Lahmacun - Turkish lamb flatbread
Posted 09 September 2012 - 11:16 AM
I'm basing mine on the recipe in "Artisan Pizza and Flatbread in Five Minutes a Day", but instead of using the usual ground lamb, I'm using the "lamb stew mix" from my supermarket, which isn't cubes, but a motley mix of steaks, meaty bones, and other random meaty chunks. Going to braise the lamb, then pull it.
Anyone have experience making this?
Posted 09 September 2012 - 02:39 PM
Posted 10 September 2012 - 05:36 AM
- 500g mince lamb meat
- 750 g fresh tomatoes (tomatoe paste can be added or substituted)
- 2 medium size onions
- red chilli peppers (optional)
- S&P + a dash of cayenne pepper (optional)
Lemon juice after baking and before eating (not before serving)
Chop all to fine texture and spread over dough and bake.
2- Lahm bel Ajin with added pomegranate molasses is the Armenian version and not the Arabic version!
Posted 10 September 2012 - 07:25 AM
Posted 10 September 2012 - 01:13 PM
Posted 10 September 2012 - 01:51 PM
edited to fix links
Edited by HungryC, 10 September 2012 - 01:53 PM.
Bouillie: eating in south Louisiana
Posted 19 November 2012 - 08:44 AM
One thing that really is essential for the "right" favor is pepper paste (biber salçası). The best ones are hard to find outside Turkey as they are sold in bulk, bought from villagers who sun-dry them for a much deeper flavor. The Tamek brand sold widely in the States (or sometimes TurTamek, its export incarnation) is useless - watery and flavorless. If you can find TUKAŞ brand, it's quite decent for a canned one.
One funny thing about Turkish recipes (the ones printed here) is that they often call for "paste," without specifying whether it is tomato or pepper, leaving it up to the cook whether to use one or the other, or a combination of both. A little tomato paste is good in lahmacun but don't neglect the pepper paste!
Many people in Turkey make their own filling and drop it off at the neighborhood bakery, whether they make it into lahmacun, saving the housewife the trouble of preparing her own dough. This is true for other local "filling-on-bread" recipes like pide, etli ekmek, etc.
-Lea de Laria