Lahmacun
Pasta and Pizza • Turkish
Description
The filling should be chopped with a knife, not in a meat grinder, to preserve its juiciness. Milk is added to the dough to make it crispy and bubbly. If you need to make a flat lahmacun, you can substitute the milk with water.
Ingredients
- Tomatoes 5 oz
- Orange Bell Peppers 0 oz
- Orange Bell Peppers 0 oz
- Onion 0 oz
- Garlic 2 cloves
- Parsley 0 oz
- Beef 5 oz
- Fat-tailed sheep fat 0 oz
- Passata Tomato Sauce 0 oz
- Black Bean Paste 0 oz
- Milk 5 fl oz
- Water 5 fl oz
- Wheat Flour 15 oz
- Lemon to taste
- Paprika to taste
- Ground Black Pepper to taste
- Salt 0 oz
Step-by-Step Guide
Step 1
Take a good medium-sized tomato and dice it into small cubes. Similarly, chop green and red bell peppers, onion, 2 cloves of garlic, and parsley. Then finely chop everything with a knife.
Step 2
Finely chop the beef and fat, mix them together, add to the vegetables, and chop everything again with a knife.
Step 3
Add tomato paste and sweet pepper paste, along with salt, paprika, and black pepper to taste. Mix well and set aside for 1 hour to allow the flavors to meld.
Step 4
Knead a stiff dough by mixing flour, water, milk, and salt thoroughly. Then let the dough rest for half an hour.
Step 5
Divide the dough into three pieces, and roll each one into a thin flatbread about 20–25 cm in diameter.
Step 6
Place 40 grams of filling on each flatbread, and spread it with your hands over the surface to create a very, very thin layer.
Step 7
Bake in the oven at 390°F for 7 minutes.
Step 8
Serve with lemon, fresh tomatoes, and parsley.
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