{"id":200188,"title":"Lahmacun, tureck\u00e1 placka s mlet\u00fdm masem","modified":"2026-10-31T18:06:22+01:00","plain":"Tenk\u00e9 k\u0159upav\u00e9 placky pokryt\u00e9 syrovou sm\u011bs\u00ed mlet\u00e9ho masa, raj\u010dat, cibule, chilli a petr\u017eelov\u00e9 nat\u011b, pe\u010den\u00e9 n\u011bkolik minut na rozp\u00e1len\u00e9m kameni.\n\n\n\nLahmacun je v troub\u011b sotva p\u00e1r minut a kuchyn\u00ed u\u017e se line v\u016fn\u011b ope\u010den\u00e9ho masa a chilli. T\u011bsto na okraj\u00edch k\u0159upe, \u010derven\u00e1 masov\u00e1 sm\u011bs uprost\u0159ed z\u016fst\u00e1v\u00e1 \u0161\u0165avnat\u00e1. \n\n\n\nV Turecku se posype petr\u017eelovou nat\u00ed, pokape trochou citronov\u00e9 \u0161\u0165\u00e1vy a pak se sroluje a j\u00ed rukama. Cel\u00fd t\u00e1c \u010dasto zmiz\u00ed rychleji, ne\u017e se stihl up\u00e9ct.\n\n\n\nNa dopln\u011bn\u00ed tabule p\u00e1r kr\u00e1sn\u011b k\u0159upav\u00fdch falafel\u016f\n\n\n\nCo je lahmacun?\n\n\n\nLahmacun je placka z velmi tenk\u00e9ho t\u011bsta pokryt\u00e1 syrovou vrstvou mlet\u00e9ho masa, nastrouhan\u00fdch raj\u010dat a cibule, chilli pasty a petr\u017eelov\u00e9 nat\u011b. V\u0161e se pe\u010de spole\u010dn\u011b: t\u011bsto na okraj\u00edch k\u0159upe a masov\u00e1 sm\u011bs z\u016fst\u00e1v\u00e1 vl\u00e1\u010dn\u00e1. N\u011bkdy se mu p\u0159ezd\u00edv\u00e1 \u201etureck\u00e1 pizza\u201c, ale neobsahuje s\u00fdr ani samostatnou vrstvu om\u00e1\u010dky a j\u00ed se srolovan\u00fd, rukama.\n\n\n\nJeho n\u00e1zev poch\u00e1z\u00ed z arabsk\u00e9ho lahm bi-\u2018aj\u012bn, \u201emaso s t\u011bstem\u201c. V r\u016fzn\u00fdch zem\u00edch se p\u00ed\u0161e tak\u00e9 lahmajun, lahmajoun nebo lahmajo.\n\n\n\nDal\u0161\u00ed chl\u00e9b s n\u00e1pln\u00ed, kter\u00fd m\u016f\u017eete vyt\u00e1hnout z trouby: gruz\u00ednsk\u00e9 cha\u010dapuri\n\n\n\nChl\u00e9b s masem z Levanty a Anatolie\n\n\n\nLahmacun vych\u00e1z\u00ed z tradice spole\u010dn\u00e9 Levant\u011b, Mezopot\u00e1mii a jihov\u00fdchodn\u00ed Anatolii, kde se oded\u00e1vna pe\u010dou tenk\u00e9 chleby s ko\u0159en\u011bn\u00fdm masem. U\u017e v XVII. stolet\u00ed popisuje osmansk\u00fd cestovatel Evliya \u00c7elebi lahm-\u0131 acinli b\u00f6rek, t\u011bsto oblo\u017een\u00e9 masem.\n\n\n\nV Turecku m\u00e1 ka\u017ed\u00e9 m\u011bsto sv\u016fj styl. Lahmacun z Gaziantepu s\u00e1z\u00ed na \u010desnek a petr\u017eelovou na\u0165, ten ze \u015eanl\u0131urfy na cibuli a isot, velmi tmav\u00e9 su\u0161en\u00e9 chilli z tohoto kraje. V tradi\u010dn\u00edch pek\u00e1rn\u00e1ch se maso \u010dasto sek\u00e1 ru\u010dn\u011b no\u017eem z\u0131rh, velkou zahnutou \u010depel\u00ed, a pe\u010de se v kamenn\u00e9 peci.\n\n\n\nJeho \u0159eck\u00fd soused z jogurtu a okurky: tzatziki\n\n\n\nN\u00ed\u017ee uveden\u00fd recept je dom\u00e1c\u00ed verze pro b\u011b\u017enou troubu: pou\u017e\u00edv\u00e1 st\u0159edn\u011b tu\u010dn\u00e9 mlet\u00e9 maso a m\u00edsto kamenn\u00e9 pece dob\u0159e p\u0159edeh\u0159\u00e1t\u00fd k\u00e1men na pizzu.