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This thin, crisp Turkish flatbread is typically rolled into a cone before eating.
- ½ serrano chile, seeded, chopped
- 1 14-oz. can whole peeled tomatoes
- ¼ cup canned piquillo peppers, chopped
- 2 teaspoons light brown sugar
- 2 teaspoons red wine vinegar
- Kosher salt, freshly ground pepper
- ½ cup (1 stick) unsalted butter
- 1 small onion, finely chopped
- 4 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- ½ pound pizza dough, room temperature
- Kosher salt and freshly ground black pepper
- 1 cup fresh flat-leaf parsley leaves
- 1 tablespoon fresh lemon juice
- Olive oil (for drizzling)
Ras-el-hanout, a Moroccan spice blend, and Aleppo pepper are available at specialty foods stores and some supermarkets.
Heat oil in a large skillet over medium-high heat. Add onion, garlic, and serrano chile and cook, stirring often, until beginning to brown, about 4 minutes. Add tomatoes, breaking them up with your hands, piquillo peppers, brown sugar, vinegar, and cumin; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring often and mashing with a potato masher (or a spoon), until thickened, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper to taste.
Heat butter in a large skillet over medium-high heat until golden brown, about 3 minutes. Add onion and garlic and cook, stirring often, until softened, 5–8 minutes. Add lamb, beef, Aleppo pepper, ras-el-hanout, and cumin; season with salt and pepper. Cook, breaking up with a spoon, until browned, 6–8 minutes. Transfer to a plate and let cool.
Place a rack in lower third of oven and preheat to 500°. Cut dough into 4 pieces. Working with 1 piece at a time and keeping remaining pieces covered, gently stretch dough into 12” rounds and transfer to parchment-lined baking sheets. (If dough springs back, let rest 10 minutes, then stretch again, resting as needed, until dough is thin.)
Spread each round of dough with a layer of tomato sauce; season with salt and pepper and top with a thin layer of meat mixture. Working in batches, cook lahmacun until crusts are browned and crisp, 10–12 minutes.
Toss parsley and lemon juice in a small bowl. Top each lahmacun with parsley mixture and drizzle with oil.
DO AHEAD: Sauce and meat mixture can be made 1 day ahead. Cover separately and keep chilled.
Nutritional ContentCalories (kcal) 620 Fat (g) 41 Saturated Fat (g) 20 Cholesterol (mg) 130 Carbohydrates (g) 40 Dietary Fiber (g) 4 Total Sugars (g) 10 Protein (g) 26 Sodium (mg) 890Reviews Section
Recipe of Favorite Lahmacun pizza
Lahmacun pizza. Lahmacun is a very TASTY Turkish dish. It's a crunchy flatbread that is prepared by hand and cooked with minced beef and vegetables. This video shows you how to make Lahmacun which is turkish pizza.
Narrow search to just “lahmacun (pizza)” in the title sorted by quality sort by rating or Advanced search. LAHMACUN. Çeşidləmə: Standart Ad (А -> Z) Ad (Z -> A) Qiymət (Artana görə) Qiymət (Azalana görə) Model (A -> Z) Model (Z -> A). Restaurant in Adana, Turkey. + Lahmacun pizza. You can have Lahmacun pizza using 16 ingredients and 36 steps. Here is how you achieve it.
Ingredients of Lahmacun pizza
- Prepare 3 cups of all purpose flour.
- You need 1 cup of warm water.
- It’s 2 tsp of salt.
- Prepare 2 tsp of sugar.
- Prepare 2 tsp of dry yeast.
- Prepare of Ingredients for meat sauce.
- Prepare 300 g of minced beef or lamb.
- You need 1 of large onion.
- It’s 2 of small red- yellow bell peppers.
- It’s 2 of large tomatoes.
- It’s 5-6 of brunches of coriander.
- It’s 1 tbsp of tomato paste.
- It’s 1 tsp of salt.
- You need 2 tsp of paprika.
