Turkish cuisine attracts many lovers of unusual food. Indeed, some national dishes of this country have a unique taste and unique aroma. If desired, some of them can be prepared at home, for example, lahmajun. The recipe is quite simple. First you need to figure out what kind of dish it is.
What is lahmajun?
The dish lahmajun, the recipe of which is given below, appeared a very long time ago. Its name translates as meat in the dough. This dish is a kind of pizza. As the filling, vegetables, herbs and minced meat are used here. In the old days, such cakes rescued peasants who did not have large incomes. Lahmajun was prepared from the remnants of food and ordinary dough. At the moment, the dish is very popular in some countries of Europe and the East. This is a kind of street fast food.
It is worth noting that lahmajun, the recipe of which can be mastered by any housewife, is sold in Arab countries by street vendors at almost every step. As for the composition, it can be changed if necessary. The recipe depends not only on the region, but also on personal preferences. For the filling, as a rule, use lamb or beef. The meat in the cooking process is very finely chopped. At home, you can use ordinary stuffing.
Lahmajun: recipe with photo step by step
To prepare this dish, you will need:
- 350 g of lamb or beef.
- 2 onion heads.
- 1 tomato.
- ½ bunch parsley.
- 70 g butter from cream.
- 1 bell pepper.
- Milk to lubricate the dough.
- Hot peppers to taste.
For the test you should use:
- 1 tbsp. a spoonful of dry yeast.
- 1 teaspoon of sugar and salt.
- 2 cups of flour.
- Water - as needed.
Cooking steps
Where to start and how to cook lahmajun? The Turkish recipe is quite simple. For starters, knead the dough. All components should be mixed in the container. After mixing them, you should get a plastic, but not too liquid dough. The mass should be placed in heat and let it come up.
Now you can cook the filling. Vegetables should be washed and peeled. In a blender, you need to chop onion, minced meat, parsley, tomato, pepper. In the resulting mixture, add softened oil and salt.
Bake pizza
From the dough you need to make 7 balls and leave them. When they rise, you can start cooking lahmajuna. The dough should be rolled into an oval or round shape. Each preparation is recommended to be greased with milk. Then you can put the filling on them with a thin layer. The baking sheet with the blanks must be placed in the oven, heated to 240 ° C. It takes no more than 8 minutes to cook.
How to serve
Ready lahmajun should be put on a plate. It is best to put cakes in one pile. It is recommended to serve the dish with parsley, lemons and tomatoes. It is worth noting that other greens are not good. If desired, you can pour each lahmajun with lemon juice, garnish with parsley leaves and tomato slices. Also on the table, along with the dish, you can serve kefir or sour cream.
Lahmajun in the form of roll
If you are not attracted to an open tortilla with a filling, then if you wish, you can cook lahmajun in the form of a roll. The recipe is no more complicated than the classic one. To prepare the test you will need:
- 120 g of water.
- 1 g of fresh yeast.
- 10 g of olive oil.
- 3 g of salt.
- 180 g of wheat flour.
For the filling, take:
- 200 g minced meat, preferably from beef.
- 100 g mashed tomato.
- 1 bell pepper.
- 1 onion.
- 1 clove of garlic.
- 1 teaspoon of salt.
- ½ teaspoon of red paprika and hot pepper.
- 3 tbsp. tablespoons of olive oil.
- 1 pinch of caraway seeds.
- A mixture of freshly ground peppers is optional.
How to make dough
So how to cook lahmajun. The recipe with a photo allows you to imagine the cooking process, which greatly facilitates the work. For starters, knead the dough. It will take some time. In a separate container, all components intended for the test must be connected. At the same time, it is recommended to add water at room temperature. Otherwise, the yeast will not work. As a result of mixing, a homogeneous, not very dense and sticking to the hands mass should be obtained.
The container with the dough should be covered with a film, and then placed in a room where the air temperature does not drop below 22 ° C, for about 1 hour. In this case, the mass should be pressed every 20 minutes. After the specified time, the dough must be placed in the cold for several days. This is necessary not only for a long proofing, but also for its maturation. Only after two days the dough can be used to make flat cakes with meat. The main thing is to comply with the recipe. It is impossible to cook Lahmajun without yeast. It will turn out not so airy.
Filling process
In a deep container, mix all the components of the filling. Onions and garlic should first be peeled, and pepper from seeds. Vegetables should be finely chopped. The components must be mixed well. Some chefs add 1 tablespoon of aivar and a pinch of sukham to the filling.
Recipe Notes
If there is no aivar, then it can be prepared at home. In fact, it is a paste made from baked bell peppers. For this, vegetables are recommended to be placed in a preheated oven. They must be baked. Then peppers must be peeled and peeled. That's all. It remains to grind the vegetables in mashed potatoes.
As for sumac, cooking it at home is not so easy. Most often, this component is replaced with lemons. This seasoning is used in Central Asian cuisine and has a sour taste. In addition, sumy gives the finished dishes a cherry red hue. This spice is often added to products in the preparation of poultry, fish, salads, marinades, legumes and kebab. In Iran and Turkey, rice dishes are sprinkled with ground sumac. In Egypt, Syria and Lebanon, a decoction of berries is used in the preparation of vegetables and meat.
How to bake
So how to bake lahmajun. Turkish recipe (with a photo presented in our article) allows you to cook a delicious dish. The main thing is to follow the sequence. To make unusual cakes, you should take out the dough of their cold, and then divide in half. Each part is recommended to be rolled out. The blanks should be oval. The thickness of the cakes should be from 2 to 3 millimeters.
The filling should be evenly distributed over the surface of the workpieces. In this case, the edges should be left free. On top of the filling, you can put several branches of basil. Lahmajun is recommended to be baked at a temperature of 250 ° C for 12 minutes. The finished dish should be laid out on a wooden surface, previously covered with parchment. The cake should cool for several minutes.
Lahmajun at the end is recommended to sprinkle with chopped garlic, onions and parsley. Then the cake can be carefully rolled into a roll and serve.