\n\n\n\nM\u00e1te chu\u0165 na dal\u0161\u00ed dom\u00e1c\u00ed chlebovou placku? Vyzkou\u0161ejte naan na p\u00e1nvi\n\n\n\nHlavn\u00ed suroviny na lahmacun\n\n\n\n\n\n\n\nT\u011bsto obsahuje jen mouku, vodu, s\u016fl a \u0161petku cukru, \u017e\u00e1dn\u00e9 dro\u017ed\u00ed ani tuk. Odpo\u010dinut\u00ed a n\u00e1sledn\u00e9 vyv\u00e1len\u00ed na velmi tenkou placku mu dodaj\u00ed pru\u017enost a k\u0159upav\u00e9 okraje.\n\n\n\nZ\u00e1kladem oblo\u017een\u00ed je st\u0159edn\u011b tu\u010dn\u00e9 mlet\u00e9 maso: tuk se p\u0159i pe\u010den\u00ed rozpou\u0161t\u00ed a udr\u017euje celou sm\u011bs vl\u00e1\u010dnou. Raj\u010data a cibule se strouhaj\u00ed, nesekaj\u00ed, a jejich \u0161\u0165\u00e1va masovou sm\u011bs z\u0159ed\u00ed, aby \u0161la rozet\u0159\u00edt v tenk\u00e9 vrstv\u011b. Raj\u010datov\u00fd protlak zv\u00fdrazn\u00ed chu\u0165 umami i \u010dervenou barvu.\n\n\n\nP\u00e1livost dod\u00e1vaj\u00ed dv\u011b tureck\u00e9 suroviny: biber sal\u00e7as\u0131, pasta z \u010derven\u00fdch chilli papri\u010dek, a pul biber, vlo\u010dky su\u0161en\u00e9ho chilli. Sm\u011bs dopl\u0148uj\u00ed \u010dern\u00fd pep\u0159 a nasekan\u00e1 petr\u017eelov\u00e1 na\u0165. Recept neobsahuje \u010desnek, s\u00fdr ani sumak.\n\n\n\nNa co si d\u00e1t pozor p\u0159i p\u0159\u00edprav\u011b lahmacunu\n\n\n\nTrouba i k\u00e1men musej\u00ed b\u00fdt p\u0159ed pe\u010den\u00edm dob\u0159e rozp\u00e1len\u00e9, jinak t\u011bsto vyschne, m\u00edsto aby bylo k\u0159upav\u00e9. Z boch\u00e1nk\u016f t\u011bsta o hmotnosti 30 g vzniknou mal\u00e9 lahmacuny, kter\u00e9 se snadno pokl\u00e1daj\u00ed na k\u00e1men. \n\n\n\nMasov\u00e1 sm\u011bs se nan\u00e1\u0161\u00ed syrov\u00e1 a ne\u0161et\u0159\u00ed se j\u00ed, kone\u010dky prst\u016f se rozt\u00edr\u00e1 a\u017e k okraj\u016fm. Po vyta\u017een\u00ed z trouby jsou okraje zlatav\u00e9 a st\u0159ed z\u016fst\u00e1v\u00e1 dostate\u010dn\u011b pru\u017en\u00fd, aby \u0161el srolovat.\n\n\n\n\n\n\n\nPod\u00e1vejte je hork\u00e9, s petr\u017eelovou nat\u00ed, cibul\u00ed nakr\u00e1jenou na tenk\u00e9 pl\u00e1tky a kl\u00ednky citronu, aby si ka\u017ed\u00fd mohl sv\u016fj lahmacun oblo\u017eit a srolovat. P\u0159i dom\u00e1c\u00edm ve\u010deru s pouli\u010dn\u00edm j\u00eddlem se skv\u011ble hod\u00ed vedle kebabu, samos nebo martabak telur.\n\n\n\n\n\n\tLahmacun - tureck\u00e1 placka s mlet\u00fdm masem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tT\u011bsto500 g mouky300 ml vody5 g soli1 \u0161petka cukruN\u00e1pl\u0148500 g masa (mlet\u00e9ho, st\u0159edn\u011b tu\u010dn\u00e9ho)4 raj\u010data (st\u0159edn\u011b velk\u00e1)2 velk\u00e9 cibule1 l\u017e\u00edce raj\u010datov\u00e9ho protlaku1 l\u017e\u00edce chilli pasty (tureck\u00e9 (biber sal\u00e7as\u0131))1 dezertn\u00ed l\u017ei\u010dka pul biber ((tureck\u00fdch chilli vlo\u010dek))1 dezertn\u00ed l\u017ei\u010dka \u010dern\u00e9ho pep\u0159e0.5 