A Turkish food classic: Lahmacun

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2 years ago

Hello. I would like to share with you a recipe that we love very much as a family. It is an indispensable part of Turkish food culture. What is that.. Of course, lahmacun..

Even though we are tired of making this delicacy as a family, we love it.

We do not prefer to eat this kind of food outside. Ease of eating out is different, you don't get dirty, you don't get tired, but you won't find happy smiles for the delicious food you prepared with all your effort :))

Let's come to our recipe;


For dough:

  • Fame

  • Water (I prefer hot water because it is winter)

  • Salt

  • Maya


  • Mince

  • Onion

  • Garlic

  • Tomato

  • capia pepper

  • Green pepper

  • Tomato

  • Powdered red pepper

  • Salt

  • Thyme

  • Cumin


Let's prepare our dough first. Take flour, water (must be hot for yeast to activate in a short time), salt and yeast in a bowl. Let's mix it with a spoon first. Then let's knead the dough with our hands until it does not stick to the hand.

Let the dough rest for at least half an hour. If the environment is warm, the dough is fermented in half an hour. While the dough is fermenting, let's prepare the stuffing.

Let's grind onion, garlic, cayenne pepper, green pepper in the robot. If you want, you can also chop it in small pieces in your hands. I used the tomato from the canned tomatoes that I prepared in summer. The best thing to do is to make canned food in the summer or to keep it frozen in the freezer.

Let's add ground beef and spices on the vegetables we passed through the robot and mix well so that the aromas of the ingredients pass through each other. Let's create a homogeneous interior mortar.

When our dough is fermented, let's take it out of its bowl and knead it a little more on the counter. Next, let's form meringues the size of a tangerine. You can make it smaller or larger if you want. You can adjust it according to your baking tray.

Let's cover the meringues we prepared so that they do not dry out. Let's open each meringues to the size of a plate. I made a little flatter. Thus, I tried to evaluate every area of ​​my tray. In the meantime, let's set our oven to 200 degrees.

It should be preheated. Our dough should neither be too thick nor too thin. Otherwise, the top will burn and the bottom will not be cooked. Let's spread our stuffing with the help of a spoon on the dough that we have opened in the size of a plate. There should be no spaces.

Then let's put the lahmacun we prepared in the oven. Our lahmacun is ready when the bottom and top are cooked. You can consume it with plenty of green salad and homemade foamy buttermilk. Good luck to those who will try.

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Avatar for mykitchen
2 years ago