Think of Lahmacun (Lahamajoun) as super thin, crispy pizza (or flatbread) known in Armenia and Turkey, topped with a flavor-packed mixture of minced meat with peppers, tomato, fresh herbs and earthy spices. I take a major shortcut by using quality store-bought pizza dough. But the secret is in the spice mixture.
The meze-style spread is common throughout the Mediterranean and Middle East and one of our favorite ways to eat. Check out our favorite meze recipes.
Diese vegane türkische Pizza (Lahmacun) schmeckt mindestens genauso gut wie das Original! Auch ohne Soja ein Genuss! Rezept auf Healthy On Green.
Bake these Turkish spiced lamb and tomato flatbreads on a heated pizza stone in the oven so that the crust and topping cook evenly.
You can do a lot more with pizza dough than make pizza. Check out these recipes for stromboli, flatbreads, and more.
Recept voor Lahmacun (Turkse pizza). Mijn zoontje van bijna 4 jaar zei: ”Mama, deze is beter dan die van de […]
Lahmacun are spicy lamb flatbreads, originating from Turkey. Penned by Rick Stein, this recipe bakes minced lamb and herbs within a classic flatbread dough.
Tell pizza to move on over.
Von der Redaktion für Sie getestet: Lahmacun: Türkische Pizza. Gelingt immer! Zutaten, Tipps und Tricks
Thin flatbread topped with a spicy ground meat mixture and baked in oven.
Les Lahmacuns est une spécialité originaire de plusieurs pays :Arménie,Turquie,Liban et Syrie.C'est une fine galette de pain avec une farce à base de légumes et de viande hachée épicée .Elle ressemble à une pizza italienne mais elle se mange plutôt...
An Ancient Greek Pizza known as Ladenia Kimolou that’s so delicious, we’re still making it! Ladenia Kimolou in a cast-iron pan Watch the Video The ancient Greek pizza known as Ladenia Kimolou is the original
This Lahmacun (Turkish Ground-Lamb Pizza) recipe features a whole-wheat crust that is topped with a spiced ground lamb mixture
Selam everybody... Merhaba from Turkey. LAHMACUN is an item of prepared food originating in the early Turkish cuisine of the Levant, consisting of a round, thin soft piece of dough topped with spicy minced meat (commonly beef and lamb). Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and parsley, cabbage salad or cilantro; a typical variants may be found as wraps for kebab meat or sauces. It believed originate from South East of Turkey. The main ingredients are ground meat (beef/ lamb/ mutton), tomatoes, paprika, onion, salça and oil. Salça is thick tomato pasta (mostly homemade product) and prepared just before winter come when the tomato season in peak here in Turkey. There are two kind of salça; damates salça (tomato paste) and biber salça (chili paste mostly made of capia peppers) But the recipe might vary from each region. And what I want to share today is how commonly people in Bursa make it although some family from other region using a bit different. But still we all use same main ingredients as I mentioned above. There are two process making this lahmacun, the dough and meat topping. After the dough doubles in volume, divide the dough into 10 to 15 equal parts. If you want a smaller diameter lahmacun divide it into 15. Then roll each part of the dough very thin, verry thin! Then spread evenly with a ground meat topping. Lahmacun (read Lahmajoun) recipe, serve 10~15 depends how large/ small your lahmacun. Dough ingredients: 1000 gr AP flour 2,5 tsp instant yeast 1 tsp salt pinch of sugar 2 tbsp olive oil 550 ml warm water Making the dough: Mix and knead all dough ingredients, using stand mixer or by hand. Knead until you get smooth and elastic dough. Cover with damp kitchen towel and let it rest until double on volume. Meanwhile, let's prepare ground meat topping: ±800 gr ground meat ( I mix ground lamb and beef 50:50) 3 big onion , finely chopped or roughly grated 2 cloves of garlic, finely chopped 3 Tbsp damates salça (tomato paste) homemade or canned 1 Tbsp biber salça (chili paste), homemade or canned 1½ tsp black pepper powder 1½ tsp salt or to taste 1 Tbsp urfa biber/ Urfa chili pepper flake 1 Tbsp red chili pepper flake (reduce for less spiciness) 1 tsp kimyon (cumin powder) ½ cup water 3~4 tbsp olive oil Making the topping: Place all topping ingredients in big bowl. Mix all thoroughly to combine Set a side. Prepare some vegetables for salad as well. You can vary the vegetable base on what is available on your fridge, but make sure you get this list for your lahmacun. Salad for serving: lettuce,roughly sliced tomatoes, roughly chopped parsley leaves, roughly choped sweet onion, finely sliced Scallion, roughly chopped lemon for serving salt to taste for serving (optional) You can vary the vegetables and even add some pickles as