- Prepare 1 tsp of chilli flakes.
- It’s 2 tbsp of vegetable oil.
Le lahmacun est une variété de pizza qui à la particularité d'avoir une pâte très fine et qui est garnie Le lahmacun se fait cuire sur une plancha ou dans une poêle et se déguste froid ou chaud, seul ou. Lahmacun is made from non-leavened dough and quite bit thinner, in fact it is desired to Maybe, but where I live it's called (directly translated) Turkish Pizza, just like the post says. Lahmacun pizza turceasca – carne tocata de vita, bine condimentata, amestecata cu cubulete de ardei, ceapa si usturoi si asezata pe un blat subtire dospit, similar cu cel de pizza. Ces pains sont principalement consommés en Turquie, en Arménie, au Liban et en Syrie.
Lahmacun pizza instructions
- In a bowl mix ground meat with all spices, oil and tomato paste. Set aside..
- Place remains of ingredients and oil in a food processor or blender and make a smooth mixture..
- Add it to the meat and mix it very well..
- In a bowl mix flour with salt..
- Make a hole in the centre of bowl and add yeast and sugar and warm water. Knead the dough until all ingredients come together.. cover the dough and keep it in a warm corner of the kitchen for 1-2 hours until it rise..
- Next, on the floured board, place the dough and knead it again for few minutes..
- Then, cut the dough into 8 pieces..
- Take one of dough pieces, using a rolling pin, and roll the dough to a medium size circle. Transfer it to a pan and spread some of meat mixture top of the dough..
- Cover the pot with a lid and let to cook for about 10 minutes. Once it is cooked remove it to a plate..
Commandez rapidement tous les ustensiles pour la cuisson des pizzas turques. Le Lahmaçun est la “pizza” préférée des Turcs. TİTİZ LAHMACUN PİZZA BÖREK restoranımızın keyifli ortamı, bol seçenekli yemeklerimizin lezzetine lezzet Titiz lahmacun pizza börek. You can order takeaway / delivery Kure Pizza ailəvi restoranı, Bakı şəhərində pizzanın dəyişilməz ünvanı.
Keto Friendly Turkish Shish Kebab Recipe (Baked)
Everyone knows how delicious Turkish cuisine is. The spices and their way of meeting with meats… there is not much else to say–Turkish cuisine is full of treasures. Lahmacun, Künefe, Baklava, Meatballs, Sarma with olive oil, Iskender kebab, Mantı… There are hundreds of other flavors in addition to these, but there is one among them that is most legendary. Even without the title of this article, you probably could have guessed very quickly. Turkish shish kebab!
We haven’t met anyone who hasn’t fallen in love with the flavor of a Turkish shish kebab. Sure, we all love it, but what if we are following a ketogenic diet… Can we still consume it? The answer is both yes and no! For those who ask how, let me explain. Shish kebab dishes have a very rich in presentation. They are served with special breads, Turkish style pilafs and many appetizers. Not all of these are keto friendly. But there is such a recipe to make a completely keto friendly shish kebab.
You don’t even need a barbecue for it. In this article, we will talk about how we can make Turkish style shish kebabs in the oven.
How Can You Bake Them?
Does this seem like this will be too troublesome for you? Let us tell you the recipe. That way you’ll see how easy it is. All you need for this is an oven, parchment paper and the ingredients listed below. Please do not forget to calculate your macros while setting the measurement of the ingredients.
Ingredients for Keto-Friendly Turkish Shish Kebab Recipe
For Shish Kebab
1.5 pounds ground beef
One large onion
7-8 cloves of garlic
1 tablespoon of hot pepper paste
2 (full) tablespoons of tomato paste
White cheddar cheese
Half a teaspoon of black pepper
1 and half teaspoons of thyme
2 teaspoons of paprika (hot if possible)
2 teaspoons of cumin
For Baked Eggplant
3 eggplant (medium-size)
2 tablespoons of olive oil
Salt for taste
Turkish Shish Kebab Recipe
Turkish shish kebab recipe in the oven
- First, put the tomato paste and pepper paste in a bowl and mix. Add black pepper, thyme, paprika, cumin and salt and mix it all together well.
