Lahmacun Turkish Pizza Recipes

LAHMACUN RECIPE

Steps:

• Mix flour and salt for dough,
• Add water slowly and knead until you get a soft dough,
• Cover it and rest for half an hour,
• Take all other ingredients on a large cutting board and mix with a knife as if you are chopping them,
• Heat in the oven at 240 degrees,
• Take a small piece of dough and roll in the size of a plate,
• Put the dough leaf into the oven tray,
• Take 2 tbsps from the filling and spread over the dough,
• Bake until the edges are slightly brown,
• Prepare the remaining dough and filling in the same way,
• You can serve and eat with persley and fresh lemon juice.

LAHMACUN (TURKISH PIZZA)

Steps:

• Preheat the oven to 465 degrees F/240 degrees C.
• Add the lamb mince in a large bowl. Add the onion, garlic, bell pepper, tomatoes, and tomato sauce.
• Season with cumin seeds, paprika, coriander powder, and sumac. Add a touch of parsley and give it a good stir.
• Line a baking tray with parchment paper. Lay the pizza dough on the paper and evenly spread the lamb mixture. Slide the tray into the oven for the next 10 minutes.
• Add the yogurt in a large bowl along with the garlic, parsley, salt, pepper, and olive oil. Mix until smooth.

LAHMACUN TURKISH PIZZA

Steps:

• Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.
• Place the lamb in the preheated skillet and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.
• Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.
• Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
• Preheat an oven to 500 degrees F (260 degrees C).
• Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes.
• Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.
• To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage, and roll up to eat. See the Cook's Notes for other garnish ideas.

TURKISH PIZZA LAHMACUN

Steps:

• Preheat the oven to 500 degrees F. Make the pizza dough using this recipe or take store-bought out of the fridge.
• Roll out the pizza doughs to about 1/8th of an inch thick and place each on a parchment paper lined baking sheet.
• In a food processor, pulse the onions, garlic, tomatoes, tomato paste and spices to a thick salsa consistency.
• Add the ground beef or lamb and pulse the mixture together until you have a paste with all ingredients blended together.
• Take about a cup of the meat mixture and spread it all on top of each pizza dough, distributing it evenly and pressing it down gently to make it adhere well to the dough. It doesn't need much effort here, just a slight pressing.
• Bake the Turkish pizzas for about 10-15 minutes until all cooked through. Depending on your thickness and size of the pizza, you may need to bake them for up to 15 minutes. Just make sure they aren't too crispy on the edges so that way you can still roll them int a wrap.
• When the pizza is done, sprinkle each with a teaspoon of sumac and a squeeze of lemon, then top with fresh mint, red onions, and any topping you like.
• Serve the pizza as is or roll it into a wrap.

TURKISH PIZZA LAHMACUN

Steps:

• For the Flatbread Mix the flour and yeast in a medium bowl. Add the salt and mix well. Add the oil and mix until well distributed. Add ¾ c of water and mix well. Continue adding a little water at a time until the dough starts to come together. Turn the dough out onto your counter and knead until a soft and supple dough forms, 3-5 minutes. Cover the dough with a damp tea towel or plastic wrap and let it rest for 30 min-1 hour. For the Topping Process the peppers, onion, tomato, garlic, and parsley in your food processor in batches according to its size. Once the veggies are finely pureed, transfer them to a fine mesh sieve placed over a bowl. Lightly strain the veggie mixture of excess juices. (Reserve the juices for later.) Place the vegetable puree in a large bowl along with the raw ground meat, olive oil, tomato paste, paprika, red pepper flakes (according to your heat preference), salt, and pepper. Mix well until a soft paste forms. (If the mixture looks dry, add a splash of the reserved vegetable juices to the meat mixture.) Cover the meat mixture and let the flavors develop for 30 min. Putting It All Together Near the end of your resting/rising time, preheat your oven to 230°C/ 450 F. Knock back the dough and divide it into 12, roughly even pieces. Roll each piece into a ball. Once your oven is preheated, place a baking sheet into the oven to preheat. On a lightly floured surface, work with two balls of dough at a time. Roll each ball out thinly. Spread a scant ¼ cup of filling over top of each piece of dough, spreading the filling with your hands or a rubber spatula to cover the entire piece of dough and pressing the filling into the dough. (The topping shouldn't fall off when you go to move the dough.) Remove the preheating baking sheet from the oven and transfer the topped pieces of dough onto the hot baking sheet. Stretching the dough to a very thin sheet of roughly 7x10 inches as you transfer it. Return the baking sheet to the oven and bake the pizzas for 9-11 minutes, until the edges are starting to turn golden brown. While the first two are baking, make two more pizzas. When the first two pizzas are done, transfer them onto a wire cooling rack, and place the next two pizzas onto the hot baking sheet. Continue rolling, topping, and baking, until all your pizzas have been made. For Servings Top the warm lahmacun with parsley, tomatoes, lettuce, or onion and a squeeze of lemon juice, as desired. Roll the pizza up and enjoy!

