How to prepare homemade lahmacun?

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