- Then add onion and garlic to the food processor and run the processor. Put them in a deep, large bowl. Add meat to it. Grate the cheddar and add it to the mixture.
- Add the tomato paste mixture to the meat mixture and knead it all together for at least 10 minutes.
- After the kneading process is done, cover the meat with a piece of cling film and let it rest in the refrigerator for 1 hour. This “resting process” is important, as the meat that goes through a rest period in the refrigerator is always more delicious. The ideal time is 1 hour, but you can change it from 10 minutes to 60 minutes depending on your time. In a case where you don’t have time, you can cook the meat without resting it
- Get your baking tray. Line it with parchment paper and start preheating your oven to 200 degrees Celsius. You should start preheating your oven at this stage, as it will take some time to shape the meat.
- Take lime-sized pieces of meat and roll them. Then take them in the palm of your hand and shape them to be slightly narrower than 1 inch and long. You don’t need to use skewers as it will be cooked in the oven.
- Line up on the tray by giving this shape until the meat is finished.
- You can cook in a controlled way as cooking times vary according to the oven. They are usually ready within 30 minutes.
- Now, it’s true we used the top of the oven for our meat, but what do we bake in it? Eggplant of course! Eggplants are a great idea for a protein dish. However, we recommend that you act according to your macros, as the carbohydrate value of eggplants is a little high.
- Wash the eggplants and dry well and peel them in a striped fashion. Cut the front and back parts off and cut other parts into rings. Put it in a deep bowl. Add olive oil and salt to the bowl and mix it all together. Then place it on another baking tray on which you have laid parchment paper.
- Put them in the oven along with the kebab. You can change the location of the trays so that both sides are cooked equally by checking them occasionally.
If you wish, you can put onion slices on the sides while the kebabs are baking. If you wish, you can also bake the onions together with the eggplants. As long as you stick to your macro calculations, you can bake also tomatoes and peppers with them. After everything is baked well, take the kebabs and eggplants on your plate and enjoy.
Easy Lahmacun Recipe at Home, How to Make Lahmacun at Home?
Lahmacun Recipe, the indispensable food of Turkish food culture.
Lahmacun is one of the most enjoyable and most favorite recipes to eat. However, it is possible to prepare it as deliciously as we eat at home. Let’s make a delicious lahmacun served with lots of sumac onion, greenery and buttermilk. We explain the materials you need one by one.
This time we rolled up our arms to make this delicious, satisfying taste at home this time. We fermented the dough with love and here is the homemade lahmacun recipe in its most beautiful and easiest form! With this recipe, you can make a traditional touch to your delightful weekend tables and not miss the sound of the crunchy lahmacun dough from your home. If he tells us, let’s leave the recipe here.
Ingredients for Lahmacun Recipe
- 2 red peppers
- 3 green peppers
- 2 medium onions
- 1 bunch of parsley
- 2 tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon of pepper paste
- 1/2 teaspoon of paprika
- 1 teaspoon ground red pepper
- 1 teaspoon of salt
- 1 teacup of oil
- 1/4 cup of water
- 500 grams of ground beef
For the dough:
- 5 cups of flour
- 2 cups of water
- 1 teaspoon salt
- 1 teaspoon of granulated sugar
Tricks of the Lahmacun Recipe
For a delicious lahmacun, the consistency of your mortar should be runny and spread over the dough to its edges. Also make sure that the oven is preheated.
How To Make Lahmacun Recipe?
- Take the necessary ingredients for the inner mortar inside a food processor and pull it out. Add the parsley last.
