Lahmacun
Turkish style pizza wrap. A perfect party dish!
Servings
4
In progress
Ingredients
For the dough
15g yeast
160ml warm water
1/3 tsp sugar
300g flour (Type 550)
2 tsp salt
For the meat paste
2 red bell peppers
2 red onions
4 cloves garlic
1 green chili
40g tomato paste
200g tomato puree
250g minced beef or lamb
1 tsp sweet paprika powder
2 tsp smoked paprika powder
1/2 tsp ground cumin
2 Tbsp dried mayoran
1 Tbsp dried oregano
1/2 Tbsp Fenu greek leaves
2 tsp sumak
2 tsp pul biber
2 tsp chili flakes
5g salt
1 bunch fresh parsley
Yoghurt sauce
200g greek yoghurt
1 Tbsp lemon juice
2 cloves garlic (mined)
2 tsp dried mint
1 Tbsp fresh parsley (finely choped)
Salt, black pepper to taste
Common fillings
fresh lettuce
cucumber
tomato
white cole slaw
diced onion
lemon juice
A very garlicy mayoran, parsley, chives joghurt
Method
Make the dough and put to the side for at least 2 hours.
Mix the yoghurt sauce ingredients and put them into the fridge.
Put the veggies on an oven try and brown them a little.
Puree the veggies to a paste and add tomatos, spices and meat, let sit for one hour.
Split the dough into 8 pieces and roll them into the size of the biggest pot.
Preheat the oven to 225°C.
Spread 1,5 Tbsp of meat paste on each lahmacun.
Put in the oven for 8 minutes.
Place the finished lahmacun on a board and put the pot over, so they stay warm and moist
Good to know
They work best if you put them into the fridge over night and just reheat them quickly in the oven the next day. They get really moist over night and there's no danger of making them too crunchy
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