For internal mortar;
- 1 onion
- 1 green pepper
- 1 red pepper
- 2 tomatoes
- 2 cloves of garlic
- 1 tablespoonful of tomato paste
- 1 pinch of parsley
- 500g minced meat
- 1 teaspoon each of red chili powder and chili flakes
- 1 teaspoon each of black pepper and cumin
- 1 teaspoon salt
For the dough;
- 4 glasses of flour
- 1 teaspoon salt
- 1 teaspoon of sugar
- 2 glasses of water
For the stuffing of our lahmacun, let’s pass the onion, green and red pepper, which we cut into a few pieces, through the rondo.
Then let’s add the chopped tomato, garlic, tomato paste and parsley and pass it through the rondo again.
Let’s take this mixture we prepared in a suitable container and add ground beef, spices and salt to it and mix all the ingredients well with our hands.
Let’s stretch our mortar, which has a nice consistency, and let it rest in the refrigerator.
While our mortar is resting, let’s prepare our dough. Let’s add salt and sugar to the flour we bought in a suitable kneading bowl for Lahmacun dough, mix it for a while and make a hole in the middle.
Let’s pour the water into the hole we opened and start kneading our dough by taking flour from the edges.
Keep kneading until you get a smooth dough.
Let’s put the ready dough in the fridge by stretching it and let it rest for 20 minutes.
Let’s take our rested dough out to the counter where we sprinkled flour and divide it into 4 parts equally.
Let’s divide the parts we divided into 3 and get 12 equal parts.
Let’s knead our dough from outside to inside and turn it into meringue.
Let’s take our meringues on a plate and cover them with cling film so that they do not dry out.
Let’s take one of our meringues to the counter and sprinkle flour on it and start rolling it with the help of a rolling pin. Let’s try to open our glands as thin as possible.
Let’s place the baking paper under the dough after opening it with a diameter of about 23-24 cm.
Let’s cut our baking paper to be slightly larger than the dough we rolled out.
Let’s take 2 tablespoons of our minced meat and spread it on our dough with our hands.
Let’s put our lahmacun in the pan that we heated with baking paper under it, and cook it in the pan until the bottom is lightly browned.
Then, let’s put our lahmacun on the oven wire, and cook it in the oven at the maximum temperature on the grill setting, at about 250 ° C, until the edges begin to brown.
Let’s cover the lahmacun we bought from the oven with a clean cloth. Thus, our cooked lahmacun will not dry out while we prepare the other meringues.
Since the cooking times of lahmacun are short, it will be easier for you if you prepare one while the other is cooking. At the same time, you can use the same baking paper in every lahmacun.
We can serve all our lahmacun after cooking in this way. Good luck to those who will try.