Lahmacun, which has a 5,000-year history, is enjoyed throughout our country in all four seasons.
We have compiled a practical recipe for lahmacun, which started being made at home after the pandemic.
Homemade Lahmacun Ingredients:
For the filling;
-2 onions
-1 red bell pepper
-2 green peppers
-A little more than a pinch of parsley
-2 tomatoes
-3-4 cloves of garlic
-1 tablespoon of pepper paste
-1 tablespoon of tomato paste
-400g ground beef
-Black pepper, red pepper flakes, paprika, salt
-1 tea glass minus 2 fingers of vegetable oil
For the dough;
-2 cups of room temperature water
-4.5-5 cups of flour
-1 teaspoon of salt
Preparation of Homemade Lahmacun
-Process the onions, peppers, tomatoes, garlic, and parsley in a food processor.
-Add the ground beef, tomato/pepper paste, vegetable oil, and spices to the mixture and mix well. Let the prepared filling rest in the refrigerator.
-For the dough, add all the water to a bowl, then add the salt and gradually add the sifted flour.
-Divide the dough, which has reached the right consistency, into equal-sized balls and let them rest for at least 1 hour. (You will have difficulty rolling out dough that has not rested.)
-Roll out the rested dough to the desired size and spread the filling over the dough on a piece of parchment paper.
-Using the parchment paper, transfer the lahmacun to a non-stick pan. (I used a large gözleme pan.) Cook it uncovered until the bottom is browned.
-Once the bottom is browned, bake the lahmacun in a 220-degree oven until the edges are browned.
-If you want crispy lahmacun, do not cover it with a cloth. For soft lahmacun, cover them with a cloth as soon as you take them out of the oven.
News Source: 12punto
