Pan-Fried Lahmacun
This recipe is pan-fried lahmacun, made with a dough of flour, water, salt, oil, and yogurt. It is rolled very thin, then topped with a filling of minced lamb, squeezed onion, red and green peppers, parsley, mint, garlic, tomatoes, pepper paste, tomato paste, salt, Syrian spice blend, and pomegranate molasses. The rounds are first cooked in a pan over medium heat, then transferred to the oven at the highest temperature for one minute to finish crisping.
A thin Middle Eastern flatbread topped with seasoned meat and baked or fried in a pan.
Like a Turkish or Levantine meat pizza on thin dough.
Use a very thin dough and spread the topping evenly so it cooks quickly and stays crisp.
Ingredients
- 750 g Flour
- 400 ml Water
- 1 tablespoon Salt
- a drop of oil Oil
- 2 tablespoons Yogurt
- 1 kg Minced lamb
- 1 1/2 onions Onion
- 1 pepper Red pepper
- 1 pepper Green pepper
- 1/4 bunch Parsley
- 2 cloves Garlic
- 1/2 tablespoon Tomato paste
- 1 tablespoon Seven-spice blend
- 80 ml Pomegranate molasses
- approximately 20 leaves Mint
- a drop of oil in the final minute of kneading Oil
- mentioned as part of the Turkish serving style with lahmacun Lettuce
- mentioned as part of the Turkish serving style with lahmacun Lemon
Instructions
- In a mixing bowl, combine 750 g all-purpose flour with 1 tablespoon salt and 2 tablespoons yogurt.
- In the mixing bowl, gradually add the 400 ml water and knead until a cohesive dough forms.
- In the mixing bowl, add a drop of oil during the final minute of kneading.
- In the mixing bowl, let the dough rest after kneading.
- On a plate, divide the dough into small rounds weighing 35 to 40 g each.
- In the pan or on the work surface, prepare the filling with 1 kg finely minced lamb.
- In a food processor, chop 1 1/2 onions, then squeeze out their liquid before adding them to the meat.
- Using a knife, coarsely chop 1 red pepper and 1 green pepper, then add them to the meat.
- Using a knife, chop 1/4 bunch parsley, setting the stems aside, then add it to the meat.
- Using a knife, chop approximately 20 mint leaves without the stems, then add them to the meat.
- Using a knife, finely chop 2 cloves garlic, then add them to the meat.
- In the filling bowl, add 2 grated tomatoes.
- In the filling bowl, add 1/2 tablespoon pepper paste and 1/2 tablespoon tomato paste.
- In the filling bowl, add 1 tablespoon salt and 1 tablespoon mixed spice or Syrian spice blend.
- In the filling bowl, add 80 ml pomegranate molasses and knead the filling well.
- On a floured surface, flatten each dough round with your fingers, then roll it with a rolling pin until the dough is very thin and almost transparent.
- On the rolled-out dough round, spread 50 to 60 g filling over the surface of the round.
- In a hot pan over medium heat, place the round in the pan until it browns underneath.
- From the pan, transfer the round to the oven at the highest temperature, on the top rack, for one minute.
- After removing them from the oven, let the rounds air slightly before stacking them.
- To serve, serve the lahmacun hot with sheep's yogurt or sheep's ashta (clotted cream), as mentioned in the video.