Homemade Lahmacun

by | Jul 29, 2021 | Recipes | 0 comments

The Turkish Pizza!

Okay, this isn’t really a pizza per se. But it’s somewhat close, and it’s so much easier to do.

aubergine korean

Servings

4

Prep time:

45min

Cook time:

5min

Difficulty:

Easy

Ingredients

For the dough:

  • 1 package dry active yeast
  • 175ml lukewarm water
  • 1/2 tsp salt
  • 250g Flour (all-purpose)

For the filling:

  • 1 tsp red pepper paste
  • 1 tbsp tomato paste
  • 300g beef or lamb mince
  • 2 medium onions, finely chopped
  • 1/2 tsp Salt & Pepper (each)
  • 100g Walnuts, finely chopped
  • 1 tsp chilli flakes

Note:

if you can find turkish red pepper paste, you can substitute it for Harissa. It won’t be a spicy since it’s mixed with vinegar, but will be pretty close.

Step by Step Instructions

Step 1

First off, you need to make the dough. Measure 250g of flower and put in a bowl along with the salt and mix together.

Mix the yeast with the water before incorporating it to the flour. If you’re using a stand mixer like we are, then knead for about 5-10 minutes, until the dough is homogenous and can be formed into a ball; alternatively, knead by hand for about 10 minutes or until it barely sticks to your hand anymore.

Leave aside in a warm place, covered with a damp cloth for about 30 min to let the dough rise a bit.

Step 2

In the meantime, prepare the filling. in a bowl, add the beef or lamb mince, the chopped onion (you can always chop it quickly using a food processor), the pastes and chilli as well as the chopped walnuts.

Step 3

Mix by hand thouroughly until you get everything mixed together. You can add a bit of water to make it easier to spread later on the bread.

Step 4

Once the dough has risen, separate it into 8 balls, roughly 4/5cm in diameter. let them raise for another 5min.

 Step 5

Sprinkle each ball of dough with a bit of flour and press down your counter with the palm of your hands to get a small circle of dough. Use a rolling pin to get a circle about 12-15cm in diameter or until the dough is thin but doesn’t tear either.

Step 5

Spread with a spoon each of the dough as seen above, ideally tryingto be as close to the edges as possible. Bake in the oven at 240C for 4-5 min or until the meat is cooked through (your layer of filling should be relatively thin so it shouldn’t be a problem.

Serve immediately, ideally with a wedge of lemon, some parsley and pickled red onion as a topping.

Lahmacun

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