Arabic Lahmacun or Turkish pizza recipe
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Number of servings
Number of servings: not specified Dough 250 g plain flour 125 ml of water 15 g of yeast 0.50 tbsp olive oil 0.50 tsp sugar 0.50 tsp salt Stuffing 250 g minced meat – beef or lamb 1 pcs. 1 tablespoon tomatoes 1 tablespoon tomato paste 0,25 pcs. green pepper 1 clove of garlic 1 large or 2 smaller ones 0,50 tbsp olive oil 1 tsp parsley 0,50 tsp sumac ground Roman cumin (1/4-1/2 tsp.) 1 tsp. cayenne pepper 1 pcs. 1 tsp chilli powder dried salt ground pepper Garnish for decoration 1 piece of red peppers 1 piece of tomatoes A couple of leaves of Chinese cabbage 200 g feta cheese (100-200) (Apetina)
Recipe preparation procedure
1 Dissolve the yeast with the sugar in half of the water and leave it to stand at room temperature for about 10 to 20 minutes, until the bubbles are clearly visible. Sift the flour into a large bowl, add the salt, olive oil and the resulting starter. Stir, add the remaining water and knead. If necessary, add a little more water or flour. The dough should be smooth and elastic, but not too sticky to the hands. Cover the bowl with the kneaded dough with a cloth and leave to rise for about 45 minutes. 2 In the meantime, dice the onion and finely chop the green peppers. Peel the tomatoes, scoop out the seeds and cut the flesh into cubes. Heat the olive oil in a frying pan or wok and fry the onion until golden, add the chopped garlic, the green pepper, the tomato flesh, the tomato paste and fry until most of the liquid has evaporated from the added ingredients, then remove from the heat and leave to dry out a little. 3 Add the meat, parsley, sumac, cumin, cayenne pepper and coarsely ground or crushed chilli (with seeds) and mix well. 4 Knead the risen dough again (if you think the baking tin is too small, you can divide it in two) and roll it out thinly on a floured surface. Since we do not have a special oven, we need to transfer the dough to a baking tray lightly greased with olive oil. Spread the prepared filling evenly over the dough, then season with salt and pepper (you can drizzle the dough with olive oil, but it is not necessary). Leave about two centimetres of the edges without filling. Let everything rest for about 10 minutes. Meanwhile, preheat the oven to 250 °C. Bake for 10-15 minutes, preferably no longer. 5 The dough should be elastic. Lahmacun is often served rolled. However, it can also be served as a pizza. In this case, I recommend placing a couple of Chinese cabbage leaves, sliced feta, sliced red pepper and tomato on top of the prepared Lahmacun. 6 Lahmacun, also known as Turkish pizza, is a popular dish that can be found in various kebab shops. It is rarely made at home, if only because the best results can only be achieved in a special oven, where the dough also has the opportunity to develop a beautiful colour. However, this recipe is also delicious. You can use practically any flour (except bread flour, of course), so try it out for yourself and see which one suits you best. The spices sumach (or sumah) and cumin (not to be confused with regular cumin) can only be bought in markets or shops selling spices, or from online shops such as
