Lahmacun - Turkish minced lamb pitta/pizza. Combine with minced lamb and season with salt and pepper. Drizzle pizzas with tahini mixture, then scatter with pine nuts and parsley. Note • Sumac is a tangy reddish-brown Middle Eastern spice, available from supermarkets.
I have an affinity for Turkish food, a real. How to make Turkish pita and lahmacun Necessary materials Peeled onions tomato Pepper and tomato crust Required spices salt Scaly pepper Black pepper and. lahmacun traditional turkish pizza with minced beef or lamb meat on dark table background. Cevizli Lahmacun or Turkish Pizza with walnut. You can cook Lahmacun - Turkish minced lamb pitta/pizza using 17 ingredients and 13 steps. Here is how you cook that.
Ingredients of Lahmacun - Turkish minced lamb pitta/pizza
- Prepare of For the dough:.
- Prepare 1/2 cup of water.
- It’s 1/2 cup of milk.
- You need 2 of and 1/2 cup flour.
- It’s 1 tea spoon of easy bake yeast.
- You need 1 tea spoon of sugar.
- You need 1 tea spoon of salt.
- Prepare of For the top:.
- It’s 400-500 gr of minced lamb.
- Prepare 3 of onions.
- You need 4 of tomatoes.
- Prepare 2-3 clove of garlic.
- It’s 1 of green pepper.
- You need 1/2 bunch of parsley.
- Prepare 1 tbsp of chilli paste.
- It’s of Ground pepper.
- Prepare of Salt.
Traditional Georgian khachapuri on the table. Lahmacun, turkish pizza - download this royalty free Stock Photo in seconds. No membership needed. a round, thin piece of dough topped with minced meat (most commonly beef or lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then baked. Turkish tortilla pita with minced meat and spices, decorated wit.
Lahmacun - Turkish minced lamb pitta/pizza instructions
- Let’s start with the dough first. I prefer using milk and water mixture for my dough but all water would be fine. Mix half cup of milk with half cup of hot water, add some sugar and mix. In a large bowl, mix the mixture with 2 and a half cup of flour, yeast and salt..
- The dough will have a sticky texture. It should be medium hard; not so soft, not so hard..
- Close the bowl with cling film and let it rest for an hour in a warm dark place..
- While the dough getting ready we can prepare the topping. Finely chop all the vegetables and add them to the minced lamb. Don’t forget the skin the tomatoes. Add the chilli paste, pepper and salt..
- This is how the topping should look like..
- When the dough ready, it should approximately be double the original size..
- Now we can start working on our base. You have to work with flour in every step. Add pitch of flour whenever you are touching or trying to give shape..
- Lahmacun and pitta have different shapes. Lahmacun is circular shaped like pizza and pitta (“pide”) is oval. The shape and size all depends on your preference and oven trays. The base should be quite thin. Here is lahmacun base..
- Here is pitta (pide) base:.
- Place the bases on to the oven trays with baking papers. And put some toppings..
- Spread the topping so that all the base is covered. For pitta, fold the edges inside..
- Put them in a 200 degree Celsius pre-heated oven. And cook until top and bottom is golden; approximately 30-40min..
- Enjoy it with a touch of lemon. I almost always drink “ayran” along with it; which is a yogurt drink. I hope you enjoy too. “Afiyet olsun!”..
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