Lahmacun

 

 

 

Attention! Preparation time around 90 minutes!

Preparation You'll need: A Chamotte stone It must be in the oven (middle rack) at 300℃ well over an hour before baking! A large bowl for the dough A medium bowl for the filling One plate for the other ingredients
Ingredients for the dough (for 2 people) 240 g wheat flour about 1 tsp. salt ½ TL sugar 1 Tbsp. good olive oil 8 g yeast 150 mL water (lukewarm)
Ingredients for the filling (meat) Approx. 220 g minced meat, best is lamb (lamb saddle). Beef is also ok. 1 small onion 1 Tbsp. tomato paste ½ bunch parsley 1 Tbsp. good olive oil 3 cloves of garlic 1 large tomato 1 tsp. cumin (whole) 2-3 Tbsp. chilli flakes each ½ tsp. salt and pepper Fresh ingredients for the filling (to be placed on the table) 1-2 leaves iceberg lettuce 1 small onion 1 medium tomato Cacık (150 g Süzme, ¼ Salad cucumber (in small pieces!) - see recipe) More chili flakes Possibly raw red cabbage in thin strips How about some Ayran to drink?
The dough If not already done, the pizza stone should be in the oven now (middle rack)! Put 240 g flour in a large bowl and add 8 g yeast, 1 Tbsp. olive oil, 1 tsp. sugar, 1 tsp. salt and 150 mL lukewarm water. Mix everything well and knead strongly for at least 7 minutes. Place in a warm place for half an hour. Then knead again for a few minutes and place again in a warm place for 30 minutes. In the meantime, get on with the rest.
Preparation of the Cacık Whip 150 g yoghurt in a bowl with an egg whisk. Finely chop 1 clove of garlic, peel a quarter of a cucumber, first quarter it lengthwise and then cut it into thin slices. Add everything to the yoghurt, generously season with ground pepper, as well as 1 good pinch of salt. Stir well and place in the refrigerator.
The filling Put 220 g minced meat in a medium bowl. Grind 1 tsp. cumin in a mortar. Peel 1 large tomato, remove seeds and only cut the walls into small pieces. Chop 1 small onion, 3 cloves of garlic and ½ bunch of parsley finely. Add everything together with 2-3 Tbsp. chili flakes, 1 Tbsp. tomato paste, 1 Tbsp. olive oil, ½ tsp. each of salt and pepper to the minced meat. Knead the mixture well with your hands until everything is well mixed. Keep closed and cool. The other ingredients: Cut 1 medium tomato into slices, cut 1 small onion into rings, cut 1-2 leaves of iceberg lettuce, plus, if you have a small amount of raw red cabbage into stripes. Place everything in a plate on its side, this is simply placed on the table for self-service. Prepare the Cacık according to the recipe (note the amount of ingredients!). Store in a cool place.
The flatbread Divide the dough in half and roll out the first half on a floured surface into a thin patty (approx. 3 mm). Place on a floured wooden paddle and spread each with one of the remaining quarters of the meat mixture. The pizza stone should already be preheated at over 250℃ (grill; the higher the temperature, the better) for about an hour. Now place the lahmacun on the stone and bake until the edge is medium-brown (not too much, or the patty will break when rolled up!). This is quite quick, only takes about 3 to 4 minutes, so don't take your eyes off it. Meanwhile, you can roll out the second dough. Once the first is ready, remove from the oven and then prepare the second. To eat, serve the two lahmacun on large plates as patties, along with the plate with the prepared salad (onion, iceberg, tomato) and cacık and chilli flakes, and place the bowl with half the filling on the table for self-service. Everyone can now top the fladbreat with the other ingredients as they wish and then roll it up. This is how lahmacun is eaten.