Lahmachun

Роси ТрифоноваРоси ТрифоноваДарт Вейдър90610324
26/09/2013
"Aromatic, garnished pitas, made following one of the most beloved recipes from Turkish cuisine!"
Preparation65 min.
Cooking25 min.
Тotal90 min.
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  • Rating4.3 out of 5

Ingredients

  • for the dough
  • flour - 5 cups
  • yeast - 1/2, live
  • water - 1 1/2 cups
  • sugar - 1 tbsp
  • salt - 1 tbsp
  • for the filling
  • mince - 10.5 oz (300 g) lamb
  • peppers - 1 red and 1 green
  • tomatoes - 1 whole + 2 tablespoons tomato paste
  • onions - 1 head
  • garlic - 2 cloves
  • oil - 2 - 3 tablespoons
  • black pepper
  • paprika
  • salt

Preparation

Dissolve the yeast in one cup of warm water with the sugar. Sift the flour and in the middle, make a well. Add the fermented yeast, salt and the remaining 1/2 cup of water to the dough. Allow it to rise until doubled in volume.

Blend the tomatoes, peppers, garlic, onion, oil and tomato puree in a food processor or blender. Mix the resulting vegetable puree well with the minced meat and add the spices. Shortly after it rises, make dough balls the size of your palm and flatten them thin to a thickness of about 1/32"(3 mm).

Onto these buns, spread about 1-2 tablespoons of minced meat, but do not overdo it with the stuffing. Bake them in a slightly greased oven dish in a preheated 392°F (200 °C) oven, for about 5-10 minutes. Be careful not to burn the edges.

Arranged the cooked lahmachuns in a plate like you would pancakes. Serve with fresh salad.

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