Dough with a diameter of 25 – 30 cm a few millimetres thin. It is acceptable to prepare it by adding minced meat, parsley, onion, garlic and the necessary spices and cook it in a stone oven. and it is a popular bakery dish, especially to be eaten with buttermilk.
The name Lahmacun is thought to be derived from the Arabic bi ajin (لحم عجين). There are different varieties of Lahmacun in different regions of our country. The most well-known of these are the Sanlı Urfa and Gaziantep style ones.
It is thought that the discovery of lahmacun is not pleasure, but an effort to obtain a large abundant-looking product with a small amount of ingredients.
Below is a Lahmacun Recipe that I prepared with my own interpretation and cooked in my Tas Oven. Bon appetit in advance to those who have tried it
1) Dough: Knead the following ingredients until earlobe consistency
- Flour 700g
- Water 690g
- Salt 10g
2) Material over: Knead
- Minced meat 500g
- Grated tomatoes 200 g
- Onion 200g (4 Pieces)
- Liquid Oil 100 g
- Water 100g
- Pepper Raft ace 100g
- Garlic, Black Pepper, Chilli Flakes
3) Cooking and Serving nevalesi:
- Finely cut Sumac Onions
- Pepper flakes
- Plenty of Parsley
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