Lahmacun Turkish Pizza
From capedread 15 years ago
- 25 minutes to make
- Serves 6
A common lunch time snack in Turkey, shake over dried chillies, add a squeeze of lemon and roll up with a little lettuce and tomato salad, or divide the dough into smaller portions to make finger food for a party
Ingredients
- For the dough shopping list
- 1 tsp dried yeast shopping list
- ½ tsp sugar shopping list
- ½ cup lukewarm water shopping list
- 3 cups strong white flour shopping list
- ½ tsp salt shopping list
- 1 tbl spoon olive oil shopping list
- olive oil shopping list
- for the topping shopping list
- 1tblsp butter shopping list
- 1 onion, grated shopping list
- 1 tomato skinned and chopped – boil kettle and pour over tomato let stand for 2 min, remove and peel shopping list
- salt and sugar to taste shopping list
- 225g/8oz minced lamb shopping list
- 2 tbl spoons tomato paste shopping list
- 1 tsp paprika flakes shopping list
- squeeze of lemon juice shopping list
How to make it
- Or the dough – dilute sugar in water and sprinkle yeast on top, let stand for a few min till frothy.
- sift flour and salt into a bowl and make a well
- add yeast mix and tablespoon olive oil
- combine gradually till it creates a firm dough ( adding a little more warm water if necessary
- or flour if sticky )
- knead dough on a floured surface for 10 min ir until it becomes smooth and elastic.
- smear a drop of olive oil around a bowl and roll the dough in it
- cover with damp cloth and let stand in a warm place for about an hour or till doubled in size.
- for the topping
- saute onions in the butter
- add chopped tomato and cook till dry
- add salt and sugar to taste and set aside to cool
- put the meat in a bowl
- add the tomato paste, paprika and lemon juice
- work mix into a paste with your hands
- punch back the risen dough, knead for 2-3 min
- cut into 6
- preheat oven to 230C/450F/gas mark 8
- roll each piece into a ball and roll out into a very thin round
- place on a well greased baking sheet
- spread a thin layer of the meat mix over each one
- leave to rest for 10 min.
- bake in oven for 10-15min until brown and crispy
- serve immediately with tomato, lettuce, onion and parsley salad, with liberally squeezed lemon juice
The Rating
Reviewed by 2 people-
This took me back about 20 years ago (my honeymoon was in Turkey). What amazing foods I had - ancient as the world and delicious. Hmmm, you just gave me an idea to make these for my hubby next June when we will celebrate it. Saved!
elgab89
in Toronto loved it
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I was in and out of Turkey from 2000-2003 and enjoyed the food and the poeople and the area, thank you for posting this.
mark555
in Center Of The World Ma' Center Of The World loved it
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