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Lahmacun - En-tete

Lahmacun - Turkish Flatbread with Ground Meat

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5/5 (13)
Prep Time: 10 minutes
Cook Time: 8 minutes
Dough resting time: 3 hours
Total Time: 3 hours 18 minutes
Course: Main course
Cuisine: Turkish
Servings: 6 servings
Author: Marc Winer

Ingredients

Dough

  • 500 g flour
  • 300 ml water
  • 5 g salt
  • 1 pinch sugar

Topping

  • 500 g meat ground, medium-fat
  • 4 tomatoes medium
  • 2 large onions
  • 1 tablespoon tomato paste
  • 1 tablespoon pepper paste Turkish (biber salçası)
  • 1 dessertspoon pul biber (Turkish chili flakes)
  • 1 dessertspoon black pepper
  • 0.5 bunch parsley, chopped

Shaping and Baking

  • A little flour, for the work surface, rolling pin and stone

Procédé

Dough

  • Start with the dough so it can rest while you prepare the topping.
  • Pour the water over the flour a little at a time and start kneading by hand.
    500 g flour, 300 ml water
    Lahmacun - Verser l'eau peu à peu sur la farine, en commençant à pétrir à la main.
  • Before the dough has fully come together, add the salt and sugar.
    5 g salt, 1 pinch sugar
  • Knead until all the flour is fully incorporated.
    Lahmacun - Pétrir jusqu'à ce que la farine soit entièrement amalgamée.
  • Set the dough aside.
  • This dough contains no yeast: let it rest for a day if you have time, otherwise for 3 to 4 hours.

Topping

  • Grate the tomatoes and onions.
    4 tomatoes, 2 large onions
    Lahmacun - Râper les tomates et les oignons.
  • Add them to the ground meat in a large bowl.
    500 g meat
    Lahmacun - Ajouter le pul biber, le poivre noir et le persil.
  • Add the tomato paste and pepper paste.
    1 tablespoon tomato paste, 1 tablespoon pepper paste
  • Add the pul biber, black pepper and parsley.
    1 dessertspoon pul biber, 1 dessertspoon black pepper, 0.5 bunch parsley,
  • Mix well: the topping will be fairly juicy, which is normal.
    Lahmacun - Bien mélanger : la garniture obtenue est assez juteuse, c'est normal.

Shaping and Baking

  • Place the pizza stone in the oven and set the oven to 250°C.
  • The oven and stone must be very hot before baking: this is very important.
  • Divide the dough into 30 g pieces.
  • Shape them into tight balls.
    Lahmacun - Bien les bouler.
  • Lightly flour the work surface and rolling pin.
    A little flour,
  • Roll the balls of dough out into small rounds.
    Lahmacun - Abaisser les pâtons en petits disques.
  • Spoon the raw topping onto the rounds of dough, without skimping.
    Lahmacun - Déposer la garniture crue sur les disques de pâte, sans l'économiser.
  • Starting from one edge, press it out with your fingertips until it covers all of the dough.
    Lahmacun - En partant d'un bord, l'étaler du bout des doigts en appuyant, jusqu'à couvrir toute la pâte.
  • Flour the hot stone so the lahmacuns don't stick.
  • Place the lahmacuns on the stone.
    Lahmacun - Déposer les lahmacuns sur la pierre.
  • Bake for 6 to 8 minutes, until the dough is crisp and the meat is cooked through.
    Lahmacun - Cuire 6 à 8 minutes, jusqu'à ce que la pâte soit croustillante et la viande cuite.

Notes

In Turkey, lahmacun bakes in just a few minutes in the stone ovens of artisan bakers. This recipe is the homemade version, for a home oven, using a well-preheated pizza stone.
The dough contains neither yeast nor fat, just flour, water, salt and a pinch of sugar. The topping goes on raw, in a generous layer. The 30 g pieces of dough make small lahmacuns.
Making lahmacun at home also means choosing your ground meat from a butcher you trust.
Did you make this recipe?Tag @marcwiner on Instagram!