Friday Night Lahmacun

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cheap accutane online Obviously, I still haven’t solved my camera problem. The light was alright when I took these photos, and still. Look at them. Or don’t, actually. Just glance at them quickly to get the idea and then scroll down to the recipe. Ok? Thanks.

go to site I had a little Turkish theme night by my lonesome last night. Lahmacun for dinner and künefe for dessert. In other words, I used up the leftover ingredients from the kataifi minced meat pie I made a few days ago.  I can be very resourceful when I’m too lazy to go to the store.

cost for atrovent Anyway, to the recipe. Spicy food is my comfort food, and while lahmacun (Turkish/Armenian pizza) might be street food to most people, to me it’s the perfect Friday night feast to enjoy on the couch. I use my regular pizza dough recipe, and roll it really really thin – to the point where it splits open and I have to do it over. I like mine really spicy, but you can adjust the spices to your preferences.

      

Friday Night Lahmacun
Serves 6
Turkish/Armenian pizza; or lahmacun, with yogurt sauce.
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Total Time
1 hr
Total Time
1 hr
for the crust
  1. 3 cups all-purpose flour
  2. 1 tbsp. dry yeast
  3. 1 tbsp. sugar
  4. 1 tsp. salt
  5. 1 tbsp. olive oil
  6. 250 ml (8 1/2 fl. oz. ) warm water
for the topping
  1. 1 large red onion, finely chopped
  2. 1 clove of garlic, minced
  3. olive oil
  4. 1/2 kilo (1 lb) minced meat (traditionally lamb, but I use 50/50 pork and beef)
  5. the stems from a small bunch of parsley, finely chopped
  6. 2 tbsp. sambal oelek (or to taste)
  7. 1 tin (400 g) chopped tomatoes
  8. 1 tsp. tomato puree
  9. a dash of Indian chili powder
  10. 1/2 tsp. cinnamon
  11. 1/2 tsp. paprika
  12. a dash of ground cumin
  13. salt and pepper, to taste
yogurt sauce
  1. 1 cup Greek yogurt
  2. a squeeze of lemon juice
  3. water
to serve
  1. red onion, sliced
  2. parsley, roughly torn
  3. lemon wedges
  4. yogurt sauce
Instructions
  1. Start by making the dough.
  2. Mix the flour, yeast, sugar, and salt in a bowl, and make a well in the middle. Add the warm water and the olive oil, and stir to combine. Using your hands and more flour as needed, knead the dough in the bowl for a couple of minutes.
  3. Grease the bowl lightly and cover it with a towel. Let sit in a warm spot until the dough has doubles in size. It may take up to an hour.
  4. Meanwhile, make your topping.
  5. Sauté the onions and garlic in a large pan with olive oil over medium heat until the onions have softened.
  6. Add the meat and cook until browned.
  7. Add the rest of the ingredients for the topping, and cook until you have a very thick, not very wet, sauce. Taste and season.
  8. Preheat your oven to 190 degrees C (375 degrees F).
  9. Once your dough has doubled in size, turn it out onto a lightly floured surface and punch the air out. Cut into 6 pieces and roll them out very thinly.
  10. Top with a thin layer of the sauce, and bake (on pizza stones or the bottom side of two-three baking sheets) for about 10 minutes; or until the crust is golden.
  11. Immediately once your lahmacun is out of the oven, place them on a plate and cover them with one or two towels, to trap the steam and keep them soft.
  12. Stir together the yogurt, lemon juice, and water as needed to make a sauce.
  13. Serve your lahmacun with chopped parsley, onions, and a drizzle of yogurt sauce. Roll them up and enjoy!
Notes
  1. The only tricky thing about lahmacun is getting them both thin and soft. If your lahmacun are still crispy after being trapped under the towel, try placing a baking tin with water in your hot oven, along with the lahmacun, for a couple of minutes.
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