Lahmacun Recipe - Cooking Index
Lahmacun Recipe - Cooking Index
| Dough | ||
| 3/4 teaspoon | 3.8ml | Dried yeast |
| 1/2 teaspoon | 2.5ml | Sugar |
| 1 1/2 cups | 355ml | Lukewarm water |
| 2 1/4 cups | 140g / 4.9oz | Flour |
| 1/2 teaspoon | 2.5ml | Salt |
| Olive oil | ||
| Filling | ||
| 1 tablespoon | 15ml | Butter |
| 1 | Onion - finely chopped | |
| 3 | Garlic - minced | |
| 8 oz | 227g | Ground lamb or chuck |
| 1 | Tomato - peeled, seeded, | |
| And chopped | ||
| 1 | Jalapeno - seeded, chopped fine | |
| 1/2 teaspoon | 2.5ml | Kirmizi biber |
| (or combination sweet paprika and cayenne | ||
| Pepper) | ||
| 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.
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 - http://www.foodtv.com
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