Lahmacun

lahmacun1

This is so far best recipe I found for a home-made lahmacun. Due to the way lahmacun is baked, in special wood-fired ovens, it is quite difficult to achieve good results making it at home. This dough is fairly satisfactory, still soft inside but crunchy at the edges. Recipe found here.

Ingredients for the dough:

  • 5 cups all purpose flour
  • 1,5 cup of milk
  • 1/4 cup vegetable oil
  • 3 tsp salt
  • 1 tsp sugar
  • 10 grams of instant yeast

Ingredients for the mince:

  • ¬†500 gr ground beef
  • 1 red bell pepper
  • 2 peeled tomatoes
  • 1 charliston green pepper
  • 1 onion
  • 2 tsp pepper paste
  • 1/2 tsp tomato paste
  • 1,5 tsp ground cumin
  • 2 tsp salt
  • 1/2 bunch of parsley (be generous with it)
  • 1/5 cup olive oil

Preparation:

For the filling: Put the tomatoes, peppers, parsley and onion in a food processor and blitz into a paste. It should still have good consistency and not be entirely juicy. If your knife skills are good you can try to chop each ingredient very finely. Add it to minced beef, add the spices as well as tomato and pepper paste and olive oil. Parsley is quite important here, however, my lahmacun didn’t have any parsley as I simply didn’t have any at hand. Combine all the ingredients, best is to kneed it all for a while. And that’s the filling ready

For the dough: Combine the ingredients and knead for around 5 minutes, then cover and let it rest for around 2 hours. Divide into separate portions, each smaller than a tennis ball (perhaps closer to a golf ball), and then roll out very thin Р2mm. Each disc should be around 20-25 cm. Take the filling and put a spoon or two on each disc and spread the filling very thinly all over the disc.

Pre-heat your oven to 200C and bake 5 to 10 minutes. You will have to monitor your lahmacuns while baking so that they don’t crust up too much. Serve with parsley and lemon wedges.

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