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Lahmacun

Main Dishes • Turkish

Time 45 minutes

Ingredients 16

Servings 4

Description

Recipe taken from the magazine 'Culinary Practice'.

Ingredients

Wheat Flour 10 oz
Dry yeast 0 oz
Sugar 1 tablespoon
Lean Beef 10 oz
Onion 1 head
Orange Bell Peppers 2 pieces
Potato 1 piece
Garlic 1 clove
Passata Tomato Sauce 1 tablespoon
Parsley 5 sprigs
Scallions 5 stalks
Red Long Chili Peppers to taste
Ground Black Pepper to taste
Paprika to taste
Olive Oil 2 tablespoons
Salt to taste

Step-by-Step Guide

Step 1

Sift the flour into a deep bowl, make a well in the center, and add the sugar and yeast.

Step 2

Pour in 30 ml of warm water and mix.

Step 3

Leave in a warm place for 10–15 minutes. Add the olive oil and salt.

Step 4

Gradually add another 100 ml of water and knead a soft, elastic dough.

Step 5

Knead for about 10 minutes. Place it in a bowl, cover with plastic wrap, and let it rise in a warm place for 1.5 hours.

Step 6

Meanwhile, prepare the filling. Peel the onion and cut it into four pieces. Rinse the parsley and green onion in water and dry them. Chop finely.

Step 7

Peel the tomato and cut the flesh into four pieces.

Step 8

Remove the seeds and stems from the bell peppers and cut the flesh into cubes.

Step 9

Peel the garlic.

Step 10

In a blender, combine the garlic, tomato, pepper, parsley, onion, tomato paste, olive oil, and blend until smooth.

Step 11

Add the resulting mixture and spices to the ground beef and mix well.

Step 12

Knead the dough and shape it into a ball. Divide it into eight equal parts, rolling each into a thin flatbread.

Step 13

Place 1.5 tablespoons of filling on each flatbread. Spread it over the entire surface of the dough, pressing it down lightly with your hands.

Step 14

Preheat the oven to 445°F.

Step 15

Heat a baking sheet and place the flatbread with filling on it. Bake for 5 minutes.

Step 16

Check for readiness by lifting the edge of the flatbread: the bottom should be golden brown.