Lahmacun

You will fall in love with Lahmacun, also known as Turkish pizza, as soon as you try it. Especially if you are a fan of thin-crust pizzas. The dough for Lahmacun is rolled out very thin and then topped with a spicy mixture made from ground lamb, tomatoes, parsley, chili, and spices.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

Dough

  • 250 g Wheat flour, white, multi-purpose

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Sugar, white

  • 2 spoons Oil, olive

  • 200 ml Water

Filling

  • 230 g Meat, lamb, fillet

  • 1 piece Parsley, fresh

  • 2 pod Garlic, fresh

  • 1 piece Onion, raw

  • 1 piece Tomato, red

  • 1 piece Chili peppers, green chili, fresh

  • 1 spoon Tomato, concentrate

  • pieces Salt, table

Premaz

  • 2 spoons Oil, olive

Steps

  1. First, prepare the dough. On a clean work surface, sprinkle the flour and make a well in the center. Add sugar and salt around the flour, and pour olive oil into the well. Gradually add water and mix the ingredients with your fingers until they come together to form a rough dough. Knead the dough well until it becomes soft, smooth, and elastic. Shape it into a ball, wrap it in a damp cloth, and let it rest for 30 minutes.

  2. While the dough is resting, prepare the filling. Peel and finely chop the onion and garlic separately. Rinse the parsley under running water, shake it dry, and chop it finely. Peel the tomato, remove the seeds, and cut it into pieces. Wash the chili, remove the seeds, and also cut it into pieces.

  3. In a large bowl, add the ground lamb, garlic, onion, parsley, tomato, chili, and tomato paste. Season to taste with pepper, salt, and ground chili. Add 2 tablespoons of water and mix everything well with clean hands until you get a smooth mixture.

  4. Preheat the oven to 200 degrees Celsius. Divide the dough into four parts. Flatten each part slightly with your palm on a lightly floured work surface, then roll it out as thinly as possible.

  5. First, brush the rolled-out dough with olive oil, then spread the filling thinly over it. Bake the Lahmacun in the preheated oven for 10 to 12 minutes. When the edges of the dough turn brown, it is ready and can be served. Serve with lemon wedges on the side.

Nutrition Information (Per 100g)

  • Calories: 220.18 kcal
  • Fat: 8.16 g
    • Saturated Fat: 2.01 g
  • Carbohydrates: 25.44 g
    • Sugars: 1.3 g
  • Protein: 8.28 g
  • Fiber: 0.83 g

Advice

The dough for Lahmacun can also be prepared with yeast. In this case, add half a packet of dry yeast to the flour.