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Lahmajoun (or Lahmacun)
I got a new Milk Street magazine this week. This is the second Milk Street magazine I’ve gotten. Lara and I decided that for the coming year, whenever we get one of the magazines we have to make at least 2 or 3 recipes. I starred several recipes for the future, but not surprisingly this recipe for Lahmajoun is the first thing we ended up making! It’s basically a twist on a pizza. From my quick online search, lahmajoun (also spelled lahmacun) is a Turkish or Armenian flatbread typically topped with a minced meat mixture. Another take on pizza? Yes please!
You start with making a yogurt flatbread dough in a food processor. I did change up this recipe a little in order to use up some leftover sourdough starter. (if interested, I used 185 grams of flour, 112 grams of leftover sourdough starter, 3/4 teaspoons instant yeast, 1¾ teaspoons kosher salt, 21 grams honey, and NO additional water since it’s in the sourdough starter).
Let the dough do it’s thing while you make the topping which is a minced meat mixture with roasted red peppers, ground lamb, a little tomato paste and then some smoked paprika and cumin. Easy to blitz up in the food processor. Once everything is ready to go you shape the dough and top with the raw meat mixture. Into a 500 degree oven for 10-12 minutes and it’s done.
The recipe calls for you to drizzle with a little thinned out Greek yogurt which I thought needed a little jazzing up so I added a nice squeeze of fresh lemon juice and lemon zest as well as a hefty dose of sumac, a little salt and a drizzle of olive oil. I highly recommend these additions! I didn’t have any arugula for topping but think that would be a great way to finish it off.
I only made half of the recipe (one of two flatbreads) the first night. The second night I changed it up a bit and topping it with a mix of za-atar and olive oil with a little salt. I did not hold back on the spices and it was great! Then added a bit of goat cheese at the end. A very simple and delicious option!
I think any variation on this recipe would be fun to make for a get-together or party as an appetizer or a little snack. It would be just as good hot, warm, or room temperature. If you want to serve it fresh from the oven it would be easy to have everything ready to go and finish putting it together in just a few minutes whenever you’re ready.
Lahmajoun (or Lahmacun)
From 177 Milk Street
For the flatbreads:
241 grams (1¾ cups) bread flour, plus more for dusting
1½ teaspoons instant yeast
¾ cup plain whole-milk Greek yogurt (my homemade Greek yogurt weighed in at 180 grams)
1 tablespoon (21 grams) honey
For the topping:
1 small yellow onion, roughly chopped
¼ cup chopped drained roasted red peppers
2 tablespoons tomato paste
2 teaspoons smoked paprika
¾ teaspoon red pepper flakes
Kosher salt and ground black pepper
8 ounces ground beef or ground lamb
¼ cup plain whole-milk Greek yogurt
Semolina flour, for dusting the pizza peel
2 tablespoons extra-virgin olive oil, divided
2 cups (1 ounce) lightly packed baby arugula
To make the dough, in a food processor, combine the flour, yeast and salt process until combined, about 5 seconds. Add the yogurt, honey and ¼ cup water. Process until the mixture forms a ball, about 30 seconds the dough should be tacky to the touch and should stick slightly to the sides of the bowl. If it feels too dry, add more water, 1 tablespoon at a time, and process until incorporated. Continue to process until the dough is shiny and elastic, about 1 minute.
Transfer the dough to a lightly floured counter. Flour your hands and knead a few times to form a smooth ball. Divide the dough in half and form each half into a taut ball by rolling it against the counter in a circular motion under a cupped hand. Space the balls about 6 inches apart on a lightly floured counter, then cover with plastic wrap. Let rise until doubled in volume, 1 to 1½ hours.
Meanwhile, to make the topping, in a food processor, pulse the onion until finely chopped, about 5 pulses. Add the roasted peppers, tomato paste, paprika, cumin, pepper flakes and 1 teaspoon each salt and black pepper. Process until smooth, about 10 seconds, scraping the bowl as needed. Add the beef and pulse just until incorporated, 3 or 4 pulses. Transfer to a medium bowl. In a small bowl, stir together the yogurt and 1 tablespoon water, adding more water as needed to thin to drizzling consistency. Cover both bowls and refrigerate until needed.
