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Lahmacun in Turkish
A type of pizza, lahmacun in Turkish, is a very thin yeast flatbread smeared with a very juicy meat filling, half diluted with pureed vegetables.
As for the size and method of serving, they are ambiguous. They are baked as mini flatbreads, the size of a saucer, as well as huge lahmacuns that cover the entire baking sheet. They are cut into portions, rolled up, or folded in half, placing greens or a little vegetables inside. The meat flavor remains unchanged, soaked in vegetable juice, as well as a soft thin layer of yeast pastry with crispy edges.
Caloric content: 150 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- warm (38-40 degrees) purified water - 120 ml;
- yeast - 5 g;
- white sugar - 5 g;
- flour (high grade) - 250 g;
- fine salt - 2 g;
- odorless vegetable oil - 30 ml.
Spread:
- butter 82.5% fat - 20 g;
- meat fillet - 350 g;
- sweet-sour tomatoes - 200 g;
- garlic - 10 g;
- white onion - 50 g;
- bell pepper (any color) - 1 pc;
- parsley - 15 g;
- tomato paste - 15 g;
- smoked paprika - 3 g;
- salt, pepper - to taste.
Preparation
- Prepare the ingredients from the list for the dough.
- As well as for the meat spread.
- In a suitable mixing bowl, sift (it is mandatory to do this for yeast dough) the flour. Make a hollow in it.
- Pour in the water, add sugar and yeast, stir everything. Leave for a few minutes to start the fermentation reaction.
- Soon the dough will bubble up, covered with foam.
- Pour in the oil, add salt.
- Knead the dough by hand - first in the bowl, then, stretching and flattening it for 5 minutes on the table. Finally, form a ball.
- Transfer it to an oiled container with a loose lid for rising.
- In about 40 minutes, the dough will swell, increasing at least 2 times.
- During this time, prepare the spread. Mince all the specified vegetables except for the parsley. It's good if there are a few uncrushed pieces in the pureed mass - this will give the Turkish pizza the right color.
- Chop the greens by hand so that it is easily recognizable in the finished product.
- Grind the meat and add the vegetable puree and chopped parsley to it.
- Also add tomato paste, butter to enhance juiciness, salt, and smoked paprika.
- Combine everything into a homogeneous mass. The filling should be very juicy - stir it before each spreading to evenly distribute the moisture.
- Roll the risen dough into a thick sausage. Divide it into 8 pieces (each weighing 48-50 g) and round them. Let the balls rest for 10 minutes under a film - this way they will be easier to roll out and will acquire a fine-pored structure during baking. Preheat the oven to 220 degrees.
- Roll out the dough into thin flatbreads no more than 2 millimeters thick, lightly dusting the work surface with flour to prevent sticking.
- On a baking sheet lined with non-stick parchment, depending on its size, place 2 or 3 flatbreads.
- Spread the meat filling evenly, leveling the thickness throughout the circle. Do not make it too thick, but do not leave empty spaces on the flatbread.
- Send the prepared dough to the lower level of the preheated oven.
- After 8-10 minutes, the lahmacun will bake, and the edges will brown.
- Stack the finished pizza on top of each other and cover with a towel so that the flatbreads soften from their own heat.
When serving lahmacun in Turkish style, you need to drizzle it with lemon juice, place a few sprigs of greens on top, and fold the flatbread in half. You can roll it up - whichever you prefer. This Turkish pizza is a pleasant snack, it can be taken on the go.
Try it, enjoy your meal!
