Lahmacun

Name: Lahmacun
Total time: 2700 s
Yield: 17 pieces
Cuisine: British
Ingredients: 800 gr all-purpose flour; 10 grams dry yeast; 1 tsp sugar; 1 tsp salt; 300 ml warm water; 125 warm milk; 50 gr plain yoghurt; 2 tbsp sunflower oil; 4 onions (peeled); 3-4 tomatoes (peeled); 1 red capsicum (bell pepper); 1 green pepper; 6 cloves garlic (peeled); 500-550 gr ground beef; 2 tsp tomato paste

Flavour101 @flavour101

Lahmacun is a mouthwatering Turkish dish that bursts with flavour. It features a thin and crunchy crust topped with a savoury mixture of minced ground beef and aromatic herbs. The combination of the crispy crust and the flavorful meat creates a delicious harmony that will leave your taste buds wanting more. It's perfect for a quick and satisfying meal!

Flavour101 @flavour101

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Ingredients

1h & 45 min

17 pieces

800 grall-purpose flour
10 gramsdry yeast
1 tspsugar
1 tspsalt
300 mlwarm water
125warm milk
50 grplain yoghurt
2 tbspsunflower oil
For the topping:
4onions (peeled)
3-4tomatoes (peeled)
1red capsicum (bell pepper)
1green pepper
6 clovesgarlic (peeled)
500-550 grground beef
2 tsptomato paste

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Steps

1h & 45 min

1

First up, start with warm water, milk, dry yeast, sugar, and salt, 2 tbsp of oil, and mix them with a fork, then add in the flour and knead for about 5 to 8 minutes by hand until you form it into a ball(like in the second blurry pic, sorry guys I was in a rush)😁
2

Let the dough rest while you're preparing the topping.
3

For the topping, you peel the tomatoes, onions, and garlic, and chop eberything into pieces like the photo so that you can blend it together in your food processor.
4

Once you blend it all, put the mixture in the strainer so you can strain all the extra moisture from the tomatoes.
5

In a bowl, add the ground beef, and the mixture we just prepared and the tomato paste.
I used here: 1 tbsp of paprika powder, 1 mixed spices (vegeta), 1 tsp salt, 1 tbsp black pepper, and for about 2 tbsp dried parsley.
Please note: you can use fresh parsley but I didn't have fresh parsley hence I used dried one.
6

Mix it all together, and place it in the fridge for while you start preparing the lahmacun base.
7

After the dough has proofed, knead it for about 5 more minutes with some extra flour and divide it into 16 to 17 pieces, each being 80 to 83 grams.
8

Roll each ball into a circular disk.
9

And then spread the topping around it.
10

Bake them in the oven one by one at 225°C. Each usually takes 3 to 5 minutes to bake.
11

Serve them either with plain salad, sprinke some lemon juice or garlic cream cheese, and enjoy!