Summary

Ingredients

For the yeast dough:

• 2 packs dry yeast
• 1 tablespoon sugar
• 450 ml water, lukewarm
• 700 g flour
• 1 tablespoon salt
• 50 ml olive oil

For the paste: (vegetable and meat paste)

• 3 pointed peppers, red
• 4 large tomato (s)
• 2 onions)
• 1 bunch parsley, smooth
• 2 cloves garlic)
• 500 g round beef
• 2 tablespoon paprika pulp
• 2 teaspoons paprika powder, noble sweet
• 1 tablespoon salt
• 0.5 teaspoon ½ pepper, black, ground
• 1 teaspoon chilli flakes, dried
• 2 tablespoon tomato paste
• cumin

Also:

• Flour for the work surface

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Instructions

1. First of all, the yeast dough is prepared. To do this, yeast and sugar are dissolved in the lukewarm water. Then half of the flour is added and mixed in well. In the next step, oil and salt as well as the rest of the flour are added. The dough should then be kneaded until it looks nice and smooth. It should also stick slightly. Covered with a damp kitchen towel, the yeast dough then has to rise for 1 ½ hours.
2. During this time, the vegetable and meat paste can be prepared. To do this, the vegetables and parsley are cleaned, roughly chopped and then mixed. The vegetable mix is then mixed with the spices and minced meat and placed in the refrigerator until further processing.
3. After the rising time, the dough is shaped into 12-14 balls of the same size and placed on a baking sheet dusted with flour. There the dough pieces have to rise again for half an hour. So that they do not form dry skin, they should be covered with cling film.
4. During this time, the oven and a baking tray should be preheated to 220 - 230 ° C top / bottom heat.
5. After the 2nd walking time, the dough balls are rolled out thinly and coated with the paste. Make sure that the paste is only applied very thinly. The lahmacun are then gradually baked.
6. The best and easiest way to put them on the baking sheet and how they should be placed on top of each other after baking so that they keep warm can be seen in the video.
7. Makes 12-14 servings.