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| Homemade Turkish Lahmacun Recipe by The Dish Diary |
Homemade Turkish Lahmacun
(Cheeseless Pizza) Recipe
Lahmacun
Lahmacun is a popular
Middle Eastern and Mediterranean dish that is often referred to as
"Turkish pizza". It is essentially a thin, round piece of dough that
is topped with a mixture of ground meat (usually beef or lamb), onions,
tomatoes, and a variety of spices, including cumin, paprika, and chili flakes.
The dough is typically rolled out very thin and
then baked in a hot oven until it is crispy and slightly charred around the
edges. Once it is cooked, it is usually served with fresh herbs, such as
parsley or mint, and a squeeze of lemon juice.
Lahmacun is a popular street food in Turkey,
Lebanon, Syria, and other countries in the Middle East, and it is often eaten
as a snack or a light meal. It can be enjoyed on its own, or wrapped around
vegetables, cheese, or other fillings to make a more substantial sandwich-like
meal.
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recipe of Lahmacun
Ingredients: Full Recipe
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| Ingredients to make Lahmacun |
·
1 lb. ground lamb or beef
·
1 onion, finely chopped
·
3-4 garlic cloves, minced
·
2 tbsp. tomato paste
·
2 tbsp. red pepper paste (or chili paste)
·
2 tbsp. olive oil
·
1 tsp. salt
·
1 tsp. ground cumin
·
1 tsp. paprika
·
1/2 tsp. black pepper
·
1/2 tsp. dried mint
·
Juice of 1/2 lemon
·
1 lb. pizza dough (homemade or store-bought)
·
Fresh parsley, chopped (for serving)
·
Lemon wedges (for serving)
See
More:
Recipe | Instructions:
1.
Preheat your oven to 450°F (230°C).
2.
In a large mixing bowl, combine the ground meat, chopped onion,
minced garlic, tomato paste, red pepper paste, olive oil, salt, cumin, paprika,
black pepper, dried mint, and lemon juice. Mix everything together until well
combined.
3.
On a floured surface, roll out the pizza dough until it is very
thin (about 1/8 inch thick). Cut the dough into rounds or ovals (about 6-8
inches in diameter).
4.
Spread a thin layer of the meat mixture over each piece of dough,
leaving a small border around the edges.
5.
Place the lahmacun on a baking sheet and bake in the preheated
oven for 8-10 minutes, or until the dough is crispy and the meat is cooked
through.
6.
Remove from the oven and sprinkle with fresh parsley. Serve hot
with lemon wedges on the side.
Enjoy your homemade lahmacun!
kitchen utensils required
to make Lahmacun
To make Lahmacun, you
will need the following kitchen utensils:
1.
Mixing bowl: To mix and combine the ground meat and spices.
2.
Rolling pin: To roll out the pizza dough thinly.
3.
Baking sheet: To place the lahmacun on and bake in the oven.
4.
Knife and cutting board: To chop the onion, mince the garlic, and
chop the fresh parsley.
5.
Measuring spoons: To measure the spices accurately.
6.
Spatula: To spread the meat mixture evenly over the dough.
7.
Oven: To bake the lahmacun in a preheated oven.
These are the basic kitchen utensils required to
make Lahmacun, but you can also use a food processor to finely chop the onion
and garlic or a stand mixer to knead the pizza dough if you prefer.
Author's Corner
Dear readers,
Welcome to my food blog! I am thrilled to
share my passion for food and cooking with you. As an author and food
enthusiast, I believe that food is not just about nourishing our bodies, but
also about nourishing our souls.
In this blog, I will be sharing some of my
favorite recipes, along with tips and tricks to help you elevate your cooking
skills. I will be taking you on a journey through different cuisines, from
traditional family recipes to new and exciting flavor combinations.
I believe that food brings people together,
and that cooking is an art form that should be enjoyed by everyone. Whether you
are a seasoned cook or just starting out, my blog is a place where you can find
inspiration and motivation to experiment with new ingredients and flavors.
I hope that you find my recipes and tips
helpful, and that they inspire you to create delicious meals for yourself and
your loved ones. Thank you for joining me on this culinary journey, and I look
forward to hearing your feedback and suggestions.
Happy cooking!
Best regards, The Dish
Diary Team
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