Free Recipe Lahmacun
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Lahmacun Recipe
=== DOUGH ===
3/4 ts Dried yeast
1/2 ts Sugar
1-1/2 c Lukewarm water
2-1/4 c Flour
1/2 ts Salt
Olive oil
=== FILLING ===
1 tb Butter
1 Onion; finely chopped
3 Garlic; minced
8 oz Ground lamb or chuck
1 Tomato; peeled, seeded,
And chopped
1 Jalapeno; seeded, chopped
-fine
1/2 ts Kirmizi biber
(or combination sweet
-paprika and cayenne
Pepper)
1/4 c Finely-chopped fresh mint
1/4 c Finely-chopped fresh parsley
Salt; to taste
Freshly-ground black pepper;
-to taste
Juice of 1 lemon
=== CHEESE FILLING
-ALTERNATIVE ===
2-1/2 c White Turkish cheese or feta
-cheese; crumbled
2 Eggs; lightly beaten
1/4 c Unsalted butter; softened
1/2 c Finely-chopped fresh parsley
Lahmacun Preparation
Combine the yeast and sugar with a little of the warm water, and set aside until mixture is frothy. Sift the flour and salt into a large bowl, and make a well in the center. Add the yeast mixture, along with the remaining warm water. Using your hands, work the mixture into a dough, adding more water if necessary. Transfer dough to a lightly floured surface and knead until pliable and springy, about 5 minutes. Place dough in an oiled bowl, turning to coat, cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour. Punch down risen dough and knead on a lightly floured surface. Roll into a log and cut into 2 to 3 equal pieces. Roll each piece into a ball, place on floured surface and let rest 30 minutes under a towel. Preheat oven to 450 degrees, and preheat baking sheets, tiles, or a baking stone. Prepare the filling: Melt the butter in a skillet, add the onion and saute until softened, 5 to 7 minutes. Add the garlic and saute another minute. Transfer onion mixture to a large bowl, add remaining ingredients, and mix thoroughly with your fingertips. If mixture seems too dry, add a teaspoon of water. Place a ball of dough on a floured surface and roll into a round, flat circle, about 1/8-inch thick. Place the round on the oiled, preheated baking sheets or tiles. Brush the top with olive oil and spread with a thin, even layer of the meat filling, leaving a 1/2-inch border around the edge. Repeat with remaining dough and filling. Bake for 12 to 15 minutes – the dough should still be soft enough to roll up. Squeeze a little lemon juice over each of the hot lahmacuns, and serve immediately either flat or rolled up into cones. This recipe yields 2 to 3 large lahmacuns. Cheese Filling Alternative: Mix all the filling ingredients in a bowl and blend thoroughly. Spread a thin layer on each circle of dough. Proceed with recipe, but bake for only 6 to 8 minutes. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # WT-1B32 broadcast 09-09-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-24-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 2
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