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Lahmacun (Turkish pizza) recipe

Lahmacun (Turkish pizza) recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb

A Turkish-style pizza, Lahmacun is a Turkish flat bread layered with a sauce of fresh tomatoes, peppers and lamb mince and a gorgeous, fragrant array of Mediterranean herbs and spices. If possible, make sauce the previous night for the best flavour.

44 people made this

IngredientsServes: 10

  • Lamb sauce
  • 1 teaspoon chopped garlic
  • 1 yellow onion, chopped
  • 3 tablespoons chopped fresh basil
  • 8 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander seed
  • 75g green pepper, diced
  • 75g red pepper, diced
  • 4 plum tomatoes, halved
  • 450g lean lamb mince
  • 6 tablespoons double concentrate tomato purée
  • 1/2 lemon, juiced
  • 4 teaspoons olive oil
  • cayenne pepper to taste
  • salt to taste
  • Pizza base
  • 3 1/4 teaspoons dried active baking yeast
  • 1/2 teaspoon caster sugar
  • 240ml warm water (45 degrees C)
  • 625g plain flour
  • 2 teaspoons salt
  • 4 tablespoons vegetable oil
  • 120ml water
  • Garlic sauce
  • 250g natural yoghurt
  • 1/2 teaspoon chopped fresh parsley
  • 1/4 teaspoon crushed garlic
  • salt and ground black pepper to taste
  • Garnish
  • 70g shredded green cabbage
  • 70g shredded red cabbage

MethodPrep:2hr ›Cook:20min ›Ready in:2hr20min

  1. Heat a large frying pan over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced peppers, lemon juice and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick purée.
  2. Place the lamb in the preheated frying pan and reduce the heat to medium. Add the vegetable purée mixture and the tomato purée and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking tin to cool to room temperature. Cover with cling film and refrigerate overnight.
  3. Dissolve the yeast and sugar in 240ml warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 120ml water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature.
  5. Prepare the garlic sauce: Combine the yoghurt, parsley, crushed garlic and salt and pepper to taste. Stir well and set aside.
  6. Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 25cm circle. The dough should be thin, like a crepe. Place the rounds on baking parchment.
  7. Preheat an oven to 240 C / Gas 9.
  8. Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on baking parchment on the lowest oven rack until the edges are a light tan colour, 8 to 10 minutes.
  9. Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in the oven at 180 C / Gas 4 for 8 minutes.
  10. To assemble the Lahmacun arrange cabbage, lettuce, cucumbers, tomatoes, or onion down one side of the pizza. Drizzle with garlic sauce and hot sauce, and roll up. Eat and enjoy--but watch out for the drip. You won't want to miss a bite!

Additional condiments:

Chilli sauce, harissa or Tabasco® hot pepper sauce. In place of the cabbage, you can combine 70g lettuce, thinly sliced tomatoes, cucumbers and red onion.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (15)

by Doughgirl8

LOVED this. It's a real project, that's for sure, but I was expecting it to be. I made the sauce ahead of time, browning the lamb first and draining the fat before adding the other ingredients. The dough was very tight; I think next time I'll add more water. To shape the rounds, I divided the dough in 10 pieces and shaped them into balls. I covered them with plastic wrap and let the balls sit for 10 minutes to relax. Then, I started the round-robin process of flattening them into rounds. At first roll, the dough rounds were about the size of pita bread. It took three or four sessions with the rolling pin, resting in between each workout, to get the dough into a nice thin round like a flour tortilla. I baked them as directed, about two at a time on parchment-lined baking sheets; it took 8 minutes in my oven. (Meanwhile, I kept rolling out other dough rounds.) The breads were a little brittle the first night, but I stacked the rest in between the parchment I baked them on, put them in a zipper bag, and refrigerated them. The leftovers softened up and can be topped and rolled up nicely to bring for lunches. We topped them with shredded red and green cabbage, the yogurt sauce, chopped parsley, tomatoes, onions, and harissa. I gave a miserly bite to two of my coworkers, who promptly had to leave the building and go to the nearest gyro place for something similar—it's that good.-13 Jan 2011

by Istanbulboy60

As one who grew up in Istanbul and lived there for 14 years, I must say that this is an excellent recipe.Two extraneous comments on the recipe:1) Be wary of how much tomato / tomato paste is used in the recipe as the tomato can easily overwhelm some of the more delicate tastes in sauce.2) The garlic sauce and cabbage is more of a European addition to the lahmacun (a similar addition is made to Western European renditions of the Doner Kebap). In my experience, lahmacuns are best served with white onions (topped with sumac) and fresh parsley as garnish.-31 Oct 2011


