Lahmacun
3 servings
90 minutes
The recipe was shared with us by Ismail Gunduz, the chef of the Bardak cafe.
1
Take a good medium tomato and cut it into small cubes. Also chop green and red bell peppers, onion, 2 cloves of garlic, and parsley. Then finely chop everything with a knife.
- Tomatoes: 200 g
- Red sweet pepper: 15 g
- Green bell pepper: 15 g
- Onion: 20 g
- Garlic: 2 cloves
- Parsley: 15 g
2
Finely chop the beef and fat, mix them, add to the vegetables, and chop everything again with a knife.
- Beef: 100 g
- Fat tail fat: 50 g
3
Add tomato and sweet pepper paste, salt, paprika, and black pepper to taste. Mix and set aside for 1 hour to let all ingredients combine.
- Tomato paste: 15 g
- Sweet pepper paste: 15 g
- Salt: 12 g
- Paprika: to taste
- Ground black pepper: to taste
4
Knead a stiff dough by mixing flour, water, milk, and salt well, then let it rest for half an hour.
- Wheat flour: 425 g
- Water: 75 ml
- Milk: 75 ml
- Salt: 12 g
5
Divide the dough into three parts, roll each into a thin flatbread about 20–25 cm in diameter.
6
Place 40 grams of filling on each flatbread and spread it very thinly with your hands.
- Beef: 100 g
7
Bake in the oven at 200 degrees for 7 minutes.
8
Serve with lemon, fresh tomatoes, and parsley.
- Lemon: to taste
- Tomatoes: 200 g
- Parsley: 15 g