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Lahmacun

Asia › Turkey
serves 8 40 min Medium
Under 45 Minutes Lunch Iftar Baked
Pizza & Lahmacun

Evişi Lahmacun

Ingredients

Servings 8 people
  • 2 water glass (200 ml) flour
  • 2 teaspoon salt
  • 3 gram yeast · dried
  • 0.5 dessert spoon caster sugar
  • 0.25 water glass (200 ml) lukewarm water
  • 150 gram yoghurt
  • 450 gram tomato
  • 1 piece onion · medium
  • 250 gram minced meat
  • 1 bunch parsley
  • 5 clove garlic
  • 5 piece green pointed pepper
  • black pepper
  • lemon, as needed · to serve alongside

How to make it

Open in kitchen mode
  1. To prepare, chop the onion, parsley and pointed pepper finely. Crush the garlic.
  2. Dissolve the yeast and caster sugar in lukewarm water. Cut the lemon into 8.
  3. Peel the tomatoes and cut them into tiny cubes. Sift the flour.
  4. Set 2 tablespoons aside and mix 2 teaspoons of salt into the rest. Make a well in the middle of the flour.
  5. Add the yeasted sugar water and the yoghurt and mix well. Knead the soft dough you get until it no longer sticks to your hand.
  6. Cover it with a damp cloth and leave it to rise somewhere warm for about 30 minutes. Divide the dough into pieces the size of a large egg.
    30 min
  7. Flour each piece and press it out by hand into a round half a centimetre thick. Meanwhile, prepare the filling.
  8. For this, mix the tomato, onion, mince, parsley, pointed pepper, garlic, salt and black pepper well in a bowl. Spread the filling over the rolled-out dough.
  9. Leave about 1 cm clear at the edge of each. Arrange the lahmacuns on a floured baking tray.
  10. Put them into an oven preheated to 220 degrees; you can take them out after 15 minutes.
    15 min
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