Lahmacun (Turkish pizza) recipe - Recipes

Makes about 12 small or 6 large

1 teaspoon active dry yeast

3/4 cup unbleached all-purpose flour

1/2 pound ground lamb or beef

1 small red onion, finely chopped

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 tomatoes, finely chopped

Salt and freshly ground black pepper

1 tablespoons chopped fresh mint

1/4 cup chopped fresh Italian (flat-leaf) parsley

To make dough: Dissolve the honey and yeast in the warm water. In the bowl of a stand mixer fitted with the dough hook, combine both flours, salt and olive oil. Add the yeast mixture and mix on low for 2 to 3 minutes (you may need to stop the machine and scrape the sides to make sure all the ingredients are mixed). If making by hand, mix the ingredients together to a smooth dough and knead for 5 minutes. Divide the dough ball into 6 equal pieces and shape each into a small ball. Place on a clean sheet pan and cover with plastic wrap. Let rise in a warm place for about 1 hour, until the balls have doubled in volume. While the dough is rising prepare the topping.

To make topping: In a medium skillet over medium-high heat brown the lamb in the olive oil. Add the onion, garlic, cinnamon and allspice continue cooking until lightly colored, 3 to 4 minutes, stirring every so often. If there is a lot of fat in the bottom of the skillet, drain it off. Add the tomatoes, and salt and pepper to taste turn the heat to medium, and continue cooking for 3 to 4 minutes, stirring every so often. The mix should be fairly dry if not leave it on the heat for another minute or so. Add the pine nuts and mint, and leave to cool.

Preheat the grill to medium-high heat (see note). Roll out the dough balls on a lightly floured board to circles about 8 to 10 inches wide. Place 1 or 2 rounds on the grill and bake until small bubbles form on the surface, about 30 to 45 seconds. Flip the breads and spoon some of the lamb mixture onto the center of each bread spreading to within a 1/2 inch of the edges. Continue grilling, covered, until the bottom is golden brown, about 1 to 1 1/2 minutes. Remove from heat, and sprinkle with feta cheese and parsley. Repeat with other dough rounds. Serve with lemon wedges.

Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 3 seconds for medium-hot.


For the Flatbread 4 cups unbleached all purpose flour 1 ½ teaspoon salt 1 tablespoon active dry yeast 1 ½ tablespoon olive oil 1- 1 ¼ cup water, warmed to 90F For the Topping 1 green pepper 1 red pepper 1 onion 1 tomato 2 garlic cloves ¼ cup parsley ½ lb ground beef (85% lean) or ground lamb 1 tablespoon olive oil 1 ½ teaspoon tomato paste 1 teaspoon red chilli powder ½ - 1 teaspoon red chilli flakes 1 ¼ teaspoon salt ¼ teaspoon ground black pepper
For Serving (as desired) Fresh parsley 1 lemon, cut into wedges 2 tomatoes, sliced Lettuce 1 sweet onion, sliced

