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We will send regular newsletters to our members who have signed up for receiving it during the registration. In 'mymerhaba' newsletter, our editorial staff provides updates, with regard to any information related to places worth visiting, viewing, or otherwise worth knowing, for those who care to know more....

Lahmacun

 Untitled Document

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.

Lahmacun 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.

Lahmacun topping
Ingredients:
500 gr. minced meat
4 medium size onions (chopped)
1 tomato
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!

Afiyet olsun!



Also See:
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  • Artichoke season

  • Cherry Liqueur

  • Çoban Salatası (Shepherd's Salad)

  • Eggplant Variations

  • Fava

  • Fish recipes

  • Green Beans (Fasulye)

  • Lahmacun

  • Okra - Bamya

  • Pilaki (haricot beans with olive oil)

  • Pilav

  • Piyaz (haricot bean salad)

  • Semolina & Flour (Irmik & Un) Helva

  • Squash Pastry (Kabak Böreği)

  • Squash - Easy

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  • Türlü (Various Stewed Vegetables)

  • Winter Vegetables-Celery Roots

  • Our Recipes

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  • Istanbul's Holy Places

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  • Famous Personalities

  • Legendary bazaars

  • Turkish Cuisine

  • Special Tastes

  • Hubble-bubble (Nargile)

  • Rakı and Meyhane

  • Hamam - Turkish Bath

  • Luck Games

  • A Little Turkish Fun

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    Our Recipes
    Pogaca - Easy
    Artichoke season
    Cherry Liqueur
    Çoban Salatası (Shepherd's Salad)
    Eggplant Variations
    Fava
    Fish recipes
    Green Beans (Fasulye)
    Lahmacun
    Okra - Bamya
    Pilaki (haricot beans with olive oil)
    Pilav
    Piyaz (haricot bean salad)
    Semolina & Flour (Irmik & Un) Helva
    Squash Pastry (Kabak Böreği)
    Squash - Easy
    Tangerine Jam
    Türlü (Various Stewed Vegetables)
    Winter Vegetables-Celery Roots

    Turkish Cuisine
    Our Recipes
    Cookery Books
    Best of Turkish Restaurants

    Alla Turca
    Turkish Coffee
    Traditions & Habits
    Religious Colors
    Islam in Turkey
    Istanbul's Holy Places
    Ankara's Holy Places
    Famous Personalities
    Legendary bazaars
    Turkish Cuisine
    Special Tastes
    Hubble-bubble (Nargile)
    Rakı and Meyhane
    Hamam - Turkish Bath
    Luck Games
    A Little Turkish Fun




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