Lahmacun
Directions
- 1Make the dough by mixing together the flour, yeast, sugar and salt. Once well combined, slowly pour in the lukewarm water mixing as you go, until you form a dough.
- 2Knead for 8-10 minutes, then cover and set aside.
- 3In the meantime, make your topping by pulsing the peppers, onion, tomato, garlic and parsley. Make sure it’s roughly blended (NOT A SAUCE), so there are small pieces of vegetables visible!
- 4Pass it through a sieve to remove excess moisture!
- 5Mix altogether with the lamb and spices. Cover and set aside.
- 6Split your dough into 8 equal sized balls.
- 7Roll each one out then place on a piece of parchment paper.
- 8Layer the topping onto each piece of dough ensuring you leave about a cm from the end!
- 9Heat up your oven to the hottest setting, then place into the oven!
- 10Cook for roughly 10 minutes (deepening on type of oven) until crispy!
- 11Serve and enjoy :)
Ingredients
- 2 cups strong white flour
- 0.33 tsp fast action yeast
- 1 tsp sugar
- 0.5 tsp salt
- 0.75 cup luke warm water
- 300 g 20% fat lamb mince
- 1 Turkish green pepper
- 1 Turkish red pepper
- 0.5 white onion
- 1 tomato
- 3 cloves garlic
- 75 g fresh parsley
- 2 tbsp isot pepper
- 1 tbsp salt
- 1 tbsp Aleppo pepper
- 1 tsp ground coriander
- 1 tsp garlic powder
- 2 tbsp Turkish pepper paste
- 1 tbsp olive oil
- 8 white onions
- 8 Sumac
- 8 Garlic sauce
- 8 Parsley
- 1 Lemon
Equipment
bowlmixersieverolling pinbaking sheetspatulapan