For the Flatbread Mix the flour and yeast in a medium bowl. Add the salt and mix well. Add the oil and mix until well distributed. Add ¾ c of water and mix well. Continue adding a little water at a time until the dough starts to come together. Turn the dough out onto your counter and knead until a soft and supple dough forms, 3-5 minutes. Cover the dough with a damp tea towel or plastic wrap and let it rest for 30 minutes-1 hour.
For the Topping Process the peppers, onion, tomato, garlic, and parsley in your food processor in batches according to its size. Once the veggies are finely pureed, transfer them to a fine mesh sieve placed over a bowl. Lightly strain the veggie mixture of excess juices. (Reserve the juices for later.) Place the vegetable puree in a large bowl along with the raw ground meat, olive oil, tomato paste, paprika, red pepper flakes (according to your heat preference), salt, and pepper. Mix well until a soft paste forms. (If the mixture looks dry, add a splash of the reserved vegetable juices to the meat mixture.) Cover the meat mixture and let the flavors develop for 30 minutes. Putting It All Together Near the end of your resting/rising time, preheat your oven to 230°C/ 450 F. Knock back the dough and divide it into 12, roughly even pieces. Roll each piece into a ball. Once your oven is preheated, place a baking sheet into the oven to preheat. On a lightly floured surface, work with two balls of dough at a time. Roll each ball out thinly. Spread a scant ¼ cup of filling over top of each piece of dough, spreading the filling with your hands or a rubber spatula to cover the entire piece of dough and pressing the filling into the dough. (The topping shouldn’t fall off when you go to move the dough.) Remove the preheating baking sheet from the oven and transfer the topped pieces of dough onto the hot baking sheet. Stretching the dough to a very thin sheet of roughly 7x10 inches as you transfer it. Return the baking sheet to the oven and bake the pizzas for 9-11 minutes, until the edges are starting to turn golden brown. While the first two are baking, make two more pizzas. When the first two pizzas are done, transfer them onto a wire cooling rack, and place the next two pizzas onto the hot baking sheet. Continue rolling, topping, and baking, until all your pizzas have been made. For Servings Top the warm lahmacun with parsley, tomatoes, lettuce, or onion and a squeeze of lemon juice, as desired. Roll the pizza up and enjoy!


Lahmacun Recipe (Homemade)

First stage:

We add the flour into a bowl and sift flour. Let’s add and mix yeast and salt. We put olive oil in warm water. We open the middle of the flour in the form of a pool and pour the water into it. We mix them all. We sprinkle with flour counter and our hands knead until we get a soft dough (10-15 minutes) We oiled the inside of our container, put the dough to the bowl, cover it and let it rest until it is ferment (30-45 minutes).

Second stage:

Take the dough on the floured counter and cut it into equal pieces.

Third stage:

We roll out dough piece very carefully with the roller (Let’s open it thinly so that it does not tear).

Fourth stage:

Into the we roll out dough , spread the filling ingredients by pressing it evenly with our hands.

Fifth stage:

We open the grill section of the oven at the maximum temperature.

Sixth stage:

Seventh stage:

We put the Lahmacun in it and cook it until it is brown. Then we put it on the grill section (Cover will remain slightly open).

The last step:

When the side are lightly browned, we remove it immediately, fold it in half and cover it with a towel.

Note: Always check the Lahmacun when cooking it on the grill, which does not burn.

We tell one of Turkey’s most delicious dinner with you today. You can also try different kinds of spices while making this dish. We especially recommend you add black pepper and red paprika. We recommend you to taste the unique Turkish dishes, Turkish desserts and Turkish drinks of Turkish cuisine, which is wide and delicious, by browsing our other dishes from our site.


Lahmacun (Turkish pizza) recipe - Recipes

Indoor cook by Vonnie.
I stumbled across a Rick Stein Youtube clip and asked Vonnie to have a go.
Very, very glad I did, tasty,simple with a wow taste effect.

Von had to wing it a bit as no written recipe but heaps online.

Home made dough, pizza style

Lahmacun’ is well-known Turkish food which made from very thin dough and minced meat on top. You can consider it as Turkish fast food.


passed on the parsley and used mint instead

Used a Tandoori BBQ Masala mix with flaked chilli,Garlic,Cayenne etc
Definetly a keeper dish


Turkish pizza with spicy mince (lahmacun)

This oval-shaped flatbread topped with spicy lamb or beef mince is Turkey’s take on pizza. Originating in the country’s south-east province of Gaziantep, it’s topped with salad or pickles and lemon juice, then rolled up and eaten on the go.

