LAHMACUN RECIPES

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LAHMACUN AUTHENTIC RECIPE | TASTEATLAS



Lahmacun Authentic Recipe | TasteAtlas image

The recipe adapted from LadyandPups.com is for the traditional Turkish lahmacun made with sturdy semolina dough, and a meaty, well-spiced topping. Serve lahmacun with some salad on top, a drizzle of lemon juice, and a sprinkling of chili flakes. Roll it up and eat with a side of yogurt drink ayran.

Provided by TasteAtlas

Prep Time 45 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 23

FOR THE DOUGH
2 cups (240g) bread flour, or a combination of all-purpose and semolina flour
1 ½ tsp instant yeast
1 tsp light brown sugar
1/2 tsp salt
1 large egg
1/2 cup (120 ml) whole milk
1/4 cup (60 ml) extra virgin olive oil, plus more for brushing
FOR THE TOPPING
1/2 small onion, diced
10 small or 5 medium tomatoes
1 tbsp tomato paste
2 tbsp chopped parsley, or cilantro
1/2 tbsp chopped mint
1/2 tbsp ground sumac
1 tsp Aleppo chili flakes, plus more for sprinkling
1/2 tsp paprika
1/2 tsp ground allspice
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground black pepper
5.3 oz (150g) fatty ground lamb, or beef

Steps:

  • To make the dough, first, you warm the milk, ideally in a microwave on high heat for no more than 30 seconds. In a large bowl whisk together the flour, instant dry yeast, light brown sugar, and salt. Make a well in the center of the flour mixture and add to it one large egg, warmed milk, and extra virgin olive oil. Knead for five to six minutes until you have a smooth and elastic dough. Cover the bowl with plastic wrap and place it in a warm place to prove for two hours until doubled in size.
  • Transfer the dough onto a lightly floured surface. Divide into four equal portions and then shape each piece into a ball. Cover with plastic wrap and let rest for 30 minutes.
  • While the dough is resting, place a baking tray inside the oven and set it to preheat at 250°C/480°F. To make the topping first slice the tomatoes in half, then remove the seeds and squeeze out the juice. Place all the ingredients that make the topping, except meat, in a food processor until well combined. Now, incorporate the meat and pulse until the mixture turns into a paste.
  • To assemble, lightly flour a ball of dough, then roll it into a thin round. Place the round on a piece of baking paper and brush the edges with olive oil. Arrange the topping evenly all over the dough, then gently press it in taking care that you do not tear it.
  • Place the lahmacun with the baking paper into the baking tray and bake for five to six minutes. Repeat this last step with the remaining dough and topping.

LAHMACUN RECIPE | BON APPÉTIT



Lahmacun Recipe | Bon Appétit image

This thin, crisp Turkish flatbread called Lahmacun is the stuff of dreams.

Provided by Saffron Mediterranean Kitchen, Walla Walla, WA

Yield 4 Servings

Number Of Ingredients 24

1 tablespoon olive oil
½ small onion, chopped
1 garlic clove, chopped
½ serrano chile, seeded, chopped
1 14-oz. can whole peeled tomatoes
¼ cup canned piquillo peppers, chopped
2 teaspoons light brown sugar
2 teaspoons red wine vinegar
½ teaspoon ground cumin
Kosher salt, freshly ground pepper
½ cup (1 stick) unsalted butter
1 small onion, finely chopped
4 garlic cloves, finely chopped
½ pound ground lamb
¼ pound ground beef
1 teaspoon Aleppo pepper
1 teaspoon ras-el-hanout
½ teaspoon ground cumin
Kosher salt and freshly ground black pepper
½ pound pizza dough, room temperature
Kosher salt and freshly ground black pepper
1 cup fresh flat-leaf parsley leaves
1 tablespoon fresh lemon juice
Olive oil (for drizzling)

Steps:

  • Ras-el-hanout, a Moroccan spice blend, and Aleppo pepper are available at specialty foods stores and some supermarkets.
  • Heat oil in a large skillet over medium-high heat. Add onion, garlic, and serrano chile and cook, stirring often, until beginning to brown, about 4 minutes. Add tomatoes, breaking them up with your hands, piquillo peppers, brown sugar, vinegar, and cumin; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring often and mashing with a potato masher (or a spoon), until thickened, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper to taste.
  • Heat butter in a large skillet over medium-high heat until golden brown, about 3 minutes. Add onion and garlic and cook, stirring often, until softened, 5–8 minutes. Add lamb, beef, Aleppo pepper, ras-el-hanout, and cumin; season with salt and pepper. Cook, breaking up with a spoon, until browned, 6–8 minutes. Transfer to a plate and let cool.
  • Place a rack in lower third of oven and preheat to 500°. Cut dough into 4 pieces. Working with 1 piece at a time and keeping remaining pieces covered, gently stretch dough into 12” rounds and transfer to parchment-lined baking sheets. (If dough springs back, let rest 10 minutes, then stretch again, resting as needed, until dough is thin.)
  • Spread each round of dough with a layer of tomato sauce; season with salt and pepper and top with a thin layer of meat mixture. Working in batches, cook lahmacun until crusts are browned and crisp, 10–12 minutes.
  • Toss parsley and lemon juice in a small bowl. Top each lahmacun with parsley mixture and drizzle with oil.
  • DO AHEAD: Sauce and meat mixture can be made 1 day ahead. Cover separately and keep chilled.

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