Petite Turkish Pizza / Fındık Lahmacun

LahmacunLahmacun is very famous among Turks. To give you an idea I can easily say that lahmacun for Turks is what pizza is for the Italians. Talking about Italians; I recently read that a Napolitan Pizza chef has told a visiting Chef that the Italians modified lahmacun from visiting ships in old times. This might bring another fight among countries about which owns the dish – so I will just close the subject by saying that probably the Napolitan Chef was being a good host.

 

So here it is this is home made – small sized lahmacun. It is not as hard as you might think. The size depends on you. You can change the size using the same recipe. It is a very tastey treat that can be eaten any time of the day. If you do not want to do it with meat or if you are out of meat and still have some dough left you can use cheese and parsley as topping.

Lahmacun

Traditionally you are supposed to curl the lahmacun inwards and eat with your hands. You can stuff somer parsley in between or squeeze a few drops of lemon too. Or just go ahead and it it plain. One other good thing about lahmacun is once cooked it remains delicious for 2-3 days. Plus you can freeze it. If you decide to freeze make sure that the topping size faces each other and covered with a lid or put in a food bag.

While preparing the topping after you chop or process the garlic make sure to wash and then drain the onion. This will wash away the sour taste of the onion, which will eventually help you prepare a much more tasty lahmacun.

Making LahmacunWe prepared it in my recent Turkish Cooking Lesson. My dear friend has done a perfect job with the dough and cutting – actually with all the lahmacun. No left-overs is a good sign of this.

Lahmacun cut 2Lahmacun topping prep

So next time when you crave for lahmacun and none handy, try doing it your self. Actually I think kids will have fun preparing it too.

Turkish Pizza / Lahmacun
Print Recipe
Lahmacun for Turks is Pizza for Italians. Here is a home made recipe.
Servings Prep Time
1 large serving dish 30 minutes
Cook Time
10 minutes
Servings Prep Time
1 large serving dish 30 minutes
Cook Time
10 minutes
Turkish Pizza / Lahmacun
Print Recipe
Lahmacun for Turks is Pizza for Italians. Here is a home made recipe.
Servings Prep Time
1 large serving dish 30 minutes
Cook Time
10 minutes
Servings Prep Time
1 large serving dish 30 minutes
Cook Time
10 minutes
Ingredients
Crust
Topping
Servings: large serving dish
Instructions
Crust
  1. Take a small bowl and place the yeast in it with 50 millilter warm water. Mix well with a fork or whisker.
  2. Sieve the flour. Put 300 gram of flour in a mixing pot and in the middle pour the yeast water. Add the remaining 100 grams while you add the rest of the crust material.
  3. Start kneading. Add all the other crust material one by one, kneed gently. The dough should become non-sticky. Neither to hard nor too soft. Knead about 10 minutes.
  4. Then set aside for at least 15 minutes. Cover with a clean kitchen towel.
Topping and Preparation
  1. Meanwhile, using a food processor mince the following each separately: Tomatoes / Peppers / Parsley / Onion
  2. After you mince the onion, put them in a colander with tiny holes and wash with cold water. Press down the excess water. This is done to get rid of the smell and the bitter taste of the onion.
  3. If the vegetables leave out too much water, also use a colander to get rid of this water. The mixture should not be watery.
  4. Add all the material, including the meat and mix with your hand until everything is well combined. Keep in the fridge for about 15 minutes.
  5. The dough should have expanded by the end of 15 minutes.
  6. If the dough is sticky sprinkle some flour on your working space, roller, dough and/or hands.
  7. Take small-walnut-sized balls out of the dough. And make small plate sized sheet. Turn the dough each time you use the roller to make a round shape. It should be about 2mm thick, thinner the better. If you are not happy with the shape; you can use a tool to cut. Keep the dough covered all the time, so it doesn’t dry.
  8. Spread a thin layer of the meat mixture on each dough sheet leaving the corners clear.
  9. Place them on an oven tray with an oven paper or spread some oil on it.
  10. Cook in a pre-heated oven of 180 degrees until the bottoms are nice and brownish and the top is cooked. Should take about 8-10 minutes.
  11. Garnish with lemon slices and parsley.
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