YOU LOVE PIZZA? Then You MUST Try This Crusty and Juicy Lahmacun Recipe + Easy BONUS Way w/ Lavash

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Refika’s Kitchen
221K subscribers

We’re back in the studio – at least for this video 😅 Today we’ve got a very special recipe for you, as always! It’s the number 1 street food in Turkey, the crusty delight, the one and only… LAHMACUN! Those of you who visited Turkey in the past had probably had this beauty on their list of many things to eat while they were here, and if you did try it, I’m sure you miss the crunchy and juicy taste of it everyday! So we thought we’d show you how to easily make it at home from dough to filling, and while we’re at that, we added an easier way to make it with lavash or large tortillas to the recipe. We hope you enjoy today’s episode! Don’t forget to leave a comment and let us know how your delicious homemade lahmacun turned out! 🥰

For the dough:
(for 9 lahmacuns)
300 gr all purpose flour (2 cups)
1,5 teaspoons instant yeast
½ teaspoon sugar
180 ml water (3/4 cup)
1 heaped teaspoon salt

or skip the dough and use 9 lavash breads as the base

For the meat mixture,
200 gr minced meat, half beef half lamb (you can use just lamb, beef or chicken as well. Add half a teaspoon of butter if it is just beef. Add cumin, tomato paste, and pepper paste if it is just chicken.)
1,5 onions
2 cloves of garlic
50 gr sucuk (or any cured meat such as chorizo, salchica, pepperoni, mortadella, pastrami, pancetta or bresaola)
8 tablespoons homemade tomato puree, (6 tablespoons if it is store-bought, alternatively, a grated tomato with a teaspoon tomato paste)
12 sprigs of parsley, chopped
1 teaspoon yogurt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon hot red pepper flakes,
1 teaspoon isot (any smoked pepper works like paprika or even fresh hot chilli)

Preheat the oven on upper and lower heat, without fan to its maximum heat, around 280C (536F) is fine. Place a pizza stone or baking steel to the bottom of the oven. You can use the back of a cast iron pan as pizza stone.

To make the dough, mix the flour, yeast, sugar, water, and the salt in a bowl and knead for 2 minutes.

When the dough becomes smooth and less sticky cover with a damp cloth and let it rest for about 10 minutes in a warm place.

Meanwhile, for the meat mixture, pulse the onions, garlic and sucuk in a food processor until they become a paste or grate the onions and garlic if you are not using cured meat. Because it is aged and fermented, cured meat enhances the flavour.

Mix the paste, minced meat, tomato puree, yogurt, salt, black pepper, red pepper flakes, and the isot. If the mixture isn’t juicy enough add a couple of water to spread the mixture easier.

Add in the parsley and give it a last mix.

To make with dough, divide the dough to 9 equal balls. Dust the work surface and the rolling pin with flour and roll out the balls around 30 cm (12 in). Place the dough on a peel and remove the excess flour. Spread a heaped tablespoon of the mixture on the dough and slide the lahmacun onto the hot stones in the oven. Bake about 2 minutes and repeat for the rest.

To make with lavash, heat a pan around a minute and place the lavash in it. Spread a heaped tablespoon of the mixture on the lavash and cook it around a minute. Then, transfer the pan to the oven’s top shelf and bake it for 2-3 minutes. Repeat for the rest.

To enjoy the lahmacun at its best, slice a red onion and mix it with sumac, chopped parsley and olive oil. Place the onions on lahmacun with some more parsley and squeeze some lemon and wrap it. If you also have ayran then it is a perfect feast!

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