Ingredients with Measurements:
- 1 lb. ground beef
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 red bell pepper, finely chopped
- 3 garlic cloves, minced
- 1 tbsp. tomato paste
- 1 tbsp. red pepper flakes
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup olive oil
- 1/4 cup water
- 2 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. sugar
- 1 tbsp. active dry yeast
- 1/2 cup warm water
Special equipment needed:
- Rolling pin
- Baking sheets
Step-by-step instructions:
1. In a large bowl, mix together the ground beef, onion, tomatoes, red bell pepper, garlic, tomato paste, red pepper flakes, cumin, paprika, salt, black pepper, olive oil, and water until well combined.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
3. In another bowl, mix together the flour, salt, sugar, and yeast.
4. Add the warm water to the flour mixture and stir until a dough forms.
5. Knead the dough on a floured surface for 5-10 minutes until smooth and elastic.
6. Cover the dough with a damp towel and let it rest for 30 minutes.
7. Preheat the oven to 450°F.
8. Divide the dough into 8-10 equal pieces and roll each piece into a thin circle.
9. Spread a thin layer of the meat mixture over each circle, leaving a small border around the edges.
10. Place the lahmacuns on baking sheets and bake for 8-10 minutes, or until the edges are crispy and the meat is cooked through.
11. Serve hot.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 10 minutes
5. Temperature:
Preheat the oven to 450°F.
Serving size:
Makes 8-10 lahmacuns
Nutritional information:
Calories: 300
Fat: 14g
Carbohydrates: 28g
Protein: 15g
Substitutions for ingredients:
- Ground lamb or chicken can be used instead of beef.
- Green bell pepper can be used instead of red.
- Whole wheat flour can be used instead of all-purpose flour.
Variations:
- Add chopped parsley or cilantro to the meat mixture for added flavor.
- Top the lahmacuns with crumbled feta cheese before baking.
- Serve with a side of tzatziki sauce or hummus.
Tips and tricks:
- Make sure to refrigerate the meat mixture before using to allow the flavors to meld together.
- Roll the dough as thin as possible for a crispy crust.
- Use a pizza stone for even baking.
Storage instructions:
Store leftover lahmacuns in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lahmacuns in the oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the lahmacuns on a platter with a side of tzatziki sauce and lemon wedges.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Pair with a crisp salad or roasted vegetables.
Suggested side dishes:
Tzatziki sauce, hummus, or baba ganoush.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the lahmacuns are not crispy enough, bake for an additional 2-3 minutes.
Food safety advice:
Make sure to cook the meat mixture to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Lahmacun is a popular Turkish street food that dates back to the Ottoman Empire.
Flavor profiles:
Lahmacun is a savory and spicy dish with a crispy crust and a flavorful meat topping.
Serving suggestions:
Serve the lahmacuns hot with a side of tzatziki sauce and lemon wedges.
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Region: Turkish