svazku petr\u017eele, (nasekan\u00e9)Tvarov\u00e1n\u00ed a pe\u010den\u00edTrocha mouky, (na pracovn\u00ed plochu, v\u00e1le\u010dek a k\u00e1men)\t\n\t\n\t\tT\u011bstoZa\u010dn\u011bte t\u011bstem, aby si mohlo odpo\u010dinout b\u011bhem p\u0159\u00edpravy n\u00e1pln\u011b.K mouce postupn\u011b p\u0159il\u00e9vejte vodu a za\u010dn\u011bte ru\u010dn\u011b hn\u00edst.Ne\u017e t\u011bsto z\u00edsk\u00e1 kone\u010dnou konzistenci, p\u0159idejte s\u016fl a cukr.Hn\u011b\u0165te, dokud se ve\u0161ker\u00e1 mouka nezapracuje.T\u011bsto dejte stranou.Toto t\u011bsto neobsahuje dro\u017ed\u00ed: m\u00e1te-li \u010das, nechte ho odpo\u010d\u00edvat cel\u00fd den, jinak 3 a\u017e 4 hodiny.N\u00e1pl\u0148Nastrouhejte raj\u010data a cibuli.P\u0159idejte je k mlet\u00e9mu masu ve velk\u00e9 m\u00edse.P\u0159idejte raj\u010datov\u00fd protlak a chilli pastu.P\u0159idejte pul biber, \u010dern\u00fd pep\u0159 a petr\u017eel.Dob\u0159e prom\u00edchejte: v\u00fdsledn\u00e1 n\u00e1pl\u0148 je pom\u011brn\u011b \u0161\u0165avnat\u00e1, tak to m\u00e1 b\u00fdt.Tvarov\u00e1n\u00ed a pe\u010den\u00edVlo\u017ete k\u00e1men na pizzu do trouby a nastavte ji na 250\u00b0C.Trouba i k\u00e1men mus\u00ed b\u00fdt p\u0159ed vlo\u017een\u00edm placek dob\u0159e rozp\u00e1len\u00e9: to je velmi d\u016fle\u017eit\u00e9.Rozd\u011blte t\u011bsto na d\u00edlky po 30 g.Vytvarujte z nich hladk\u00e9 kuli\u010dky.Pracovn\u00ed plochu a v\u00e1le\u010dek lehce popra\u0161te moukou.Kuli\u010dky t\u011bsta rozv\u00e1lejte na mal\u00e9 kulat\u00e9 placky.Na placky naneste syrovou n\u00e1pl\u0148 a ne\u0161et\u0159ete j\u00ed.Za\u010dn\u011bte od jednoho okraje a tlakem kone\u010dk\u016f prst\u016f n\u00e1pl\u0148 rozet\u0159ete po cel\u00e9 plo\u0161e t\u011bsta.Hork\u00fd k\u00e1men popra\u0161te moukou, aby se lahmacuny nep\u0159ilepily.Polo\u017ete lahmacuny na k\u00e1men.Pe\u010dte 6 a\u017e 8 minut, dokud t\u011bsto nebude k\u0159upav\u00e9 a maso prope\u010den\u00e9.\t\n\t\n\t\tV Turecku se lahmacun pe\u010de v kamenn\u00fdch pec\u00edch m\u00edstn\u00edch peka\u0159\u016f b\u011bhem n\u011bkolika minut. Tento recept je dom\u00e1c\u00ed verz\u00ed pro b\u011b\u017enou troubu, v n\u00ed\u017e se pe\u010de na dob\u0159e p\u0159edeh\u0159\u00e1t\u00e9m kameni na pizzu.\nT\u011bsto neobsahuje dro\u017ed\u00ed ani tuk, pouze mouku, vodu, s\u016fl a \u0161petku cukru. N\u00e1pl\u0148 se nan\u00e1\u0161\u00ed syrov\u00e1, v bohat\u00e9 vrstv\u011b. Z d\u00edlk\u016f t\u011bsta o hmotnosti 30 g vzniknou mal\u00e9 lahmacuny.\nP\u0159ipravit si lahmacun doma znamen\u00e1 tak\u00e9 vybrat si mlet\u00e9 maso u \u0159ezn\u00edka, kter\u00e9mu d\u016fv\u011b\u0159ujete.\n\t\n\t\n\t\tPlat principalTurque","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200188"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200188\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/192664"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}