LAHMACUN RECIPE (TURKISH PIZZA OR ARMENIAN PIZZA)

Steps:

• Mix flour, yeast, and salt in a large bowl. Add water and knead it to prepare a dough. Then, mix olive oil and knead it again. Leave the dough covered for around 40 to 60 minutes in a warm place.
• On the other hand, prepare the topping. Take a bowl and add minced beef meat, vegetables, and spices all together.
• Have a look at the dough. Just as it has risen, knead it again for a smoother texture.
• Divide the dough into 5 to 6 sections. The length should be 25 cm with a thickness of 2 mm. Make sure to keep the dough as thin as possible.
• Grease the baking paper with some oil and put the dough on it on a tray. Add a thin layer of topping on the dough and put it in the oven at 450 ˚F for 10 to 15 minutes until it's crispy and crunchy.
• Now take out the Lahmacun and garnish it with some lemon juice.

TüRKISCHE PIZZA (LAHMACUN): A TURKISH MEAT FLATBREAD

Steps:

• Combine the lukewarm water and yeast and allow to bubble up for about 5 minutes. Add other dough ingredients and knead until smooth and elastic. Cover up and allow to rest in a warm spot for 30ish minutes.

LAHMACUN (TURKISH PIZZA)

Steps:

• In a large mixing bowl whisk together the flour, instant dry yeast, sugar, and salt. Add the egg, milk, and extra virgin olive oil. Using dough hook, knead for 5 minutes until you have a smooth and elastic dough. Remove the dough and set aside on floured surface and form into a ball. Place back into bowl, cover with a damp tea towel or plastic wrap. Allow to rise for 1 hour in a draft free, warm place.
• Once the dough doubled in size, punch down the risen dough and knead it on a lightly floured surface. Cut into four equal portions and then shape each piece into a ball. Cover with damp tea towel or plastic wrap and let rest for 30 minutes.
• Place a pizza stone or baking tray inside the oven and set it to 480°F.
• Place all the meat topping ingredients in a food processor (except ground meat) and pulse several times until well combined. Add the ground meat and pulse until the mixture turns into a paste. Transfer to a bowl to rest.
• Lightly flour a ball of dough and roll it into a thin 12" round. Place the round on a piece of parchment paper and brush the edges with olive oil.
• Drain and discard any liquid in meat topping bowl. Divide the topping into quarters and spread evenly all over the dough, then with oiled fingers, gently press it into dough, taking care that you do not tear the dough.
• Place the lahmacun with the baking paper into the pizza stone or baking tray and bake for 5 minutes.
• Repeat with the remaining dough and topping. Serve as is or top with feta cheese crumbles, piyaz salad (with or without beans), or arugula greens with a drizzle of olive oil and lemon wedges.

TURKISH LAHMACUN

Steps:

• Place the water, olive oil, and salt in a bowl and mix them until combined. Use a stand mixer if you prefer.
• Add the flour gradually and knead the dough. Use the dough hook if you are using your stand mixer. Add enough flour to have the dough come together and form a soft and slightly sticky dough.
• Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore.
• Once the dough is smooth, divide it into 6 balls (approximately 90 grams each) and place them on a lightly floured tray or worktop.
• Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out.
• Prepare lahmacun filling while the dough is resting.
• Place onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor and finely chop them using the pulse function. Be careful at this stage not to turn them into pure. Alternatively, finely chop them using a knife.
• Transfer the vegetables to a bowl and add the mince, tomato paste, pepper paste (you can replace it with tomato paste if you don't have it in your fridge), finely chopped parsley, freshly ground black pepper, paprika, and salt.
• Mix well until all combined into a smooth mixture that is easy to spread.
• If cooking in an oven, preheat the oven to 230° C (450° F) and line a large sheet tray with parchment paper.
• Roll out the dough balls into thin circles size 25 cm (9 ½") Ø. You can fit 2 on a large sheet tray or 1 on a small one.
• Place 2 dough circles on a large sheet tray.
• Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. Gently press on the filling to make sure it sticks to the dough. Repeat the same with the remaining dough circles and filling.
• Transfer the sheet tray to the hot oven. If you have 2 baking sheet trays, you can bake them together. Rotate them halfway through the baking time as the top usually bakes faster than the bottom.
• Bake them for 10 to 12 minutes or until they are crispy on the outside and the filling is thoroughly cooked.
• Transfer them to a large plate and cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. This will help to keep the lahmacuns warm as well as help them to soften enough for you to be able to roll them into wraps.
• If cooking on the stove, heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 26 cm (10")Ø or bigger.
• Roll out a dough ball into a thin circle size of 25 cm (9 ½") Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it.
• Gently place the dough circle in the hot pan. Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. Gently press on the filling to make sure it sticks to the dough.
• Cover the pan with the lid and cook it for 12 to 14 minutes or until you see some brown spots at the bottom.
• Transfer it to a large plate and repeat the same for the remaining dough balls.
• Cover it with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. This will help to keep the lahmacuns warm as well as help them to soften enough for you to be able to roll them into wraps.