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Turkish lahmacun served with salad

Homemade Turkish Lahmacun

This easy lahmacun recipe is perfect if you want to make your own homemade version!
5 from 1 vote
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Appetizer, Main Course, Snack
Cuisine Mediterranean, Middle Eastern, Turkish
Servings 6 lahmacun
Calories 411 kcal

Ingredients
 
 

For Lahmacun Dough

  • 330 g flour (strong white)
  • 200 ml water
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (8 grams)

For Lahmacun Filling

  • 350 g minced meat (lamb or beef with %20 fat)
  • 2 tomatoes (300-350 grams)
  • 1 medium onion
  • 2 cloves garlic
  • 2 Turkish green peppers (or 1 green bell pepper)
  • 1 red romano pepper (or 1 red bell pepper)
  • 1 red chilli (or ½ teaspoon chilli flakes)
  • 1 tablespoon tomato paste
  • 1 tablespoon red pepper paste
  • 1 cup parsley (finely chopped)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • 1 ½ teaspoon salt

Instructions
 

Preparing the Dough

  • Place the water, olive oil and salt in a bowl and mix them until combined. Use a stand mixer if you prefer.
  • Add the flour gradually and knead the dough. Use the dough hook if you are using your stand mixer. Add enough flour to have the dough come together and form a soft and slightly sticky dough.
  • Knead the dough for 5-6 minutes, until it is elastic, smooth and not sticky anymore.
  • Once the dough is smooth, divide it into 6 balls (approximately 90 grams each) and place them on a lightly floured tray or worktop.
  • Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out. 
  • Prepare lahmacun filling while the dough is resting.

Preparing the Filling

  • Place onion, peppers (both green and red), tomatoes, garlic and chilli (if using fresh) in a food processor and finely chop them using the pulse function. Be careful at this stage not to turn them into pure. Alternatively, finely chop them using a knife.
  • Transfer the vegetables to a bowl and add the mince, tomato paste, pepper paste (you can replace it with tomato paste if you don't have it in your fridge), finely chopped parsley, freshly ground black pepper, paprika and salt.
  • Mix well until all combined into a smooth mixture that is easy to spread.

Build and Cook the Lahmacun

  • If cooking in an oven, preheat the oven to 230°C (450° F) and line a large sheet tray with parchment paper.
  • Roll out the dough balls into thin circles size of 25 cm (9 ½") Ø. You can fit 2 on a large sheet tray or 1 on a small.
  • Place 2 dough circles on a large sheet tray.
  • Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. Gently press on the filling to make sure it sticks to the dough. Repeat the same with the remaining dough circles and filling.
  • Transfer the sheet tray to the hot oven. If you have 2 baking sheet trays, you can bake them together. Rotate them halfway through the baking time as the top usually bakes faster than the bottom.
  • Bake them for 10 to 12 minutes or until they are crispy on the outside and the filling is thoroughly cooked.
  • Transfer them on a large plate and cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. This will help to keep the lahmacuns warm as well as help them to soften enough for you to be able to roll them into wraps.
  • If cooking on the stove, heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 26 cm (10")Ø or bigger.
  • Roll out a dough ball into a thin circle size of 25 cm (9 ½") Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it.
  • Gently place the dough circle in the hot pan. Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges. Gently press on the filling to make sure it sticks to the dough.
  • Cover the pan with the lid and cook it for 12 to 14 minutes or until you see some brown spots at the bottom.
  • Transfer it to a large plate and repeat the same for the remaining dough balls.
  • Cover it with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. This will help to keep the lahmacuns warm as well as help them to soften enough for you to be able to roll them into wraps.

Nutrition

Calories: 411kcalCarbohydrates: 51gProtein: 17gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 1044mgPotassium: 573mgFiber: 4gSugar: 5gVitamin A: 2082IUVitamin C: 90mgCalcium: 52mgIron: 5mg
Keyword Baking, Dinner Ideas, Mediterrenean Cuisine, Traditional Turkish Recipes, Turkish Kebab
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