Turkish Lahmacun from Oven
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough:
- 500g flour
- 250 ml water, lukewarm
- 1 cube yeast
- 5 g salt
For covering:
- 500 g round beef
- 2 onion (s), red
- 3 clove (s) garlic
- 1 red pepper (s)
- 3 tablespoon ajvar
- 2 tomato (s)
- 1 bunch parsley
For the salad:
- 1 tomato (s)
- 0.5 ½ cucumber (s)
- 2 tablespoons oil
- 2 tablespoon lemon juice
For the sauce:
- 8 tablespoon natural yogurt
- salt and pepper
- chili
Print Recipe
Pin Recipe Instructions
- For the dough, dissolve the yeast in the warm water and let it rest for 10 minutes. Add flour and salt, knead into a smooth dough and let rest for an hour.
- For the topping, wash and roughly chop the tomatoes, peppers and parsley. Peel the onions and garlic and mix in a food processor with the previously minced remainder. Mix the ground beef, mixed vegetables and ajvar and season with the spices.
- For the salad, wash and roughly dice the cucumber and tomato. Mix with oil and lemon juice and season with the spices.
- For the sauce, season the yogurt with the spices.
- Divide the dough into eight portions and roll out very thinly. Spread 1/8 of the topping on each flat cake. Bake at 250 ° C for 8-10 minutes until the edges slowly change from golden brown to brown.
- Cover the flatbreads with the salad, pour one tablespoon of yoghurt per flatbread, roll up and serve.
- Or, as a variant for the lazy, make a giant flatbread and then cut it up.
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