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Lahmacun Turkish Pizza Recipe

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Ingredients

Adjust Servings:
For the Lamb Sauce
1 pound Lean Lamb
1/2 cup Red Bell Pepper
1/2 cup Green Bell Pepper
4 (halved) Tomatoes Roma Tomato
1 (chopped) Onion
1 tsp (chopped) Garlic
3 tbsp (chopped) Basil Leaves
2 tbsp (chopped) Mint Leaves
1/2 cup (chopped) Parsley
1/2 tsp Coriander Seeds
1/2 tsp Cumin
1/2 tsp Paprika
6 tbsp Tomato Paste
1/2 lemon Lemon Juice
4 tsp Olive Oil
to taste Cayenne Pepper
to taste Salt
For the Dough
5 cups All-purpose Flour
1/2 cup Water
3-1/4 tsp Yeast
1/2 tsp White Sugar
1 cup Warm Water
2 tsp Salt
1/4 cup Vegetable Oil
For the Garlic Sauce
1 cup Yogurt
1/2 cup (chopped) Parsley
1/4 tsp (crushed) Garlic
to taste Salt & Pepper
For the Garnish
1 cup Green Cabbage
1 cup Red Cabbage

Nutritional information

480kcal
Calories
20.1g
Fat
57.6g
Carbs
17.2g
Protein
35mg
Cholesterol
571mg
Sodium

Lahmacun Turkish Pizza Recipe

Cuisine:
  • 2 h 20 m
  • Serves 10
  • Medium

Ingredients

  • For the Lamb Sauce

  • For the Dough

  • For the Garlic Sauce

  • For the Garnish

Directions

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Lahmacun Turkish Pizza is a Turkish flat bread layered with a fresh sauce composed of tomatoes, sweet bell peppers, and minced lamb cooked with a flavorful selection of Mediterranean spices. Garnish with fresh salad and a creamy garlic sauce and or red pepper sauce. For the best flavor, make the topping the night before you bake the pizza.

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Steps

1
Done

Heat skillet over medium heat. Combine the yellow onion, garlic, chopped fresh basil, chopped fresh parsley, fresh mint, paprika, cumin, ground coriander, diced bell peppers, lemon juice, and olive oil in a food processor

2
Done

Throb the vegetables until chopped. Add the halved plum tomatoes and process until the mixture gets thick

3
Done

Put the lean ground lamb in the preheated skillet. Add the puree and the double concentrated tomato paste and mix properly. Cook and stir for 10 to 15 minutes, until the lamb is cooked through. Stir in cayenne pepper and salt to taste

4
Done

Transfer the mixture to a shallow baking dish and cool it at room temperature. Cover with plastic wrap and refrigerate for the whole night

5
Done

Dissolve the yeast and sugar in 1 cup warm water (110 degrees F/45 degrees C)

6
Done

Combine the flour and salt in a mixing bowl and mix well. Add 1/2 cup water and vegetable oil to the yeast mixture and pour it over the flour

7
Done

Mix the dough with the help of hands. Transfer the dough on a lightly floured surface and knead until smooth and elastic for about 8 minutes

8
Done

Make small balls of this dough and place in an oiled bowl. Cover with a wet towel and let rise in a warm place until it get doubled

9
Done

Remove the lamb sauce from the refrigerator and bring it at room temperature

10
Done

Prepare the garlic sauce by combining the yogurt, parsley, crushed garlic, and salt and pepper as per taste. Stir well and keep aside

11
Done

Punch the dough down, transfer it to a floured surface, and break or cut the dough into 10 portions. Make rounds of these portioned dough and press them gently. The dough should be thin, like a crepe. Place the rounds on the parchment paper

12
Done

Preheat an oven to 500 degrees F

13
Done

Stir the lamb sauce and spoon it onto a dough round. Spread it to the edges and press down lightly

14
Done

Bake pizzas on baking sheets on the lowest oven rack until the edges are a light tan color for about 8 to 10 minutes

15
Done

Take out from the oven and place on a wire rack to cool. Use it or refrigerate it (maximum 3 days).

Mary Pena

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