About 1 hour before shaping the dough, heat the oven to 500°F with a baking steel or stone on the upper-middle rack. Working one at a time, gently stretch each dough ball on a lightly floured counter to an oval approximately 6 inches wide and 12 inches long.
Dust a baking peel, inverted baking sheet or rimless cookie sheet with semolina. Transfer one shaped dough to the peel and, if needed, reshape into an oval. Brush the entire surface with 1 tablespoon of oil. Using a spatula, spread half the meat mixture on the dough, leaving a ½-inch border around the edge. Slide the dough onto the the baking steel and bake until well browned, 9 to 12 minutes.
Using the peel, transfer the flatbread to a wire rack. Repeat with the remaining dough, oil and meat mixture. After the second flatbread has cooled on the rack for a couple minutes, top both with the arugula. Drizzle with yogurt, then serve.
This pizza-like, thin, round dish, topped with herbs and minced meat (also known as Turkish Pizza, Lahmajun and Lahmajoon) is very famous in Turkey. In fact, that’s how I first found it. My first visit to Turkey with my schoolmates left a lot of pleasant memories.
- 1 teaspoon Dry Active Yeast
- ½ teaspoons Sugar
- 1-½ cup Warm Water, divided
- 4 cups Flour (you Can Use Pain Wheat)+
- FOR THE TOPPING:
- 12 ounces, weight Minced Beef Or Lamb (I Always Use 85 % Lean Beef)
- 2 cups Fresh Curly Parsley
- 1 cup Fresh Mint
- 1 whole Big Onion
- 3 cloves Garlic
- 2 Tablespoons Butter
- 1 whole Tomato
- 1 teaspoon Chili Pepper
- Salt According To Your Own Taste
- 1 teaspoon Cumin (optional)
- 1 whole Lemon, Juiced
- 1 teaspoon Paprika (optional)
- 1 whole Jalapeno (optional) (I Personally Use Pickled Hot Peppers Instead Of Jalapenos)
In a small bowl, mix yeast and the sugar. Add 1/2 cup of warm water, stir well, and close the lid (or cover with a plate). You can leave the bowl on the counter, but I usually put it somewhere warm. Warmth accelerates the process and better activates the yeast. Activating yeast is important to have a better-rising dough.
Keep the mixture warm for about 15 minutes without opening the lid. When the time is up, you should have a nice foamy liquid. Even if you do not, still keep it and make the dough. It will still work.
In a large bowl, combine the remaining 1 cup warm water, flour and the yeast mixture.
Mix everything well and knead it into a nice, soft, springy dough. It should be as soft as your ear lobes. Add flour or water as needed. A well-kneaded dough will be much easier to work with later. Keep this in mind!
Coat the dough with just a little bit of oil, cover with a damp cloth and leave it to rise in a warm place. I usually cover the bowl with the lid and bundle it up nicely to have a good volume dough. Give it a rest for around 1 hour before you take it out from the cover. When you do take the dough out, make sure it has doubled in size.
Once the time is up, open up the lid and punch the dough a little. Flour the working surface and drop the dough. Cut it into pieces smaller than a tennis ball but larger that a golf ball. You should have about 10-12 pieces.
Roll each one and place on the floured surface. Cover with a damp cloth and let it stand until your topping is ready (about 20 minutes). Turn the oven on and keep it at 420 F.
DIRECTIONS FOR THE TOPPING:
Wash the greens well and chop them nicely. I usually wash and soak the parsley and the mint in water prior to using them. This way, all the dirt remains in the water.
Cut the onion and garlic in pieces. Put the pieces into a chopper and chop until nicely minced.
Heat the skillet on medium-high heat and melt the butter. Add the onion and garlic mixture saute for about 1 minute. Reduce the heat to low, close the lid and simmer for 2 more minutes. Take the skillet off the burner and cool the onion mixture.
