italian pizza, their tastes are entirely different. Lahmacun is spicy, the dough is really thin, there is no cheese and it's cornerstone is the ground meat.
In Turkey, this is generally consumed with great deals of salad (particularly tomato, parsley and onion and of course lots of lemon) by rolling all of it into the lahmacun.
� 2 tsp. sugar
� 3 cups flour
� 2 tsp. fry yeast
� 2 minced italian peppers
� 2 tsp. tomato paste
� 2 tsp. pepper paste
� 350 g (0.7 lbs) of ground beef
� 1 big size onion (grated)
� 2 big size tomatoes (grated)
� 2 tsp. red pepper flakes
� � tsp. black pepper
� 1 tsp. salt
2. Include the grated tomato and the grated onion.
3. Include parsley and pepper.
4. Include the tomato and pepper pastes and lastly, red pepper, salt and black pepper.
5. Mix it effectively.
6. Add half a cup of water.
2. Gradually include a cup of warm water as you keep kneading.
3. Cover it and leave for around an hour it to increase.
4. Cut the dough into equivalent pices and make spheres .
5. It will certainly make approx.8 spheres of dough.
6. Do not roll them too thin or too thick.
7. Transfer into a broad pan and scatter over the meat mix you prepared.
8. Use around 2 spoons for each.
9. With the cover on, cook for around 10 minutes on medium heat.
10. Once it is done, cover it so it remains soft.
11. Generally Lahmacun is served with lemon and pieces of tomato, onion and parsley!
In Turkey, this is generally consumed with great deals of salad (particularly tomato, parsley and onion and of course lots of lemon) by rolling all of it into the lahmacun.
Ingredients for the dough
� 2 tsp. salt� 2 tsp. sugar
� 3 cups flour
� 2 tsp. fry yeast
Ingredients for the topping
� 5 or 6 branches parsley� 2 minced italian peppers
� 2 tsp. tomato paste
� 2 tsp. pepper paste
� 350 g (0.7 lbs) of ground beef
� 1 big size onion (grated)
� 2 big size tomatoes (grated)
� 2 tsp. red pepper flakes
� � tsp. black pepper
� 1 tsp. salt
Directions for the topping
1. Transfer the ground meat into a big bowl.2. Include the grated tomato and the grated onion.
3. Include parsley and pepper.
4. Include the tomato and pepper pastes and lastly, red pepper, salt and black pepper.
5. Mix it effectively.
6. Add half a cup of water.
Directions for the dough
1. Mix the dry active ingredients initially, flour, dry yeast, sugar and salt.2. Gradually include a cup of warm water as you keep kneading.
3. Cover it and leave for around an hour it to increase.
4. Cut the dough into equivalent pices and make spheres .
5. It will certainly make approx.8 spheres of dough.
6. Do not roll them too thin or too thick.
7. Transfer into a broad pan and scatter over the meat mix you prepared.
8. Use around 2 spoons for each.
9. With the cover on, cook for around 10 minutes on medium heat.
10. Once it is done, cover it so it remains soft.
11. Generally Lahmacun is served with lemon and pieces of tomato, onion and parsley!
