Lahmacun Recipe - Cooking Index
|3/4 teaspoon||3.8ml||Dried yeast|
|1 1/2 cups||355ml||Lukewarm water|
|2 1/4 cups||140g / 4.9oz||Flour|
|1||Onion - finely chopped|
|3||Garlic - minced|
|8 oz||227g||Ground lamb or chuck|
|1||Tomato - peeled, seeded,|
|1||Jalapeno - seeded, chopped fine|
|1/2 teaspoon||2.5ml||Kirmizi biber|
|(or combination sweet paprika and cayenne|
|1/4 cup||36g / 1.3oz||Finely-chopped fresh mint|
|1/4 cup||36g / 1.3oz||Finely-chopped fresh parsley|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
|Juice of 1 lemon|
|Cheese Filling Alternative|
|2 1/2 cups||365g / 12oz||White Turkish cheese or feta cheese - crumbled|
|2||Eggs - lightly beaten|
|1/4 cup||49g / 1.7oz||Unsalted butter - softened|
|1/2 cup||73g / 2.6oz||Finely-chopped fresh parsley|
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.
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 - http://www.foodtv.com
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