Peel the skin off the tomato and cut it to very small pieces. A lot of people like to seed the tomatoes. I don’t like it, since it also removes all the juice from the tomato. But if you feel like seeding the tomato, go ahead.
Have all the ingredients in one big bowl. At this point, add chili pepper, salt, cumin, lemon juice, paprika, chopped jalapenos (or chopped pickled hot peppers) and mix everything very well. I am stressing this—the ingredients MUST be well mixed!
The dough is well-rested at this point. Take the dough one by one and roll into a round, flat circle or an oval measuring up to 5 mm thick. I like my Lahmacuns very thin. This way they come out a little crispy. My husband likes them much softer, so I make his portion a little thicker but no more than 5-8 mm.
Some use pizza stones to bake Lahmacuns. While it is a good alternative to the original brick ovens, in my opinion, it is not very practical. So, I suggest using regular baking sheets. Sprinkle some non-fat cooking spray (or just a little oil will work), place the rolled dough on the sheet, slightly brush with some olive oil (canola oil works too) and top up with 2 tablespoons of the ready topping. Spread the topping evenly and very thinly.
I place 2 pieces of doughs in one regular 11″x17″ size baking sheet. If you have bigger sheets and want to use those, you are more than welcome to do so. Three baking sheets are enough to keep the whole process going pretty fast. Put two baking sheets in the oven at a time. The top one usually gets baked faster. When you take the ready batch out, rotate the bottom one to the top and place a new batch on the lower rack.
The oven should remain at 420F—not too high and not too low. Since you are going to be constantly opening the oven, the temperature ideally will stay at about 370F. Cooked Lahmacuns are crispy at the ends and softer in the middle. Corners usually get nicely tanned. Take them off the baking sheet to a wider container and cover with a towel until you are done with every single one of them. Humidity under the towel will soften Lahmacuns, making it very easy for you to roll them around the fresh ingredients you might want to use.
Pace yourself the process is a little overwhelming. But the end result is worth every minute of your time in the kitchen. We really enjoy Lahmacuns rolled around onions, some fresh curly parsley and hand-squeezed lemon juice.
Step-by-step recipe with pictures can be found at the related blog post link.
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 is derived from the Arabic word Lahm ü Macun, meaning meat and kneaded dough. Although the history of lahmacun is not known exactly, this information points to us that we may have gotten lahmacun from Arab culture. This thesis gets stronger when it is taken into consideration that many of our foods originating in Southeastern Anatolia are taken from this culture. But like many of the foods we add to our kitchen, we do this with such dignity that I do not see any harm in saying it.
For some reason, it is tried to be marketed as Turkish pizza to foreigners who come to our country. It is a huge mistake to compare Lahmacun with pizza, especially to put the two on the same pan. Yes, pizza is also a delicious food, I love it too. But if you put them side by side, I will choose lahmacun. And if there is ayran or salgam suyu with it, what else I can ask.
Unfortunately, it takes a long time to cook, as there is only one lahmacun on the baking tray at a time. You can take the cooked lahmacuns on a plate and cover them with a lid or put them in a bag and prevent them from cooling.
Is Lahmacun Cooked in a Pan?
There are many people who cook homemade lahmacun in a pan. I have tried it before but unfortunately I am not satisfied. The meat on it is cooked with its own steam and boiled but it should be fried. I do not like that boiled meat look, smell and taste. But if you don't mind, you can also cook it in a pan.
- flour (for dusting)
- baking sheet
- rolling pin
- parchment paper
Preheat the oven to 250°C/475°F top/bottom heat. Divide the dough into 6 portions and shape into even balls. Place the balls on a lightly floured baking sheet, cover, and let rest for approx. 10 – 15 min. Roll out one dough ball thinly, place on a baking sheet with parchment paper and spread with about 2 tbsp of the beef mixture the beef mixture should be spread out thinly and evenly. Bake for about 6 – 10 min. or until the lahmacun is lightly golden coloured. To speed things up, you can also use two baking sheets at a time to bake two pizzas at a time.