Turkish lahmacun
Turkish Lahmacun
Imagine yourself at a market in Antalya, wandering among the various stalls. Herbs and spices are everywhere, making you hungry. You smell Turkish pizza and before you know it, this delectable street food is delivered into your waiting hands with a smile. You’ll need to make your own Lahmacun this time, but the smiles are just as assured! Too hot for you? Pour yourself a delicious St.Bernardus Tripel, take a nice big sip and enjoy.
Serves: 8 persons
Time needed: prep time (30 minutes), cook time (15 minutes), time for dough to rise (2 hours)
Ingredients
For the dough: 280 g all-purpose flour, 240 g semolina, 3 tsp dried yeast, 1 tsp salt, 2 tsp brown sugar, 2 large eggs, 120 ml peanut oil, 240 ml milk at room temperature
For the minced lamb sauce: 400 g lamb (or beef) minced, 100 g sucuk (or chorizo) sausage, 1 clove of garlic, 4 ripe tomatoes, 1 small onion, 2 tsp harissa, 3 tbsp tomato paste, 1/2 tsp black pepper freshly ground, 1 tsp salt, 1 tsp paprika powder, 1/2 tsp ground cumin, 2 tsp chilli powder, 1/2 bunch of fresh flat leaf parsley chopped, 1/2 bunch of fresh mint chopped
For the salad: 3 tomatoes, 1/2 red onion, 1/2 bunch of parsley, 1/2 bunch of mint, Juice of 1/2 lemon, 1 tbsp olive oil, salt and pepper to taste, 2 tsp sumac
Preparation
Start by preparing the pizza dough.
1. Pour 240 ml room-temperature milk into a measuring cup. Add the dried yeast and mix well. Set aside to proof for 15 minutes.
2. Mix the flour and semolina with a pinch of salt and a pinch of sugar. Add a splash of peanut oil and the eggs.
3. In a deep bowl, mix the flour with a pinch of salt, sugar and peanut oil. Add the milk with the dissolved yeast and knead well. Use your hands or a food processor.
4. Sprinkle a work surface with flour, shape the dough into a ball and cover with cling film. Let the dough rise in a warm place for 1 hour. Prepare the sauce and lamb while you are waiting.
5. Divide the dough into 8 equal portions. Form into balls again and cover with a damp cloth. Allow dough to rise for another 30 minutes.
Preparing the sauce
1. Toast the spices in a dry skillet for 1 minute to draw out the flavour.
2. Finely dice the sucuk (available at Turkish food markets). In a blender, blend the garlic, sucuk, onion and tomatoes. Fry in a skillet with the harissa and tomato paste for 1 minute. Allow to cool and mix with the minced lamb.
3. Finely chop the fresh herbs and add to the meat along with the toasted spices and fried onion and tomato mixture.
4. Knead into a smooth mass and set aside for 1 hour.
For the Turkish tomato salad
1. Finely dice the tomato and slice the onion into thin strips. Sprinkle with salt and the juice of 1 lemon. Mix well and set aside for 15 minutes.
2. To serve, finish with a good olive oil, finely chopped parsley and sumac.
3. Taste and add seasoning if desired.
Ready for baking
1. Prepare your BBQ or pizza oven for a session at direct medium heat (approx. 200°C), allowing plenty of time (30 min – 1 hour) for your pizza stone to heat up properly.
2. Use a rolling pin to roll out your balls of dough in the traditional manner (nice and thin) and coat the lahmacun with the sauce. Drizzle with a bit of good-quality olive oil.
3. Bake your lahmacun on your pizza stone for 15 minutes or until the crust has turned a nice golden brown and the meat topping looks lightly caramelised.
Garnish with chopped parsley, serve with fresh Turkish tomato salad and a St.Bernardus Tripel!
Enjoy!
This recipe was made by BBQ Bastard. Have you used any of our beers in your own tasty recipe? Share it with us at marketing@sintbernardus.be and who knows, your efforts may well be rewarded.
