Lahmacun
Thin Turkish flatbreads topped with minced meat, tomato and pepper.
Active time1 h
Cooking30 min
Total2 h 30 minResting : 1 h
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Ingredients
- 1 lemon
- 150 g onions
- 20 g parsley
- 150 g red pepper
- 200 g tomato
- 350 g minced beef
- 30 g tomato purée
- 210 ml water
- 350 g wheat flour
- 20 ml olive oil
- 5 g dried baker’s yeast
- 5 g salt
Preparation
Mix the flour, lukewarm water, yeast and salt according to the packet instructions. Knead for 8 minutes, cover and leave to rise for 1 hour.
210 ml water350 g wheat flour5 g dried baker’s yeast5 g salt- mixing bowl
- tea towel
Remove the pepper seeds. Preheat the oven to 240 degrees Celsius. Peel the onion and wash the tomato, pepper and parsley. Chop very finely, then mix with the beef, tomato purée and oil.
150 g onions20 g parsley150 g red pepper200 g tomato350 g minced beef30 g tomato purée20 ml olive oil- oven
- knife
- mixing bowl
Divide the dough into 8 portions and roll out very thinly. Spread the topping over them in a thin layer.
- rolling pin
- baking trays
Wash the lemon and cut it into wedges before serving. Bake two to three flatbreads per batch on hot baking trays for about 8 to 10 minutes per batch, until the meat is cooked through. Allow for three batches. Check with a thermometer for at least 71 °C at the centre. Serve with the lemon cut into wedges.
1 lemon- oven
- baking trays
- knife
- food thermometer
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration