Main
Lahmacun
1 hServes 8Nutri-Score C€€
C
1 h
1 hLahmacun
what you need
Ingredients
strong white flourGrains300 g
fast action yeastPantry1.5 g
sugarPantry4 g
saltSpices3 g
water (lukewarm)Beverages180 ml
lamb mince (20% fat)Meat300 g
Turkish green pepper (roughly chopped)Produce1 piece- Turkish red pepper (roughly chopped)Produce1 piece
white onion (roughly chopped)Produce0.5 pieces
tomato (roughly chopped)Produce1 piece
garlic (peeled)Produce3 pieces- fresh parsley (roughly chopped)Produce75 g
isot pepperSpices30 ml- saltSpices15 g
- Aleppo pepperSpices15 ml
- ground corianderSpices5 ml
garlic powderSpices5 ml- Turkish pepper pastePantry30 ml
olive oilPantry15 ml- white onion (sliced, to serve)Produce1 piece
- sumac (to serve)Spices10 g
- garlic sauce (to serve)Pantry60 ml
parsley (to serve)Produce20 g
lemon (cut into wedges, to serve)Produce1 piece
per serving
Nutrition
241kcal
- Carbs
- 31 g
- Proteins
- 9 g
- Fat
- 9 g
what you’ll use
Tools
Mixing bowl
Food processor- Sieve
Rolling pin
Oven
Baking tray
step by step
Method
- Step 1
Make the dough
- Mix the flour, yeast, sugar and salt together in a bowl.
- Slowly pour in the lukewarm water while mixing until a dough forms.
- Knead for 8-10 minutes, then cover and set aside.
- Step 2
Blitz the topping vegetables
- Pulse the peppers, onion, tomato, garlic and parsley until roughly blended, not a sauce, with small visible pieces.
- Pass the mixture through a sieve to remove excess moisture.
- Step 3
Mix the topping
- Mix the blended vegetables with the lamb and spices.
- Cover and set aside.
- Step 4
Shape the dough
- Split the dough into 8 equal balls.
- Roll each one out and place on a piece of parchment paper.
- Step 5
Top the lahmacun
- Spread the topping onto each piece of dough, leaving about a cm from the edge.
- Step 6
Bake
- Heat the oven to its hottest setting.
- Place the lahmacun in the oven and cook until crispy.
- Step 7
Serve
- Serve with white onions, sumac, garlic sauce, parsley and lemon.