Turkish Lahmacun
Description
This appetizer is quick and easy to prepare. To make Turkish pizza, you can use any yeast dough. You can make it yourself or use store-bought dough. In this recipe, I use sourdough dough; you can find the recipe for it on the website. With yeast dough, the flatbread turns out soft and is easy to roll into a tube for serving. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
First, take care of the dough. If you are making yeast dough yourself, mix the dry ingredients: flour, salt, sugar, and yeast. Stir the vegetable oil into water and combine with the dry ingredients. Knead the dough, shape it into a ball, and placing it in a bowl greased with vegetable oil, leave it to rise in a warm place for 30–60 minutes.
- 2
Step 2
For a tasty, juicy filling, I recommend making the minced meat yourself. To do this, take pieces of beef with some fat. You don't have to use top-quality tenderloin. Brisket, flank, chuck, or trimmings will work. Prepare the vegetables and herbs. If you have fresh seasonal tomatoes on hand, you can use them instead of tomato paste.
- 3
Step 3
Trim the meat (if needed) to remove tendons and connective tissue. Wash the beef pieces and pat dry with paper towels. Prepare the vegetables. Use herbs to taste. Grind the beef, prepared herbs, onion, tomato paste, and bell pepper through a meat grinder. You can add fresh hot pepper to the filling.
- 4
Step 4
Season the ground meat with salt and pepper and beat it well so that all the ingredients "become friends" with each other. Beaten ground meat is more elastic and uniform.
- 5
Step 5
Divide the finished dough into pieces weighing 100–130 grams. Shape each portion into a ball, place on a board, and cover with plastic wrap or a kitchen towel so the dough does not dry out.
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Step 6
Use parchment paper for rolling out the dough; the lahmacun will be baked on it. Roll each portion into a flatbread 2–3 mm thick. Lightly flour the work surface while rolling out the dough.
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Step 7
Place a portion of the minced meat and vegetable filling (150–200 grams) in the center of the flatbread and spread it evenly in a thin layer over the entire surface of the dough.
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Step 8
Transfer the preparation to a baking sheet in the oven, along with the parchment paper, preheated to 230–250 degrees. Bake the lahmacun for 6 minutes. Don’t overbake!
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Step 9
Stack the finished flatbreads, place them in a bag or cover with parchment so they do not cool down.
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Step 10
For serving, prepare a topping of red onion sliced into thin strips and chopped herbs.
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Step 11
Add salt, lemon or lime juice, and sumac to the onion. Mix.
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Step 12
Place the marinated onion with herbs and sumac in the center of the flatbread. For juiciness, you can add pieces of tomato. Additionally, serve with lemon or lime wedges.
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Step 13
Lahmajuns are ready! To everyone
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Step 14
Serve lahmacun hot. It is very delicious paired with fermented dairy drinks: ayran, matsoni, and yogurt.