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Lahmacun From Turkey
Turkish Lahmacun is a traditional Turkey dish, originates from the Eastern Mediterranean region, specifically Turkey, Lebanon, and Syria. This flavourful dish consists of thin flatbread topped with a mixture of minced meat, vegetables, and spices.
What Lahmacun Means
The name “lahmacun” derives from the Arabic words “lahm,” meaning meat, and “ajin,” meaning dough. To prepare the dough, bakers combine flour, yeast, salt, and water, then roll it out very thinly. For the topping, they use ground lamb or beef, along with onions, garlic, tomatoes, and a variety of spices such as cumin, paprika, and cinnamon.
How to Prepare Lacmacun
To make lahmacun, cooks spread the meat mixture evenly over the dough and bake it in a hot oven for a few minutes until it becomes crispy. People often enjoy Turkish lahmacun as a snack or appetizer, and in Turkey, it is a popular fast food item. Typically, they serve it with fresh herbs like parsley, mint, and cilantro, accompanied by lemon wedges. Additionally, some people enhance the flavour by adding red pepper flakes, pickled vegetables, or a drizzle of olive oil.
The History of Lahmacun
Historically, lahmacun has deep roots and is believed to have originated during the Ottoman Empire. Armenians living in the region introduced it to Turkey, where it quickly gained popularity as a street food. Today, people around the world enjoy lahmacun, and it has become a staple of Middle Eastern cuisine. One reason for its widespread appeal is its versatility.
It Can be Eaten on its Own as a Snack
For instance, people can eat lahmacun on its own as a snack or incorporate it into a larger meal. Moreover, they can customize it to suit their preferences. Some prefer it spicy, while others opt for a milder version. Additionally, some like to add cheese or other toppings to make it more unique.
Conclusion
In conclusion, lahmacun is a delicious and adaptable dish with a rich history that continues to captivate people globally. With its crispy flatbread base and flavourful meat topping, it serves as the perfect snack or appetizer for any occasion. Whether you are a fan of Middle Eastern cuisine or simply eager to try something new, lahmacun is undoubtedly worth a try.
How to Make Lahmacun
Ingredients:
½ lb uncooked store-bought organic pizza dough
Topping:
½ sweet red pepper, cored, cut into chunks
1 shallot, halved
2 garlic cloves, peeled
½ oz fresh parsley leaves with some stem
7 oz ground lamb or ground beef
1tsp smoked paprika
1tsp ground allspice
½ tsp ground cumin
½ tsp Aleppo-style pepper
½ tsp ground cinnamon
½ tsp cayenne pepper
½ tsp salt
4 tbsp tomato paste
2 tbsp Private Reserve Greek extra virgin olive oil
Lemon wedges for later
Instractions:
- Heat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes)
- Prepare the meat mixture. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. Pulse a few times to chop. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Now pulse again until well-combined (about 8 to 10 pulses.)
- Prepare two large rimmed baking sheets lined with parchment paper (you’ll be using these to bake the Lahmacun in batches.)
- Divide the pizza dough into 4 equal balls (about 2 oz each.) Working with one ball of dough at a time, place on a floured surface. Using a rolling pin, roll dough out into as thin as you can to a disk that’s about 8 or 9 inches in diameter.
- Assemble Lahmacun. Place one flatbread disk on one of the prepared pans. Reshape as needed. Spoon 3–4 tablespoon topping onto dough and spread topping evenly to edges, leaving a thin boarder.
- Bake in heated oven for about 5 to 7 minutes or until dough and meat are fully cooked (dough will be a little crusty around the edges.)
- Repeat steps 5 and 6 with the remaining dough.
- Squeeze a little lemon juice on top. Serve Lahmacun hot or at room temperature. See notes below for how to serve.
Cook’s Tip for How to Cook Lahmacun on Stovetop
You can cook Lahmacun on stovetop instead of heating up the oven. You will need a large non-stick skillet with a lid. Pre-heat skillet over medium heat and add just a little bit of extra virgin olive oil. Place one Lahamacun in heated skillet and cover with lid. Cook for about 5 minutes until the meat and dough are cooked through.