well. Sprinkle with some sumac and urfa chili peper flake for kick your flavor. Baking the lahmacun: Pre heat oven at 200°C. If you don't have wide baking tray, you should make smaller lahmacun. Prepare some baking paper as well. Flatten the dough and divide into 10~15 equal portions (depend on how big you want). If you divide your dough into 10 portion, divide your topping into 10 too. Also if you divide the dough into 15, you should have equal portion of topping. Flour your working table, using rolling pin flatten and roll each ball into very thin round shape. While working at 1 ball dough, cover other balls with a damp towel to prevent drying. Slide your thin rolled dough into prepared baking tray line with baking paper. spread evenly 1 portion of topping meat, using bare hand or back of spoon lightly push against the dough. Let it rest for about 10 minutes before you place them into the oven. Do same method to all dough and topping. Bake them until they look golden brown. Once the lahmacun out from the oven, place them on wide platter and cover with aluminum foil and damp towel to make your lahmacun keep moist (not dry) Serve the lahmacun: Sprinkle the salad, lemon juice, salt, some sumac (if using) and some chili pepper flake (as your prefer) then wrap / roll. Enjoy it with ayran drink and some ezme (turkish style meze). Check my other Lahmacun post here. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 BAHASA INDONESİA Resep Lahmacun (baca Lahmajoun), serve 10~15 tergantung besar/ kecil yang anda bikin. Bahan untuk roti lahmacun: 1000 gr terigu serba guna 2,5 sdt ragi instant 1 sdt garam sejumput gula 2 sdm minyak zaitun (atau minyak sayur lain) 550 ml air hangat Membuat adonan dasar lahmacun: Campur dan uleni semua bahan diatas hingga halus dan elastis. Bulatkan dan tutup dengan platik film dan diamkan hingga mengembang 2x lipat-lamanya tergantung suhu ruangan masing-masing. Sementara itu siapkan toppingnya. ±800 gr daging giling (saya gunakan campuran daging sapi dan kambing 50:50) 3 bawang bombay ukuran besar, cincang halus atau parut kasar 2 siung bawang putih. cincang halus 3 sdm pasta tomat 1 sdm pasta cabe 1½ sdt merica bubuk hitam/ putih 1½ sdt garam atau sesuai selera 1 sdm urfa biber (jika tidak ada bisa gunakan flake cabe kering) 1 sdm bubuk cabe (kurangi jika kurang suka pedas) 1 sdt bubuk kumin/ cumin ½ gelas (125 ml) air 3~4 sdm minyak zaitun Campur semua bahan topping diatas dan aduk hingga rata benar. Siapkan juga salad untuk topping lahmacun. daun selada, iris kasar tomat buah ukuran besar, iris iris daun petersely, cincang kasar bawang bombay, iris halus lalu diremas dengan sedikit garam dan cuci. Daun bawang, iris kasar jeruk lemon garam (optional) Jika ada acar timun atau acar cabe bisa juga ditambahkan. Tambahkan juga sumac and urfa chili peper flake for kick your flavor. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 loading...
These thin, chewy-crisp flatbreads—often called “Armenian pizza” by non-Armenians—are easy to make at home and best when eaten hot from the oven.
Sometimes the only thing better than fresh bread is fresh bread you can make in an hour. Pair that with unctuous toppings, and you have a quick, fun, and satisfying dish for you or a crowd. These flatbreads come together in just over an hour from start to finish, and are the perfect hot, pillowy can
Lahmacun is a traditional Middle Eastern flatbread recipe that is also known as Turkish Pizza. We’ve topped our version with beef mince, spices and toasted pine nuts.
Crispy crust topped with spiced minced meat and veggie mixture
Toujours dans le registre de la cuisine Turque que je suis entrain d'apprendre grâce au savoir-faire d'une Mamie généreuse, voici la Pizza Turque très connue pour sa finesse et sa garniture. J'ai eu l'occasion d'en manger dans certains restaurants...
Here's how to make this ancient, paper-thin, surprisingly easy flatbread in a home oven.
A flavorful sauce of ground lamb, herbs, tomatoes, and bell peppers top this Turkish flatbread.
La pizza à la viande hachée (appelée lahmajoun en Arménie et lahmacun en Turquie) est un mets très populaire dans la partie orientale de la Méditerranée. On en trouve aussi chez nous, dans des restos spécialisés, mais la faire soi-même est encore bien plus satisfaisant.
These five variations will ensure you'll never have to rely on the jarred stuff again.
From secrets for getting a crisp crust to no-cook toppings, pizza pros offer their top tips for making a delicious homemade pizza.
A dough recipe for lahmacun, a tasty Turkish take on pizza.
These flatbread recipes are a great alternative to pizza! From shrimp scampi to bbq chicken to taco, give all of these tasty flatbreads a try.
