Hi
I need a simple recipe for lahmacan - am I spelling that correctly? Turkish pide would also be flawless?
Answer:
you may also searc with "etli ekmek" those are similar
Lahmacun Recipe
1 pound 2 oz onions, finely chopped
4 tablespoons sunflower oil
1 3/4 pound ripe tomatoes, peel and chopped
OR
14 ounces can peeled tomatoes
1 3/4 pound lean minced lamb or beef
4 tablespoons tomato puree
brackish
pepper
1/2 lemon, juice of
1 bunch parsley, finely chopped
1 pinch cayenne
OR
1 small chilli, finely chopped
2 ounces pine-nuts, toasted (optional)
Directions:
Make the pizza dough and start out to rise twice.
Meanwhile fry the onions in 3 tablespoons of grease until soft but not golden. Add the tomatoes and cook until the sauce is thick and the soft has disappeared.
Preheat the oven to 450.
Put the crude meat in a bowl beside all the topping ingredients including the tomato mixture and work capably into a paste near your hands. Knead the dough again for a few minutes and divide into 3. Roll respectively out as thinly as possible on a floured surface beside a floured rolling pin and ease on to 3 oil baking sheets about 14 x 16 within.
Spread a thick band of meat mixture on each sheet of dough. Let them rest for 10 minutes and burn for 10 - 15 minutes or until the mixture has cooked and the dough is brown around the edges. Cut into squares.
Note : A express and easy lahmacun can be made near the same innards on bought, opened-out pita bread.
Variation : Adding 1 tablespoon of tamarind paste and 1 teaspoon of sugar to the fried onion lend a delicious sweet and sour flavour.
source : Mediterranean Cookery / Claudia Roden
This recipe for Lahmacun (Turkey) serves/makes 12
Turkish Pide recipe:
4 teaspoons stirring dry yeast
1/2 teaspoon sugar
1/2 cup water
1/2 cup unbleached all-purpose flour
3 1/2 cups bread flour
1 teaspoon saline
3 tablespoons olive oil
1 cup lukewarm marine, plus
1 tablespoon lukewarm water
Dissolve the yeast and sugar within 1/2 cup warm wet, and let stand contained by a warm place 10 minutes until frothy.
Stir within the 1/2 cup of flour, cover with plastic wrap and permit rise 30 minutes.
To finish the dough, put the 3 1/2 cups of flour in a sizeable bowl, and make a powerfully in the center.
Put contained by the yeast-and-sugar mixture, salt, olive grease, and 1 cup plus 1 tablespoon of lukewarm water.
Gradually work contained by the flour to make a soft and sticky dough.
Knead the dough on a floured surface for 15 minutes.
The dough will be terribly sticky at first, but as you knead, it will gradually stop to stick to your hands.
You should hold a damp and really springy dough that offers no resistance to kneading.
Put the dough contained by a oiled bowl, cover near plastic wrap, and let rise 1 hour, until in good health swollen. (You can refrigerate the dough at this point until you're ready to use it.)
Put the dough on a insubstantially floured surface and roll into a log.
Cut into 8 equal pieces, and roll each one into a tight orb.
Place the balls on a floured surface, and permit rest 30 minutes under a towel.
Preheat the oven to 450 degree, and if you have them, grill tiles 30-40 minutes before baking.
Roll one orb of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch gooey and 8 inches in diameter.
Brush the top beside olive oil.
Bake 5 or 6 minutes, and repeat the process near the remaining dough balls.
As the pide come out of the oven, stack them surrounded by a large tub and keep them covered until adjectives are baked.
Remember to let the oven heat return to 450 degrees after baking 2 or 3 pide.
Serve the pide hot.
They also can be reheated wrapped surrounded by foil.
More Questions & Answers...
I need a simple recipe for lahmacan - am I spelling that correctly? Turkish pide would also be flawless?
Answer:
you may also searc with "etli ekmek" those are similar
Lahmacun Recipe
1 pound 2 oz onions, finely chopped
4 tablespoons sunflower oil
1 3/4 pound ripe tomatoes, peel and chopped
OR
14 ounces can peeled tomatoes
1 3/4 pound lean minced lamb or beef
4 tablespoons tomato puree
brackish
pepper
1/2 lemon, juice of
1 bunch parsley, finely chopped
1 pinch cayenne
OR
1 small chilli, finely chopped
2 ounces pine-nuts, toasted (optional)
Directions:
Make the pizza dough and start out to rise twice.
Meanwhile fry the onions in 3 tablespoons of grease until soft but not golden. Add the tomatoes and cook until the sauce is thick and the soft has disappeared.
Preheat the oven to 450.
Put the crude meat in a bowl beside all the topping ingredients including the tomato mixture and work capably into a paste near your hands. Knead the dough again for a few minutes and divide into 3. Roll respectively out as thinly as possible on a floured surface beside a floured rolling pin and ease on to 3 oil baking sheets about 14 x 16 within.
Spread a thick band of meat mixture on each sheet of dough. Let them rest for 10 minutes and burn for 10 - 15 minutes or until the mixture has cooked and the dough is brown around the edges. Cut into squares.
Note : A express and easy lahmacun can be made near the same innards on bought, opened-out pita bread.
Variation : Adding 1 tablespoon of tamarind paste and 1 teaspoon of sugar to the fried onion lend a delicious sweet and sour flavour.
source : Mediterranean Cookery / Claudia Roden
This recipe for Lahmacun (Turkey) serves/makes 12
Turkish Pide recipe:
4 teaspoons stirring dry yeast
1/2 teaspoon sugar
1/2 cup water
1/2 cup unbleached all-purpose flour
3 1/2 cups bread flour
1 teaspoon saline
3 tablespoons olive oil
1 cup lukewarm marine, plus
1 tablespoon lukewarm water
Dissolve the yeast and sugar within 1/2 cup warm wet, and let stand contained by a warm place 10 minutes until frothy.
Stir within the 1/2 cup of flour, cover with plastic wrap and permit rise 30 minutes.
To finish the dough, put the 3 1/2 cups of flour in a sizeable bowl, and make a powerfully in the center.
Put contained by the yeast-and-sugar mixture, salt, olive grease, and 1 cup plus 1 tablespoon of lukewarm water.
Gradually work contained by the flour to make a soft and sticky dough.
Knead the dough on a floured surface for 15 minutes.
The dough will be terribly sticky at first, but as you knead, it will gradually stop to stick to your hands.
You should hold a damp and really springy dough that offers no resistance to kneading.
Put the dough contained by a oiled bowl, cover near plastic wrap, and let rise 1 hour, until in good health swollen. (You can refrigerate the dough at this point until you're ready to use it.)
Put the dough on a insubstantially floured surface and roll into a log.
Cut into 8 equal pieces, and roll each one into a tight orb.
Place the balls on a floured surface, and permit rest 30 minutes under a towel.
Preheat the oven to 450 degree, and if you have them, grill tiles 30-40 minutes before baking.
Roll one orb of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch gooey and 8 inches in diameter.
Brush the top beside olive oil.
Bake 5 or 6 minutes, and repeat the process near the remaining dough balls.
As the pide come out of the oven, stack them surrounded by a large tub and keep them covered until adjectives are baked.
Remember to let the oven heat return to 450 degrees after baking 2 or 3 pide.
Serve the pide hot.
They also can be reheated wrapped surrounded by foil.
More Questions & Answers...