Selam everybody... Merhaba from Turkey.
LAHMACUN is an item of prepared food originating in the early Turkish cuisine of the Levant, consisting of a round, thin soft piece of dough topped with spicy minced meat (commonly beef and lamb).
Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and parsley, cabbage salad or cilantro; a typical variants may be found as wraps for kebab meat or sauces.
It believed originate from South East of Turkey. The main ingredients are ground meat (beef/ lamb/ mutton), tomatoes, paprika, onion, salça and oil. Salça is thick tomato pasta (mostly homemade product) and prepared just before winter come when the tomato season in peak here in Turkey.
There are two kind of salça; damates salça (tomato paste) and biber salça (chili paste mostly made of capia peppers)
But the recipe might vary from each region. And what I want to share today is how commonly people in Bursa make it although some family from other region using a bit different. But still we all use same main ingredients as I mentioned above.
There are two process making this lahmacun, the dough and meat topping. After the dough doubles in volume, divide the dough into 10 to 15 equal parts. If you want a smaller diameter lahmacun divide it into 15. Then roll each part of the dough very thin, verry thin! Then spread evenly with a ground meat topping.
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