Simple Way to Prepare Award-winning 🌯🥗Lahmacun🥗🌯
Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, 🌯🥗Lahmacun🥗🌯. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
🌯🥗Lahmacun🥗🌯 is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. 🌯🥗Lahmacun🥗🌯 is something which I’ve loved my entire life.
Many things affect the quality of taste from 🌯🥗Lahmacun🥗🌯, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare 🌯🥗Lahmacun🥗🌯 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make 🌯🥗Lahmacun🥗🌯 is 8 pieces. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook 🌯🥗Lahmacun🥗🌯 estimated approx 40min.
To get started with this recipe, we must first prepare a few ingredients. You can cook 🌯🥗Lahmacun🥗🌯 using 25 ingredients and 8 steps. Here is how you cook that.
Lahmacun is a well-known delicious Turkish street food of all time. It is also known as Turkish pizza but has a very thin crust, topped with ground lamb, beef,chiken and vegetables, spices, and tomato mixture. You can garnish the lahmacun with fresh tomatoes, onions cucumber, and a squeeze of lemon juice and eat rolled up like a burrito. It is so yummy especially with a glass of “Ayran” (Yogurt drink).
#Choosetocook #Turkishcuisine #Turkishbreakfast #lunchtime #familymeals #dinner #party #Foodblog
Ingredients and spices that need to be Take to make 🌯🥗Lahmacun🥗🌯:
- For the dough
- 1 cup lukewarm water
- 1 tsp dry yeast (you can also make it without yeast)
- 1 tsp salt
- 1 tsp olive or vegetable oil
- 3 cups all-purpose flour
- For the topping
- 250 g ground beef, lamb or chicken
- 1 medium-size onion
- 2 medium-size tomatoes
- 1 handful fresh parsley leaves
- 2 sweet green pepper
- 1 sweet roasting red pepper
- 2-3 cloves garlic
- 1/2 tblsp tomato and red pepper paste
- 1 tsp salt
- 1/2 tsp sweet ground red pepper
- 1/2 tsp red pepper flakes
- 1/2 tsp isot pepper (optional)
- 1/2 tsp cumin powder
- 1/2 tsp ground black pepper
- 2-3 tblsp olive oil
- 1/4 cup water (if needed to make a thin spreadable consistency)
- To Serve
- Lettuce, cucumber, lemon, thinly sliced, tomatoes
Steps to make to make 🌯🥗Lahmacun🥗🌯
- #To_cook:
About 28-32 cm diameter nonstick pan with a lid or anything to cover it 🙂
#For_the_dough
Simple dough with or without yeast
To a mixing bowl add fresh or dry yeast (according to the package) along with 1 cup lukewarm water, close to 3 cups all-purpose flour, and 1/2 tsp salt. If you want you can make the dough without yeast too.
Knead the mixture to make a soft unstick dough. Cover and let it rest until you make the topping.
- #Preparing_meat_Topping:
Wash the veggies, take out the stems and seeds. In a food processor, process onion, green and red peppers, tomatoes, parsley, and garlic. You can make this step by finely chopping the veggies too. It is actually a preferable way to make it since the veggies don’t leave their juice much this way. But I prefer using a food processor for practical use and a similar result.
- Add minced meat, 1/2 tbsp tomato and red pepper paste, 1 tsp salt, 1/2 tsp each sweet ground red pepper, red pepper flakes, pepper (optional), cumin, ground black pepper, 2-3 tbsp olive oil, and process. Drizzle water and mix to have a spreadable consistency.
- #Shaping & #Cooking:
Cut the rested dough to 8 even pieces and shape it into a ball. Dusting the countertop with little flour roll out the dough with a rolling pin to about 1-2 mm thin or to fit to nonstick wide pan.
Meanwhile, heat a wide nonstick or cast-iron pan. (my pan size is about 32cm).
- If your pan size is smaller you can make smaller dough pieces to fit to the pan.
If have, transfer the dough onto a pizza transfer board and spread a good layer of topping over the dough with your hand, not leaving any white space. slide the lahmacun into hot pan and close the lid to cook over medium-high heat. Alternately after spreading the meat topping quickly transfer with your hand, being careful not to stretch the lahmacun too much, and cook. To shorten the time you can use two pans.
- Baking The Lahmacun In The Oven
Instead of cooking on the stovetop in the pan, you can also bake lahmacun in the 250C preheated oven. Use either pizza stone and cook like pizza or in the oven tray. Just make sure to bake the dough and top evenly. Depends on the oven you might need to put the tray first on the bottom shelf and then to the top for it.
- In order to prevent getting dry and to let them stay warm place cooked lahmacun in an tray stacking top side facing each other and cover with another tray. You can always reheat them if you like to make them crispy and hot after cooking all of it.
- #Notes:
How To ServeYou can serve lahmacun with thinly sliced lettuce, red onions, parsley leaves. Just serve them separately on a big plate and place over lahmacun, squeeze lemon juice over, wrap and enjoy!
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So that’s going to wrap this up for this special food Easiest Way to Make Any-night-of-the-week 🌯🥗Lahmacun🥗🌯. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!