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Lahmacun

Lahmacun
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Lahmacun is a traditional Turkish thin, crispy flatbread topped with a flavorful blend of minced meat, fresh herbs, and spices. This delicious and versatile treat offers a perfect combination of texture and taste, making it ideal for any meal or snack. Perfectly crispy crust with a vibrant, savory topping, Lahmacun serves as a delightful appetizer or main dish that can be customized for dietary preferences and enjoyed fresh from the oven.

Ingredients

Scale

Dough Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup warm water
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Topping Ingredients

  • 250g ground lamb or beef (finely minced)
  • 2 medium ripe tomatoes, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fresh parsley, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili flakes (adjust to taste)
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Optional Variations

  • Vegetarian topping: finely chopped mushrooms and walnuts instead of meat
  • Extra chili flakes or cayenne pepper for more heat
  • Gluten-free flour blend to replace all-purpose flour in dough
  • Crumbled feta or shredded mozzarella for a cheesy finish
  • Additional herbs such as mint, dill, or cilantro

Instructions

  1. Prepare the Dough: Mix the flour, warm water, salt, and olive oil in a large bowl to form a soft, smooth dough. Knead well for about 10 minutes until elastic. Cover and let it rest for at least 1 hour to develop elasticity.
  2. Make the Topping: In a mixing bowl, combine the ground meat, diced tomatoes, chopped onions, minced garlic, fresh parsley, ground cumin, paprika, chili flakes, lemon juice, olive oil, salt, and pepper. Mix thoroughly until all ingredients are well combined into a cohesive topping.
  3. Shape the Dough: Divide the rested dough into small equal-sized balls. Using a rolling pin, roll each ball into a thin, round flatbread about 8-10 inches in diameter. The thinner the dough, the crispier the crust will be.
  4. Spread the Topping: Evenly spread a thin layer of the meat mixture over each flattened dough round. Press lightly to stick the topping without weighing down the dough.
  5. Bake to Perfection: Preheat your oven to the highest possible temperature (around 475°F or 250°C) and prepare a hot baking stone or tray. Bake each Lahmacun for 6-8 minutes until the crust turns golden brown and crisp, and the topping is cooked through.

Notes

  • Use very fresh ingredients, especially herbs and ripe tomatoes, for the best flavor.
  • Roll the dough paper-thin without tearing to ensure crispiness.
  • Preheat the oven thoroughly to mimic traditional stone oven baking.
  • Do not overload the topping to prevent soggy crust.
  • Serve Lahmacun immediately, warm and fresh from the oven, for optimal taste.

Nutrition

Keywords: Lahmacun, Turkish flatbread, thin crust, minced meat topping, Turkish appetizer, crispy flatbread, savory snack

Find it online: https://marygourmet.com/lahmacun/