Preparation

Cooking

Skill level

Ingredients

  • 1 x 7 g yeast sachet
  • 1 egg
  • 80 ml (⅓ cup) olive oil
  • 300 g (2 cups) plain flour, sifted, plus extra, to dust
  • 1 tsp caster sugar

Spicy lamb topping

  • 60 ml (¼ cup) olive oil
  • 6 garlic cloves, chopped
  • 6 truss tomatoes, chopped
  • 2 tbsp tomato paste
  • 3 tsp sumac (see Note)
  • 1 tsp paprika
  • 1 tsp dried chilli flakes
  • 400 g minced lamb
  • 70 g (¼ cup) tahini
  • ½ lemon, juiced
  • 50 g (⅓ cup) pine nuts, toasted
  • 2 tbsp chopped flat-leaf parsley

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Standing time 2 hrs 10 mins
Cooling time 30 mins

Dissolve yeast in 80 ml warm water in a bowl. Stand in a warm, draught-free place for 10 minutes or until mixture bubbles.

Whisk egg and olive oil in a small bowl. Place flour, sugar and a pinch of salt in the bowl of an electric mixer fitted with a dough hook. Make a well in centre and add egg and yeast mixtures. Knead on low speed until a dough forms, then knead for 6 minutes or until smooth and elastic. Cover with a damp tea towel and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Turn out dough onto a lightly floured work surface, divide into 4 equal balls and roll out to form 22 cm ovals. Place on 4 trays lined with baking paper, cover with damp tea towels and set aside for 1 hour or until slightly risen.

Preheat oven to 200°C. Meanwhile, to make the topping, heat 2 tbsp oil in a frying pan over medium heat. Add garlic and cook, stirring, for 2 minutes or until fragrant. Add tomatoes and cook, pressing down on tomatoes, for 15 minutes or until liquid is slightly reduced. Add tomato paste, sumac, paprika and chilli, and season with salt and pepper. Stir for 1 minute, then remove from heat and set aside to cool. Combine with minced lamb and season with salt and pepper.

Brush dough rounds with remaining 1 tbsp oil, then spread over lamb topping. Working in batches, if necessary, bake pizzas for 20 minutes or until golden and crisp.

Whisk tahini and lemon juice in a bowl to combine, and season. Drizzle pizzas with tahini mixture, then scatter with pine nuts and parsley. Serve immediately.

Note
• Sumac is a tangy reddish-brown Middle Eastern spice, available from supermarkets.

Photography by Chris Chen

As seen in Feast magazine, March 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.


Step 2/4

  • 300 g ground beef
  • 1 onion
  • 2 tomatoes
  • 1 green bell pepper
  • 1 clove garlic
  • 2 tbsp biber salcasi (Turkish pepper paste)
  • 1½ tbsp tomato paste
  • 1 tbsp ground cumin
  • 1½ tbsp sumac
  • 1 stalk parsley
  • 2 red onions
  • 1 lemon
  • salt
  • pepper
  • cutting board
  • knife
  • food processor
  • bowl (large)

Chop the onion, tomatoes, bell pepper, and garlic, then blend very finely together with the Turkish pepper paste, tomato paste, cumin, sumac, salt, and pepper in a food processor. Add the mixture to the minced meat and mix everything to combine. Pluck parsley leaves, slice red onion into thin rings, and cut lemon into wedges for serving.


Historical & Cultural Significance

The origin of Lahmacun is a deep mystery. Turkey and Armenia both claim ownership of the dish.

Lahmacun is also a vital part of the earliest Levantine cuisine. The dish was extremely basic in its initial years and was gradually added to with meat toppings on the dough. However, the dish kept on transforming as time passed.

It&rsquos easily available in the Middle Eastern region, accomplishing worldwide recognition due to its unique taste. In Armenia, Georgia, Azerbaijan, Jordan, Iraq, Iran, and in multiple other countries, the dish is revolutionized and made exclusively.

It&rsquos also spelled as &lsquoLahmajun&rsquo in Armenian or &lsquoLahm Bi-&lsquoAjin&rsquo in Arabic which means &lsquomeat with dough&rsquo. Despite being 4,000 years old, the dish is irreplaceable even today.


