by Zeyda Üstün
As the number of our members requesting a lahmacun recipe has increased, I have done a little research and found some recipes.
Lahmacun is not quite suitable for baking at home. You can bake at most 3 or 4 lahmacuns at a time in a home-sized oven, yet when you are hungry, you can eat 2-3 lahmacuns. Therefore, I think that lahmacuns baked in large ovens are different from the ones we bake at home.
If you have good relations with the lahmacun shop in your neighborhood, you can prepare the topping at home according to your taste (such as with more meat, with or without parsley, hot spices, and even with cheese) and have them bake it for you.
I found two lahmacun dough recipes suitable to home preparation: one is with leavened bread dough.
With Store-Bought Bread Dough: You can purchase the leavened bread dough from the nearest bakery. Take walnut-sized pieces from the dough and roll them out until they are thin and plate size. Add the topping given below and bake for 6-7 minutes in a preheated oven at 220°C.
With Home-Made Dough: Mix together 1 kg flour, 1 tablespoon salt, 1 tea glass of vegetable oil, some water and make the dough. Then roll it out until it is thin. Add the topping given below and bake for 6-7 minutes in a preheated oven of 220°C.
500 gr. minced meat
4 medium size onions (chopped)
1 table spoon tomato and red pepper paste
Green peppers, parsley, salt, pepper, red pepper
Optional: chopped garlic, mint, and walnut
Be sure to use lemon; it really adds to the dish.
Zeyda's Fake Lahmacun
I prepare the topping given above and divide one yufka into 8 pieces. Then I put some of the topping (2-3 fingers width) on the wide side of each piece. Then, I fold the outer sides first and roll them down forming a rectangular shape. I cook them on a Teflon frying pan at low heat and mostly yogurt or ayran accompanies my lahmacuns!
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