Lahmacun is a Turkish pizza on very thin dough, topped with an aromatic filling of minced meat, tomatoes, peppers, and spices. Unlike Italian pizza, lahmacun is as thin as paper and does not contain cheese. Traditionally, it is rolled up with fresh vegetables, parsley, and drizzled with lemon juice. It is a popular street food throughout Turkey.
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Prepare the dough: mix the flour with 200ml of warm water, a pinch of salt, and yeast. Knead and let it rest for 30 minutes.
Prepare the filling: blend the onion, tomatoes, bell pepper, and parsley into a paste.
Mix the ground meat with the vegetable paste, tomato paste, chili, and cumin.
Divide the dough into 8 balls and roll out very thinly.
Spread a thin layer of filling on the dough up to the edges.
Bake at 250°C for 5-7 minutes. Serve with lemon and fresh vegetables.
Lahmacun is often referred to as Turkish pizza, but it differs from Italian pizza in that it lacks cheese and has a thinner crust.
Serve lahmacun on a large plate at room temperature, rolled up like a scroll. You can add fresh vegetables such as lettuce, tomatoes, and cucumbers, and drizzle with lemon juice for extra flavor.
Leftover lahmacun is best stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven at 180°C for a few minutes to restore crispiness.
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Czy mogę użyć mąki bezglutenowej zamiast zwykłej? Mam celiakię i szukam zamienników.
Jeśli mięso jest twarde, dusić dłużej na mniejszym ogniu. Cierpliwość popłaca!
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