Ingredients

Ingredients for the pizza dough

  • 500 gram flour + extra
  • 250 ml lukewarm water
  • 7 gram dry yeast
  • 2 tablespoon Turkish or Greek yogurt
  • 2 tablespoons sunflower oil
  • Pinch of salt
  • Pinch of sugar

Ingredients for the filling

  • 500 gram minced lamb or beef
  • 2 ripe tomatoes
  • 1 (large) can tomato puree
  • 1 red bell pepper
  • 1/2 red chili pepper
  • 3 spring onions
  • Handful fresh parsley
  • 1 tablespoon sunflower oil
  • 1 tablespoon water
  • Pinch of salt
  • 2 tablespoons chili flakes
  • Ground black pepper

Ingredients for the topping

  • (iceberg) lettuce
  • 1 white onion
  • 1 ripe tomato
  • 1 cucumber
  • Black olives
  • Salt and pepper to taste

Ingredients for the garlic sauce

  • 250 ml Turkish or Greek yogurt
  • 4 cloves of garlic
  • Salt
  • Ground black pepper


&uarr click on the photo to enlarge

Kitchen equipment

  • Large skillet
  • Chefs knife
  • Cutting board
  • Clean, dry kitchen towel
  • Stand mixer with dough hook attachment + bowl
  • Large bowl
  • Small bowl
  • Rolling pin
  • Aluminum foil

View the original recipe via:
https://ohmydish.com/recipe/turkish-pizza-aka-lahmacun

Preparing the pizza dough -- 1 hour 10 minutes

MIX all of the mentioned ingredients for the pizza dough into the stand mixer or by hand. COVER the bowl with a clean, dry kitchen towel. LET the dough rest for 1 or 1.5 hours on a warm spot.

The pizza dough should be doubled in size after this time.

Preparing the filling -- 10 minutes

WHILE the pizza dough is resting, prepare the minced meat filling. COMBINE everything together in a large bowl. You can slice all of the ingredients by hand, or use a food processor for this.

Try to cut everything as small as possible. MIX 500 gram minced lamb or beef into the filling. PLACE the filling into the refrigerator, until the dough is ready.

Preparing the garlic sauce -- 1 minute

CRUSH and slice the cloves of garlic, then mix everything together in a small bowl. Refrigerate.

Turkish pizza a.k.a. Lahmacun

Finishing up the Turkish pizza a.k.a. Lahmacun -- 20 minutes

GRAB the dough and poke a few holes in it using your fingers, the dough should flatten a bit. DIVIDE the pizza dough into 10 equal balls. PLACE the balls of pizza dough under a kitchen towel to prevent them from drying out.

FLOUR the workspace and roll a pizza dough ball as flat as possible. DIVIDE a few spoonfuls of filling over the pizza. HEAT up the large skillet on low heat, don't add in any oil or butter. WHEN hot, add in the pizza.

BAKE the Turkish pizza until the minced meat has been cooked. REMOVE the pizza from the pan and place it onto a large sheet of aluminum foil. COVER the pizza with the other half of aluminum foil.

REPEAT the above step for the remaining dough balls. By covering the baked pizza in aluminum foil, they will soften, thus easier to wrap (see picture).

GRAB a Turkish pizza and cover it with the toppings. ADD garlic sauce and roll the pizza shut. Enjoy your Turkish pizza!


Lahmacun (Turkish Burrito Pizza)

Meanwhile, prepare the meat mixture by combining bell peppers, tomatoes, parsley and onion in a food processor and processing until well ground. The consistency should be somewhere in between a paste and sauce.

Step 5

In a large bowl, add the vegetable mixture and the sauce to the ground beef.

Step 6

Add the olive oil and spices and mix thoroughly.

Step 7

After dough has risen, form little balls a tiny bit bigger than a ping pong ball.

Step 8

While working on each ball of dough, cover the rest to avoid them drying out.

Step 9

Preheat your oven to 400 º

Step 10

Dust your work surface with flour and roll out each ball with a rolling pin to be 2 millimeters thin.

Step 11

Spread 1-2 tablespoons of the meat mixture and level with the back of the spoon.

Step 12

Bake lahmacun for 5-10 mins.

Step 13

Add some lettuce and desired salad and a squeeze of lemon juice, wrap and enjoy your lahmacun!



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